Robusta Trung Huynh Farm - Brew Chart & Impressions

Robusta gets a bad rep, and since Vietnam is the biggest robusta producer in the world, the whole country kind of gets a bad rep as well. 96B is trying to change that and they are redefining what Vietnamese coffee can look and taste like.

This natural robusta won't taste the same as your favourite arabica. But this would be like saying your apple won't taste like your banana: robusta and arabica are both coffee, but they are different species.

This lot is beautiful in its own right, not just good for a robusta. The acidity is like a fresh green apple. The sweetness is all brown sugar (cassonade in French) and we could sense a lot of different spices in the brew, like clove and all spice.
It's also full of dried fruit notes with hints of roasted peanuts and almonds, and the finish is a little buttery and make us think of pop corn.

The cappuccinos are simply exquisite with this coffee.

Also don't forget that robusta has a lot more caffeine than arabica!

Method	Dose	Ratio	Time
Espresso	16-20 g	2.1:1	28-32 sec
Espresso with milk	16-20 g	1.8:1	26-30 sec
Americano	16-20 g	2:1	26-30 sec
V60/Origami	18-32 g	14:1	2:45-3:30 min
Chemex & Batch Brew	40-60 g	14:1	4:45-5:30 min
French Press	18-25 g	13:1	3:15 min steep time