3 ms·
I mostly brew 100% Robusta or a 60/40 blend as well, after some long testing, I just like it better with the machines in my home. And yes, people look at me wei
by cyxxon 4y ago
I mostly brew 100% Robusta or a 60/40 blend as well, after some long testing, I just like it better with the machines in my home. And yes, people look at me weirdly even though I am not in the US, and according to the article people should be used to it "here"... What I find weird as well is how the article basically conflates Robusta and Instant Coffee... instant tastes bad because of the way it is produced, not the bean, which should be clear because, well, enough people actually use Robusta in their non-instant coffee recipies.
- 2muchcoffeeman 4y agoPerhaps the US larger buying power means you can get a more steady supply of quality robusta. But in other places getting your hands on a quality robusta is fairly hard. It tends to have a single note. They are generally boring on their own if you want a more complex cup. But the better body and crema makes it a good addition to a blend. You're wrong about the beans themselves not resulting in a bad cup. Go and find a high quality specialty green and roast it e.g a Cup of Excellence winner. A really good green is much more forgiving to roast and a schmuck like me can get a decent cup. A cheaper bean is more difficult. And typically it's easiest to just roast a bit darker past medium to start hitting the cocoa and caramel notes.