Ethiopian Yirgacheffe

[Mister Moo]

Originally Posted by par

I've realized how much i dislike robusto as a body for the espresso blends. I always thought it was great but recently i've realized that i think it's that much better without the robusto.

After reading all the conventional "wisdom" I started fiddling around with 5 -10- and 15% various robustas in my espro blends. It makes a lot of crema. I like a little extra bite (5%) but even at that my wife would always say, "This tastes bitter/burnt." when I used any robusta at all. I stopped using it to and nothings the worse - more the better, as you said.

Nice to hear others also have roaster storage issues.

[Moglman]

I really like the Ethiopian Yirgacheffe, Jeff. It's not something I want every day, and it took a little longer to find a preferred roast level. A nice break!