Green Robusta Beans for Blending?

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Green Robusta Beans for Blending?

Postby espressomattic » Mon Dec 05, 2005 1:52 pm

Which variety would you reccommend for home blending/Roasting. I love monsoon malabar and was wondering if the Robusta Monsoon is any good?

Thoughts, suggestions, warnings all greatfully received :?
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Postby simonp » Mon Dec 05, 2005 2:02 pm

I know Hasbean has just got a monsooned robusta on the books. I used the Java Semura robusta Steve had before which was quite a good blender. Also I have used a Ugnadan robusta from Sweet Marias, which was very nice in a blend, it added a sweet liquorice tang when used about 10-15% in a blend.
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Postby mattmills » Mon Dec 05, 2005 2:49 pm

Washed Indian.....
Creamy butter chocolate tastes. Adds a lot to the blend
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Postby espressomattic » Mon Dec 05, 2005 3:18 pm

Thanks, maybe I should ask Steve direct. How is SM's for delivering to the UK?
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Postby jameso » Mon Dec 05, 2005 3:51 pm

Fine, but minimum order of $40 + postage.

I use Steve's Rwandan robusta at a max of 5%. (That's because I only like to use a tiny amount of Robusta). Recommend it - it doesn't add anything specific, but it lacks the offensive qualities of commercial robusta. You should be aware that it is labelled as Rowandan (;)). Same thing...

He also stocks Vietnam; it's the same price as the Rwandan for 250g, but don't be fooled. The cheaper price when buying 2kg of it (why would anyone do that?) betrays the low quality. I've seen both beans in their dustbins, and believe me the poor quality of the 'nam is visible - mouldy beans etc.

I've never tried his Monsooned robusta - I get through Robusta far too slowly to be anywhere near through my first bag of 250 Rwandan.

HTH
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Postby simonp » Mon Dec 05, 2005 4:27 pm

Sweet Marias makes sense if you are ordering a reasonable ammount of beans, aren't in a hurry (surface mail is the cheapest but takes 6-8 weeks), or want some specific beans not available at the usual European sources. The cupping and roasting notes are also really usefull for the home roaster. I believe a source closer to home is going to be doing somethimg similar with the notes thing soon :wink:
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Postby Steve » Tue Dec 06, 2005 7:05 pm

SHHHHHHH :)
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Postby jameso » Tue Dec 06, 2005 7:51 pm

How does the monsooned compare to the Rowanda then Steve?
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Postby Steve » Tue Dec 06, 2005 8:00 pm

The Rwanda is your box standard robusta 5-10% in a blend job done.

The moon beans are a little harder to get my head around, and at the min I haven’t worked out what roast or what percentages. There a little harsh (what do you expect I here you cry there robusta), but so harsh they are coming through the blend and you can actually taste them. I'm trying to get a monsoon blend with only 5-10% robusta moon, as every time I've tried to do it with the standard moon beans I’m not convinced, I don’t like it (I know lots do enjoy things like malabar gold).

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Postby espressomattic » Tue Dec 06, 2005 9:47 pm

Well if you need a Rhesus Monkey (Can't spell geuine pig!!!) to test the blend on...obviously I would be utterly impartial ;)
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Postby Steve » Tue Dec 06, 2005 10:19 pm

I wouldnt in its current state, but thats not a bad idea, once I've cracked it.

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Postby Terje » Fri Jan 27, 2006 3:09 pm

I have a feeling I'll be talking about Sri Lankan coffee for quite a while now but anyway... the robustas from the lowlands of western and south western Sri Lanka are very drinkable. In fact you can make decent coffee on these beans alone. The taste isn't very complex but it's not bad. This bean is mild. Virtually no acidity, lots of dark chocolate taste. Gives a blend a good bottom.
Different beans and a frying pan, Zassenhaus grinder and a couple of moka pots...
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