Just out of curiosity, what do you use to roast your beans? -D
> On Aug 4, 2019, at 6:19 PM, Peter Frederick via Mercedes > <mercedes@okiebenz.com> wrote: > > Robusta is low grown coffee -- low altitude that is. It makes up the bulk of > "commodity coffee" -- the inexpensive bitter stuff at the grocery. Well > known for bitterness and unpleasant flavors, quite distinctive. > > When properly roasted and used to make espresso it transforms into a very > nice cup, with all the nasty flavors gone. It makes far better crema than > arabica coffees in espresso. > > That said, the only place I would use it is in espresso, and then only if I > can roast it myself. I was told 50 years ago by the manager of the General > Mills coffee plant in Guatemala City that the best coffee in the world is > grown at high altitude in Guatemala, and I still think that's true. Some > high altitude Africans are close, and Yemeni is wonderful in it's own way, > but for daily drinking Guatemala it is. > > I also roast my own, and have on and off since 1977. Only way to get proper > fresh coffee as far as I'm concerned. Working on a batch to take to work as > I type, one more round in the roaster will do it. > > That said, if you like the bottom of the line Folgers, etc, you like Robusta > and can drink all you want. > > > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
