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Blends usually have some robusta in. Usually Indian and s American. Not many single origin beans will be robusta. Its too potent in sour caffeine.
Twi e the strength of aribica beans that also have all the sweet lipids. That's why good arabica is dear and robusta, which is easy to grow is cheap
Probably true re robusta generally, but these aren't cheap coffees, Grant, and where they are blends, the origin is identified.Quote:
Originally Posted by struth
Go single origin if you doubt it, Marco. Just read the descriptions to determine which are.
A bit of robusta gives decent crema too but too much and it goes bitter
Extract do coffee courses. I might sign up for one, but they don't start til March.
Might be a good day out, albeit a £95 day out.
Sure it would be interesting. Can never know enough.. It's a big subject
I think you would gain a lot from it.Quote:
Originally Posted by User211
If I still lived in Bristol, I would certainly sign up for something like that.
Any chance of translating that into English?:scratch:;)Quote:
Originally Posted by struth
Marco.
The off-putting thing about their website is the flowery language describing their coffee. I'd rather decide myself what any specific coffee tastes like, simply by being told which beans are used!Quote:
Originally Posted by User211
Marco.
They are all at it, though.Quote:
Originally Posted by Marco
The best way to see if it is close to their description or not is a neat Espresso shot I reckon.
If it smells like coffee and tastes like coffee chances are it's coffee[emoji23]
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