HomeRoast Digest


Topic: TN: "Nanga Farms" Ugandan Robusta in espresso (39 lines)
1) From: Jim Schulman
When Tom begins a review with "This is quite simply the most remarkable 
Robusta coffee I have ever tasted." it's worth a try.
I wasn't quite bold enough to try it straight. Instead I incorporated it into my 
regular house blend. So I'm comparing the straight blend of 25% Yemen, 25% 
Bugisu, 25% Brazil, 25% Java with one that's 20% of all these ingredients 
and 20% of the robusta.
When I tried side by side shots 24 hours after roasting, the straight blend was 
heavier bodied, had more crema, and was sweeter. After 48 hours, the blends 
tasted very much the same. Now after 72 hour hours, the Robusta blend has 
come into its own, and it may be the best espresso I've ever had with body, 
crema and sweetness getting straight 10/10 marks (as opposed to the 9/10 
I'm giving my house blends). 
The crema is no surprise, it's the nice chocolate/red gooey foam you see in 
the pictures. But the body also has a creamy foamy mouthfeel, as if one is 
eating a mousse. And the sweetness is remarkable, as if I  had added a 
teaspoon of sugar to my regular (already sweet) blend. Except, unlike added 
sugar, the sweetness is much more integral to the flavor, as if one had a 
supply of "coffee malt" on hand for sweetening. (This might be something to 
do with the coffee berries). 
The robusta also has a caramel and cinnamon tinge to it that picks up the 
Yemen and Bugisu chocolate flavors nicely. Consequently the flavor score is 
about 1/2 / 10 better. 
Drawbacks: The aroma is fairly compromised and the finish slightly so with 
the robusta acridity. I deducted 1 1/2 point on aroma and 1/2 point on finish.
I think the benefits outweigh the drawbacks (at least by my scoring), and I'll 
be using it in my blends for now.
Jim Schulman
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