Advice on second green beans to buy.

[JitterGeo]

I highly recommend the India monsoon Robusta - I've been using it at the same range that Mal suggested. It really gives the coffee a fantastic extra dimension - and of course some amazing crema.

Another vote here for the Indian Monsoon - I found it to be great both as an addition to a blend, and on it's own.

My wife rated it highly, too.

[DaveD]

Thanks guys for the advice and Mal for explaining the difference between Robusta and arabica.
Looks like I will be buying a fair bit of coffee from beanbay to try. Will get the Yirgacheffe and the Sulawesi blue and will look for a robusta bean as well. Cheers again.

I highly recommend the India monsoon Robusta - I've been using it at the same range that Mal suggested. It really gives the coffee a fantastic extra dimension - and of course some amazing crema.

[Truman49]

Thanks guys for the advice and Mal for explaining the difference between Robusta and arabica.
Looks like I will be buying a fair bit of coffee from beanbay to try. Will get the Yirgacheffe and the Sulawesi blue and will look for a robusta bean as well. Cheers again.

[flynnaus]

What about if I didn’t want to blend and just wanted to try something different.
‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?

Definitely agree with Mal's suggestion of the Yirg but worthwhile getting both to help you educate your palate about the qualities of each. Then, when you are ready, try a 50/50 blend of Yirg and Sulawesi. Or if you still want to stick to one bean try a blend of a light roast and a dark roast of the Yirg for a another dimension.

[Yelta]

I guess you mean results in the cup???

Robusta has long been the bean type that gives your favourite Italian coffee the extra "kick" and mouthfeel that we all love from this coffee. This is due to the much higher caffeine content and the thick, glutinous crema that Robusta is known for. Really high quality Robusta, such as that listed on BeanBay, can even be consumed as a Single Origin, if you like coffee that will put hairs on your chest. Not bad now and again but a bit too aggressive for daily consumption for most people.

I personally enjoy a good Robusta in a blend up to a max. of ~15% but usually closer to 10%. A little works really well but too much, and you'll be lucky to pick-up on the intrinsic nuances of the Arabica proportion of the blend. Good Arabica beans will generally be sweeter, contain a variety of fruitiness and pleasant acidity, which is why they are the more sought after bean for most speciality coffee consumers. There is also a wider range of great beans to try as well, which can make one's personal coffee journey a very interesting one.

Have a read through some of Andy's descriptors for the wide range of both Arabica and Robusta beans that are available in BeanBay. This will give you a good idea of what to expect.

Cheers,
Mal.

Well said Mal, your a very patient man, I would have referenced Google.

!0% Robusta is what I use in a roast once in a while to challenge the taste buds a little more.

[Dimal]

Also what are the main differences between robusta and arabica?

I guess you mean results in the cup???

Robusta has long been the bean type that gives your favourite Italian coffee the extra "kick" and mouthfeel that we all love from this coffee. This is due to the much higher caffeine content and the thick, glutinous crema that Robusta is known for. Really high quality Robusta, such as that listed on BeanBay, can even be consumed as a Single Origin, if you like coffee that will put hairs on your chest. Not bad now and again but a bit too aggressive for daily consumption for most people.

I personally enjoy a good Robusta in a blend up to a max. of ~15% but usually closer to 10%. A little works really well but too much, and you'll be lucky to pick-up on the intrinsic nuances of the Arabica proportion of the blend. Good Arabica beans will generally be sweeter, contain a variety of fruitiness and pleasant acidity, which is why they are the more sought after bean for most speciality coffee consumers. There is also a wider range of great beans to try as well, which can make one's personal coffee journey a very interesting one.

Have a read through some of Andy's descriptors for the wide range of both Arabica and Robusta beans that are available in BeanBay. This will give you a good idea of what to expect.

Cheers,
Mal.

[Dimal]

What about if I didn’t want to blend and just wanted to try something different.
‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?

I would definitely go with the Yirgacheffe....
A very different result in the cup and a complete contrast to the Colombian, but in a very, very good way.

Mal.

[Truman49]

Also what are the main differences between robusta and arabica?

[Truman49]

What about if I didn’t want to blend and just wanted to try something different.
‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?

[Yelta]

Fair enough mate...
I was only responding to the OP's desire try blending another bean with the beans he already has on hand.

Mal.

Yep' probably should have put my thinking cap on before posting.

[Dimal]

Fair enough mate...
I was only responding to the OP's desire to try blending another bean with the beans he already has on hand.

Mal.

[Yelta]

Yep, I love Ethiopian beans too, makes up the largest proportion of my bean-stash.
However, never really found them to be an ideal blend partner with all of the Colombian beans I've tried over the years. I have tried them with Volcan Galeras a few years ago in various ratios, but never really found a particular blend combination that did it for me. High quality Indonesian beans, on the other hand - Beautiful...

Mal.

Was thinking with my single origin hat on Mal, I'm not a blender, other than perhaps the addition of a percentage of Robusta now and again, that is until I get down to the scrag ends of a few bags, then I roast em all together, no science or thought involved, just as long as they make up my batch weight of 750 grams, have to say they usually turn out fine.

[Dimal]

Yep, I love Ethiopian beans too, makes up the largest proportion of my bean-stash.
However, never really found them to be an ideal blend partner with all of the Colombian beans I've tried over the years. I have tried them with Volcan Galeras a few years ago in various ratios, but never really found a particular blend combination that did it for me. High quality Indonesian beans, on the other hand - Beautiful...

Mal.

[Rolf]

https://beanbay.coffeesnobs.com.au/V...3-png-goroka-a

[Truman49]

Thanks guys for the suggestions. I might try all of these and see which one I like the best.