Charles Haynes [02/03/10 12:33 +1100]:
I'm a single origin arabica snob, but will admit that when making espresso blends that a small amount of robusta often improves the blend. On the other hand, the glut of cheap vietnamese robusta is pretty much single handedly responsible for the collapse of the boutique arabica market.
hard beans and a dark roast will certainly improve espresso. peets has a french roast blend they say is 100% arabica - and that makes some excellent espresso at "market prices" rather than "gourmet coffee" prices. Something like $12.75 a bag.
