I only learned about robusta coffee about 10 months ago and I love it so much. ❤️🤗 Best with creamer, it's perfection to me. And it's the best energy drink I ever found.
I really learned a lot from this video. Love the red bearded host Rob Pirie. He has a very smooth delivery style that makes it easy to pick up what he is putting down. There's something hypnotic about the way he speaks, must be cos he is from the South! Thanks for the info Rob!
Agreed, I've been brewing mostly Robusta for nearly three years in Tunisia as it's very affordable and coffee does really suck out here but it could make a great cup of coffee depending on many factors yet it does especially an iced coffee which cuts through that bitterness and acidity levels
Thanks buddy! Feels good to be putting out some vids and learning more about coffee. Cant wait to get the new place set up and pump out more! Hope all has been well ol buddy!
G'day Rob. This video just popped up in the suggested list, and for once TH-cam's algorithms got it right! I enjoyed your presentation style and you've earned yourself a new subscriber. 👍 Looking forward to watching your other offerings. BTW ... you may be from "the South" but you're perfectly understandable 😁
The best video highlighting the fundamental distinctions between Arabica and Robusta. Robusta provides me significantly more energy in the morning, therefore I like to drink it then. I'm from Brazil, where excellent Robusta is produced in the Amazon. Which of the following preparation techniques for Robusta do you suggest using to get the most buzz: the Moka, the Drip Technique, the French Press, or another? Keep up the fabulous work. Best wishes from Brazil. Thank you very much.
Thanks for the review of coffee species/varieties/cultivars Rob! I just ordered an Aillio Bullet and going to start roasting. I’ve been appreciating all your content. I took your advise a year ago when you listed all the roasting resources you recommended. Thanks!
Nice! Ya I have been talking to @Aillio as well. I would love to get one and create some videos with it. Do you have it yet or is it just shipping now?
@@RobPirieCedarOtaCoffee I ordered it just a few days ago from Sweet Maria's out of Oakland, CA. I would have guessed it would get to me here in San Diego quite quickly, but they do say it can take 10 days just to process the order. They do say that upfront, so I'll just practice some patience. haha
Haha I hear that. Ya I think sweet Maria’s is a small team. Anxious to hear how you like it. I’m really thinking of biting the bullet and getting one too.. no pun intended. Haha
@@RobPirieCedarOtaCoffee I've now received the bullet a few weeks ago and have roasted some top shelf Ethiopia and Kenya beans and am loving what the bullet is producing. The community on Roast World is great and helpful with getting me on the right track with helpful recipe ideas for reference.
Great Vid. I blend robusta in to give a kick to the coffee. You can clearly taste the difference and the crack is not as pronounced for the Indian Cherry Robusta I use. Vietnam has a very small amount of arabica but they are really nice quality. Keep the videos coming Rob
Thanks so much my friend. Ya, I def want to start experimenting more with Robusta blends and see if I can find anything that tastes really good. I haven't roasted the Indian robusta in a wild so I need to try that again. Hope all has been well buddy!
Thanks for all the info Rob! Diving deeper into coffee but I work in beer. You keep your content entertaining and honest which I appreciate. Working my way through all you've got on here as well as the pod. Looking to start roasting simple with a FreshRoast in the next few weeks and maybe grow from there. Thanks for all you're keeping up with and cheers man!
You should try LIBERICA BEANS from the Philippines. It is locally called as "BARAKO" WHICH MEANS "Strong as Bull", or it is called "Batangas coffee", the province where it is grown. It is fruity and strong and very flavorful.
Everything you said about robusta was consistent with my own experience. We blend (And roast together) robusta and arabica for our med-dark and dark roast. The arabica remains the significant proportion over the robusta. The extra caffeine from the robusta counteracts what you “lose” in the darker roasts. The blandness of the robusta also mellows out the bitterness of the arabica at the darker roast levels, leading to a dark roast that even someone like me can appreciate.
It’s fun man. And you don’t need anything to crazy to out do what they sell in the grocery store. Good luck on your journey and have a great weekend buddy!
great content, great delivery, even the humor ain't half bad. thank you & wish you best of luck with the channel and roastery (btw, do you ship to Israel?)
Loved the video, mate! As Southern Italian, I always get mocked for preferring the "cheap stuff" (Robusta), by my Melbournian wife, who in addition worked for Starbucks (main office, where they actually make decisions based on weekly tasting and study sessions as she did, not shops). Besides all the process, that makes a huge difference, and the cost that might be due to plenty of factors, I agree about taste being subjective. Australians might use the expensive stuff, but commonly, they always mix it with milk and God knows what else. I drink short black, Italian way, and all the coffee I tried in AU tastes like shit to me. About the cost, I have experience with wine and I had too many overrated glasses to believe in price any more. I only believe in my tongue and I suggest you all to do what this video suggests: experiment and enjoy!
I've been drinking black insomnia which is supposed to be 100% robusta and the flavor is amazing and the kick I get from it is much better than Arabica, but I actually find the Arabic a coffee to have a little bit too much of a burnt taste. I like the earthier flavor😊
Yeah I find the kick factor actually makes up for the lack of sweetness, in effect though robusta is a less sweet bean , it kicks in an intense bittersweet flavour, yes bitter but also frontloading the sweet aspect on the palate.
I think it's slowly getting there. More and more speciality roasters buying good quality robusta and roasting it to the same light-to-medium level as arabica with great effect. It's a good competitor to coffee from India and Sumatra and when roasted in the modern way makes for a great earthy-chocolatey base for espresso. It still needs a couple years to get rid of some of the stigma, but it's already showing potential!
I visited Vietnam 5 years ago and had some of the best coffee I’ve ever had anywhere. Most of it was robusta. It can be spectacularly good. If I recall correctly, one of the roasters I visited added butter to the beans as they were roasting!
Hey Rob! Mike from Wisconsin here. Thanks for the informative video about two of the most heard of coffee beans. Can you tell me about Orioles you've seen for the most commonly available versions of each? -Best Wishes!
I will definitely be going into a few more. Some you cant even purchase anywhere. But Liberica and Excelsa you can. I have not personally purchased or roasted them yet but these are the sites I have found. I have messaged the Bean Shipper guy on IG and they seem pretty legit. Probably going to get some in the next couple weeks. beanshipper.com/en-us lenscoffee.com/vietnamese-buon-me-thuot-excelsa-green-unroasted/
Thank you for this video. Originally from the USA, I've been in Viet Nam for the past six years and really enjoy their coffee. If you or any of your viewers want to try an AMAZING cup of coffee, check YT for Vietnamese egg coffee. I know it sounds strange, but it's the best coffee I've ever had. Instead of milk, honey is blended with egg whites to create a foam that's poured on top of, then stirred into the robusta-based drink.
Robusta is used in large rations in instant freeze dried coffees like Nescafe etc, its bean varietals and flavours suit the freeze drying process, though lately this big dried coffee producers have started blending in arabica to try lure real bean drinkers away or create a substitute that is more palatable,. but its cost or lack of cost compared to Arabica strains means your instant coffee jar is $3 not $30.
Interesting video. I've been buying from CBC for years now, never disappointed with the quality of the product they sell. Hmmm which type of bean do I have... now I know.!
Hey Rob, I bought a bideli 3kg a lot while ago and wanted to know your experience with it. I wanted mainly to know what you think is the ideal charge weight for the machine. And secondly, what things should I be on the lookout for. I'm in Africa and just started roasting coffee for the local market here and you my friend have been a valuable resource. Very very grateful. Cheers.
Hey buddy! I would charge 6 pounds on 3kg roaster. I would get a spare set of bearings for sure. I have been having issues with mine. My drum motor went out and the electrical issues is giving me trouble. So, I am going to make a video soon on my issues with it. Thanks for watching buddy and hit me up with any other questions.
2:49 "has a rubber taste" When someone says something tastes like something that is inedible or toxic they don't mean that literally of course, they only assume that's how it would probably taste or smell like based on certain characteristics of the item they compare it with, it's a simile.
I’m struggling getting the right development. What rate of rise do you usually target entering first crack? I know it depends on bean, but for an Ethi Yirga or Kenya targeting light roast, what would your target RoR be entering 1c? Is 30F per min too high? Struggling with my roasts being too acidic. Wanting to mellow them out. Roasting on a popper with variable heat and fan.
How much are you roasting at a time? I know for me on my IR-1, establishing times with half batches proved to be beneficial. With a 2.2lb max, I like to roast 2lbs at a time... leave a little room so the beans and hot air can better circulate. That said, some beans just wouldn't give much of an audible crack at that capacity. I found that If I went in first with a pound, the cracks where more resounding and I could better establish a more precise timing for first crack. As far as Yirgas go, in my experience, dense beans and way finicky. Keep that nose in the tryer and sniff out that sweet spot. Generally speaking, I'm getting about 15-18% dev time and dropping out at around 390-394F for a light roast. But, I'm also slow roasting... dropping in at around 350F and cooking the beans btwn 17-23 minutes. The IR-1 is a few steps down as far as capacity Vs what I was formally trained on (San Franciscan SF-25). Another thing to note, that particular SF-25 was modified for higher drop in temps which expedited the roasts tremendously. I'm talking 18lbs of coffee in 7-9min.
@@jordanberlingeri8101 thanks i have a small setup roasting 8oz batches. Do you have a general target RoR at 1c? When you were long roasting 17min was there ever any baked flavors or baking concerns? I may try to lengthen my roasts. Generally I am around 7-8min total with a target 20% Dev time
@@Skinnyriver To be honest, I find smaller roasters and methods that roast smaller batches to be much more difficult to tame at higher temps with higher RoR's. As far as baked flavors or otherwise unwanted notes, perhaps I've been fortunate but, the coffee has been consistently great. That is after I tuned my roast to accommodate smaller batches with lower temps and longer overall roasts.
Skinny River, I have noticed that smaller roasters and sample roasters do not follow all the rules that larger roasters go. So a lot of the courses on TH-cam or that these companies offer will not translate to these smaller roasters to well. I try to focus more on development time after first crack and keep the ROR as constant a decline as possible. I know Scott Rao and other preach the perfect declining ROR but on these small roasters I don't think it works as well. I am still learning too so, If I figure out anything I will def share it.
I want to know what kind of coffee is made from Arabica beans. And how many types of coffee can be made from robusta beans? Please make a video for this topic,...!!! 🙏
I haven’t tried the Vietnam or Central American robusta beans yet but the India Cherry robusta tends to blend well with a lot of the Colombian and Indonesian coffees at least for me and my very small group of friends and customers I generally do not blend more than ten percent robusta with my blends
I would like to experiment more with lending ratios. The India Robusta I have tried tasted better than the Vietnam one I have. I want to try some Central American Robusta and see if I can pull any differences out of it. Hope all has been going well buddy!
@@AussieMark888 good to here it blends well with Brazil I just bought a batch will be trying that blend next so far the Colombian and Java have both worked well together and I think the Java at least to my taste is a slightly better blend of those two
@@RobPirieCedarOtaCoffee going good I have also been wanting to try some Central American robusta just trying to get my India stock down a little more first
Recently I was only drinking arabica, but after a week it felt like I wasn't drinking coffee, it was lacking that 'wake up!' *punch in the face that robusta gives. I like the strong bitter taste of robusta, however it does hurt my stomach if I drink too much.
Haha and this is why I love TH-cam. I just went down a 30 minute long “eugenoides coffee” binge read. Ya, I’m definitely going to look more into that one. It’s so cool to find out about all these different coffees that are not main stream. Thanks for info and commenting. Excited to learn more about it!
i prefer robusta, drinking armenian style, black with no sugar, it’s great. To me it tastes more earthy and while having fuller flavor i think its smoother
Seek some buying options on higher quality coffee.. I understand that moat coffees in stores are blended between lower and higher quality to achieve uniformity.. But if I specifically wish to buy higher quality beans how do I choose? They are never graded and marketing interference blurs our options or choices.. anyone?
I love to wake my wife with a cup of good coffee, always Arabica from Ethiopia. Then I wet my finger with it, and wet her cute nose. She then wakes up with a loving smile.
Hi Rob, liked the vid, I grow 2 types, arabica & what I think is robusta, process all by hand & roast to Italian roast (eg 2 - 3 cracks), I mix these 2, 80% arabica. Weather in Central Queensland, Australia can be quite harsh at time & does reflect in the tastes, still nothing beats home grown.
Rob! HMU amigo! Lets chat coffee. Come roast with me!! I'll give you a place to sleep AND feed you. I've got a Diedrich IR-1 and some bangin' Sumatra & a divine Yirga!! No jokes.
@@RobPirieCedarOtaCoffee I am indeed, sir! Holiday's are upcoming and the world may very well explode prior to the new year but, if we make it through, lets connect. I'm totally serious. My wife is from El Salvador. We have many contacts and are always looking for new frens!!
Heck ya dude. I have a little tribe over here but if we get an opportunity or if we are driving through that area we def need to meet up and sip a coffee together. Passionate people are the best people. Hopefully we can make it happen.
I FIGURED IT OUT! after some deep thinking, I know how people can acquire a taste for rubber flavor notes. its most probably condoms and stuff, so if a coffee snob can easily identify rubber flavor notes its either they are gay, women or people who just like chewing them!
😀so happy to see my home town EMBU at minute 2.00 in the kenyan map..my grandma was a coffee farmer years ago
thank you for this informative video
I only learned about robusta coffee about 10 months ago and I love it so much. ❤️🤗 Best with creamer, it's perfection to me. And it's the best energy drink I ever found.
I really learned a lot from this video. Love the red bearded host Rob Pirie. He has a very smooth delivery style that makes it easy to pick up what he is putting down. There's something hypnotic about the way he speaks, must be cos he is from the South! Thanks for the info Rob!
Agreed, I've been brewing mostly Robusta for nearly three years in Tunisia as it's very affordable and coffee does really suck out here but it could make a great cup of coffee depending on many factors yet it does especially an iced coffee which cuts through that bitterness and acidity levels
Hi Rob, how ya going? Great video again keep em coming ☕☕
Thanks so much Shane! I truly appreciate you watching!
Rob, glad you’re back. Missed you.
Thanks buddy! Feels good to be putting out some vids and learning more about coffee. Cant wait to get the new place set up and pump out more! Hope all has been well ol buddy!
@@RobPirieCedarOtaCoffee everything is great!
Great to hear my friend!
G'day Rob. This video just popped up in the suggested list, and for once TH-cam's algorithms got it right! I enjoyed your presentation style and you've earned yourself a new subscriber. 👍 Looking forward to watching your other offerings. BTW ... you may be from "the South" but you're perfectly understandable 😁
The best video highlighting the fundamental distinctions between Arabica and Robusta. Robusta provides me significantly more energy in the morning, therefore I like to drink it then. I'm from Brazil, where excellent Robusta is produced in the Amazon.
Which of the following preparation techniques for Robusta do you suggest using to get the most buzz: the Moka, the Drip Technique, the French Press, or another? Keep up the fabulous work. Best wishes from Brazil. Thank you very much.
Excellent video Rob, thanks. Having just started roasting, I'm looking forward to getting a hold of some Robusta and trying it out.
I would highly recommend. It’s fun to try and see just how different the taste is.
Love the channel working on my 3rd roast of coffee ☕
Nice!! Truly appreciate you watching! What are you roasting on if you do it mind me asking?
@@RobPirieCedarOtaCoffee it's a cheap roaster. Don't even know who makes it. Looks like a shallow crock pot with a metal bar rotating in the middle. 😃
Got ya. It is still better than store bought coffee honestly! haha
Thanks for the review of coffee species/varieties/cultivars Rob!
I just ordered an Aillio Bullet and going to start roasting. I’ve been appreciating all your content. I took your advise a year ago when you listed all the roasting resources you recommended. Thanks!
Nice! Ya I have been talking to @Aillio as well. I would love to get one and create some videos with it. Do you have it yet or is it just shipping now?
@@RobPirieCedarOtaCoffee I ordered it just a few days ago from Sweet Maria's out of Oakland, CA. I would have guessed it would get to me here in San Diego quite quickly, but they do say it can take 10 days just to process the order. They do say that upfront, so I'll just practice some patience. haha
Haha I hear that. Ya I think sweet Maria’s is a small team. Anxious to hear how you like it. I’m really thinking of biting the bullet and getting one too.. no pun intended. Haha
@@RobPirieCedarOtaCoffee I'll keep posted at some point!
@@RobPirieCedarOtaCoffee I've now received the bullet a few weeks ago and have roasted some top shelf Ethiopia and Kenya beans and am loving what the bullet is producing. The community on Roast World is great and helpful with getting me on the right track with helpful recipe ideas for reference.
Great Vid. I blend robusta in to give a kick to the coffee. You can clearly taste the difference and the crack is not as pronounced for the Indian Cherry Robusta I use. Vietnam has a very small amount of arabica but they are really nice quality. Keep the videos coming Rob
Thanks so much my friend. Ya, I def want to start experimenting more with Robusta blends and see if I can find anything that tastes really good. I haven't roasted the Indian robusta in a wild so I need to try that again. Hope all has been well buddy!
Thanks for all the info Rob! Diving deeper into coffee but I work in beer. You keep your content entertaining and honest which I appreciate. Working my way through all you've got on here as well as the pod. Looking to start roasting simple with a FreshRoast in the next few weeks and maybe grow from there. Thanks for all you're keeping up with and cheers man!
You should try LIBERICA BEANS from the Philippines. It is locally called as "BARAKO" WHICH MEANS "Strong as Bull", or it is called "Batangas coffee", the province where it is grown. It is fruity and strong and very flavorful.
Agree! I am using liberica from Amadeo, Cavite.
Great video man!! Just what I was looking for!
Everything you said about robusta was consistent with my own experience. We blend (And roast together) robusta and arabica for our med-dark and dark roast. The arabica remains the significant proportion over the robusta. The extra caffeine from the robusta counteracts what you “lose” in the darker roasts. The blandness of the robusta also mellows out the bitterness of the arabica at the darker roast levels, leading to a dark roast that even someone like me can appreciate.
"robusta" and "bland" are two words I never thought would go together.
Great video. Enlightening and funny!
Very interesting, this poped up and I don't know why. You entice me to buy some coffee beans now for me to make some coffee instead of my instant.
Great video as always! I have to pick up a roaster before too long so I can start experimenting with different types of coffee.
It’s fun man. And you don’t need anything to crazy to out do what they sell in the grocery store. Good luck on your journey and have a great weekend buddy!
EXCELLENT vid! 💯
Health wise I prefer robusta coffee. Good job, thanks for the info.
Just found our channel. You are an excellent teacher!
You are really good at presenting. Really good.
Excellent vid Rob. I need to acquire some robusta to roast on the SanFran!
Heck ya! How you liking the San Fran?
Great content
Brilliant. Love the skull cap BTW 🙂
great content, great delivery, even the humor ain't half bad. thank you & wish you best of luck with the channel and roastery (btw, do you ship to Israel?)
haha thanks my friend! I truly appreciate you watching. I do not sell yet but I am hoping to before the end of the year. Take care buddy!
Thinks for teaching us professionally and true. i have one question how can have test chocolate in both kind cafee please
Loved the video, mate! As Southern Italian, I always get mocked for preferring the "cheap stuff" (Robusta), by my Melbournian wife, who in addition worked for Starbucks (main office, where they actually make decisions based on weekly tasting and study sessions as she did, not shops).
Besides all the process, that makes a huge difference, and the cost that might be due to plenty of factors, I agree about taste being subjective. Australians might use the expensive stuff, but commonly, they always mix it with milk and God knows what else. I drink short black, Italian way, and all the coffee I tried in AU tastes like shit to me.
About the cost, I have experience with wine and I had too many overrated glasses to believe in price any more. I only believe in my tongue and I suggest you all to do what this video suggests: experiment and enjoy!
I've been drinking black insomnia which is supposed to be 100% robusta and the flavor is amazing and the kick I get from it is much better than Arabica, but I actually find the Arabic a coffee to have a little bit too much of a burnt taste. I like the earthier flavor😊
Burnt taste is surely down to the roasting, not the bean.
Facts@@markzee6331
Yeah I find the kick factor actually makes up for the lack of sweetness, in effect though robusta is a less sweet bean , it kicks in an intense bittersweet flavour, yes bitter but also frontloading the sweet aspect on the palate.
Love it!!!
Thanks so much Jenny! Truly happy you enjoyed it and thanks for watching!
Excellent video. Well done.
love your humour....!😀
Excellent
Thank you
My opinions is that Robusta deserves to be given the same "specialty" treatment that Arabica gets, so we can see what it's really capable of doing
I agree! I think if it was given more of a chance some good and different coffee could be offered at an affordable price too.
I think it's slowly getting there. More and more speciality roasters buying good quality robusta and roasting it to the same light-to-medium level as arabica with great effect. It's a good competitor to coffee from India and Sumatra and when roasted in the modern way makes for a great earthy-chocolatey base for espresso. It still needs a couple years to get rid of some of the stigma, but it's already showing potential!
Def agree with that. Looking forward to seeing what happens.
Robusta nearly killed me. Take care.
I visited Vietnam 5 years ago and had some of the best coffee I’ve ever had anywhere. Most of it was robusta. It can be spectacularly good. If I recall correctly, one of the roasters I visited added butter to the beans as they were roasting!
Good job . Thanks for
Hey Rob! Mike from Wisconsin here. Thanks for the informative video about two of the most heard of coffee beans. Can you tell me about Orioles you've seen for the most commonly available versions of each?
-Best Wishes!
I will definitely be going into a few more. Some you cant even purchase anywhere. But Liberica and Excelsa you can. I have not personally purchased or roasted them yet but these are the sites I have found. I have messaged the Bean Shipper guy on IG and they seem pretty legit. Probably going to get some in the next couple weeks.
beanshipper.com/en-us
lenscoffee.com/vietnamese-buon-me-thuot-excelsa-green-unroasted/
Thank you for this video. Originally from the USA, I've been in Viet Nam for the past six years and really enjoy their coffee. If you or any of your viewers want to try an AMAZING cup of coffee, check YT for Vietnamese egg coffee. I know it sounds strange, but it's the best coffee I've ever had. Instead of milk, honey is blended with egg whites to create a foam that's poured on top of, then stirred into the robusta-based drink.
GREAT delivery here.
tyvm!!
Thx
Have you made a video on what the sweetest coffee is? I want to grow my own tree or 2 and would love help making a decision 😅
Robusta is used in large rations in instant freeze dried coffees like Nescafe etc, its bean varietals and flavours suit the freeze drying process, though lately this big dried coffee producers have started blending in arabica to try lure real bean drinkers away or create a substitute that is more palatable,. but its cost or lack of cost compared to Arabica strains means your instant coffee jar is $3 not $30.
Interesting video. I've been buying from CBC for years now, never disappointed with the quality of the product they sell. Hmmm which type of bean do I have... now I know.!
Thank you ❤
Thank you
Hey Rob,
I bought a bideli 3kg a lot while ago and wanted to know your experience with it. I wanted mainly to know what you think is the ideal charge weight for the machine. And secondly, what things should I be on the lookout for. I'm in Africa and just started roasting coffee for the local market here and you my friend have been a valuable resource.
Very very grateful. Cheers.
Hey buddy! I would charge 6 pounds on 3kg roaster. I would get a spare set of bearings for sure. I have been having issues with mine. My drum motor went out and the electrical issues is giving me trouble. So, I am going to make a video soon on my issues with it. Thanks for watching buddy and hit me up with any other questions.
2:49 "has a rubber taste" When someone says something tastes like something that is inedible or toxic they don't mean that literally of course, they only assume that's how it would probably taste or smell like based on certain characteristics of the item they compare it with, it's a simile.
I’m struggling getting the right development. What rate of rise do you usually target entering first crack? I know it depends on bean, but for an Ethi Yirga or Kenya targeting light roast, what would your target RoR be entering 1c? Is 30F per min too high?
Struggling with my roasts being too acidic. Wanting to mellow them out. Roasting on a popper with variable heat and fan.
How much are you roasting at a time? I know for me on my IR-1, establishing times with half batches proved to be beneficial. With a 2.2lb max, I like to roast 2lbs at a time... leave a little room so the beans and hot air can better circulate. That said, some beans just wouldn't give much of an audible crack at that capacity. I found that If I went in first with a pound, the cracks where more resounding and I could better establish a more precise timing for first crack.
As far as Yirgas go, in my experience, dense beans and way finicky. Keep that nose in the tryer and sniff out that sweet spot. Generally speaking, I'm getting about 15-18% dev time and dropping out at around 390-394F for a light roast. But, I'm also slow roasting... dropping in at around 350F and cooking the beans btwn 17-23 minutes.
The IR-1 is a few steps down as far as capacity Vs what I was formally trained on (San Franciscan SF-25). Another thing to note, that particular SF-25 was modified for higher drop in temps which expedited the roasts tremendously. I'm talking 18lbs of coffee in 7-9min.
@@jordanberlingeri8101 thanks i have a small setup roasting 8oz batches. Do you have a general target RoR at 1c? When you were long roasting 17min was there ever any baked flavors or baking concerns? I may try to lengthen my roasts. Generally I am around 7-8min total with a target 20% Dev time
@@Skinnyriver To be honest, I find smaller roasters and methods that roast smaller batches to be much more difficult to tame at higher temps with higher RoR's. As far as baked flavors or otherwise unwanted notes, perhaps I've been fortunate but, the coffee has been consistently great. That is after I tuned my roast to accommodate smaller batches with lower temps and longer overall roasts.
Skinny River, I have noticed that smaller roasters and sample roasters do not follow all the rules that larger roasters go. So a lot of the courses on TH-cam or that these companies offer will not translate to these smaller roasters to well. I try to focus more on development time after first crack and keep the ROR as constant a decline as possible. I know Scott Rao and other preach the perfect declining ROR but on these small roasters I don't think it works as well. I am still learning too so, If I figure out anything I will def share it.
Hey Rob, are you selling your roasts online yet?
Not yet. I am hoping to by the end of the year. Thanks so much for asking though!
I want to know what kind of coffee is made from Arabica beans. And how many types of coffee can be made from robusta beans?
Please make a video for this topic,...!!! 🙏
Here in the uk theres a whole chain that specialises in robusta. Black sheep coffee, cheap as mcds, better than most chains.
I haven’t tried the Vietnam or Central American robusta beans yet but the India Cherry robusta tends to blend well with a lot of the Colombian and Indonesian coffees at least for me and my very small group of friends and customers
I generally do not blend more than ten percent robusta with my blends
I would like to experiment more with lending ratios. The India Robusta I have tried tasted better than the Vietnam one I have. I want to try some Central American Robusta and see if I can pull any differences out of it. Hope all has been going well buddy!
Hehe I just replied the same. The Indian Cherry Robusta really blends well. I blend with Brazil and Sumatra arabicas
@@AussieMark888 good to here it blends well with Brazil I just bought a batch will be trying that blend next so far the Colombian and Java have both worked well together and I think the Java at least to my taste is a slightly better blend of those two
@@RobPirieCedarOtaCoffee going good I have also been wanting to try some Central American robusta just trying to get my India stock down a little more first
How about Madagascar coffee robusta bean
Recently I was only drinking arabica, but after a week it felt like I wasn't drinking coffee, it was lacking that 'wake up!' *punch in the face that robusta gives. I like the strong bitter taste of robusta, however it does hurt my stomach if I drink too much.
You mention stenophylla, but what about eugenioides and people using it to compete in World Barista Championships?
Haha and this is why I love TH-cam. I just went down a 30 minute long “eugenoides coffee” binge read. Ya, I’m definitely going to look more into that one. It’s so cool to find out about all these different coffees that are not main stream. Thanks for info and commenting. Excited to learn more about it!
i prefer robusta, drinking armenian style, black with no sugar, it’s great.
To me it tastes more earthy and while having fuller flavor i think its smoother
Robusta is the devil's coffee, I grind it fine and snort it! WHOOOO!!! I am caffeinated LOL 🤣🤣🤣🤣🤣 Just kidding! Great video!
Haha yes indeed! Mix it with some Copenhagen and now you have a product! Lol
best to blend the 2. arabica-robusta ratio 60/40 is the best
Seek some buying options on higher quality coffee.. I understand that moat coffees in stores are blended between lower and higher quality to achieve uniformity.. But if I specifically wish to buy higher quality beans how do I choose? They are never graded and marketing interference blurs our options or choices.. anyone?
I'm growing abraica any tips?
Robusta price matching Arabica in 2024. What's the reason?
What state are you from?
robusta in the philippines taste good.. unlike others saying rubber taste.. maybe due to geography the taste changes..
Omg, ive been wondering for a long time whats this acidic taste in coffee that i hate, only Vietnamese coffee is nice. Now i know
I only drink robusta by nescafe . Even though I tried arabica beans but it tastes wasn't fine as robusta
I love to wake my wife with a cup of good coffee, always Arabica from Ethiopia. Then I wet my finger with it, and wet her cute nose. She then wakes up with a loving smile.
Hey! Do you need a biodegradable coffee bag?
Hi Rob, liked the vid, I grow 2 types, arabica & what I think is robusta, process all by hand & roast to Italian roast (eg 2 - 3 cracks), I mix these 2, 80% arabica. Weather in Central Queensland, Australia can be quite harsh at time & does reflect in the tastes, still nothing beats home grown.
Yes arebica coffee is from Ethiopia 🇪🇹 original place is kefa that's why called coffee,🎉
🎉🎉🎉Robusta..😊
Arábica or shaded coffee doesn't require cutting all the forest destroying ecosystems like robusto does so it's clear what's the best a
option.
How do you like Robusta?
Robusta spicy💯👌
I prefer Robusta, since it has higher caffeine content.
Hey I’m from congo 🇨🇩 and I sale coffee in Minnesota maybe we can meet and discuss.
If you make a connection in big companies I can give you the best coffee in my contry Ethiopia
Memo: Robusta has a negative reputation like Diddy
robusta over arabica any day!
Rob! HMU amigo! Lets chat coffee. Come roast with me!! I'll give you a place to sleep AND feed you. I've got a Diedrich IR-1 and some bangin' Sumatra & a divine Yirga!! No jokes.
Haha I would love to buddy! Are you in Texas?
@@RobPirieCedarOtaCoffee I am indeed, sir! Holiday's are upcoming and the world may very well explode prior to the new year but, if we make it through, lets connect. I'm totally serious. My wife is from El Salvador. We have many contacts and are always looking for new frens!!
Plus, your drive and passion is on par with mine and I want to help your process any way possible.
Heck ya dude. I have a little tribe over here but if we get an opportunity or if we are driving through that area we def need to meet up and sip a coffee together. Passionate people are the best people. Hopefully we can make it happen.
Who else works without pants? They are overrated in my opinion!
Pants are for the rich!
Haha exactly!
Hahaha!!! Yes!
It's just as good as roasting in just an apron lol
@@thelonebarista Haha! Yes indeed! I still need to invest in a good apron.
Spoken like a true addict 😂😂😂
RobustaGivesMeHeadacheAndBadGeneralFeeling.ArabicaIsBetter.
Robusta has a little bit of a cardboard taste to me…
Memo: ARabica tastes more woody
Memo: Robusta has more caffeine than Arabica
I FIGURED IT OUT! after some deep thinking, I know how people can acquire a taste for rubber flavor notes. its most probably condoms and stuff, so if a coffee snob can easily identify rubber flavor notes its either they are gay, women or people who just like chewing them!
You will be better understood if you speak a little more calmly.
Thanks for the advice. I truly appreciate it.
Arabica is weak coffee.. I only drink robusta..
Arabica is the best, then Liberica and Excelsa! Robusta is bad taste coffee
Way calling it Arabica, while it’s Ethiopian, lol.
Great content
Thanks so much my friend!