by zix » Thu Apr 27, 2006 9:21 pm
If your "Saint Dominico" has not got its name from the cathedral of Bologna, but instead is the same as "Santo Domingo", coffee from the Dominican Republic, you can try roasting to second crack and stop there. Has behaved well when roasting at my place and has had a nice balanced taste.
The Indian Robusta I have tried so far has been well behaved compared to the other two robustas I have tried, and has had smaller and greener beans - much more like many arabicas. It needs a longer and harder roast than most arabicas. Roast well into second crack, otherwise you won't want to drink it.
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