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Originally posted by 38213427273A26550 link=1290297097/2#2 date=1290342370
Most of the coffee that I have been drinking lately has left me wanting.
I guess that is another good point about roasting your own coffee.
Absolutely Michael.... 8-)
If youve never tried Robusta on its own before, Id highly recommend that you start trying it from about 7 days onwards, just to get a feel for its flavour and aroma profile. Thisll help you with deciding how much to blend in with other beans to suit your own taste.
With regard to blending per shot.... Nothing wrong with this but itll probably come down to a bean count to make sure you get the blend constituents correct....
Originally posted by 31283D2E2E332F5C0 link=1290297097/0#0 date=1290297097
Do they look ok? they look a bit un-even
This could be down to the origin/varietal more than how they were roasted, Id say. The roast looks pretty darn good to me.... 8-) Beans are nice and plump with a satiny finish to em.
With the Robusta Ive roasted so far, it does tend to be a bit quieter through 1st-Crack than most other Arabica beans Ive tried. I dont know if thats common across the board or just with some varieties. Ive only tried two different Robusta beans to date....
Dont worry about the Aroma, it develops over time.... With blending, when you get to that stage, dont use too much Robusta to start off with. Probably kick off with 7.5% (of total) and increase by 1.0-1.5% at a time. Too much can and does overpower the intrinsic aromas and flavours of the rest of the blend components. My happy spot is at around 12.5% but I do like some punch to my brews.
See how you go and let us know what you think. All the best mate...
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