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Robusta's Rehab, The Cafe Stage
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TopoTail
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Posted Wed Feb 1, 2006, 1:00am
Subject: Robusta's Rehab, The Cafe Stage
 

Robusta's Rehab
The Cafe Stage article by Richard Reynolds

Arguments for and against robusta in espresso blends, featuring commentary from some of espresso's top experts. A reprint from Fresh Cup Magazine.
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ChuckViau
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Posted Thu Feb 2, 2006, 3:48am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

Excellent article.  I liked that it was unbiased either way.  It will be interesting to see what happens, as the third wave continues to build momentum, to the role of Robusta in espresso.

 
CHUCK
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Luca
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Posted Thu Feb 2, 2006, 5:38am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

Very enjoyable read.  I just ordered some monsooned robusta ;P

 
General ramblings about coffee: http://www.pourquality.blogspot.com/

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sneakypeteiii
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Posted Thu Feb 2, 2006, 8:21am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

Great article. It certainly gave me something to chew on, and I'm sure it will open up some much-needed dialogue.
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yobob
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Posted Thu Feb 2, 2006, 9:14am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

Very informative article.  After I finally stopped laughing (third paragraph), I was able to appreciate both sides of the argument more fully.  I personally like a little of the R-word beans in my espresso.  And it doesn't taste like cat pee at all IMO.
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lonewolfbefree
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Posted Fri Feb 3, 2006, 4:52am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

I am just beginning to understand the complexity of espresso.  I judge good espresso by how bitter the finish is, the amount of crema, and by the flavors present.  If the finish is highly bitter, I feel the shot is not a good shot. If the finish is smooth, then I judge it to be good.  I understand espresso is a blend of different beans, and that the flavor profile, and defects, of the chosen beans are magnified when placed under the high pressure generated by an espresso machine.  Now here is the question.  What is the difference between Arabica beans and Robusta beans?  Is it the way the beans are roasted?  Are they specific types of beans that are robusta beans?  Thanks for helping me with my confusion.
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JonR10
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Posted Fri Feb 3, 2006, 7:44pm
Subject: Re: Robusta's Rehab, The Cafe Stage
 

lonewolfbefree Said:

What is the difference between Arabica beans and Robusta beans?  

Posted February 3, 2006 link

They are the two species (?) of coffee bean.  (I think)

 
Jon Rosenthal
Houston, TX
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pstam
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Posted Fri Feb 3, 2006, 7:59pm
Subject: Re: Robusta's Rehab, The Cafe Stage
 

lonewolfbefree Said:

...... Now here is the question.  What is the difference between Arabica beans and Robusta beans?  Is it the way the beans are roasted?  Are they specific types of beans that are robusta beans?  Thanks for helping me with my confusion.

Posted February 3, 2006 link


Here, ARABICA and ROBUSTA beans are two different species (?) of coffee plants, as JonR10 said.

They come from different trees and berries, and they have different tastes, and many other characteristics, like mouthfeel, intension and so on.  They both are used to make coffee drinks, with different typical features.

It is generally understood that ARABICA beans are better than ROBUSTA beans.  It is mainly for the reason, and fact that ARABICA beans can always make better drip coffee than ROBUSTA beans.  Due to the long history of drinking drip coffee within the most area and population of the world, people got such an understanding.

But, when the games moved to espresso, everything had been changed.  To better understand espresso, one has to re-learn about ROBUSTA beans.

I know Caffe Molinari had a new blend for 100% arabica beans, and we just made a new order from them.  As our experience and knowledge, we do not even want to try it.  The best is still ORO blend, for all espresso and espresso based coffee drinks.  5 STAR blend can be good for pure espresso, and specially the people who do not like too much bitter and prefer low acidity espresso.  For this reason, it is quite similar to the 100% arabica blends and not quite workable for making cappuccino and caffe latte, up to my knowledge.

 
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javaj
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Posted Sat Feb 4, 2006, 1:31am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

I greatly enjoyed this article.  As a long time advocate of high quality washed robusta in espresso, I have long since quite evangelizing it to non-believers.  For me, however, it is synonymous with great Italian espresso.  It is refreshing to see in the last few years a willingness to be more open minded.  I have noticed more and more 3rd Wavers embracing this trend.  As my friend Pe_tah said, "it's the new old thing."

-J.

 
-JavaJ
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MarkPrince
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Posted Sat Feb 4, 2006, 2:02am
Subject: Re: Robusta's Rehab, The Cafe Stage
 

JonR10 Said:

They are the two species (?) of coffee bean.  (I think)

Posted February 3, 2006 link

I think there's thirteen or fourteen identified, in the coffea species.

Arabica and robusta are widely used in brewing coffee; liberica is another subgenus (proper term?) that has been experimented with.

http://www.cafeambassador.com/coffee/

Arabica and liberica have sub varieties. Dunno what liberica's are, but some of arabica's subs are columnaris, erecta and mokka.

I've had some talks in the past with people who believe there's potential in some of the untried 11 or so species... but who knows. IIRC, one of them was George Howell, but I'm not 100% sure.

Some other coffea species names I remember off the top of my head:

Excelsa
Canephora
Racemosa
Katapaka
and many others.


Mark

 
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