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Thread: First Robusta Roast

  1. #1
    Senior Member robusto's Avatar
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    First Robusta Roast

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Thought I'd roast some robusta today to firstly see what it's like as a single origin, but mainly to blend in with Arabicas.

    The last Robusta I've had probably would have been decades ago in a stove top, but never from a coffee machine.

    In the Behmor, 200 grams, on manual P5, P4, P3...

    What surprised was the absolute absence of chaff.

    And the very discreet, half-hearted first cracks. There was the occasional pop... but never a rolling one.

    In fact, I reckon second crack was more rolling and distinct.

    The colour is very even and a little darker than shown here.
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  2. #2
    Mal Dimal's Avatar
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    Now all you've got to do mate, is leave them alone for at least two weeks for the flavour to develop and stabilise...

    Mal.
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  3. #3
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    That's a good looking roast, Robusto.

    As Mal said, they take longer to stabilize. They also stay fresher longer!
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  4. #4
    CoffeeSnobs Owner Andy's Avatar
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    With a username like Robusto you would be expected to roast these often

    Hard to tell but they look a little light, typically my Robusta roasts are darker than anything else I ever roast but see how it goes.

    The low chaff is because they were monsooned Robusta, some of the others have more "normal" chaff levels

    Enjoy the experimenting!
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  5. #5
    Senior Member Yelta's Avatar
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    Quote Originally Posted by robusto View Post
    Thought I'd roast some robusta today to firstly see what it's like as a single origin, but mainly to blend in with Arabicas.

    The last Robusta I've had probably would have been decades ago in a stove top, but never from a coffee machine.

    In the Behmor, 200 grams, on manual P5, P4, P3...

    What surprised was the absolute absence of chaff.

    And the very discreet, half-hearted first cracks. There was the occasional pop... but never a rolling one.

    In fact, I reckon second crack was more rolling and distinct.

    The colour is very even and a little darker than shown here.
    Nice even looking roast Robusto, what type of Robusta is it?

    Have only ever used Robusta at about 10% of my Arabica roasts, should give it a try one of these days, not exactly going to break the bank.

    Keep us informed as to how it drinks after a bit of a rest.

  6. #6
    Senior Member robusto's Avatar
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    Yelta, they are Indian Monsoon Robusta as Andy said.

    Regarding the apparent light roast....I have taken more than a dozen pictures in various light conditions, indoors and out, in dark bowls...but no matter what I do my Samsung phone insists on making them appear lighter than they are.

    They are definitely darker than my posted picture, as I aimed for a dark roast well into second-crack to give them an Italian espresso profile.

    My wife says second-last on the CS card scale.

    I will update when they have rested enough.
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  7. #7
    Senior Member robusto's Avatar
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    An update on this robusta roast by Robusto!

    I've had it as a single-origin espresso and mixed in various proportions with a mixed arabica roast.

    The negative: I find it very bitter.

    The positive: a huge body and tons of thick crema.

    I'll persevere , experment with different brew temperature, and different roast profile...but so far as a s/o espresso....not looking good....or should I say looks good, but taste lets it down.
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  8. #8
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by robusto View Post
    An update on this robusta roast by Robusto!

    I've had it as a single-origin espresso and mixed in various proportions with a mixed arabica roast.

    The negative: I find it very bitter.

    The positive: a huge body and tons of thick crema.

    I'll persevere , experment with different brew temperature, and different roast profile...but so far as a s/o espresso....not looking good....or should I say looks good, but taste lets it down.

    Exactly when were they roasted? Still be pretty young for robusta I'd think.
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  9. #9
    Senior Member robusto's Avatar
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    Roasted on tuesday october 8 ---so 9 days ago.

  10. #10
    Mal Dimal's Avatar
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    Yeah, you need to allow at least two weeks mate and more like three for a light-ish roast such as yours appeared to be.
    Always allow my small (80g-ish) popper Robusta roasts head well into rolling 2nd-Crack before dumping and cooling then a minimum of two weeks following that before adding to an Arabica roast. The overall blend then develops for a further minimum of a week after that, so 8-9 days post roast is a little early...

    Mal.
    Last edited by Dimal; 17 Hours Ago at 11:19 AM.

  11. #11
    Senior Member robusto's Avatar
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    Barry, Dimal, thanks for the advice.

    I should have suspected they weren't ready by the thick, oozing pour from the portafilter spout.

  12. #12
    Mal Dimal's Avatar
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    Quote Originally Posted by robusto View Post
    the thick, oozing pour from the portafilter spout.
    Ah, that won't change mate, the crema just becomes even more cohesive and persistent...

    Mal.
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  13. #13
    Senior Member Yelta's Avatar
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    Quote Originally Posted by robusto View Post
    I should have suspected they weren't ready by the thick, oozing pour from the portafilter spout.
    I Expect this from all of my shots, if they lack viscosity and good crema something is drastically wrong.
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  14. #14
    Senior Member robusto's Avatar
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    Behmor Coffee Roaster
    Yelta, I expect it too.

    ...but sometimes all the ducks don't line up, and I don't get what I expect.
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