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All About Robusta
There are 2 Coffea (coffee) types that comprise nearly all the coffee grown for customer consumption; these are Coffea Robusta and Coffea Arabica. Let's discuss Robusta coffee initially.
It is illness resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta types likewise consists of two times the amount of caffeine than Arabica.
Robusta however is seen as the inferior of the two from a coffee taste perspective. Having stated this, the quality of the different types of Arabica and Robusta varies commonly and it is possible to find Robusta that surpasses Arabica coffee in quality. Robusta can not contend with the best Arabica crops.
You will often see Robusta combined with Arabica and, in general a Robusta will produce a more bitter, much heavier cup with less brightness and less fruit notes. An excellent Robusta will show chocolate and hazelnut notes.
Everything about Arabica.
You most likely will have seen on coffee packs everywhere the expression "100% Arabica", and wondered what it indicates or stands for. This is mainly meant as an indication of quality which is utilized as a selling point and indicates exactly what it says: that 100% of the coffee in the package is made from Arabica coffee beans.
"Coffea Arabica" is one of the most widely grown coffee species on the planet! Arabica coffee trees grow at fairly high altitudes (1,300-1,500 m), conferring a richer bean with more focused flavours, a higher degree of level of acidity and floral and fruity notes.
All of the world's extremely graded coffees and essentially those categorized as "specialized" coffee are of the Arabica types or closely related to it. However, the species itself does not ensure quality and there is even more commercial-grade Arabica than there is specialty.
The origins of the Arabica coffee tree species can be traced back to the Ethiopian Highlands. Next time you are in Addis Ababa, the capital of Ethiopia, you understand what to do.
The Coffee Bean Preparation Process.
After choosing the ripe coffee cherries gathered from the Coffea plant, the coffee beans are drawn out by using a particular processing technique. There are 3 primary processing approaches: washed (or wet) process; dry (or natural) procedure and honey (or semi-dry) process. The cleaned procedure is the one that dominates the world of specialized coffee. Broadly, the washed (wet) technique is consisted of three stages:.
1. The freshly gathered cherries are de-pulped by passing them through a cog-like rolling mechanism that pulls the skin and most of the flesh off the bean.
2. The coffee is fermented in a through of water to eliminate the remaining mucilage. Changes in the fermentation have a huge impact on the coffee. In this step, the "bad" beans drift to the top and are removed.
3. The coffee beans are dried, either sun-dried or through mechanical drying.
In general, washed coffee typically provides a more popular and specified acidity.
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