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  1. #11
    Junior Member
    Join Date
    Sep 2019
    Location
    iran
    Posts
    10
    Quote Originally Posted by Musicphan View Post
    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

  2. #12
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    1,216
    Quote Originally Posted by rainboy75 View Post
    just arabica? of 15 % rebosta extra
    The Ethiopian will be great by itself... I personally wouldn't blend with robusta

  3. #13
    Senior Member
    Join Date
    Jan 2017
    Location
    Nebraska
    Posts
    345
    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.

  4. #14
    Junior Member
    Join Date
    Jan 2020
    Location
    St. John's, NL, Canada
    Posts
    24
    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.
    Last edited by 709espresso; 01-23-2020 at 07:12 PM.

 

 
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