Did it Blend? Robusta & Liberica Brewing Competition Recap:

Did it Blend? Robusta & Liberica Brewing Competition Recap:

What Happens When You Blend Vietnam's Most Overlooked Coffees?

Vietnam is the second-largest coffee producer in the world, but despite its hold on the global market, it’s been slow to make waves in the specialty world. Vietnam’s coffee landscape is dominated by Robusta and Liberica varieties, which tended to linger in Arabica's shadow during the third wave coffee boom. These varieties are often dismissed as inferior, suitable only for commercial blends or instant coffee. 

However, as climate change poses increasing threats to Arabica cultivation worldwide, the coffee industry is beginning to appreciate the resilience and unique flavour profiles that these Vietnamese species offer. Their ability to thrive in challenging conditions may well represent the future of sustainable coffee production.

With these species having a significant importance on the future of coffee, why aren’t more people working with these species trying to brew it best? With this question, we decided to create a coffee competition: "Will It Blend?" 

The challenge was simple: we tasked 27 baristas with creating a blend using Vietnamese Robusta and Liberica coffees. Could these traditionally overlooked species work together harmoniously? The resounding answer was yes, and the results exceeded our expectations. Here are the top three brew recipes so you can make a delicious Robusta/Liberica blend at home:

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First Place Brew Guide: Hilary Leung

With over 4 years behind the bar and experience competing in several barista and latte art competitions, Hilary really stood out at her first brewing throwdown! Her game plan was to strike the perfect balance between acidity and sweetness by showcasing two distinct brewing methods.

Equipment & Setup

  • Grinder: Comandante C40
  • Water Temp: 92°C
  • Water Minerals: Apax Lab x Hatch - Lumina

Liberica Coffee

  • Grind: 25 clicks (Medium-Fine, ~750μm)
  • Dripper: Hario Switch
  • Dose: 15g
  • Water: 150g
  • Ratio: 1:10
  • Method: Use Switch in closed position, pour 50g in 30 seconds for immersion, then open Switch and pour to 150g total. Total brew time ~2m

Robusta Coffee

  • Grind: 28 clicks (Medium)
  • Dripper: Brewista Artisan Tornado
  • Dose: 16g
  • Water: 240g
  • Ratio: 1:15
  • Method: 40g bloom for 20s, then singular circular pour to 200g, finally center pour from 200g to 240g. Total brew time ~2m00s

Final Blend

  • Mix: 80g Liberica brew + 80g Robusta brew
  • Finish: Gently swirl to combine flavours before drinking

Second Place Brew Guide: Brenton Henry

Brenton has a knack for identifying coffees blind, which comes in handy for competitions. His approach is simple but thoughtful: figure out what makes each coffee special, decide which flavours to bring forward, and let the final cup tell a delicious story. Please note that this recipe is simplified from the original version. 

Equipment & Setup

  • Grinder: Kafatek Monolith
  • Water Temp: 80°C / 176°F
  • Water Minerals: Third Wave Water Classic Profile

Robusta Coffee

  • Grind: Medium (650-700μm)
  • Dripper: Hario Switch
  • Dose: 15g
  • Water: 195g
  • Method: With the Switch in the closed position, start your timer, add ground robusta on top of the water, and stir until submerged (~20-30 seconds). Set Switch brewer aside. At 4 minutes, open Switch valve and let coffee drain completely into a carafe. 

Liberica Coffee

  • Grind: Medium-Coarse (800-850μm)
  • Dripper: Origami Air S (or other high bypass conical dripper)
  • Dose: 15g
  • Water: 150g
  • Method: Place the Origami and carafe on a scale, then add ground Liberica. Pour the water in two 75g batches with little to no agitation, starting at 0 seconds, and the second pour at 40 seconds. Total brew time is 1m15s. 

Final Blend

  • Mix: 80g Liberica brew + 120g Robusta brew
  • Finish: Gentle swirl to combine flavours before drinking

Third Place Brew Guide: Rodgert Zheng

Rodgert brings 4 years of roasting experience and 2 years of barista expertise to this competition. With several Aeropress competitions under his belt, Rodgert's winning strategy focuses on low extraction and minimal agitation, carefully balancing blend ratios and grind settings to achieve his signature brew. Please note that this recipe is simplified from the original version.

Equipment & Setup

  • Grinder: Comandante C40
  • Water Temp: 85°C
  • Water Composition: 70% distilled water, 30% filtered Toronto tap water
  • Dripper: Pulsar Dripper

Coffee Preparation

  • Dose: 20g Robusta, 5g Liberia, defects removed
  • Grind: 28 clicks (Medium, ~750-800μm), sifted with Fellow Shimmy’s 200μm screen

Final Blend

  • Mix: 20g Robusta + 5g Liberica, ground together 
  • Water: 284g
  • Finish: With the valve closed, pour 284g of water through the Pulsar Dripper’s dispersion lid. At 30 seconds, gently break the crust with a spoon. At 1 minute, open the valve and let the coffee drain. Total brew time should be 2:15 - 2:30.