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Taste of Robusta

edited January 1970 in Have your say
Here's one for the Captain. How would you describe the taste of robusta? Here's some of my attempts:

*Turd encrusted country paddock after the rain

* Wet himalayan yak

* Hay and horse

* old hessian bag in stable

Comments

  • An emotive topic I am sure, ask the roasters who use Robusta. Do they use it for: taste increased profit margins lack of knowledge tradition balance As a barista I have have always tried to deliver to the cup what the roaster had in mind when developing the blend. After tasting 100% arabicas and blends containing robusta I have to ask why is it (Robusta) used at all? Leather & Crema 8)
  • I believe it is to espresso what the crab stick is to seafood. Captain Robusta may disagree however.
  • I believe it is to espresso what the crab stick is to seafood. Captain Robusta may disagree however.
    I like crab sticks and pavalova and marmite:) I think that robusta make more coffee flavour and tastes good Different strokes for different folks
  • EF, you're jumping to conclusions.
  • quote author=espresso_fetish OH, My God
  • i think we should remember that there are many grades of robusta... whould we agree that a high grade roubusta is 'better' that a low grade aribica???? comments??? john
  • Well what can i say to you guys....in theory robusta is a less quality bean,but the funny thing is that there are so many grades of it,as arabica.its up to coffee roasters to describe whats in the bag is it top grade arabica or low grade one, and stop giving us the round&round business. there simms to be a mistrust here as what the roasters tell us then if we like the coffee we can tell the clients what is in the blend.i think australians have got used to drinking robusta and they dont really care as long as the coffee is well made.they can allways put 1/2 a tone of sugar in it they are used to that too.arabica is king.robusta is not,then everyone is not the same,its a lovely world hey, ;D ;D ;D ;D ;D
  • revived for New Year discussion... Admin
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