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Robusta blend

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  • Barry O'Speedwagon
    replied
    Originally posted by Alexpid View Post
    I quite like my coffee a bit on the dark side - contrary to the whole nordic approach with very light roasts. Coffee is not raw food guys...
    You will find that people 'down under' also typically like 'darker' roasts (without being oily). That can be done both with and without robusta (like a bad U2 song).

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  • Alexpid
    replied
    I quite like my coffee a bit on the dark side - contrary to the whole nordic approach with very light roasts. Coffee is not raw food guys...

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Originally posted by Alexpid View Post
    I roasted robusta in the same batch with my arabica in my first attempt, but I haven't tasted it yet. It looked pretty evenly rosted so I'm looking forward to tasting it!
    Be prepared for some 'woody' flavours, or to wait a bit longer to sample the blend. No harm done either way....best way to learn.

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  • Alexpid
    replied
    I roasted robusta in the same batch with my arabica in my first attempt, but I haven't tasted it yet. It looked pretty evenly rosted so I'm looking forward to tasting it!

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  • JojoS
    replied
    From a home-roaster's perspective. I think it is really more of the Robusta being inconvenient to include in a blend whether for espresso or any other type of brew method. Firstly, you have to roast it separately. You can't just pre-blend it with the rest of the Arabicas. Secondly, you would only use a very small precentage of it in your blend. Not more 10% and usually much less. There is a good chance that a single batch of Robusta will just go stale on you specially if you blend on the fly like I do.

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  • Alexpid
    replied
    It almost sounds like some peole are embarresed to use robusta!

    I look forward to tasting my blend of brazil, guatemala and indian parchment robusta. I rosted it 21. March so it will be ready soon I think.

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  • tobeanornottobean
    replied
    On related matters...Apparently the latest Aus Barista Champ out of the ONA camp used Robusta to help him win the title last week...Canberra's Hugh Kelly wins Australia Barista Championship 2016

    Interesting!

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  • TC
    replied
    There is robusta and there is robusta. Some of the absolute top notch ones cup really well and can add oomph and crema to an Italian style blend...

    We don't use robusta that much, but it does go into Jumpstart and I reckon it makes for a ripper heart starter with 2-3 weeks bag age. I don't roast it all that often, but when I get a bag at peak, it reminds me that I should. It has plenty of fans.

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  • Alexpid
    replied
    I'm trying to balance and compliment an Espressoblend with Brazil Santos and Guatemala Los volcanes. I have acces to Tanzania, Ethiopia, Yemen and Burundi at my local coffee pusher. I'd also like to add some Sumatra or sulawesi to spice it up

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  • Vinitasse
    replied
    Originally posted by Alexpid View Post
    I really like a commercial blend of 70 pct Brazil, 15 pct Guatemala and 15 pct Sumatra. It's called Supercrema and tasted great as espresso.
    Where or how would you tweek this with African beans for example?
    What kind of African??? It's a big place after all. Are we talking a Kenyan powerhouse, something from Kilimanjaro, or perhaps the earthier and punchier kick of something from Rwanda or Burundi, or the elegant, floral and berry rich Ethiopians or the spice ridden Yemeni? What are you trying to achieve?

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  • fg1972
    replied
    Could try something like 50% Brazil, 20% African, 15% Guatamala, 15% Sumatra and see how you go.

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  • Alexpid
    replied
    I really like a commercial blend of 70 pct Brazil, 15 pct Guatemala and 15 pct Sumatra. It's called Supercrema and tasted great as espresso.
    Where or how would you tweek this with African beans for example?

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Originally posted by Alexpid View Post
    What's a good alternative to robusta? Sumatra or an African bean?
    Hard to say unless there's a particular reason why you want to use robusta. For most purposes it is really not necessary.

    Personally, if I was going to add a single bean to South / Central American beans it would be African (bigger, more earthy flavours). After that I'd add an Indonesian. But these are pretty big generalisations. Obviously depends on the quality / characteristics of the particular beans you are considering.

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  • fg1972
    replied
    Originally posted by Alexpid View Post
    What's a good alternative to robusta? Sumatra or an African bean?
    Sumatra (java) and African (mocha) are totally different

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  • Alexpid
    replied
    What's a good alternative to robusta? Sumatra or an African bean?

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