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Permalink Reply by jonathan bonchak on January 5, 2011 at 7:30pm

dude, sweetness, I'd love to check that out! Thanks!

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Permalink Reply by Brady on January 6, 2011 at 5:16am

Hey Luke.  I did an install end of last year at an Italian restaurant.  These guys are really looking for a locally-roasted Robusta-based espresso, to get that "traditional" flavor.  I'm not 100% sure what that means, but would you think that this blend might be something they'd find "traditional" or have you done it in a more progressive way?

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Permalink Reply by luke hudek on January 6, 2011 at 6:21am

I would think an Indonesian robusta would be more traditional, but this was meant to be like an old Italian espresso.  I will always be carrying a robusta espresso from here on out after talking to other roasters and farmers so have them hit me and try it out!

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Permalink Reply by luke hudek on January 25, 2011 at 8:05am

Brady said:

Hey Luke.  I did an install end of last year at an Italian restaurant.  These guys are really looking for a locally-roasted Robusta-based espresso, to get that "traditional" flavor.  I'm not 100% sure what that means, but would you think that this blend might be something they'd find "traditional" or have you done it in a more progressive way?

We went up and played around with espresso for them this weekend, and they upon on this week upcoming. They will be serving a blend with robusta in it for anyone interested and in that area.

 

thanks again Brady!

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