100% Robusta Espresso Blend

elusive espresso... theorize, philosophize!

100% Robusta Espresso Blend

Postby Reggie on Mon Jul 06, 2009 1:17 pm

Chris Timbrell
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Re: 100% Robusta Espresso Blend

Postby Piero Cristiani on Wed Jul 08, 2009 6:55 pm

Do you guys think it is productive or counter-productive the fact that he doesn't reveal (open-source) the "secret formula" for others to play around with it?
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Re: 100% Robusta Espresso Blend

Postby phaelon56 on Thu Jul 09, 2009 4:33 am

He reveals the countries of origin - that should be enough. I have a friend who is currently up to about 30% to 40% roubusta in his espresso blend and it's working nicely but I'd fear a lack of balance at 100%.

I did chuckle about this line however...

As a macchiato, this controversial coffee delivers the dark spicy flavours Dicembre is after but, ironically, lacks robustness. Married with milk, however, Dicembre's robusta blooms into a full-bodied, smooth, sensational drink that will shake your coffee preconceptions.


Uhhh... a machiatto has milk - at least the last time I checked.
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Re: 100% Robusta Espresso Blend

Postby Conrad Altmann on Sun Jul 12, 2009 9:10 am

I was under the impression that there is very little, if not any at all robusta growing in central america. I'm sure I'm mistaken if Mr. Dicembre says that some of a 100% robusta blend contains centrals... Can anyone enlighten me as to where they do grow robusta in Central America.

Just interested.
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Re: 100% Robusta Espresso Blend

Postby phaelon56 on Mon Jul 13, 2009 6:25 am

Guatemala for certain. Not sure about any other central American countries.
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Re: 100% Robusta Espresso Blend

Postby David Kastle on Wed Jul 15, 2009 7:46 am

There's robusta production in Guatemala, Mexico, and Panama (a tiny bit there). I've seen the trees in Colombia but I don't know that it is commercially-available.
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