/ck/ - Food & Cooking

This has a different smell than pure arabica. Not sure how to describe it. Also the grounds are smaller and seem more like real espresso grounds. Brewed up slower I think because of that. Also was really dark and had the appearance of red wine. Black and diluted gets fruity, chocolate, slight sour notes, but then you get this earthy wet, sappy wood notes. It kind of reminds me of pepper trees in Florida, minus the shitty parts of them. Also holds up to half&half really well: kept its dark color. I can see why people might have an aversion to robusta, but I liked it. I know this is a 70%arabica/30%robusta, so it'll be interesting to try the other ones which are reversed.
>>12572475
Thank you based business anon.
>>12574029
Post results. There has been interest in "specialty" robusta.
>>12574044
Yes, but very carefully. Usually now after dunking the filter basket in the grinds, I tap it along the sides to fill in any possible gaps or pockets, then level with a butter knife. That's the main point of "tamping" in a moka pot; to fill any possible gaps. Not so much to compress it like you would for espresso. If there are hidden gaps, it brews too fast and is too bitter.
>>12574088
You too man. It can be a bitch to get sometimes. Worst part is needing health insurance so you can visit the doc every 6 months, just so they can basically go, "You good? Still need it? See you in six."
>>12574093
I know. Glad for computers.