First time with 100% Robusta, a blend from Guatemala and Tanzania by an Italian roaster.
The crema itself looks almost unreal to me, pretty thick and quite foamy.
Surprisingly balanced, intense buttery notes though it lacks brightness and depth to my taste.
Not my favorite shot but a pretty interesting one. Might consider blending it with some Arabica just for fun.
by iamktsm
14 Comments
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100% robusta is sort of a rite of passage for coffee lovers
What the heck!
I just bought a Gaggia machine moving out from instant espresso capsules, and this is the results?
If I want so much crema I will just make frothed milk! Black coffee should be 80% coffee and 20%+- crema and not the other way around!
The machine is still in delivery… Guess I’m stuck going to drink cremas from now on.
Wow, 100% Robusta! How’s the flavor profile on that shot – super intense and earthy
I recently also had my first bag of 100% Robusta (Brazil, Cafesul, washed). Pleasantly surprised by the taste, although I’m not a fan of the weird foam and, more importantly, I’m missing the „sweet punch“ I get from Arabica beans.
I salute you OP.
Oh I love that burned rubber smell in the morning )
Surely 100% robusta can’t be good for your blood pressure hahaa
That foam!
Straight Robusta gives me the shakes. But I understand Robusta makes more crema than Arabica.
I would be buzzing up the walls lol that’s got to be like 300mg of caffeine
I’ve only ever had Black Sheep Coffee which is Robusta in the UK which I instantly disliked. I threw it away and went accross the road to a very nice independant place. Not sure if that’s a general indictment of Robusta coffee or Black Sheep Coffee though. I might give another bag a go from a reputable source and try again. What is its typically its flavour profile?
I am not drinking any f—king Robusta!
DAWG! That’s fucking intense!
Could someone **please recommend some beans?!?**