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  • Robusta blend.

    Roasted some Brazil Original Bourbon blended with 10% Monsoon Robusta, will be interested to taste the results in a few days. :-/

  • #2
    Re: Robusta blend.

    i rate that monsooned robusta, good gear.

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    • #3
      Re: Robusta blend.

      I too rate the monsoon robusta

      As well as the cherry AB and Ottuman estate. The Ugandan is nice too.

      Im yet to try any of the Vietnamese robustas but i dont think i ever will for moral reasons. They were part of the cause for Brazil burning a large amount of green beans in an effort to keep a steady price in the 80s after Vietnam flooded the market with very cheap and extremely bad quality robusta...but to no avail

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      • #4
        Re: Robusta blend.

        You guys are getting my hopes up, few days before I get to try it, for what its worth the aroma escaping from the valve seems quite different to what Im used to. :-/

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        • #5
          Re: Robusta blend.

          Couldnt wait, tried it as a cappuccino tonight and it was excellent, Im very pleased with the result, lots of very dark crema and intense flavour, will be interesting to see how it goes as a short black, leaving that till tomorrow.

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          • #6
            Re: Robusta blend.

            Tried it as a long black this morning, quite disappointing, cant exactly pinpoint what was lacking but certainly not to my liking.
            The result as a short black this afternoon was pretty good, totally different to the SOs I am accustomed to but very intense, good crema and excellent flavour.
            So, as a cappuccino excellent, long black not so good and short black well above average, guess 2 out of 3 aint too bad.

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            • #7
              Re: Robusta blend.

              Hey Jon,

              I imagine it would not be a good drip or plunger brew either?

              I think adding a small portion of a Kenyen or Ethiopian would brighten it up enough to come across as a long black.... if you have any roasted just put a sprinkle in the grinder when you poor the Brazillian/ robusta blend in and see how it goes.

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              • #8
                Re: Robusta blend.

                Originally posted by 48716F615B43040 link=1261014732/6#6 date=1261254245
                Hey Jon,

                I imagine it would not be a good drip or plunger brew either?

                I think adding a small portion of a Kenyen or Ethiopian would brighten it up enough to come across as a long black.... if you have any roasted just put a sprinkle in the grinder when you poor the Brazillian/ robusta blend in and see how it goes.
                Interesting observation Luke, am drinking a long black made with this blend now, it has a (muddy) taste almost like percolated coffee thats been allowed to brew far too long, perhaps even a touch burnt, the beans were a nice even roast, stopped at the first hint of second crack, so not over done.
                Take your point about adding some Kenyan/Ethiopian, brighten up is a good term, it certainly lacks something, dont have any roasted to add, maybe will roast a small batch later.
                (I imagine it would not be a good drip or plunger brew either?)
                Might brew some in the siphon later on to find out.
                Thanks for your thoughts.

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                • #9
                  Re: Robusta blend.

                  Add another commercial coffee company that uses BOTH Arabica and Robusta with a unique roasting style to create an espresso blend that is superior.

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                  • #10
                    Re: Robusta blend.

                    Originally posted by 16343D3D3E3E18343D3D5B0 link=1261014732/8#8 date=1333176187
                    BOTH Arabica and Robusta with a unique roasting style to create an espresso blend that is superior.
                    Superior to what? :-?

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                    • #11
                      Re: Robusta blend.

                      Originally posted by 725059595A5A7C5059593F0 link=1261014732/8#8 date=1333176187
                      Add another commercial coffee company
                      Who would that be? :-/

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                      • #12
                        I have had some Robusta Parchment greens for quite a while now and I'm very reluctant to place any more than about 2% in any blend as I consider it rubbish. However, having said that, I am prepared to listen to anyone who does have a blend that it could be used in.

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                        • #13
                          Hello Divey, if roasted correctly I'd be surprised if you could even taste the addition of 2% of any bean in a blend. The inclusion of a fair amount of the Indian parchment robusta in blends has won a number of awards in roasting competitions and based on that, I don't think the idea that it is rubbish is a popular belief.

                          There are a number of coffees that aren't to my taste, and often wonder if it isn't more about the roasting process than the quality of the bean. I think there is a consensus of opinion that recommends roasting robusta separately, darker, and roasting it as long as two weeks prior to introducing it to a blend.

                          I couldn't be bothered with that and would suggest a number of other commercial roasters who use robusta don't either. So I pre blend then roast and have always been pleased with the results.

                          Hope that helps in some way.

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                          • #14
                            Originally posted by Dennis View Post
                            "and roasting it as long as two weeks prior to introducing it to a blend"
                            Wow! I'd have to take annual leave to roast robusta in the corretto then LOL :-)

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