HomeRoast Digest


Topic: Dolce (2 msgs / 41 lines)
1) From:
I mentioned on a previous post that I visted seattle for a conference and checked out Vivace for the its fame. I was not at all impressed with the in house shot pulled by am inexperienced kid. However I bought both a pound of their house blend Dolce as well as a pound of greens so that I could compare.
The pound of roasted coffee was, as usual for me, way too dark at vienna which eclipsed any varietal taste. I got some earthy and woody background. The greens look as if they have either an aged bean or monsooned malabar (large, light and without chaff). 
I decided to take a crack at the beans and roasted them in the behmor on P3 C 1/2 lb.. They hit first at 1:15 remaining at a very fast rate. I thought there would not be enough time (which has never happened to me) so I added one minute but I heard first go right into second without warning after 1:15 has passed...so I hit cool. Ultimately coasted 5 or more seconds into second.
Today, one day later, I pulled a very nice shot with mostly crema. Surprising. Although I still was in no way moved by any stand out tastes...the amount of crema and body was beyong anything I have evr had...like drinking cream. Kinda unbelievable.
I had no idea what was creating that cream effect...i have never gotten that with Sumatran or other heavy body coffee. I did a little google search and saw that it might have been Robusta. I'm not sure if I have ever had premium espresso with Robusta in the mix.
I'd like to know so that I can enhance my own blends using the killer beans I have from Tom. If that was a Robusta effect...perhaps I should get some of the Robusta Tom offers and try it out. I imagined a SO espresso as a light roasted yirgacheffe...which is amazing lemon but very thin body...with some of that Robusta added (if indeed that was the case). I could taste lemon cream pie...Yum.
Anyone have experience with the high quality robusta...or know what is responsible for the unbelievable body and crema in the dolce blend.
Dean De Crisce
Sent from a Treo phone.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Les
I have used some of Tom's Robusta.  I still prefer an all Arabica
blend.  One of the best Crema producers is the  Sumatra Blue Batak.
One of my favorite blends is a good Yemen, Sumatra Blue Batak and a
good Dry Processed Brazil.  This will give you a lot of Crema.
Les
AKA Dr. Crema
On Wed, Nov 5, 2008 at 6:36 PM,   wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest