I made a mistake yesterday. I roasted outside with my Alpenrost. It was still a little too cold to do that yet. I roasted some Sumatra, which always takes most of the maximum roast cycle in the Alp to get to second crack. This time, because of the ambient temp, I only got a few snaps into second crack.
Live and learn.
It still came out pretty good though. Definately cup worthy, and brighter than I ever would have expected a Sumatra to be.
Anyway, on to the robusta. I made a few shots of the Sumatra in the SL90 and thought it was lacking its usual punch. It definately needed something. So in went more Sumatra into my grinder along with a little Robusta.
Wow! I'm still not very impressed with this stuff as a coffee, but it really dos wonders for espresso shots. I almost took pictures of the crema to go along with this post. All I know is the robusta and the sumatra just became the base for all my espresso blending. And its a damn fine shot with just the two of them in there.
TIME f0r @ d3caF!