Robusta Coffees for Home Roast Espresso Blends (#)
„I would use this in an espresso blend between 10-25% (more than I would normally put, but this is an exceptional robusta). This coffee, like other robusta, adds rich-colored crema to the espresso cup, but also has great flavor attributes that you will not find in common arabicas; it actually has a very sharp chocolate aroma with sweet hints, and a dark-roasted nut character that reflects the level of roast you choose (I prefered 455-460 probed bean temp, a light Vienna roast of Full City ++). The aftertaste is extremely long and very attractive, with jsut the slightest bittering at the end. It has a very thick, full mouthfeel and the aroma has a maple wood suggestion in it.“
http://www.sweetmarias.com/coffee.robusta.html - Cached
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„(Grand Aroma beans are specially roasted and blended in Switzerland for exceptional crema coffees and espressos. Your choice of Regular, Decaf and Espresso Roast.)“
http://www.capresso.com/prod_super_f9g.html
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„Robusta --- I would not go there unless you have too. I personally do not like the added caffeine they bring. They increase crema, but you also need to keep them below 20% in the blend, I personally never go above 15% with them. The Monsooned Robusta can get up to 25% it seems...“
http://www.coffeeresearch.org/espresso/ espressoblending.htm
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„However, I knew from my trips to Italy in 1989 that almost all Italian espresso blends relied on Robusta to enhance the crema. To my pallette, most Italian espresso I encountered did indeed taste oily and winey from the addition of inferior robustas in the blend. So I asked Signor Tricci what gives?“
http://www.lucidcafe.com/cafeforum/ schomertable10.html
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„"We use mostly Central American beans, since they're the basis for a good espresso. We also use only 100 percent Arabica beans as opposed to Robusta, which aren't very good quality. Central American beans tend to be spicy as well as a harder bean, so they have less moisture. Beans from Java, on the other hand, are much softer.“
http://www.sallys-place.com/beverages/coffee/ roastmaster.htm
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„So, apart from method, what else does the crema signify? Back to Ewan Reid."The crema allows us to guess at the type of bean used in the espresso blend. A blend using lots of robusta beans will have a dark brown and, although shortlived, an effervescent crema. Arabica beans will have a lighter coloured crema, with a less vigorous foam." It's precisely because of these visual cues that you can see our coffee experts staring intently at the cup of espresso, before raising it to their lips.“
http://www.matthewalgie.com/find_out/ lab-cremcon.html
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Archived in Espresso Bean, Bean To Cup, Crema