I need best coffee with robusta and arabica

[rainboy75]

How Much Arabica Ethiopia and Indian Robusta?
70% rebusta and 30% arabica is good??

 

[wstsider]

Uh uh uh musicphan help this man out here please!!!!!

 

[Musicphan]

Well you have the extremes of what most people prefer - Ethiopians are considered the best , Robusta is typically considered low quality. I honestly would roast the Ethiopian on its own...if you have to add the Robusta no more than 10-15%

 

[Duffyjr]

Don't some add robusta for extra crema? I think I read that somewhere but can't find it now.

 

[Musicphan]

Don't some add robusta for extra crema? I think I read that somewhere but can't find it now.

Yes. And that was common practice in 'second wave' shops. I think most have moved on from that theory. However Robusta coffee has started to drastically improve as well. And of course, everyone has their own opinions, tasted buds. I personally prefer to use a bit of Sumatra in my espresso blends vs. Robusta. You can achieve similar body/crema enhancements using this vs. Robusta.

 

[rainboy75]

thanks for your review

 

[rainboy75]

thanks
nice suggest

 

[rainboy75]

yes, they do. however, there ARE many different types of Robusta, just like Arabica.
some robustas can cost way more than regular arabica beans.

arabica etopia is good?

 

[rainboy75]

Uh uh uh musicphan help this man out here please!!!!!

thanks a lot

 

[rainboy75]

Don't some add robusta for extra crema? I think I read that somewhere but can't find it now.

thanks for your comment

 

[rainboy75]

Well you have the extremes of what most people prefer - Ethiopians are considered the best , Robusta is typically considered low quality. I honestly would roast the Ethiopian on its own...if you have to add the Robusta no more than 10-15%

just arabica? of 15 % rebosta extra

 

[Musicphan]

just arabica? of 15 % rebosta extra

The Ethiopian will be great by itself... I personally wouldn't blend with robusta

 

[Duffyjr]

I think blending is best left up to the exports. However I did stumble on one when I was down to the last beans of what I had just to make a cup. It was 2/3 from Brazil and 1/3 Guatemalan. Maybe the two are similar and that's why it worked.

 

[709espresso]

I know I'm a bit late to the party here, but I'm assuming you're using an espresso machine to extract your coffee? The biggest shock I had with regard to crema was when I switched to a bottomless portafilter in my espresso machine. I'd say in dark roasts, I get about three times as much crema with a bottomless portafilter, compared to a double spouted one. My favourite beans are mostly Brazilian dark roasts and I get tons of crema, but I've had very decent crema from lighter roasts of various (but always single) origin.