Cappucino made from 100% robusta beans from Sri Lanka

[Terje]

Not bad at all! OK, let's be clear now, this is a "cappucino" made from coffee brewed in a moka pot. But otherwise, the proportions of coffee and milk and froth are about the same.

Now, the beans were of course roasted right before brewing, as always in my home. And the beans were the ones we got from a woman in my wife's village in Sri Lanka. Small, brownish robusta beans.

I did drink this coffee straight with no milk while we were in Sri Lanka so I knew that it had potential. I use them daily in a blend I have, where they are one third of the total. Today was time for an experiment, only these beans for my morning cappucino.

As I said, not bad at all. Somewhat bitter, of course. But with all the milk that's actually what I want from the coffee, a certain bitterness. Perhaps the future blend will have two thirds of this bean...

Great kick BTW!

[mrcappuccino]

You didnt leave 1 or 2 days before using your beans after roasting ?

[zapty]

Raises my hair thinking about that kick...

[Terje]

You didnt leave 1 or 2 days before using your beans after roasting ?

For a moka pot I don't think that's the way. As freshly roasted as possible will get you the best results IMO.

[CakeBoy]

Crikey Terje - have you managed to sleep since your caffeine hit?

[Terje]

No problem. Not that much of a hit really Don't know how much more caffeine these beans have. Enough to feel it, that's for sure, but not enough to create any problems.