Ratio of Robusta to Arabica in Espresso Blends? - Page 3

Discuss flavors, brew temperatures, blending, and cupping notes.
ajcoffee

#21: Post by ajcoffee »

Hello
There are many different qualities of robustas. The lowest grade come from Asia (vietnam and Indonesia) and the best grades come from Africa (Uganda, Congo, Guinea). A high quality Ugandan robusta can even beat an average Arabica. Therefore, referring to robusta as though it is a specific taste and quality is incorrect. I have blended Ugandan Arabicas and robustas and in fact the best result was a 30% PB/AA Mount Elgon Arabica with 70% Bushenyi robusta grade 15. The crema, bitterness, body, aroma and the aftertaste were superb! So please dont say that 10% robusta is too little or too much it all depends on the quality of the robusta and Arabica you are talking about. Average coffeeshop in Rome uses a minimum of 50% robusta.

ethiopie

#22: Post by ethiopie »

+1

Robustas can be an essential component of a good blend.

I guess most visitors of this forum don't think
Average coffeeshop in Rome uses a minimum of 50% robusta
is a good argument in favor of Robustas, though.

User avatar
malachi

#23: Post by malachi »

ajcoffee wrote:A high quality Ugandan robusta can even beat an average Arabica.
I'm guessing you're using a different benchmark for "average" than mine.
I've cupped tables of "the best" robusta (Indian, Ugandan) and to be honest, none of them were even in the same league as specialty grade arabica.

Robusta in espresso is the vestigial tail of the coffee world.
"Taste is the only morality." -- John Ruskin