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Thread: Roasting robusta in a blend

  1. #1
    Senior Member brokenvase's Avatar
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    Roasting robusta in a blend

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Do you all roast say 10-15% of robusta in your blends? If so, do you blend them green and roast together with your other beans? I read somewhere that robusta roast profile is slightly different. But I can't really just roast 60g of beans in my corretto. So I've just been tossing them in with my other arabicas anyway. To experiment... I mostly do medium roasts... Rarely to CS9-10..

    Or are my assumptions and use of the robustas wrong?

  2. #2
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    Yes. All my blends are all in pre-roast blend. Couldn't be bothered trying to individually profile and roast separately up to 5 different beans. Besides, as you noted, it's not really practical.

    Amanda

  3. #3
    Coffee Nut fg1972's Avatar
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    I've been doing mine separate to get each different bean exactly how I like it.
    I'm roasting once a week and to make it practical, I'll roast 2 or 3 times the required quantity of Robusta and use it over 2 or 3 weeks.
    I find Robusta tastes better after it has aged at least 1 week so this method allows me to always have 1 -3 week old Robusta to use in my weekly blend.

  4. #4
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    Quote Originally Posted by fg1972 View Post
    I've been doing mine separate to get each different bean exactly how I like it.
    I'm roasting once a week and to make it practical, I'll roast 2 or 3 times the required quantity of Robusta and use it over 2 or 3 weeks.
    I find Robusta tastes better after it has aged at least 1 week so this method allows me to always have 1 -3 week old Robusta to use in my weekly blend.
    I also roast my component beans separately, then blend afterwards. I freeze the remaining roasted coffee for use in subsequent blends.

    You may be using your robusta too soon. Based on what I have read, robusta benefits from several months of aging:
    My 6-Month-Old Robusta - Coffees; Home-Barista.com

    I recently purchased some "high quality" robusta, which I have roasted, but not yet tasted. I put "Do not use until April 1, 2013" on my aging robusta. Nice for April Fool's Day surprise.

  5. #5
    Senior Member Barry O'Speedwagon's Avatar
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    I roast the robustas 1-2 weeks ahead of the blend that I intend to put them in . The rest of the beans in the blend are roasted together. The robusta definitely needs a little extra resting time (but I sure as heck aint freezing it). Any left over robusta beans I add on an ad hoc basis (in small quantities) to whatever I'm drinking.....to see what works.

  6. #6
    Coffee Nut fg1972's Avatar
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    Hi all,
    Am currently roasting weekly and begin consuming the coffee after it has rested 1-2 weeks.
    Robusta is roasted every 3 or 4 weeks as the required weekly quantity is too small to do weekly.
    I've been roasting all my origins separately for a few months with fairly good results.
    I want to now try roasting the Robusta weekly keeping it consistent with the other beans.
    Since roasting one week's worth of Robusta in the Behmor is not practical and am thinking of roasting the Robusta with one of the other origins.
    In addition to the Robusta, my inventory consists of the following beans;
    Java Banyuwangi
    India Elephant Hills
    Ethiopian Gambella Sundried

    The question is which of the three above would better suited to roast with a small quantity of Robusta?

  7. #7
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    Behmor Coffee Roaster
    I used some Robusta last month, but it is very strong compared to my other coffees. I limit it to less than 5% of the total blend - otherwise you will overwhelm the flavor of the other coffee.

    Based on my experience, I do not pre-blend beans before roasting. Different green coffee beans roast faster than others, so you may over-roasted (or under-roasted) beans as a result. If you actually time the roasts of the separate beans and they are similar, then blending may not be a problem.

    I tried pre-blending three coffees for some Red Sea blend: Yirgacheffe, Sidamo and Yemen Mocha. Normally I would roast each of these (separately) to about 2:30 after the start of 1st crack. I could tell a difference when I roasted these beans together - I preferred the separate roasts.



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