Fresh Roast: Roasting your own Black Tiger
My head is spinning, and I’ve gone to the bathroom about 5 times now. Yes, I know that’s TMI, but I’m doing it for you. See, when I saw that Burman coffee traders had a Kaapi Royale Robusta bean with nearly 4x the typical caffeine, I knew that as a blogger it was my duty, my responsibility to try it out and find out the facts and share my knowledge. Could it be true? Can you roast your own Black Tiger cup at home? Think of all that could get done in the day, and without moving to Oregon! (not that there’s anything wrong with Oregon… I love Oregon.)
The fine folks at Burman Coffee actually warn you on the site to blend these robusto beans that hail from India, and not to just drink a cup straight or you might end up with blog posts with far too many exclamation points or cleaning out your sock drawer at 3 in the morning (ok, I added that last bit). So, blend I did… with a newly roasted (and darker) batch of the Monsooned Malabar. With a 50/50 blend, the crema on this cup was huge, and the shot was sweet with hints of caramel and burnt creme and a wallop of dark chocolate… easily competing to be one of my favorite blends to date. And an hour later, yes indeed, I am bouncing off the walls. These beans are definitely not for the faint of heart or easily caffeinated.
Excuse me while I go get my second cup… only this time I’ll be opting for decaf.
