@@chromaticcoffee1762 cold infusion is the way to go. It’s a more scientific approach to how a lot of cultures use cold water and brew coffee directly in a kettle. Kokkaffe coffee is a good example: no filters, just cold water, a kettle, and a fire.
Works great with an Aeropress too, thank you! I live in a country where robusta is cheaper and more available, and I don't have an immersion dripper (or my V60 at the moment), only an Aeropress. Both the Aeropress inversion method and the 'James Hoffman' Aeropress method work great with a 40s cold water bloom, 2 minutes of still brewing, a light swirl followed by a 30s wait for the crust to be broken up and then a press. Drinking the robusta brew black is real nice (this comes from someone who regularly drinks Arabica with milk). Thanks again, this changed my mind about robusta!
This is probably a really dumb question but could I adapt this to a regular v60? ie using a bit of cold water at first where i would normally bloom, than add the hotter water?
Not at all a dumb question! You can totally adapt it to a v60, stagg, kalita, melitta, etc… just bring your hot water temp closer to 93°C since the constant stream will be stripping more solubles as opposed to the partial immersion 👍
We are in San Jose California so the water is contaminated with silica, We use reverse osmosis and then blend back minerals to hit 150ppm for all water in the cafe and roastery.
I just got some 100% robusta, and I've suddenly lost all interest in arabica. Robusta is sooo fun because it's soooo different. The quality is just as good as any arabica.
There was a huge influx of orders and we sold out, sadly, but there’s some bags scheduled to go to café; email us at orders@chromaticcoffee.com and we can arrange one of these to make it to you if you want. Otherwise they’re at the café
Thanks for the new preinfusion technique. I have a Hario switch and adapted your technique to Japanese style iced coffee using robusta.
Great idea! Sorry for the late reply. How did it turn out?
@@chromaticcoffee1762 cold infusion is the way to go. It’s a more scientific approach to how a lot of cultures use cold water and brew coffee directly in a kettle. Kokkaffe coffee is a good example: no filters, just cold water, a kettle, and a fire.
Works great with an Aeropress too, thank you! I live in a country where robusta is cheaper and more available, and I don't have an immersion dripper (or my V60 at the moment), only an Aeropress. Both the Aeropress inversion method and the 'James Hoffman' Aeropress method work great with a 40s cold water bloom, 2 minutes of still brewing, a light swirl followed by a 30s wait for the crust to be broken up and then a press. Drinking the robusta brew black is real nice (this comes from someone who regularly drinks Arabica with milk). Thanks again, this changed my mind about robusta!
Looks SO GOOD!!!
Need to get some of this ASAP!
This is probably a really dumb question but could I adapt this to a regular v60? ie using a bit of cold water at first where i would normally bloom, than add the hotter water?
Not at all a dumb question! You can totally adapt it to a v60, stagg, kalita, melitta, etc… just bring your hot water temp closer to 93°C since the constant stream will be stripping more solubles as opposed to the partial immersion 👍
@@hivervangeenhoven9810 thanks, I'll give it a try!
@@troublesome07 How did it turn out? Did you use the lower temp hot water or start with cold water?
Hi! I came across your video just today, and if I may ask, do you monitor or choose a water that has a lower TDS? 50 ppm? Thanks!
We are in San Jose California so the water is contaminated with silica, We use reverse osmosis and then blend back minerals to hit 150ppm for all water in the cafe and roastery.
I just got some 100% robusta, and I've suddenly lost all interest in arabica. Robusta is sooo fun because it's soooo different. The quality is just as good as any arabica.
Have to come back here as soon as I found myself a well processed robusta
Did you sell out of all your robusta the day this video came out? Your website says "There are no products listed under this category."
There was a huge influx of orders and we sold out, sadly, but there’s some bags scheduled to go to café; email us at orders@chromaticcoffee.com and we can arrange one of these to make it to you if you want. Otherwise they’re at the café
Coffee fine robusta is good!!!
Excelente amigo Hiver
The secret is you need south East Asian water
Interesting! Please elaborate
Interesting! Also let’s make an effort to reclaim designation Arabica as Ethiopica ☕️ 🫘