My colleague brought me this dark roasted robusta. I never have a pleasent experience with that kind of roast. Any idea how should I enjoy it?
What did you do to your colleague to deserve that?
LoL… Actually she doesn’t really into the coffee world. She knows I’m a coffee addict, and always bring me beans if she able to get some.
That’s really sweet. I hope you enjoy the beans.
By throwing it in the bin.
The only way I enjoy drinking robusta is doing Vietnamese coffee with a phin and adding plenty of sweetened condensed milk. One thing to be aware of is that robusta has about double the caffeine of arabica. So depending on how caffeine affects you, you might want to take it easy.
I heard that dark roasted beans work well with cold brew extractions
I have a friend that assumes darker = better coffee. I used to think I liked dark roasted coffee the best. Just gotta learn the other ways.
I’d do maybe cold brew mochas?
That’s my parents, have been drinking Starbucks dark roast for the last 20 years and growing up I always thought I didn’t like coffee until I started exploring on my own.
Thanks for all the suggestion, I suppose trying coldbrew will be interesting. I also will try turkish style with additional sugar. And mybe Vietnamese after buying some condensed milk.
+1 for cold brew
Be careful depending on your grinder setup though… I’ve had my encore get completely clogged (requiring disassembly to clean) several times with dark, oily beans
I’d suggest Hoffman’s video brew better dark roast. I also had a pleasant cup with an aeropress : brew 3:1 and add hot water as needed later.
cold brew or french press imho
Grind it up to help season/lubricate your grinder. Then use it mixed with dirt as compost.
I was on a light/extra light kick for a while but have started sliding back to the medium and even dark side of things. It’s a refreshing change.
I dont drink much (any) robusta though. I understand it’s less… approachable? Maybe try with cream and sugar. Or iced with cream and sugar. Maybe cold brew (although that’s a pretty polarizing topic). Or maybe try mixing it in 50/50 or less with Arabica blends with similar roast level.
Update: I tried to make a Vietnamese coffee with it, and it taste okay. I even got a hint of gasoline in the cup 🤣.
This seems to be roasted traditionally, i.e. using firewood and steel wok. So, they really over-roasted it…
By Vietnamese coffee do you mean you used a phin to brew it and then added condensed milk to sweet it?
Yes. although I brew it directly to a cup which already contained condensed milk.
A lot places here in Hanoi also do that.
You can also get creative using different syrups and make starbucks style lattes.
So, final update. I tried it once (the Vietnamese style) and that’s it. Now it’s sitting on my counter, starring back every time I brew my morning coffee (with proper beans, of course) …
Could always regift it lol
The suggestions are getting creative…
