Robusta
- farmroast
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I just saw Jim's post in "coffees" Thoughts on Italian espresso blends I'm interested in his thoughts of looking at roasting and aging a robusta separately for a blend with fresher roasts of arabica. Since the conversation was more about the taste I thought I'd start this thread for the roasting aspect. I have a few lbs packed away and am going to think about it for a few days.
LMWDP #167 "with coffee we create with wine we celebrate"
- another_jim
- Team HB
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I never did anything special with Robusta. But given my experience with the Miscela Masini, I have a few ideas I'd like to try out.
1. I'll roast it like an Indo, with a ramp a few minutes slower to the first and a minute faster finish than normal.
2. I'll play with the roast dates, so that the Robusta is two weeks older than the Aribica when I use it. That is, a blend using two week old Robusta and a fresh Arabica may work better, once the Arabica is aged normally for espresso, than when both components are the same age, fresh or stale.
1. I'll roast it like an Indo, with a ramp a few minutes slower to the first and a minute faster finish than normal.
2. I'll play with the roast dates, so that the Robusta is two weeks older than the Aribica when I use it. That is, a blend using two week old Robusta and a fresh Arabica may work better, once the Arabica is aged normally for espresso, than when both components are the same age, fresh or stale.
Jim Schulman
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+1 on waiting 2 weeks before robusta blending. Sweetness shows up after 10+ days, and the burned rubber flavor is muted (a little bit).
CHAD
CHAD
- farmroast (original poster)
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That makes sense to me. I was thinking to stretch the later 2/3 of the ramp. Are you going to try a light and a dark roast as you saw in the blend? Had the light roast smoothed out? How far into 2nd was the dark? What Arabica are you thinking of trying?another_jim wrote:I never did anything special with Robusta. But given my experience with the Miscela Masini, I have a few ideas I'd like to try out.
1. I'll roast it like an Indo, with a ramp a few minutes slower to the first and a minute faster finish than normal.
2. I'll play with the roast dates, so that the Robusta is two weeks older than the Aribica when I use it. That is, a blend using two week old Robusta and a fresh Arabica may work better, once the Arabica is aged normally for espresso, than when both components are the same age, fresh or stale.
I just got some of SMs Colombia Peaberry Los Caracoles del Sur
LMWDP #167 "with coffee we create with wine we celebrate"
- endlesscycles
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I was thinking about buying my robusta off the shelf at the grocery store to blend into my espresso. What store bought swill is / is not 100% robusta?
Already aged!!!
Already aged!!!
-Marshall Hance
Asheville, NC
Asheville, NC
- another_jim
- Team HB
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I'll need to stock up. After a lot of tasting, I'm thinking the darker roasted beans are a Ugandan Robusta and some sort of low grown Bourbon. The lighter roast is an Indian Robusta and a Brazil. The blend is roughly 50% Robusta.farmroast wrote:Are you going to try a light and a dark roast as you saw in the blend?
What's odd is that this blend is actually built around the Robusta flavors, while the Arabicas are used just to sweeten and soften the taste. This is a fairly premium blend, sort of a Peet's or Starbiuck's equivalent; which shows how different the Italian atitude towards Robusta is.
Not having any good Robusta on hand, I tried combining this blend with some high acid, fruity SOs. That didn't just taste bad, but bizarrely hideous. So unless I missed a trick, I don't think Robustas can work in a blend with high acid or ultra-fruited Arabicas.
Jim Schulman
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endlesscycles wrote:I was thinking about buying my robusta off the shelf at the grocery store to blend into my espresso. What store bought swill is / is not 100% robusta?
Already aged!!!
If you want to use robusta for good coffee, use specialty robusta instead of commodity robusta. There really is a difference.
- farmroast (original poster)
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Turns out I only had a small amount of Robusta and some Liberica so I'm going to have to get something to try.another_jim wrote:Not having any good Robusta on hand, I tried combining this blend with some high acid, fruity SOs. That didn't just taste bad, but bizarrely hideous. So unless I missed a trick, I don't think Robustas can work in a blend with high acid or ultra-fruited Arabicas.
I'll pick-up some of the Masini also.
I was considering that Colombia lot and some Brazil, generally got me thinking S. American like with bourbon sweetness.
LMWDP #167 "with coffee we create with wine we celebrate"
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I have some Madagascar Robusta I roasted about a month ago (used for adding a kick to SO espresso every now and then). Last night I tried some 50/50 with fresh Harrar (drip brewed) and it added HUGE caramel and no rubber/bitter like when it was fresh-roasted.
I'm thanking your thread here, Ed.
CHAD
I'm thanking your thread here, Ed.
CHAD
- endlesscycles
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I do, and I would. Problem is, I need to buy in 15-20lbs at a time. Know of a source?Espin wrote:If you want to use robusta for good coffee, use specialty robusta instead of commodity robusta. There really is a difference.
-Marshall Hance
Asheville, NC
Asheville, NC