has anyone here ever experimented with actual robusta coffee beans ( NOT INSTANT )
for their caffenol / caffenol C &C experiments ?
is it possible to use unroasted beans ?
is the caffic acid only released with heat from the roasting process ?
i have been buying and roasting my own sumatran robusta beans now for a month or so.
it gets better every time i do it !
while i am using soda and vit c and a little bit of print developer ( supplies me with potas bromide )
i am using less and less of those things, and more straight coffee ..