@sengming I get them from my local roasters (red bay and Linea) but the counter culture, stumptown stuff should also be as good (more easily available)
The problem with ‘good coffee’ and ‘bad coffee’ is, who decides? I spent so much time explaining robusta coffees and southeast asian coffee cultures to espresso geeks who were convinced that flat whites and light roasts were the only things that were coffee
@skinnylatte hahaha, yeh, when it comes to coffee from local cafes, I know that the dude at the hipster cafe down the road prefers a good smooth arabica , but the girls down at the South American cafe rock a nice bitter robusta. I like to switch it up because the flavour profiles are both great, for different reasons
@skinnylatte I am with coffee the way I am with music - I love it so much I can both appreciate what makes the good stuff good while also liking absolute shit. What I have every morning is both - lovingly handmade (by me) cold brew using a mixture of caff and decaf store brand coffee.
@skinnylatte Robusta is good though. I'm more of a fan of the fruitiness of arabica. Robusta doesn't lend itself to cold brew. I have a phin filter for Vietnamese and Thai coffees.
@thomasjwebb I don’t bother with robusta knowing I don’t have the same great roasters for it like the many robusta roasters in Thailand and Malaysia. the options here are very limited. In Malaysia you have just as wide a variety of fresh robusta, different roasters and styles, as any fancy coffee here. Maybe even more
@skinnylatte Does Trung Nguyen pale in comparison to what can be had in SE Asia? I can even find them in Asian markets nearby. They used to grow a naturally half-caff coffee that I'd mail order from them.
@thomasjwebb it’s fine but it’s just very commercial. They’re like Starbucks. In SE Asia you get smaller roasters and each has their own style. Even the diff types of robusta beans from diff parts of a country taste different. They are also mostly roasted with butter or margarine.
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