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Topic: Re-thinking Robusta (13 msgs / 261 lines)
1) From: Les
This morning I pulled about 30 cappos using 50% Brazil Poco Fundo roasted to
a full city and 50% Sumatra Lake Tuwar 19+  Extra Bold roasted to a full
city plus.  Added to this 50/50 mix was 10% *Panama Guyami Indian Robusta
Rustico *roasted to a city plus - Vienna level.  I was banging out Cappos
for everyone and a few Americanos.  The raves were coming in as to how good
the coffee was.  I was chuckling with a lot of cynicism going through my
head that these ignorant people where just tasting what they were used to!
Hey I didn't want to just toss the Robusta I bought from Sweet Marias.  So
when things slowed down, I made myself a Cappo.  Wow that Robusta really did
cut through the milk and gave the Cappo a lot more complex dimension than I
was expecting.  There was no bitterness and the coffee, caramel, chocolate
was just awesome.  I then tried an Americano.  It was very very very
smooth.  So for the final test, I pulled a straight double shot.  Wow liquid
silk and Dr. Crema was enjoying some of the thickest crema he has had in a
long time.  I am still enjoying a slight lingering of flavor on the tongue
and I drank that double shot three hours ago!  I am beginning to see that
there is a place for a good Robusta in blending.  The cynic in me was
reprimanded by the fact that I was serving some awesome drinks, not just
what the public thought was good due to the commercial standard out there.
So give one of Tom's Robusta a try, you may surprise yourself.
Les
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2) From: Ken B
Les, Les, Les...now you've gone and done it. You've made me want to try 
*shudder* Robusta again.  With a report like that, I will have to order 
some on my next order and experiment with it a bit.  Thanks for the 
heads up.
But your mix would have been 45%/45%/10%. :-)
Best Regards,
Ken B
Les wrote:
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3) From: Jamie Dolan
I've had a pound of Indian Washed Cherry Robusta sitting around for
about 8 months, and I finally decided to try it.  I started adding
between 5 and 10% to the yemens I have been roasting, and I am really
happy with the results.  I feel it has enhanced the crema quite a bit.
Jamie
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4) From: miKe mcKoffee
Remember the two cupping "ringers" PNWG II?
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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5) From: Les
Yes I do Mike.  Our host Alchemist John served up a very nice cup of single
origin Rosbusta, and he ruined some St. Helena by not cooling it properly.
Lessons learned!
Les
On Sun, Jul 13, 2008 at 7:55 PM, miKe mcKoffee  wrote:
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6) From: Alchemist John
Just for clarification, it was some Costa Rican La Minta - straight 
from the roaster into a mason jar.  Sealed very nice.  IIRC I also 
used a sinusoidal ramp profile.  I would never do that to St. Helena 
(not because I don't think I should for taste purposes, but because 
of how expensive it is).
Oh, and I think I STILL have that jar of ground CR around - maybe I 
should put it up for a Tradition :)
At 06:16 7/14/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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7) From: Les
Thanks for the clarification Alchemist John.  I did remember that it was a
special coffee, but more importantly, I remember how bad (and I mean bad!)
it tasted.
Les
On 7/14/08, Alchemist John  wrote:
<Snip>
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8) From: Alchemist John
No too unlike Yuban or Folgers :P
At 07:06 7/14/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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9) From: Tom & Maria - Sweet Maria's Coffee
The Panama Guyami Robusta in a French Press is very interesting too. 
No, it doesn't have the aroma and brightness, but it has that very 
unusual sweetness. If there was such a thing as rustic maple syrup 
mixed with a little light molasses, that would be it.
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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10) From: Doug Boutell
Tom,
Can you give your definition of  "Rustic" so I have a better understanding
in your descriptions.
Doug
Tom & Maria - Sweet Maria's Coffee wrote:
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11) From: Tom & Maria - Sweet Maria's Coffee
Dried Apricots from Sunmaid at the supermarket, vs. unsulphered dried 
apricots from the bin at the Health Food Coop. White sugar vs. 
Turbinado natural dry brown sugar. Buckwheat pancakes vs Bisquick. 
Bacon from the supermarket vs bacon from the farm. None of those are 
what I am talking about with the Robusta, but rustic is a lower 
process level in general, and might involve more earthy, woody, 
foresty, mushroom, mossy hints like a Sumatra, or might be more 
fruity, pulpy, winey, ripe fruit, light ferment, balsamic vinegar etc 
etc in a fruited natural coffee. Sometimes I refer to lemonade from a 
mix and homemade honey lemonade, hand-pulped, etc. So it's a very 
general and broad comparison. Very clean coffees, traditional wet 
process, would very rarely have rustic flavors.
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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12) From: raymanowen
Many moons ago, soon after I restarted roasting, I ran across some
Vietnamese coffee on the 'net. Word came out on the list that it was a
Robusta, some very crude coffee. Our initial cups, soon after a C+ to FC
roast, sure were tantalizing, not crude at all.
Just the opposite, we remarked to each other that it was a delicate,
fragrant cup. If that was a Robusta, the list's then-favorite whipping boy,
I don't think so. It tasted like Hell after I let it sit, in deference to
all the warnings.
Cheers, Mabuhay -RayO, aka Opa!
Heat + time = Roast, + real time control = Good Roast, + cool and keep Good
Roast
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13) From: Doug Boutell
Thanks Tom
Your description of the comparisons cleared up some of my confusion.
The neat thing , I talk with Les on a weekley basis about roasting 
profiles.
When  Les told me he purchased a 1/2 kilo USRC sample roaster(Kona Mike 
had researched same) , that convinced
me to buy. One of our  lastest  adjustments was to increase the fan 
speed to 3 o'clock from the 9 o'clock
position ( 1 o'clock being the fastest). The increase in fan speed 
brought in a very well balanced
cup and  a clarity to the cup that I've not had. Now I will have to 
train my palate to pick out
your rustic flavors.
Thanks again for your analogy.
Doug
Tom & Maria - Sweet Maria's Coffee wrote:
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