Adding Robusta? - Page 2
- another_jim
- Team HB
- Posts: 13965
- Joined: 19 years ago
I use 15%. When you use blended whole beans, there's roughly a +/- 5% variation of blend components shot to shot; so a 10% component can sometimes end up at 5%. Even 15% can get inconsistent, and I prefer to have a 20% minimum in blends. But the Robusta I'm currently using is quite aggressive, so 15% works best.CoffeeRoastersClub wrote: ... I have been using 10% robusta in my blends; do you do around that for the blends you use for your cappas?
Jim Schulman
- CoffeeRoastersClub
- Posts: 63
- Joined: 13 years ago
Thanks Jim for the info. I will start with 20% and work back from there. Looking forward to my next roast!
Len
Len
"I'll quit coffee. It won't be easy drinking my Bailey's straight, but I'll get used to it." ~TV show Will & Grace
- yakster
- Supporter ♡
- Posts: 7345
- Joined: 15 years ago
Great advice. I'd heard that Robusta kept longer, this makes it more practical especially when blended in at 10 - 15%.another_jim wrote:If you use Robusta, roast it separately ... Roasted Robusta keeps a long time in a valve bag; it's better after three weeks, when the petroleum aromas are gone; and it's better roasted slow and well into the second crack. You can roast a batch and use it for blending 5 to to 10 batches over the next few months.
I'd like to hear more about these whiskey and cigar blends.another_jim wrote:BTW, I'm not a fan of it in most straight espresso (whiskey and cigar blends excepted); but I love it in cappas. It adds some low toned muscle to the taste, and it makes the latter art pop.
-Chris
LMWDP # 272
LMWDP # 272
- another_jim
- Team HB
- Posts: 13965
- Joined: 19 years ago
Try a preblend of Kenya and (Sulawesi or PNG), roasted somewhere between the first pops of the second and where it gets rolling; you should be getting a some cloves or mulled red wine smells from the Kenya. This is an old school, after dinner blend (i.e. brandy and cigars); add the Robusta for cappas, but probably not for regular brewing.yakster wrote:I'd like to hear more about these whiskey and cigar blends.
Jim Schulman
-
- Posts: 3472
- Joined: 19 years ago
At my age, with 20% Robusta in my blend, I'd be VERY near a bathroom! hahaCoffeeRoastersClub wrote:Thanks Jim for the info. I will start with 20% and work back from there. Looking forward to my next roast!
Len
- yakster
- Supporter ♡
- Posts: 7345
- Joined: 15 years ago
Thanks, Jim, I'll have to give this a try.another_jim wrote:Try a preblend of Kenya and (Sulawesi or PNG), roasted somewhere between the first pops of the second and where it gets rolling; you should be getting a some cloves or mulled red wine smells from the Kenya. This is an old school, after dinner blend (i.e. brandy and cigars); add the Robusta for cappas, but probably not for regular brewing.
-Chris
LMWDP # 272
LMWDP # 272