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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Coffee

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Robusta
Donatella	#1 Posted on 12/23/2009 11:41 PM
Newbie Posts: 3 Joined: September 24, 2009	I have a Hottop B with a temperature bean probe. I have roasted several types of Arabica beans and the results have been overall very good. However, I want to experiment with blends that include robusta (yes, no more than 20% and I have to reach the SC with bean temperature of about 231 degrees C). The question is: what is the best roasting profile for the robusta type? Is it the same as for arabica beans? Also, the Indian cherry robusta and the Indian monsoon robusta should be roasted differently?


John Despres	#2 Posted on 12/24/2009 8:52 AM
Administrator Posts: 2221 Joined: January 09, 2008	Tough question, Donatella. But it is a great first post, though. I have never roasted Robusta, so I cannot offer much practical advice. However, depending on how much you buy, you could run some test batches. I would think, though, the monsooned will be a softer bean and would need a lower heat at the onset of the roast and maybe medium through the end. All I can really discover is 2nd crack or darker is important. Please let us know what you learn. Perhaps you are poised to become the Robusta expert around here. We need one. Good luck, and have fun. John Respect the bean. John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
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Donatella	#3 Posted on 12/25/2009 11:32 PM
Newbie Posts: 3 Joined: September 24, 2009	Well, I roasted my Robusta sample using the same profile as the Arabica. The time between the 1C and the 2C was 4.5 minutes and I finish the roasting when the bean temperature reached 453 F (roaster temperature 410 F), in about 18 minutes. Yes, quite long... but the flavour of my blend was spectacular! I used Tanzania Blackburn Estate (20%), Ethiopian Harrar (20%), Selawese Ismaili (40%) and my Indian cherry robusta (20%). Fantastic!!! [mail][/mail]


smatty1	#4 Posted on 12/26/2009 8:59 AM
1/2 Pounder Posts: 380 Joined: November 08, 2008	Quote Donatella wrote: Well, I roasted my Robusta sample using the same profile as the Arabica. The time between the 1C and the 2C was 4.5 minutes and I finish the roasting when the bean temperature reached 453 F (roaster temperature 410 F), in about 18 minutes. Yes, quite long... but the flavour of my blend was spectacular! I used Tanzania Blackburn Estate (20%), Ethiopian Harrar (20%), Selawese Ismaili (40%) and my Indian cherry robusta (20%). Fantastic!!! Hey, where did you get the Blackburn Estate? Leftover from last year? I havnt seen any around this year, but I remember it as a standout!
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Donatella	#5 Posted on 12/27/2009 12:02 AM
Newbie Posts: 3 Joined: September 24, 2009	I bought it here in Sydney, from Ministry Grounds. I like it very much! However, I still prefer (as my very first choice) the coffee from Yemen. [mail][/mail]


seedlings	#6 Posted on 10/07/2010 11:19 AM
1 1/2 Pounder Posts: 4226 Joined: June 27, 2007	1) Buy some robusta. 2) Roast it into second crack (vienna, not french). 3) Taste some the next day (you will hate it). 4) Put it in the cupboard and forget about it for a month or more. 5) Taste it now, and let me know what you think? I'm beginning to think unusually long rest helps the robusta! CHAD Roaster: CoffeeAir II 2# DIY air roaster Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover


opus	#7 Posted on 10/08/2010 9:55 PM
1/2 Pounder Posts: 352 Joined: January 16, 2008	I'm thinking long rests help a lot, not just robusta. castironcoffee.com
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vinhlao	#8 Posted on 10/10/2010 8:18 AM
Newbie Posts: 4 Joined: April 03, 2010	My country is only Robusta. I think the Robusta roast to full city. I use it after 48h.


farmroast	#9 Posted on 10/10/2010 9:30 AM
1/2 Pounder Posts: 295 Joined: December 20, 2006	A question being explored is the difference between Italian espresso to American espresso. A top shelf Italian espresso can be 50% robusta and be months old yet produce a surprisingly good cup. The question being how they make this work. A thought is that the robusta is treated very differently in concept. That it is sort of a baked roast with a slow ramp and faster finish that then ages differently. With a long(few weeks) aging it transforms to add a different character to the cup. Ed B. DreamRoast 1kg roaster, Levers, Hand Mills http://coffee-roa...gspot.com/


DavidG	#10 Posted on 10/12/2010 10:25 AM
1/2 Pounder Posts: 218 Joined: April 20, 2009	Quote farmroast wrote: ... A thought is that the robusta is treated very differently in concept. That it is sort of a baked roast with a slow ramp and faster finish that then ages differently. With a long(few weeks) aging it transforms to add a different character to the cup. Great example of why I love HRO... along comes a perspective that makes me re-think what I thought I knew! Sincere thanks, Farmroast. DavidG europiccola \| yama + coryrod \| chemex \| AP \| clever wbp1 \| wepp1 \| bm/hg \| co hybrid (still coming soon...)


Clifford	#11 Posted on 10/16/2010 11:23 AM
1/2 Pounder Posts: 269 Joined: January 09, 2009	My roasting profile for robusta is DON'T May the Force be with your cup


farmroast	#12 Posted on 10/16/2010 11:48 AM
1/2 Pounder Posts: 295 Joined: December 20, 2006	Quote Clifford wrote: My roasting profile for robusta is DON'T why? I'm not sure we've given robustas a chance and have simply dismissed them without understanding them. They have been successfully used in Italy for years. I recently bought a top shelf bag of beans from Italy with a high percentage of robusta and find it to be an interesting change. Ed B. DreamRoast 1kg roaster, Levers, Hand Mills http://coffee-roa...gspot.com/


smatty1	#13 Posted on 10/16/2010 1:06 PM
1/2 Pounder Posts: 380 Joined: November 08, 2008	Quote farmroast wrote: Quote Clifford wrote: My roasting profile for robusta is DON'T why? I'm not sure we've given robustas a chance and have simply dismissed them without understanding them. They have been successfully used in Italy for years. I recently bought a top shelf bag of beans from Italy with a high percentage of robusta and find it to be an interesting change. Robustas have probably gotten a bad name because most are crap. Super premium boutique robustas are probably (I'm guessing here)a new thing and are awesome. You can rest assured that if sweet marias is carrying a robusta that it's a dang good cup of coffee:) I have had 2 from them that were great. The madagascar robusta from burman is awesome as well.
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randytsuch	#14 Posted on 11/12/2010 2:32 PM
1/2 Pounder Posts: 394 Joined: June 20, 2009	Any other suggestions for a Robusta to try? I am thinking about trying some to blend in for espresso's. Randy


smatty1	#15 Posted on 11/13/2010 9:39 AM
1/2 Pounder Posts: 380 Joined: November 08, 2008	Quote randytsuch wrote: Any other suggestions for a Robusta to try? I am thinking about trying some to blend in for espresso's. Randy Coffeebeancoral.com has a PNG robusta that I'm dying to try!
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mirza	#16 Posted on 06/22/2021 5:11 AM
Newbie Posts: 7 Joined: July 09, 2019	Quote Donatella wrote: I have a Hottop B with a temperature bean probe. I have roasted several types of Arabica beans and the results have been overall very good. However, I want to experiment with blends that include robusta (yes, no more than 20% and I have to reach the SC with bean temperature of about 231 degrees C). The question is: what is the best roasting profile for the robusta type? Is it the same as for arabica beans? Also, the Indian cherry robusta and the Indian monsoon robusta should be roasted differently? this thread has some resource if u want to know more about Fine Robusta, Robusta is not always bad. hope it will help https://homeroast...ad_id=6628

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