Fine Robusta
Robusta coffee has historically been considered inferior to Arabica coffee and subsequently not enjoyed the same price premiums and motivation for quality improvement seen in the specialty Arabica market. Much of Robusta’s poor market reputation, however, is as the result of correctable defects in cultivation and processing rather than qualities inherent to the species.
As proven by success in the specialty Arabica market, differentiation of fine quality Robusta may lead to increased consumer value and consumption, as well as better earnings for Robusta coffee farmers and provide the incentive needed for further advancement of the greater coffee industry.
This document is the coffee industry’s first comprehensive guide of compiled standards and procedures that define Fine Robusta coffee, a class of defect-free Robusta equivalent to Specialty Arabica, in which coffees exhibit unique and desirable characteristics resulting from a combination of varietal genetics, microclimate of origin, accentuated by best cultivation and processing practices.
Arabica vs Robusta: No Contest
June 1, 2002 by Sandi J. Holland
Though my research on coffee revealed over 30 species of the genus, the major commercial coffee beans come from Arabica and robusta trees.
Arabica (Coffea arabica), named for the Arabs, is the better and more expensive of the two. These trees grow in semitropical climates near the equator, both in the western and eastern hemispheres, at high altitudes. Because ripe Arabica cherries (unroasted beans) fall to the ground and spoil, they must be carefully monitored and picked at intervals, which increases production costs.
Robusta trees (Coffea canephora), which are grown exclusively in the eastern hemisphere, also thrive in equatorial climates, but at low altitudes. Their cherries require less care since they remain on the tree after they ripen. Robusta beans have twice the caffeine of Arabica, but less flavor. Some supermarkets carry Arabica, but most of their brands are robusta. Coffee shops generally use Arabica beans, but because their brews are so strong, I don’t enjoy them. I had always been satisfied with the various Maxwell House roasts and blends, until I bought my first bag of Arabica beans, ground them, brewed and drank the elixir.
To describe the taste of Arabica is difficult without using trite words like smooth and mellow. It has a round taste that is both rich and delicate, with good acidity. This does not refer to an actual degree of acidity, but to the sharp and pleasing taste that is neither sour nor sweet. The difference was evident in my first cup, probably because I had been drinking robusta for years. I was sold, high cost or not, and now I only buy Arabica.
In fairness, although most robusta coffee is of a lower grade and inferior to Arabica, there is a premium crop that is the top of the line for robusta beans. Premium robusta is primarily used in specialty espresso blends, and is never found in canned coffee. Though it only constitutes 5-15% of the blend, it is used because these beans add body to the taste and make a nice crema in the shot of espresso. This additional body distinguishes the blend in a cappuccino or latte. Premium robusta should only be used for espresso and not other brewing methods.
Surprisingly, I have found 100% Arabica coffee in Kroger decaffeinated and Eight O’Clock regular, both in bags of whole beans. If your coffee is Colombian, it will probably say Arabica on the side or back of the package, since this country produces nothing else. Guatemala, El Salvador, Tanzania and Kenya also produce all Arabica beans.
Once when I was a salesperson, a customer asked if we had leather handbags. After our discussion, I stated, “So, you really like leather purses, huh?” She asked, “Have you ever had a leather purse?” I tentatively said that I wasn’t sure and she replied, “Well, once you’ve had one, you will never want anything else.” I purchased a leather purse because of her conviction, and she was right.
So, I state with conviction that once you try well-brewed Arabica coffee, you may never want robusta again. It invades the tongue and palate with a delightful taste and divine aroma. You will be encouraged to close your eyes and savor the flavor, just as I describe in my poem Heavenly.
Sandi J. Holland
Midwest Poetry Review, SA-De Books (defunct), and Poetry Motel. She is also a crafter and artist, and enjoys motivating others. Ms. Holland lives in northeast Florida and is working on several books to be published through CreateSpace.
Latest posts by Sandi J. Holland (see all)
- Coffee Granita Cream Recipe and the History of Torani Syrups - June 1, 2015
- Coffee Cup Eraser Art Stamp Carving: Relaxing And Fun - April 11, 2012
- Coffee Gift Wrap Paper and Bags - December 1, 2002
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Coffee Robusta Price:
Coffee Robusta Price is at a current level of 2.314, up from 2.248 last month and up from 2.002 one year ago. This is a change of 2.93% from last month and 15.55% from one year ago.
- Category:Agriculture and Livestock
- Region: N/A
- Report:Commodity Markets Review
- Source:World Bank
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Coffee Robusta Price Summary
- Last Value: 2.314
- Latest Period: Jul 2017
- Updated: Aug 3, 2017, 10:03 EDT
- Frequency: Monthly
- Unit: USD per Kilogram
- Adjustment: N/A
- Value Previously: 2.248
- Change From Previous: 2.93%
- Value One Year Ago: 2.002
- Change From One Year Ago: 15.55%
- First Period: Jan 1960
- First Value: 0.6969
- Notes: International Coffee Organization indicator price for Coffee Robustas, average of New York and Le Havre/Marseilles markets, ex-dock.
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Arabica Beans vs. Robusta Beans—What’s the Difference?
The main commercial coffee beans are Arabica (Coffea Arabica) and Robusta (Coffea Robusta).
Arabica Beans
Arabica plants are more sensitive to temperature and handling, and also more vulnerable to pests.
- Seventy percent of all coffee beans grown are Arabica, which grows best at higher elevations in tropical or sub-tropical climates.
- Arabica beans (before roasting) are said to smell of blueberries, giving the roasted beans a sweet smell.
- Arabica beans are generally more flavorful than Robusta, though not all premium gourmet coffee beans are Arabica.
Robusta Beans
Robusta are hardier plants, tolerating lower elevations and less favorable climate and soil conditions. Robust are grown primarily in Southeast Asia and Africa.
- Robusta beans are used for most everyday and instant coffees, and have about twice as much caffeine as Arabica beans.
- Robusta beans (before roasting) are said to conjure smells of oats or peanuts, with a grainy and nutty fragrance.
- Robusta beans may smell burnt even if roasted properly. Some people compare the smell to burnt plastic or rubber.
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Coffee Arabica Price:
Coffee Arabica Price is at a current level of 3.299, up from 3.157 last month and down from 3.787 one year ago. This is a change of 4.50% from last month and -12.87% from one year ago.
- Category:Agriculture and Livestock
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- Report:Commodity Markets Review
- Source:World Bank
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Coffee Arabica Price Summary
- Last Value: 3.299
- Latest Period: Jul 2017
- Updated: Aug 3, 2017, 10:03 EDT
- Frequency: Monthly
- Unit: USD per Kilogram
- Adjustment: N/A
- Value Previously: 3.157
- Change From Previous: 4.50%
- Value One Year Ago: 3.787
- Change From One Year Ago: -12.87%
- First Period: Jan 1960
- First Value: 0.9409
- Notes: International Coffee Organization indicator price for mild Coffee Arabicas, average of New York and Bremen/Hamburg markets, ex-dock.
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Arabica-Kaffee vs Robusta-Kaffee
Wir wählen immer die feinsten Arabica und die besten und starken Robusta-Sorten auf dem internationalen Markt, um hervorragende Mischungen zu erstellen, ausgeglichen, nach neapolitanischer Art.
Unter den mehr als fünfzig Sorten von Kaffee, die es gibt, stechen zwei Kulturarten hervor: Arabica und Robusta. Doch das, was allgemein über diese beiden Arten von Kaffee gesagt wird, es ist oft das Ergebnis von einem Missverständnis, und Kaffee-Experten haben die Pflicht, dies aufzuklären. Deshalb haben wir bei Passalacqua wir entschieden, Ihnen zu erklären, welche und wie viele die wirklichen Unterschiede zwischen Arabica und Robusta-Kaffee sind.
Wussten Sie, dass nicht immer Arabica der beste ist?
Der Mythos besagt, dass Arabica-Kaffee immer besser als die Robusta-Kaffee, aber das ist ein Mythos, von denen verbreitet, die nicht wirklich viel über Kaffee wissen. Oder besser gesagt, ist dies nur der Fall, wenn wir von einem sehr feinen Arabica-Kaffee sprechen! Kurz gesagt, man kann nicht argumentieren, dass es ausreichend ist, hundert Prozent Arabica-Kaffee zu bekommen, und dann automatischen einen Qualitätskaffee zu erhalten. Es gibt wertvolle Robusta-Kaffee, die deutlich mehr bieten, als einige Arabica-Sorten. Was wirklich den Arabica-Kaffee von Robusta-Kaffee unterscheidet, sind der Geschmack und das Aroma in der Tasse. außerordentliche Unterschiede, die sie perfekt für die Erstellung ausgewogene Mischungen kennen müssen.
Kaffee Arabica und Robusta-Kaffee: wissen Sie wirklich, was der Unterschied ist?
Der Unterschied zwischen den beiden Sorten: Arabica-Kaffee wächst in Plantagen höheren Lagen, ist empfindlicher gegenüber Temperaturen und Parasiten, während Robusta-Kaffee viel haltbarer ist, und auch auf niedrigerer Höhe mit Temperaturen wächst, die manchmal 30 Grad überschreiten. Nach der Ernte, Trocknung und Röstung zeigt sich, was wirklich den Unterschied ausmacht, welches Aroma und welchen Geschmack dies in der Tasse zur Folge hat. Arabica-Kaffee hat einen zarteren und süßen Geschmack, ist leichter (weil er weniger Koffein enthält) und aromatischer. Robusta-Kaffee, hat jedoch einen intensiveren Geschmack, ist stärker (enthält mehr Koffein), weniger aromatisch, aber hat mehr Körper und schafft eine cremiger Espresso, der etwas schäumt.
Best of Arabica und Robusta in unseren Mischungen
Passalacqua kauft nur die besten Arabica und Robusta aus den besten Anbaugebieten der Welt, um immer qualitativ hochwertige Mischungen zu erstellen, damit wir in der Lage sind, das Beste aus den Eigenschaften der beiden Sorten zu bekommen.
COSA SONO IL CAFFÈ ARABICA E IL CAFFÈ ROBUSTA?
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Ogni barista sa che sta usando una miscela di caffè, ma cosa esattamente viene miscelato nel caffè? Piccolo viaggio fra le due principali specie di caffè: l’arabica e la robusta.
Base fondamentale è la differenza fra le due specie di caffè con cui di solito sono composte le miscele: l’arabica e la robusta. Parliamo di differenze, perché comparare queste due specie è la maniera più semplice per conoscerle.
Arabica e Robusta sono i due tipi di chicchi di caffè utilizzati per produrre le miscele normalmente in commercio. Le loro principali differenze sono da cercarsi nel gusto e nel dove vengono coltivati, e la prima importante differenza è genetica: l’arabica ha 44 cromosomi e la robusta 22, la robusta contiene inoltre un livello più alto di caffeina rispetto all’Arabica, perfino del doppio. Questo fattore è importante da considerare per chi ha difficoltà a prender sonno dopo aver bevuto un caffè in più. Che caffè era?
L’arabica (che fra parentesi è il 70% del caffè prodotto al mondo) viene maggiormente coltivata nell’America del sud, in quella Centrale e nell’africa dei “reef”, Kenya, Etiopia e est Africa in generale. La robusta invece è mediamente prodotta dall’africa dell’ovest (Camerun, Costa d’avorio etc) e in estremo oriente (Vietnam e Indonesia per primi). Oltre a questo l’arabica cresce al meglio a quote elevate, sopra i mille metri e ha bisogno di molta pioggia, mentre la robusta cresce anche a quote più basse e in condizioni, diciamo, meno ideali in termini di umidità e tipo di terreno; ha inoltre meno problemi di malattie.
I chicchi di arabica e di robusta sono distinguibili. Quelli di arabica sono più allungati, ovali, quelli di robusta invece hanno una forma più arrotondata e presentano un solco più o meno dritto.
Tutti questi elementi sono utilissime come curiosità, ma veniamo a due elementi molto interessanti per i baristi; uno di gusto e uno di portafoglio. Per il gusto è importante considerare che l’arabica ha un gusto più delicato, meno amaro, con una acidità più o meno spiccata e con intense (almeno nelle migliori qualità arabica) sensazioni aromatiche. La robusta invece ha sensazioni gustative meno vigorose, un forte senso di amaro e soprattutto una grande corposità.
Considerazione da portafoglio: nonostante non sempre sia possibile dire che l’arabica è migliore della robusta (sia perché ci sono delle ottime robusta sia perché i gusti possono essere diversi e si possono apprezzare caffè molto corposi, vedi caffè del sud Italia) l’arabica ha ancora prezzi più elevati, tenetelo presente se volete un 100% arabica per il vostro bar… anche se leggendo questo blog vi accorgerete che ci sono arabiche da 2€ al chilo e altre da 500…
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