Monday, June 29, 2009

Why the bad Wraps on Robusta Beans

A lot of people seem to be scared of the word "Robusta", it's like the black sheep in the Coffee Varietal world. OK most Robusta beans drank on its own could taste a bit rubbery and the Aroma isn't the most attractive, but I tend to treat Robusta as a spice, with the correct percentage in an espresso blend it can be fantastic. Dark Chocolate, Bitey and it also add an extra dimension to the flavour profile... Flavour you cannot obtain from Arabica beans. It's like cooking, treat Robusta like Chilli or Saffron, you wouldn't eat them straight right? Although I am hearing there are some specially selected Robusta beans that's nice enough to be drank on its own, but until I have tried it myself I cannot comment on that one.

To prove what I believe, I am entering the Danes Grand Barista Championship with a blend that contains the Indian Monsoon Robusta bean, it's got all the nice Robusta properties minus some of the offensive bits and the rough edges, and it should aid the mouthfeel in my espressos and will work a treat in Milk.

So is Robusta Bad? It depend whether you believe what a lot of people tell you or believe your own taste bud? If it's the latter, go out and try a Blend with Robusta and see whether you prefer it over the trendy "100% Arabica" beans. Remember McCafe also uses "100% Arabica" and also "100% Rain Forest Alliance", but have you tried one? enough said...

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