Ratio of Robusta to Arabica in Espresso Blends?

#1: Post by **timo888** » October 3rd, 2006, 1:16 pm

What's the typical ratio of robusta beans to arabica in the more well-known espresso blends? Any 100% arabica blends available mail order?
Regards
Timo

#2: Post by **another_jim** » October 3rd, 2006, 6:53 pm

Here's the blend sheet of a large Italian importer:

http://tinyurl.com/kcyvf

Fifteeen different blends, premixed for small roasters, maintained consistently year to year, going from 0% to 100% robusta. This is what the business looks like when straight shots are the everyday coffee of a country.

October 3rd, 2006, 7:42 pm

Thanks for the very interesting link, Jim. It's not often one finds volcanic in the same sentence with the phrase custard pie balsam.

Regards
Timo

P.S. Any HB sponsors out there offering a 100% arabica espresso blend roasted in the Northern style?

#4: Post by **luca** » October 3rd, 2006, 7:50 pm

timo888 wrote:Thanks for the very interesting link, Jim. It's not often one finds volcanic in the same sentence with the phrase custard pie balsam.

Hahaha ... I came back to this post just to post the same thing!

#5: Post by **another_jim** » October 3rd, 2006, 11:56 pm

Rocket's is arabica only; I'm sure Caffe Fresco does some without robusta, along with a Daterra SO. Paradise has lots of SOs.

October 4th, 2006, 8:15 am

Thanks for the Rocket tip, Jim.

As for Paradise, yes, I've been ordering the SOs from them (and from Terroir) and they're very good, although new beans don't come on line as frequently as I'd like.

I had blends in mind. I was thinking there might be some 100% arabica blends out there with the beans not chosen to stand up in milk or to a good cigar

but with the interplay of floral notes with fruit and spice in mind. Not the espresso equivalent of a good port, that is, but of a noble Riesling Spatlese with 5% Gewurztraminer added for some zing.
Regards
Timo

#7: Post by **another_jim** » October 4th, 2006, 9:02 am

timo888 wrote:I had blends in mind. I was thinking there might be some 100% arabica blends out there with the beans not chosen to stand up in milk or to a good cigar but with the interplay of floral notes with fruit and spice in mind. Not the espresso equivalent of a good port, that is, but of a noble Riesling Spatlese with 5% Gewurztraminer added for some zing.
Regards
Timo

Not a sponsor here; but Coffee Metropolis's Redline should be close: peach with a touch of cinnamon and ceder. If you want it more intense, try the Adado Yrg Paradise is selling now; which smells like a whole peach orchard. It's only drawback for espresso is by the time you've done sniffing it, the shot is cold. The Heche Sidamo is more Tauriga Nacional -- cherry, plum and chocolate.

As to your Hock/Alsace cross dream shot; the only thing that could do it is an Ethiopian or Geisha. As soon as I taste one that's got citrus, peach, botrytis honey, petrol nose, and Gewuerz cinnamon/slate you'll be the first to know (after I bought my 10 pounds worth).

#8: Post by **jason_casale** » October 4th, 2006, 6:44 pm

We classico coffee use 10 percent robusta to 90 percent arabicas in our espresso.
It works out well 15 percent was just to much for us. I think in other roasters you will find 10 to 15 percent as a general rule.

#9: Post by **cannonfodder** » October 4th, 2006, 7:25 pm

In my home blends I never go over 10%. Most of my blends are 100% Arabica. My standing house blend is 40% Brazil yellow bourbon, 30% Harar Fendishe, 20% Java estate Slawan, and 10% PNG peaberry, don't remember the farm. It was the last few pounds Barry had. Then I play with the percentages to suite my mood.

Works good in milk provided you are making traditional cappas and not big gulp 60oz latte's.

#10: Post by **danblev** » October 5th, 2006, 4:01 pm

There was an old thread somewhere that divided Espresso people to those that use Robusta and those that don't.
And if you are drinking anything else it is only 100% Arabica.

In my case I use only 100% Arabica.
For me the taste of Robusta is like tasteless rubber.