THE SECRET TO BREWING ROBUSTA: It's the water...
ฝัง
- เผยแพร่เมื่อ 25 ก.ค. 2024
- It occurred to us recently that we hadn’t yet revealed the fullness of the mysteries of robusta that our alchemical experimentations over the past many years have unlocked. Thats why you're here, right?!
Robusta is gaining popularity, and we know how to make it taste better.
WHAT YOU'LL FIND IN THIS VIDEO
00:00 Intro & background
01:27 Technique Intro
01:49 Let's brew!
03:47 First sip and last impressions
WHAT YOU'LL NEED:
Immersion Dripper (we use Bonavita)
Melitta #4 cone paper filter (either white or brown - your preference)
Scale (we use the Acaia Pearl)
Timer
18 grams Robusta coffee ( www.chromaticcoffee.com/robusta/ )
Cold water (3 degrees C / 38 degrees F)
Hot water (99 degrees C / 210 degrees F)
Kettle to heat the water (we use Fellow Stagg Kettles www.chromaticcoffee.com/equip... )
ANOTHER IN HOUSE PRODUCTION
Some acknowledgements and thanks!
Track "Filter Break" by Aidan Delaney. Aidan is a member of our quality assurance and roasting team here at Chromatic, and they also happen to be a wonderfully creative musician and barista!
Photography by Donald Miguel, another valued member of our team who assures you get your coffee delivered on time, and are enjoying the experience of supporting our mission.
Thank you to Johann Buenaño for coming up with the brew technique!
![รวมเพลงลูกทุ่ง 6 หนุ่มไทบ้าน ฮิตติดกระแส ชุดที่ 1 l มนต์แคน ไมค์ ไผ่ เสถียร ไหมไทย พี [Longplay]](http://i.ytimg.com/vi/GD2v1OjMw5I/mqdefault.jpg)
I just got some 100% robusta, and I've suddenly lost all interest in arabica. Robusta is sooo fun because it's soooo different. The quality is just as good as any arabica.
Looks SO GOOD!!!
Works great with an Aeropress too, thank you! I live in a country where robusta is cheaper and more available, and I don't have an immersion dripper (or my V60 at the moment), only an Aeropress. Both the Aeropress inversion method and the 'James Hoffman' Aeropress method work great with a 40s cold water bloom, 2 minutes of still brewing, a light swirl followed by a 30s wait for the crust to be broken up and then a press. Drinking the robusta brew black is real nice (this comes from someone who regularly drinks Arabica with milk). Thanks again, this changed my mind about robusta!
Need to get some of this ASAP!
Thanks for the new preinfusion technique. I have a Hario switch and adapted your technique to Japanese style iced coffee using robusta.
Great idea! Sorry for the late reply. How did it turn out?
@@chromaticcoffee1762 cold infusion is the way to go. It’s a more scientific approach to how a lot of cultures use cold water and brew coffee directly in a kettle. Kokkaffe coffee is a good example: no filters, just cold water, a kettle, and a fire.
Interesting! Also let’s make an effort to reclaim designation Arabica as Ethiopica ☕️ 🫘
Coffee fine robusta is good!!!
Excelente amigo Hiver
This is probably a really dumb question but could I adapt this to a regular v60? ie using a bit of cold water at first where i would normally bloom, than add the hotter water?
Not at all a dumb question! You can totally adapt it to a v60, stagg, kalita, melitta, etc… just bring your hot water temp closer to 93°C since the constant stream will be stripping more solubles as opposed to the partial immersion 👍
@@hivervangeenhoven9810 thanks, I'll give it a try!
@@troublesome07 How did it turn out? Did you use the lower temp hot water or start with cold water?
Did you sell out of all your robusta the day this video came out? Your website says "There are no products listed under this category."
There was a huge influx of orders and we sold out, sadly, but there’s some bags scheduled to go to café; email us at orders@chromaticcoffee.com and we can arrange one of these to make it to you if you want. Otherwise they’re at the café
The secret is you need south East Asian water
Interesting! Please elaborate