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Topic: More on Tom's Robusta (3 msgs / 61 lines)
1) From: Chuck the AV-Geek
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.
-Chuck
TIME f0r @ d3caF!

2) From: Brice D. Hornback
Chuck,
What percentage of each are you using?
Thanks,
Brice

3) From: Chuck the AV-Geek
<Snip>
Oops.  It was just under 10% of the robusta.
-Chuck


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