About the beans?

[Shotgun]

Hi all
Ive just found a blend/roast that both my wife and I (reasonably so) enjoy and according to the coffee shop where I purchased it, it is 100% Arabica coffee.

Im doubtful though because it is an extremely dark and oily roast and the bean size varies considerably. There are smaller beans that I believe to be Arabica and a smaller percentage of beans that are much larger that I think may be Robusta. The price per kilo of $29 also seems to be on the low side for 100% quality Arabica blend.

How can I tell? I was once told by a leading Coffee shop owner in Brisbane that they us a blend that includes a % of Robusta because it gives them greater consistency. Could this be correct.

Im told a lot of Italians really like Robusta in their blend to beef it up so to speak. Any ideas?
Thanks guys
Shotgun

[GregWormald]

Re: About the beans?

IMO bean size wont tell you anything--both Arabica and Robusta come in a wide range of size gradings.

A good Robusta can add to a blend, and there are those who like Robusta unblended. It is usually higher in caffeine than Arabica.

Ive tried some Robusta in the few blends I drink and can take it or leave it.

In the end, if you like the coffee--drink it.

Greg

[Shotgun]

Re: About the beans?

Thanks Greg,
Ive been using a blend and roast (100% Arabica pre-ground) from a Melbourne company for some years now in a much cheaper espresso machine. The coffee was too my liking.

Im using the same blend, roast now but have switched to beans since the arrival of my Mazzer but have had a great deal of trouble packing and tamping and getting the right extraction. Since I went to the new beans I referred to, the grinding, packing the basket and tamping is ever so much more consisted and easy. My shots are very good too... consistently good with great crema.

This coffee shop owner said he used a blend roasted in Italy called Moccadore or something and used it because of the "consistency" in produced. I didnt question him but Im not sure if he meand consistency to make it easy for staff (packing, tamping and extracting) or consistency of flavour?

Can Robusta make such a difference to a blend and is Arabica so much more difficult to get right?

Thanks again
Tony

[blanyon]

Re: About the beans?

Darkness is also no indication of what is in the blend, just how dark it has been roasted. $29 is cheap, that is more of a wholesale rate but it is what in the cup that counts, does it taste good? If taste is there then you have a good price, if it is not then it is expensive.

As for italians they (so I am told) like to add sugar to their espresso and the robusta flavour tends to need sugar to make it nice so they love it. The robusta needs to be of high quality though as there is plenty of crap robusta on the market.

[blanyon]

Re: About the beans?

blend roasted in Italy called Moccadore or something and used it because of the "consistency" in produced.

Its consistent cause its stale, and stale beans dont change so much with the environment. So IMHO it is the lazy way of getting consistent coffee.

[DenisJM]

Re: About the beans?

Someone above already said this and its the truth. If you like it, robusta or not, stale or fresh, doesnt matter, drink it and enjoy.

[Thundergod]

Re: About the beans?

according to the coffee shop where I purchased it, it is 100% Arabica coffee

It must be because otherwise the breach of the Trade Practices Act can attract a fine of over $1,000,000.

[A_M]

Re: About the beans?

Im using the same blend, roast now but have switched to beans since the arrival of my Mazzer but have had a great deal of trouble packing and tamping and getting the right extraction. Since I went to the new beans I referred to, the grinding, packing the basket and tamping is ever so much more consisted and easy. My shots are very good too... consistently good with great crema.

Blend = Blend...  Thus expect any %  of many beans to be involved...

Pre or post roasted Blend....

If not done by the local roaster.. Then the origin, method and blend is all one of talk and heresy..

They will never clearly identify what has been used for many reasons... Who wants to give away that special blend to others...

Packing and tamping is one thing... You will also have to change the grind size.. If the beans are stale... Smaller grind and less tamp  ;D

Single origin is the only way to go...  But even then the term has a number of different mendings and assumptions.. Do a search on Coffee snobs..  

Same region VS same plantation VS same trees and farm etc etc

As to this comment below... Its all OK... Not many would be able to tell the difference and it would come down to words VS what was on the packet what was actually in teh packet... So rest assured.. NO chance of the shop being fined ;D

OH... The Trade Practices Act ....... Whatssss that :

according to the coffee shop where I purchased it, it is 100% Arabica coffee

It must be because otherwise the breach of the Trade Practices Act can attract a fine of over $1,000,000.

[blanyon]

Re: About the beans?

Single origin is the only way to go

Very hard to get a bean without short comings, single origins have their place but blends will always be the dominate way people consume coffee.

[A_M]

Re: About the beans?

Single origin is the only way to go

Very hard to get a bean without short comings, single origins have their place but blends will always be the dominate way people consume coffee.

True.. It was not my intention to suggest they were the only way to go... I have only a few I like as SO... I blend all teh time..


The issue is that people need to be aware that Blends are not all Equal... And that no one is going to give away the special formula...

100% Arabica says very little...

[blanyon]

Re: About the beans?

Too true IMHO if they are spruking 100% arabica then they are not selling a very good product (ie McDonalds)

[Luke_G]

Re: About the beans?

The oils you refer to are the very same oils your attempting to extract from the beans during an espresso shot. The oils are housed within the membranes of the coffee seed and 30 seconds extra(give or take) in roasting times can break down those membranes and start to release those oils to the atmosphere where they sit on the outside of the now roasted bean.
Oils on the outside of a bean is a fair indacation that it had been left a bit longer in the roaster or even on the cooling tray before the fans were tuned on to cool. This can be a good thing as long as the coffee is consumed whilst fresh as these roasts often dont last as long as a lighter roast.
These oils can also be a sign of how old the coffee is and if it is in fact stale..youll smell the rancid smell of bad coffee oils...not good!

As for the Robusta? I currently have some Indian and Ugandan Robustas that are both much smaller in size to the majority of my Arabica beans. Ever seen an Ethiopian elephant bean? HUGE! So size is nothing to go off

If it tastes good? drink it! But make sure your trying other beans and blends so you know where your "local roaster" stands.

Luke G

[A_M]

Re: About the beans?

So size is nothing to go off

Oh so true

[Bullitt]

Re: About the beans?

Yes the oil on the beans may actually mean that they are more than 3 weeks from roast date.....meaning they are beginning to go stale.

Yes size is nothing to do with Arabica or Robusta.

I have roasted good quality Robusta that was available here on CS and it was extremely nice on its own and I enjoyed it in a blend.
The old "Robusta is bitter" seems to be as much marketing hype as anything else. There is lots of poor quality Robusta, and Im sure it tastes ordinary, as would poor quality arabica.

Suggest you try some locally roasted beans, they should be fresher than imported beans.

[Shotgun]

Re: About the beans?

Valuable stuff here from some cluey coffee snobs.

Thanks all,
Tony