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Topic: Rosbusta in the espresso blend (7 msgs / 157 lines)
1) From: michael brown
Hey friends,
 
i know we discussed at length about blends and such.  but i was wondering about robusta.  i just ordered a pound or two from SM's and was wondering if anyone else was using robusta as part of their base or in their espresso blends.  have you found any other particular beans that compliment this bean?  i read tom's review to get this well into the 2nd crack and that rest is paramount.  any roasting recommendations?  i'm using the behmor.
 
thanks so much.  happy roasting!
 
michael, b'ham AL
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2) From: Michael Dhabolt
Michael,
I've bought a few pounds from Tom a couple of different times.
I didn't have any luck that resulted in continued use.  I tried
different quantities at different roast levels and I believe I saw a
bit of extra crema under some circumstances but didn't feel that I was
seeing any tastes that I liked.  In fact it seemed like I had to roast
it fairly dark before there wasn't a fairly substantial 'hit' in
taste, and at that level I was starting to taste the roast (charcoal).
I'm convinced that there are folks who have developed a taste for what
robusta provides, I am currently convinced that I am not one of them.
If you develop something that you thinks works well, I would sure be
interested in hearing about it - - I think I've got a few pounds that
I'd like to use.
Mike (just plain)
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3) From: Bob
Mike & Michael,
I've used the Indian Robusta in amounts up to 15% with an 
additional 15% Monsoon'd Malabar & remainder Sumatran as a blend 
for co-workers. Sort of an extreme wakeup blend. Taking both the 
MM &  robusta into rolling 2nd. It gives a nice tang & shot to 
the Sumatra ~ they use it as a drip, as they tend to enjoy the 
added caffeine punch.
Bob

4) From: Sandy Andina
I do the same, except I use more Brazil than Sumatra.  I roast the  
Brazil separately to C+, with the rest (mixed)  to between FC+ and  
Vienna.
On Dec 5, 2008, at 2:24 PM, Bob wrote:
<Snip>
Sandy Andina
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5) From: michael brown
awesome.  great info, thank you so much.  i was looking for this much talked about malabar when i was ordering earlier this week and didn't see any.  i guess i gotta wait til it comes around again?
 
Michael, B'ham, AL> From: sandraandina> To: homeroast; archeobob> Date: Fri, 5 Dec 2008 14:32:54 -0600> Subject: Re: [Homeroast] Rosbusta in the espresso blend> > I do the same, except I use more Brazil than Sumatra. I roast the > Brazil separately to C+, with the rest (mixed) to between FC+ and > Vienna.> On Dec 5, 2008, at 2:24 PM, Bob wrote:> > > Mike & Michael,> >> > I've used the Indian Robusta in amounts up to 15% with an> > additional 15% Monsoon'd Malabar & remainder Sumatran as a blend> > for co-workers. Sort of an extreme wakeup blend. Taking both the> > MM & robusta into rolling 2nd. It gives a nice tang & shot to> > the Sumatra ~ they use it as a drip, as they tend to enjoy the> > added caffeine punch.> >> > Bob> >> >

6) From: Sandy Andina
I've found the Java Monsooned Arabica to be a decent substitute when  
there's no Monsooned Malabar available.
On Dec 5, 2008, at 4:14 PM, michael brown wrote:
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Sandy Andina
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7) From: michael brown
i can't seem to find that coffee available either...sigh...i guess patience is a virtue right?
<Snip>
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