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?
Replies