Results 1 to 13 of 13

Thread: Arabica Vs. Robusta - Good Vs. Evil???

  1. #1
    Senior Member Dennis's Avatar
    Join Date
    Feb 2007
    Posts
    4,512

    Arabica Vs. Robusta - Good Vs. Evil???

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Simone, if you purchased the robusta I suggest you try it on its own before considering adding it to any blend. As each variety has its own unique aroma, body, and flavour profile, its worth appreciating what each bean has to offer and then consider what it may possibly contribute to a blend.

    This goes for anything from beanbay - the offerings are always the best of the best.

    ps. when I first joined CS it took me 3 tries before I scored some beans - probably because there was less available then and I wasnt organised. Like any sale beanbay can be a feeding frenzy and now that youre aware, less likely to miss out on your preferences next time. The nice part is that we all have another opportunity in a month or so. As 2mcm said, there are still plenty of greens available, which would have been unheard of 12 months ago. ;)

  2. #2
    sdg
    sdg is offline
    Senior Member
    Join Date
    Mar 2008
    Posts
    368

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Robusta for espresso all by itself? Thats very interesting, because I had this idea (from my supermarket coffee buying days) that robusta was a 2nd rate variety to be avoided -- must go for the 100% arabica etc etc. I havent felt confident enough to try any blends at all, yet (other than a purely accidental Kenya/Mysore Nuggets blend which was quite astonishing -- all 17g of it!)

    But I must correct the impression that I was one of the unhappy "missed out" mob -- I was lucky enough to be still hanging around hitting the refresh button when Andy did the Yirg and Wahgi topup. I even scored a little bit of the cocoa! So really I had a pretty cool first beanbay 8-)

    I just felt that people who did miss out ought to be allowed to express their frustration (within reason of course)

  3. #3
    Senior Member Dennis's Avatar
    Join Date
    Feb 2007
    Posts
    4,512

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Yes, robusta all by itself! Dont be deceived into thinking that all robusta is bad and that because its arabica its better. There are plenty of poor, low grade, Arabica beans out there.

  4. #4
    sdg
    sdg is offline
    Senior Member
    Join Date
    Mar 2008
    Posts
    368

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Darn -- now youve got me wanting to try some... the extra caffeine could be a "hit" too ;D


    Quote Originally Posted by dkelly60 link=1213614602/60#62 date=1213780461
    My order arrived today, I have just finished a cup of the African Red cocoa - Outstanding Thanks Andy
    whats this -- CSers have invented teleportation?

  5. #5
    Senior Member
    Join Date
    Feb 2007
    Posts
    149

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    This discussion is probably worthy of its own thread but anyhoo... unfortunately Robusta is often seen as the poorer cousin to Arabica. Because these beans mostly grow in lower altitudes the caffeine content is higher than its sister Arabica bean. I remember reading somewhere that there is nearly as much robusta bean production as arabica, plenty of which I think end up in instant coffee given its resiliency.

    I also hear Italian blends in europe generally have a higher percentage of Robusta (up to 40% sometimes). I must say though, when I was in Italy I was drinking some great espressos. Might have been because of the Robusta in them! High grade Robusta from India (such as the Indian Monsoon Robusta) are considered exceptional and can improve depth and richness of crema in an espresso shot.

    Hi Dennis, Ive never thought to try a robusta on its own, but if its going to be any kind of robusta then the Indian Monsoon Robusta is certainly the one to have. Nevertheless Ive soon come to learn that with coffee one should always try and experiment outside the norm. Ill just be extra alert for awhile with all the caffeine :D

    Add/Edit: Typos/also just checked... still plenty in Beanbay 82.5kg left as at 11:02pm today.

  6. #6
    sdg
    sdg is offline
    Senior Member
    Join Date
    Mar 2008
    Posts
    368

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Youre right about a new thread, but I think it needs a moderator to move stuff...

    So the Monsoon Malabar is also a robusta?

  7. #7
    Senior Member
    Join Date
    Feb 2007
    Posts
    149

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Im sure a mod will pick this up and move :)

    Ooops, typo... fixed. The Malabar is an Arabica.

    Also interesting thread on robusta here http://coffeesnobs.com.au/YaBB.pl?num=1212914165

  8. #8
    sdg
    sdg is offline
    Senior Member
    Join Date
    Mar 2008
    Posts
    368

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    :D you just beat me to it!

  9. #9
    Senior Member
    Join Date
    Jul 2006
    Posts
    107

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    For me seeing Robusta on offer has been the bean Ive been most excited about in all of my BeanBay experience (thats a coffee tongue twister). As noted by 30in30, robusta gets so much bad press, yet seems to pop up in majority of my great coffee experiences. For both those reasons, I cant wait to try it out.

  10. #10
    Junior Member
    Join Date
    May 2008
    Posts
    10

    Re: Arabica Vs. Robusta - Good Vs. Evil???

    I know that I dont have the experience to weigh into this argument yet with any authority, but I thought this might help ...


    To quote from "The Espresso Quest" by Instaurator (available in BeanBay - Other Stuff) - BTW a great read IMO.


    "After I had been roasting coffee for nearly twenty years, ... I know you dont like Robusta but just try this one! Finally I agreed ... roasted a little darker than I had requested ... As it turned out, it tasted extremely good. It was smooth, rich and powerful, ... I was stunned. How could a single origin 100 percent Robusta taste so good? This was a near God in my espresso cup experience, and was definitely a revelation. ... it was a single estate coffee that was not mixed in with all the other poorer tasting Robustas, ... I bought the remainder of their crop for that year. It simply tasted too good to let twenty years of my own propaganda stand in the way. Since then I have ceased repeating the mantra about "Robusta bad and Arabica good," ... My taste buds decided the issue for me."


    I was lucky enough to pick up 15kg of various greens on "Bean Day" (I had more such as the Robusta in my provisional order, but I had to make a financial decision and decided to not buy it this time around. I am still undecided as to whether this was a good decision - gotta check the bank balance first and discuss it with "she who must be obeyed" ;D, as I may still get some. It reads very well from this author and others on the CS site, it should be a great bean to have in "your stash").


    DickieKnee

  11. #11
    Member
    Join Date
    Mar 2007
    Posts
    59

    Re: CoffeeSnobs News and GREEN BeanBay - 17th June

    Quote Originally Posted by 30in30 link=1213785296/0#4 date=1213793137

    I also hear Italian blends in europe generally have a higher percentage of Robusta (up to 40% sometimes). *I must say though, when I was in Italy I was drinking some great espressos. *

    Add/Edit: Typos/also just checked... still plenty in Beanbay 82.5kg left as at 11:02pm today.
    This is quite correct. I have also heard it stabilises the product from Italy for export. I suggest the robusta guarantees crema, regardless of the age of coffee. In my experience %100 arabica blend or SO coffees will have the crema produced on extraction reduce over time as the coffee gets older. The robusta counteracts (conceals) this, and allows for the supply chain (roast, pack, warehouse....ship overseas, customs, warehouse at local importer, wholesale to cafe, by the time its used could be 6 months to 1 year old), not to mention it is cheaper to produce.
    When shopping for a coffee supplier long before I was roasting myself, I was offered a %100 Robusta coffee from an Italian imported brand for $15.00 / kg, so there is certainly evidence to suggest it is prevalent in Europe.

    I have heard from my wholesaler there is a bit of a buzz locally, with the experimentation of robusta. I have tried a blend from a well regarded commercial roaster that contained a high quality robusta, that was indiscernible in the cup. What was evident hours later was the Caffeine. Robusta coffee is alleged to have 3 times the caffiene content of Arabica.

    I think the key to the use of Robusta is in the Selection of the varietal and careful blending.
    Dennis is right in saying you need to try it as a SO to determine what it will bring to a blend.
    I think a clever use for the right robust could be a blend specially for Latte art competitions, More / denser / darker crema for contrast with milk to create the patterns.

    Wayne.

  12. #12
    Senior Member
    Join Date
    May 2005
    Posts
    1,946

    Re: Arabica Vs. Robusta - Good Vs. Evil???

    I would really love to try some top shelf, uber-premium robusta, but Im not aware that any is available in Australia. Unfortunately, all of the stuff that I have tried to date hasnt really cut it on its own - its either monsooned, or it has had an unpleasant rubbery or medicinal finish, however slight. It wouldnt surprise me if this were largely down to processing. Some of it is great in blends, though!

    Cheers,

    Luca

  13. #13
    Senior Member Dennis's Avatar
    Join Date
    Feb 2007
    Posts
    4,512

    Re: Arabica Vs. Robusta - Good Vs. Evil???

    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by luca link=1213785296/0#11 date=1213942717
    I would really love to try some top shelf, uber-premium robusta, but Im not aware that any is available in Australia. Unfortunately, all of the stuff that I have tried to date hasnt really cut it on its own - its either monsooned, or it has had an unpleasant rubbery or medicinal finish, however slight. It wouldnt surprise me if this were largely down to processing. Some of it is great in blends, though!

    Cheers,

    Luca
    Maybe you need to shop in beanbay more often Luca! ;D



Similar Threads

  1. Robusta or Arabica?
    By brettreaby in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 5
    Last Post: 10th March 2012, 08:46 PM
  2. Arabica or Robusta?
    By greencardigan in forum General Coffee Related...
    Replies: 6
    Last Post: 18th January 2011, 04:15 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •