That’s my parents, have been drinking Starbucks dark roast for the last 20 years and growing up I always thought I didn’t like coffee until I started exploring on my own.
Thanks for all the suggestion, I suppose trying coldbrew will be interesting. I also will try turkish style with additional sugar. And mybe Vietnamese after buying some condensed milk.
The only way I enjoy drinking robusta is doing Vietnamese coffee with a phin and adding plenty of sweetened condensed milk. One thing to be aware of is that robusta has about double the caffeine of arabica. So depending on how caffeine affects you, you might want to take it easy.
I was on a light/extra light kick for a while but have started sliding back to the medium and even dark side of things. It’s a refreshing change.
I dont drink much (any) robusta though. I understand it’s less… approachable? Maybe try with cream and sugar. Or iced with cream and sugar. Maybe cold brew (although that’s a pretty polarizing topic). Or maybe try mixing it in 50/50 or less with Arabica blends with similar roast level.
Be careful depending on your grinder setup though… I’ve had my encore get completely clogged (requiring disassembly to clean) several times with dark, oily beans
Currently using Clever Dripper, a similar brewing concept with Hario Switch.
I started with Bengkulu Honey, and it’s very sweet. I couldn’t taste any acidity or bitterness in the cup. However, i think I can go a little bit finer grinding size to extract more and increase the body.
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