... comes round again when I have my stash down to a manageable size. I keep working on that! Yesterday I did my first half-pound ever of India Sufia Robusta -- something Jim (coffeegeek55) had been recommending as part of my education -- and loved it "nouveau." (Today it's a bit less stellar ...

I always assume many of the more traditional commercial vendors have always included robusta as well as just plain lousy arabicas. Robusta may be a better alternative to whatever that bean grown in the Philippines, I believe. But I think I would drink Dunkin' Donuts ...

There are two trends in coffee: First is that some commercial roasters are substituting Robusta for Arabica beans to hold down costs. http://www.dailyfinance.com/2012/06/19/noticed-that-your-coffee-tastes-funny-heres-why/?a_dgi=aolshare_twitter The second is that Asia ...

Successful roast, I suppose. Friend was happy, I thought the coffee was horrible.

Eric

This is copied from the description that accompanied the last robusta sold by SM. Clearly, the suggested roast level applies to all robusta, not just the specific robusta from India: Roast: This depends on your blend, but I would say that robustas need ...

A friend of mine brought green robusta beans from Vietnam and he would like me to roast them. Except for espresso blends I have never roasted robusta before, so I am looking for any tips, advice, or profile suggestions. I have a USRC 3k roaster. Thanks in advance, Eric.

If you read the description for SM's Liquid Amber blend, you'll see that Tom acknowledges using just a scootch of Robusta in it.

... wide between the Tropic of Cancer and Capricorn" and is responsible for lots of political, labor, economic etc. strife. Anyway in this book, Robusta is noted for being disease resistant, hardy, high in caffeine etc. etc. everything good except the taste. So I'm glad that SM has curtailed ...

I just don't like robusta. I would always pay more for good arabica beans.

... lacking when using single origin beans fro espresso :| and still will strive to excel. What makes espresso monkey blend so good? I suspect adding robusta beans to the blend accounts for the vast amounts of crema?