[Homeroast] blend with robustas

Peter Louton peter at midwestbicycleworks.com
Sun May 16 16:58:25 CDT 2010

Hi all,

First, Mike mcKoffee, contact me off thread.  Peter at midwestbicycleworks.com 

Also, I've been experimenting with my roasts and trying to come up with something decent out of my ECM Giatto and Rocky Grinder.  My last frankenblend was a Brazilian Fazendo? Not at home to check, and the other was a Sumatran.  Just those two about 50% each.  Using Behmor, I stopped each one right at the beginning of the second crack.  Using triple basket and bottomless portafilter got some really interesting shots.  First sip no matter what was slightly bitter, unless one scooped off crema or mixed it in then bitterness wasn't there.  Flavors were a rich chocolate and cardamon, at least I thought it was cardamon, but the best part was that the taste stayed a long time.  It was still lacking some bright citrus flavors, but I can have lots of fun playing.

I know a little of topic, but going to Grand canyon South Rim and I didn't know if anybody know of a decent local coffee shop or roaster or brewer to support?  

Todays cup Kenyan Peaberry from SM.  Bottoms up 


-- Sent from my Palm Pre
On May 16, 2010 3:54, miKe mcKoffee <mcKona at comcast.net> wrote: 

Interesting thread. First I'll say without question Robusta is NOT required

for good crema or deep taste and body in an espresso shot. Currently I've

roasted Robusta only once many years ago when Tom first started his "ugh"

(thumbs down) offerings with a low grade Vietnamese Robusta. Man that stuff

was so foul I couldn't get a hasmet team to take it away!

Which is not to say all Robusta is low grade be it from Vietnam or other

origin. This was proven quite resoundingly at the PNW Gathering II during a

cupping of Panama samples (IIRC) Tom hosted with two sleepers. One a high

quality Robusta and the other a very rare and sought after bean, Island of

St. Helena, treated most abysmally. The ISH was roasted and sealed in a

canning jar straight from the roast while HOT and left sealed until the

Gathering. During the cupping virtually without fail everyone picked the

same terrible tasting coffee as the Robusta. Surprise, surprise. It was NOT

the Robusta but the fouly treated ISH!

And now almost a decade later I've begun researching quality Robusta for a

specific reason. Developing a high octane dark Northern Italian style blend

to the tune of 20 to 30lb a week to begin. They're now using the formerly

Coffee People now Diedrich roasted Black Tiger as their secondary espresso

accounting for about 25% of their total wholesale bean purchaes, to be

replaced by my under development King Cobra, who's venon brings down Tigers

& Elephants but lifts people:) And I'm going to launch it at my coffeehouses

too. Give people what they want so you can do what you want with other

coffees! Oh, and my Delirium will be replacing their current main espresso,


Slave to the Bean Kona Konnaisseur miKe mcKoffee


URL to Rosto mods, FrankenFormer, some recipes etc:


Ultimately the quest for Koffee Nirvana is a solitary path. To know I must

first not know. And in knowing know I know not. Each Personal enlightenment

found exploring the many divergent foot steps of Those who have gone before.

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