HomeRoast Digest


Topic: Vietnamese variant on kopi luak ca phe chon (11 msgs / 416 lines)
1) From: =?iso-8859-1?Q?Claus_Th=F8gersen?=
Hi,
One of the much huyped, in my view much to hyped, Danish microbreweries have 
just announced a beer with what they claim is top quality coffee from 
Vietnam called ca phe chon. The process of maing this is luak style, but as 
I know Vietnam from a country that do not have the altitude to produce good 
coffee and a country known for robusta low quality coffee. Have we missed 
out on something here?
Claus
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2) From: Bob
Claus,
Everything I have heard about Vietnamese coffee is the same as =
what you have mentioned.
Perhaps someone on the list has ordered some via eBay for the =
thrill of it can comment.
Bob - Denver, CO

3) From: Joseph Robertson
"thrill of it" ???????
*^%$#. I'm not sure how to spell what just came out of my mouth.
JR
On Wed, Jan 7, 2009 at 12:38 PM, Bob  wrote:
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ee.com
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-- =
Ambassador for Specialty Coffee and palate reform.
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4) From: Joseph Robertson
Bob,
Very sorry if my comment was a bit on the strong side. I have roasted
and tasted Robusta. You know for a caffeine fix it was not bad. Very
different, I didn't find the taste that bad either.  For an everyday
coffee, not going there.
Robusta has it's place. For instance, some creative spro blends when
your looking for nice crema. For blending when your looking for extra
caffeine.
Just a little tooo earthy for my everyday wake up coffee.
Not that hard to roast though. If your going to bother with it do look
for the highest grade you can get your hands on.
No, that is not an oxymoron. I have been told grading of Robusta is
just as tight as with Arabica varietals.
Most of all have fun with it. Get your thrills where you can.  In
defense of Robusta our parents and our parents parents drank a lot of
it. Our sensory system can adapt to just about
anything....."unfortunately"
JoeR
On Wed, Jan 7, 2009 at 12:48 PM, Joseph Robertson  wr=
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fee.com
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fee.com/gallery/main.php?g2_itemId=7820
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-- =
Ambassador for Specialty Coffee and palate reform.
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5) From: Mike Chester
What kind of profile do you use for premium Robusta by itself?  I have some =
and am thinking about adding some post roast to my espresso blend.
Mike Chester

6) From: John Mac
I go FC+++ for a friend I roast for and who drinks the Panama Indian variety
straight up.
Makes him jittery as all get out and he loves it!
John in Nor Cal
On Wed, Jan 7, 2009 at 1:21 PM, Mike Chester  wrote:
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me
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7) From: Sandy Andina
I use about 10% premium Indian Robusta in my Rocket Fuel Blend.  40%  =
is a mild Latin American like Brazil or Guatemala, 20% a monsooned  =
bean (preferably Malabar Elephant, but Monsooned Java works too) and  =
15% each Ethiopia and Sumatra.  The monsooned bean adds a truffly  =
earthiness, and the Robusta gives a nice stable crema.
On Jan 7, 2009, at 3:21 PM, Mike Chester wrote:
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om =
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Sandy Andina
www.myspace.com/sandyandina
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8) From: Dave Huddle
I tasted straight Robusta only once.    If I hadn't known better, I'd
have assumed that some one had ground up  a used tractor tire from a
swine farm and extracted it with swamp water.
I forgave Tom Owen for that, and continue to by all my coffee stuff
from him anyway!
Dave
Westerville, OH
On Wed, Jan 7, 2009 at 4:13 PM, Joseph Robertson  wro=
te:
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wrote:
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ffee.com
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ffee.com/gallery/main.php?g2_itemId=7820
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ee.com
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9) From: ries van Twisk
Here in Ecuador they often dry coffee and cocoa beans on the road, may  =
be that's why it tasted like tires :D
Ries
On Jan 7, 2009, at 5:25 PM, Dave Huddle wrote:
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10) From: Bob
Joe,
no offense taken! I usually use up to 15% in my "extreme wakeup" =
blend for my co-workers. 15% of Indian Robusta, 15% of Monsooned =
Mb & 70% Sumatra - they love it, I find it a bit harsh on my =
delicate system [grin] - flavor is good, it's the extra caffeine =
I don't enjoy.
But back to Claus's question ~ has anybody tried the Vietnam =
robusta that is hawked outside of our good host's site?
I'd venture to say it tastes like burnt rubber.
Bob

11) From: raymanowen
"[ca phe] tastes like burnt rubber"
The first couple of lots of green coffee I purchased did not come from Sweet
Maria's. The second batch I got was Vietnamese from an Atlanta supplier.
Never found the Melitta AromaRoast from >30 years ago [Probably left it the
same place I left the Fluke 87 and 8020B DVM's and many pairs of Vise-Grip
10WR locking pliers- only the Village Idiot...]
I only vaguely remembered the AromaRoast used hot air flow but all I could
find were a couple of air poppers. With only two possible situations, [too
cold or too hot] both easily changed, since I built heater jackets for oil
shale core testing at Mines.
The first popper melted down because I overfilled it at the start. Popcorn
floats away when it pops in an air popper- Coffee not so much. The second
batch of RVN beans made use of a second popper and turned out pleasantly
fragrant after grinding in my blade grinder.
My Celtic Critic and I agreed- the drip brew had a faintly Lilac floral
aroma- a very pleasant taste.
I didn't know that it was supposed to taste bad. It came from the Vietmanese
Highlands, not the sand beach on the ?South China Sea? between Thuy Hoa and
Clark. Any Ca Phe grown there after we got there N.Yr. eve in '68.
They thought the sand was dirty enough to grow grass- who knows? If grass,
then maybe coffee? Might taste "Brassy," with all the piles of spent casings
on the beach...
Cheers, Mabuhay -RayO, aka Opa!
Police all your brass!
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