Kenya / Kappi

[Ray_C]

I blended 60% Indian Kappi royale with 40% Kenya AA 7 days post roast expecting something quite special and wasnt disappointed at all. I dialed in the grinder warmed up the La Scala Carmen pulled my son and his lady a shot first and watched the delight on their faces as I pulled one for me and it is simply gorgeous to say the least.
Chocolate undertone but not too strong, a blackberry jam note indicating the fruitiness as well as the sweetness and mocha of the kenya, topped with a fantastic crema, body and mouth feel brought on by the Kappi.

A true delight in the cup......... Ray. 8-)

[greenman]

Re: Kenya / Kappi

Ive steered clear of robusta so far, I am interested to hear some reports from others who have tried it in blends.

[Ray_C]

Re: Kenya / Kappi

I have noticed that some of the more popular commercial blends have at least one robusta in it, personally i think it goes exceptionally well with the Kenya.

Ray.

[summercrema]

Re: Kenya / Kappi

Hi,

Iam new to roasting business, what is the give away that there is a robust in the blend? Most cafe would tell me they are using 100% arabica, well is there really a 100% arabica blend

Thanks

I have noticed that some of the more popular commercial blends have at least one robusta in it, personally i think it goes exceptionally well with the Kenya.

Ray.

[Andy]

Re: Kenya / Kappi


I would assume that most cafes who are claiming to serve 100% arabica do have 100% arabica in their blends.

By quoting 100% arabica we all make the assumption that robusta beans are bad. The fact is that a good quality robusta is great in a blend and will certainly add some bite if that is what you are looking for.

What is the give away?
Taste is a good indication, if you try single origin robusta you will identify the taste easier in future. Often as a single origin espresso it will similar to over strong instant coffee. The other give away is the bean shape, robusta beans are shorter in length, wider in width and taller in height... nearly round against an arabica bean.

Rays blend is an interesting one, 60% robusta is quite high for a blend and the acidic Kenya with it would really pack a punch. This certainly wouldnt suit someone trying their first double espresso but I know a few seasoned coffee drinkers that really enjoy a BIG blend like this one and served post-dinner with something like blue cheese it would work a treat.

The beauty of CoffeeSnobs is that we get to try some excellent beans from all over the planet and all manner of different varieties and processing. Try then all, blend your own and Im sure you find something that suits your taste to a tee.

[redzone121]

Re: Kenya / Kappi

I blended 60% Indian Kappi royale with 40% Kenya AA 7 days post roast expecting something quite special and wasnt disappointed at all. I dialed in the grinder warmed up the La Scala Carmen pulled my son and his lady a shot first and watched the delight on their faces as I pulled one for me and it is simply gorgeous to say the least.
Chocolate undertone but not too strong, a blackberry jam note indicating the fruitiness as well as the sweetness and mocha of the kenya, topped with a fantastic crema, body and mouth feel brought on by the Kappi.

A true delight in the cup......... Ray. 8-)

Sounds like an animal brew Ray , Ill give it a go tomorrow 8-)