Thread: Coffee Enthusiasts

Originally Posted by thebigspendur

Whenever I see Robusta added to the mix that's code to me to head for the hills.

Enlighten me please. Why is that a flag? I am not particularly savvy about the various grades. Only the flavors I like as they hit the palate.

Robusta is a very poor grade usually used to make Sanka and other instant coffee. It is mainly grown in Brazil. They say it tastes like burnt rubber.

You want to buy Arabica beans.

Originally Posted by thebigspendur

Whenever I see Robusta added to the mix that's code to me to head for the hills.

There's no point arguing matters of taste. But there are varying opinions on the use of Robusta in espresso blends. Some blends I drink have Robusta, others do not. One of the standards that I keep on hand uses Robusta, Maromas Orphea. Its a powerful, strong blend with chocolate and nutty flavors. No acidity. Mixed in a latte you can really still taste the coffee through the milk. Some of the all Arabica blends I've tried got run over by the milk. I don't run from Robusta but everyone's taste is valid. Here's a little reading on it.

CoffeeGeek - Robusta's Rehab

Originally Posted by rolodave

Robusta is a very poor grade usually used to make Sanka and other instant coffee. It is mainly grown in Brazil. They say it tastes like burnt rubber.

You want to buy Arabica beans.

I wouldnt say that Robusta itself is poor grade. I'd say poor grade Robusta is used to make Sanka. Robusta is cheaper. There would be no point in making low grade Sanka with Arabica.

Originally Posted by thebigspendur

Whenever I see Robusta added to the mix that's code to me to head for the hills.

Originally Posted by MikeB52

Enlighten me please. Why is that a flag? I am not particularly savvy about the various grades. Only the flavors I like as they hit the palate.

It's not... not necessarily. Once upon a time, unscrupulous coffee merchants (we're talking large-scale operations) used to add Robusta beans to their blends -- if properly roasted (and even if not) it can enhance the taste, often covering-up the not-so-good beans they used as one-or-more of the components for the blend; also, Robusta beans pack a heavy load of caffeine -- more than Arabica -- which a lot of folks like; and, finally, added to espresso, Robusta increases the crema (important to espresso-machine-made coffee lovers, don't ask me why).

But the "code to me" doesn't have to be true for you -- it isn't, for me. I home-roast my coffee beans, and recently began adding Robusta beans (from India) to my brew. No, I don't roast them together; in fact, I roast each component of my blend separately, only mixing them together when it's time to grind-and-brew. As far as the Robusta beans, I follow the advice from Sweet Maria's, roasting them to a Vienna degree-of-roastness, then letting them rest for 4-5 days before using (I rest all my roasted beans for that long). I add the Robusta sparingly -- as SM recommends, 10%-15% of the grind, but no more.

I don't add Robusta beans to every French-press pot that I brew -- you don't have to, either. It's all about preference, knowledge, and choice.

Ahhh now I am about to open a can of worms here based on your enlightening me. I admit to drinking Tasters choice as some times I cant be bothered with messing with the beans,Now I understand why it makes a great milky coffee but black it tastes like A** lol .

Originally Posted by jmercer

Long time sipper of doppio espresso.

Same again.

Originally Posted by paco

A curiosity question for all of ya'll that drink espresso or poll if we want to make it that: Do you sip it or shoot it ???

Sip, but doppios really only take a few till it's gone

For many many years the outfits that made good coffee brewing equipment in Europe refused to sell their gear in the U.S because they felt Americans had to clue as to what good coffee was and preferred bad coffee. Of course that has changed in the last several years with all the outfits that have been established and of course they sell all kinds of great gear now.

Robusta is used mainly in countries where folks can't afford Arabica coffee especially SE Asia and Viet Nam.

I roast my own beans and I buy from Sweet Maria's. Typical green beans go for between five and eight bucks a pound depending on where it comes from and quality. Robusta goes for a buck a pound when they carry it.

Robusta is not quality coffee and if you go to a small roast outfit and look for it you probably won't find it.

it's like my friend who loves his Yugo and thinks it's the best car in the world. If you like Robusta there's nothing wrong with that but it's just not quality coffee.

it's not just my opinion. it's a well known fact in coffee circles. Research it.

Funny how they call it Robusta which makes it sound like it should be awesome...but I guess that's better than crapista.