At home, I dont feel that one needs to use a specific bean such as robusta or Arabica (monsooned coffees, sumatran) to improve the stability, texture & volume of the crema. Espesso is usually consumed very quickly at home, and usually doesnt hang about waiting to be slugged.
I find grinding JUST before brewing to be one of the best ways to improve the productionn of crema.
Which state are you located?
An ideal scenario would be...
- Find a local roaster, someone who stamps the bag with a roast date is a keeper. But yeah, fresh roasts kickass.
- Buy 250g at a time (once gluttony and addiction settle in youll have to bump this up)
- Consume in 5-8 days
If in the regional areas, mail order is the way. But ~500g at a time.