You are reading a single comment by @Jonny69 and its replies.
Click here to read the full conversation.
-
Rare to see 100% robusta beans. I’ve never had them myself, but I think you won’t get good espresso out of them unless you’re into that flavour. James Hoffmann sneaked a 100% robusta into one of those live taste sessions where they were basically immersion brewed. I think whichever way you look at it, you’re going to get that signature astringency and rubberiness.
If you decide to bin it, I’d be quite up for a little ride over to yours to try it.
Jonny69
On a similar subject, any tips for cheap crap 100% robusta beans. I’m assuming low temp, coarse grind and short brew on a French press.
I’d been using it for espresso on a classic but it’s quite grim and I’m not much of a one for milky coffee