I know, look at that crema and although I can’t capture the depth of it in the cup, trust me, the cream is literally half of the coffee in the cup. Curious ? Of course you are, that’s why you’re still reading. In short, this is a pure robusta espresso blend. If you look through my pages on types of coffee, you will know that there are two main types of coffee, arabica and robusta. The latter is a cheaper variety of coffee with a much higher caffeine content, inferior in taste and used mostly for the ghastly stuff called “instant coffee” Sorry! but I’m a self-confessed coffee snob and drinking instant coffee is like saying you’re eating fresh fruit that has been somehow preserved for many months and years and looks like fruit – I’d rather drink water. Ok! I digress, but I’m coming to the good bit.
Traditionally, robusta is not used for speciality coffee because amongst other things, it is inferior in taste and for coffee connoisseurs, taste is king. Even when it is used, it is blended with its much more superior cousin, arabica, to give it some colour and a more profound caffeine kick. The Italians tend to prefer a bit of robusta in their blends because the other key quality of robusta is….. wait for it, crema, plus it looks good with a brown reddish vibe and we all know the Italians love what things look like. So, if you want crema and a good looking espresso or ristretto with a caffeine kick, then head to Italy or search for one of the rare coffee roasters that uses robusta in their blends. But, I know you’re asking “what about taste ?”
Yes, taste is king. My previous experience with robusta blends was a caffeine kick, where literally the back of my head by my neck hurt. However when I visited the cafe at the Ampersand Hotel in South Kensington, London (see my post before last), I was pleasantly surprised by what I had and even more so to discover that the espresso coffee was 100% robusta, roasted by the company Leave the Herd Behind – a very apt name denoting that they are going against the grain, having discovered how to work with coffee growers in India to grow robusta coffee in a way that can be roasted with a good taste profile for espresso based coffee – they call it black sheep coffee, read more about them on www.leavetheherdbehind.com
In any case, the robusta comes from the Sethuraman Estate – the first specialty grade robusta farm in the World
So impressed was I with their coffee that I made a special order of two espresso blends and two Ethiopian single estate coffee for filter, Yirgacheffe Dumerso, grown at over 2,000 metres, naturally processed, very fruity and sublime, when brewed on a hario V60.
The espresso Robusta blend was literally a cup of crema, dark chocolate and very full bodied and you could literally scoop the crema out with a spoon. Using the sugar test – a spoon of sugar took about 10 seconds before it fell through the crema cloud, wow! now that’s what I call a full bodied crema. When blended with milk, literally hot chocolate came to mind – I even paused and looked at the pack again to check they hadn’t sent me hot chocolate.
I know the picture looks weird but honestly there’s no photoshop nor manipulation of the picture – it’s like the crema blends weirdly with milk giving it this dreamy like effect. Well, if you dream of chocolate then this is the blends for you. If you can’t buy and brew beans at home, then when you’re in London visit them, as they have two shops:
63 Charlotte Street, London, W1T 4PG London
Inside Urban Outsiders on 469 Oxford Street, W1C 2PY London
So, if you’re nearby, leave the herd behind on Oxford Street and grab a good looking cup of crema, yum!