Roasting Robustas

Hey all - I've got about 6 years experience on a Probat UO22 and about 4 months now on a Diedrich IR24, but it's all been with Arabica beans, and now my boss wants to roast some robustas for an italian style espresso blend.

Our first attempt at sample roasts was bizarre to say the least!

Any general advice on how to approach roasting robustas differently than arabicas?

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Permalink Reply by Kim R Moore on April 12, 2012 at 8:02pm

Hi, Eric:  Search online for Ken David's presentation from Mombasa in 2010...see uploaded file..it has great information related to your inquiry...Regards

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Permalink Reply by Eric Schaefer on April 17, 2012 at 4:08am

Thanks Kim!  There is some good stuff in there.  I'm doing my first batch(es?) in the big roaster tomorrow. Should be interesting!

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