I decided to try a small bag of mostly robusta coffee after a pleasant surprise at a Vietnamese restaurant.

It was, and is fantastic. It is a major flavour departure from Arabica so for those of you set in your ways, it might not be for you. The flavour is hard to describe, but the taste and aroma are very strong and immediately recognizable. The smell is very sweet and earthy. The flavour is like … spiced stonefruit.

The restaurant served it with sweetened condensed milk and it was amazing. At home I drink it black.

If you’re in for something different, worth a try.

  • SavinDWhales@lemmy.world
    2·
    2 months ago

    While I agree with you on the burnt rubber, I very much like Robusta to be part of my “bar” Espresso roast for Cappuccino. It just somehow reminds me of Southern Italy. 😁

    Also, there are various Robusta origins and it depends on the roast. If you have black and oily beans and only Robusta… Yep, burnt rubber.

    • Etnaphele@lemmy.world
      3·
      2 months ago

      Oh Robusta has for sure its place in espresso blends: I actually prefer a good 20-30% blend for cappuccino, as 100% arabica is a bit thinner and gets a bit lost with the foamy milk :)