What is the difference between arabica and robusta?

12:08 PM officenekomedia 0 Comments

  When it comes to your daily cup, though, there are really only two that matter: Arabica and robusta. These are the two primary types of coffee cultivated for drinking.

  Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.

  Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
  Arabica is also grown in Africa and Papua New Guinea, but it's grown dominantly in Latin America. Colombia only produces Arabica beans.
  Robusta is grown exclusively in the Eastern Hemisphere, primarily in Africa and Indonesia.
  Some countries, like Brazil and India, produce both.
Some all-arabica blends are too high and floral for us; some of the rich, dark harshness of robusta can be a good thing in a blend. Just remember that robusta has twice as much caffeine as arabica, too, when choosing a coffee blend.

1. Cultivation
Robusta coffee is much easier to cultivate when compared to Arabica coffee. 
The Robusta plants can grow to be about six meters tall and are much more resistant to insects compared to Arabica which grows to about 4.5 meters tall and the beans themselves are much more round as opposed to the oval shape you find in Arabica coffee.

2. Popularity
If you start reading the fine print of most of the beans you will find in your local coffee shop, you will find that most of them are Arabica coffee. In fact, many coffee roasters boast that their beans are 100% Arabica as if it is a badge of honor.
The truth is Arabica is actually the most popular type of bean used in coffee, but that doesn’t mean Robusta beans don’t have their place in the coffee world. In many espresso beans, especially the Italian roasts, you will find a mixture of both Arabica and Robusta beans. You will even find Robusta beans used in coffee that is designed for those that love strong coffee. Robusta beans are also almost exculsively used in the production of instant coffee.
Arabica continues to be the most popular coffee, with about 75% of the coffee produced belonging to the Arabica variety with the remaining 25% going to Robusta.

Robusta beans contain much more caffeine than the Arabica beans. Robusta beans contain 2.7% caffeine content. Contrast that with the 1.5% caffeine content found in Arabica beans and you see that Robusta, with almost double the caffeine content, are tailor made for those of us that love that boost that caffeine gives us in the morning.

We all know that coffee contains many antioxidants that our body needs, but did you know that the amount of these antioxidants vary between coffee species? For example, Robusta beans contain 7 to 10% Chlorogenic acid but Arabica beans only have about 5.5 to 8% Chlorogenic.

Arabicas have a wider taste range, between varieties. They range in taste from sweet-soft to sharp-tangy. Their unroasted smell is sometimes likened to blueberries. Their roasted smell is perfumey with fruity notes and sugary tones.
Robustas taste range is neutral to harsh and they are often described as tasting grain-like, oatmeally. Burnt tires is the description that I personally find most accurate. Their unroasted smell is often described as raw-peanutty. There are high quality robustas on the market but they are rare and reserved exclusively for the best robusta containing espressos.

6.Lipid and Sugar Content
Arabica contains almost 60% more lipids and almost twice the concentration of sugars than robusta. As a result these sugars  play an important role during the roasting process in creating several key aromatic compounds, as well as contributing to the body due to its greater level of dissolved solubles.

On the market, Arabica coffee beans fetch a much higher price than Robusta coffee beans. This is most likely due to the higher demand of the coffee as it tends to be the preferred coffee for use in brewers around the globe.

Ultimately it's a question of personal taste.


How to Make a Simple Cup of Coffee

5:21 AM officenekomedia 0 Comments

   All around the world, people are waking up to the rich aroma of coffee—or they're heading out the door to get that first cup of coffee in them!
   If your favorite part of waking up is a warm, steamy brew in your cup, then you're in luck. With its high level of antioxidants and essential nutrients such as riboflavin, pantothenic acid, manganese and potassium, coffee can be a healthy addition to your diet. Regular coffee consumption has even been linked to a reduced risk of Type 2 diabetes, Alzheimer's disease and some types of cancer.

Method 1: Using a Standard Coffee Maker

  • You will need a coffee maker with a clean carafe and filter, a grinder, and a cup.
  • Grind the beans. Set your grinder to medium . You can also use pre-ground coffee, though this is not recommended as the beans lose about 60% of aroma after 15 minutes and you lose a significant amount of flavor.
  • Place the filter into the brewing basket. Following the instructions for your particular coffee maker, use the right size filter and place in the basket. If it's removable, you can rinse the filter and basket in hot water to remove any paper flavor.
  • Most coffee makers like to have about 2 tablespoons (30 ml) per cup. Adjust this proportion to taste: stronger coffee means more grounds, lighter coffee means less. If you brew it too strong, you can always add some hot water to your cup.
  • Fill the reservoir. Use the carafe as a measuring cup by filling it with the appropriate amount of water for the amount of coffee you have used.
  • ress the On or Power button/switch. After a minute or two as the machine pre-heats the water, your coffee should begin brewing. Some machines brew quickly, but others brew slowly. Slow isn't actually all bad though; it gives the end result a more rounded flavor. The coffee is done when you stop hearing bubbling sounds.
  • Drink up! Pour yourself a cup and add cream and/or sugar if desired.
Method 2: Using a Single Cup Cone

  • You will need a single-cup cone, matching filter , a grinder, a waste cup for spillover, and of course, a mug.
  • For a single-cup cone, grind your coffee to medium-fine with a burr grinder.
  • Place the cone onto the cup. Fold the filter at its seam, and place in the cone. Run hot water over the filter to rinse out any paper flavor and preheat cone and cup. Make sure you drain both completely before brewing the coffee!
  • Add about 3 tablespoons of ground coffee to the filter.
  • Pour water around the cone, breaking down the bloom and saturating all the grounds evenly. Fill the cone till the water's just about at the top of the cone, and let the water filter through the coffee, into the cup.
  • Take your cup of coffee. When it's about full, quickly move the cone from your drinking cup to the waste cup so that it can finish dripping through.

Method 3: Using a Moka Pot

  • A moka pot, also known as a stovetop espresso maker, does not really make "espresso" in the traditional sense of the word, but it does produce a small amount of very full-bodied, rich coffee.
  • You will need a stovetop coffee maker with a clean filter, a grinder, and a cup.
  • You will finish the coffee in the pot, but starting with pre-heated will prevent the coffee pot from getting too hot and scorching the coffee, which will result in a nasty taste .
  • Set your grinder to medium-fine to medium using a burr grinder.
  • Fill as full as the pot indicates, for best results.
  • Drop the filter into the bottom section of the pot, and fill it with the ground coffee. Level it off with your finger or the handle of a spoon.
  • Re-assemble the stovetop brewer, being careful not to spill either coffee or hot water. Use a towel to avoid burning yourself on the bottom of the pot.
  • Make sure the handle is not directly over the heating element, be it gas or electric! Leave the lid open so you can observe the brew in progress, and remove when done.
  • As the water comes to a boil, coffee will begin to fill the upper section. It will start out dark, then lighten up as the brewing progresses. When the coffee stream becomes pale or blonde, remove the brewer from the stove, and close the lid. Be careful—it will be hot!
  • Place the base in cold water, or wrap with a towel soaked in cold water. This will halt the brewing and keep the coffee sweet and rich.
  • Serve and enjoy. When the brewing has stopped, serve your coffee as desired. Pour any extra into a thermal carafe to keep it tasting good.

And Finally....Savor it slowly.

  In many cultures, coffee is enjoyed as more of a ritual than a mindless habit, and there may be a very good reason for this. Imbibing too much coffee can lead to a caffeine overload, which can be taxing on the nervous system. Instead of downing your coffee in a hurry, take the time to really savor the flavors, smells, and sensations mindfully. This will allow you to enjoy the experience more deeply, and you'll also be more likely to notice the way your body is reacting to the caffeine intake.

  You might be surprised to find that, even though you usually drink a couple of cups of coffee each morning, a single cup gives you enough of an energy boost and all of the sensory satisfaction you need. Happy sipping!