My year in Coffee - Jan 13

Today I'm using the last of my Konga and reusing my mug from Bespoken Coffee Roasters.  This time I photographed the back to show it since last time I just did the front.

That was this morning.  For the afternoon I roasted some Mexican Robusta beans and blended them with some Ethiopian coffee.  Normally I let coffee rest a few days, but today it went from roast to grind in only a few min.  I still have some left, so I'll try it after 3 or 4 days too.  This is the first time I've roasted robusta beans.  It was strong with more bitterness than the others.  Not a bad thing, but there.  I didn't care for it black, but did like it with a tiny bit of cream/no sugar.  My blend was 25/75 robusta/ethiopian   I think next time I will lower that to 15% or maybe even 10% to keep the kick but not overpower the other.  Except for when I try it as a SO espresso.  That could be interesting.