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What is the difference between Arabica & Robusta beans?
Arabica beans and Robusta beans are two different species of coffee grown commercially for
consumption as coffee. The general differences are those of taste, the conditions under which
thetwo species grow and economic differences.
Taste: Arabica 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 Robusta on the market but they are rare and reserved exclusively for the
best Robusta containing espressos.
Production Conditions: Arabicas are delicate; they require cool subtropical climates, lots of
moisture, rich soil, shade and sun. They are subject to attack from various pests, and are
extremely vulnerable to cold and bad handling. Arabicas also must be grown at a higher
elevation of 600 to 2000 meters. Robustas are hardier plants, capable of growing well at low
altitudes of 200 to 800 meters, they are also less subject to problems related to pests and
rough handling. They yield more pounds of finished goods per acre at a lower cost of production.
Economics: Customs and trade, supply and demand over the course of the last 150 years has
determined the relative values of Arabica vs. Robusta beans. Generally speaking, the best
coffees are all Arabica and the highest quality blends are pure Arabica blends. They are also
the priciest. It should be noted that a low quality Arabica bean cupped next to a high quality
Robusta will probably be the inferior bean. So, don't
get too caught up in the Arabica versus
Robusta argument. Many great espresso blends use Robusta for its strength and crema.
I should also mention that Arabica does not equal quality. Over seventy percent of the coffee
grown throughout the world is Arabica. Much of it is poor quality so do not assume that just
because you are buying Arabica you are getting a quality coffee. One other side note that
must be mentioned is that Robusta has approximately twice as much caffeine as Arabica.
This may be an issue for some people when choosing their coffee.
How do I store my coffee?
You should always store coffee in an air-tight container. Air and moisture are coffee's principle
enemies. Glass is best because it doesn't retain the odors of the beans or the oils, which
could contaminate future beans stored in the same container. If you use glass, make sure the
container is not exposed to light, as sunlight can also reduce freshness. Do not freeze coffee
for regular storage. There are two key problems here. One, the freezing will damage some of
subtle tastes in the coffee and two, when the coffee is taken out the container will sweat,
exposing your coffee to moisture.
Where does coffee grow?
Coffee is grown on small, evergreen trees in plantations across South and Central America,
Africa and Asia. As they require exactly the right amount of shade and sunlight, regular
watering, pest and weed control, young coffee trees demand constant care from farmers.
It can take up to four years for a coffee tree to reach mature production, and this can be
maintained for 40 years if the tree is well managed.
When are the cherries picked?
Once coffee trees begin to produce fruit, it takes about nine months for the fruit to ripen into
red coffee 'cherries'. Each cherry has two coffee beans inside. The coffee is picked by hand.
For the best quality, only the ripe, red cherries are selectively picked, leaving unripe cherries
on the branches to ripen for later picking. As each tree must be visited several times during
the harvest, this is a more expensive method. Alternatively, the farmer may judge the time to
harvest, and then strip the trees of both ripe and unripe cherries in one go. This is done by
the pickers sliding their hands along the branches, allowing the cherries to fall into a basket
or onto a tarpaulin spread beneath the tree, from where they are collected. This is more
efficient, but results in lower overall quality.
What Happens to the cherries once they have been picked?
The coffee beans must be dried and prepared for roasting. There are two ways of preparing
coffee beans - the 'dry' method and the 'wet' method. With the dry method, freshly picked red
coffee 'cherries' are spread across special mats and left in the sun to dry for two to three weeks.
With the 'wet' method, a 'pulping' machine is used to remove the outer pulp away from the
'cherries'. The resulting "parchment coffee" is fermented and soaked to remove any remaining
pulp. Then the parchment coffee is hulled to obtain the beans. At this stage, coffee beans have
a greenish tinge and are therefore known as 'green beans', which have almost no coffee smell
or taste. Before being packed into bags and shipped across the world, green beans are sorted,
graded and checked to ensure a high quality end product. Stinkers, blacks, sours and foxes are
just a few of the names for imperfect beans that are rejected. It is not until the green beans are
roasted that they release the coffee aroma and flavor as we know it. Depending on the roasting
equipment and the desired flavor of the coffee being made, green beans are roasted at between
180 and 240 degrees Celsius for between 6 and 20 minutes.
Does coffee contain preservatives?
No, coffee is always 100% natural and does not contain any additives. Coffee is simply the seed
of the coffee plant (the coffee bean), which is ground and roasted. Using different coffee beans
methods of roasting and blending we can create different types of coffee. Also, decaf coffee
has no additives. Decaf, or caffeine-free coffee is pure coffee, from which the caffeine is removed.
Coffee remains fresh thanks to vacuum packaging and therefore needs no preservatives.
Does coffee contain calories?
Very little. The addition of milk and sugar in a cup of coffee however, does add calories.
Also, mixed instant coffees contain calories because they contain milk and sugar.
What about Caffeine in coffee?
Caffeine is a natural component in all coffee. The most important effect of caffeine is a light
stimulation to the nervous system. This can result in feeling less tired & more energetic. It can
also have a positive effect on concentration and speed of reaction. The effect of caffeine
depends on body weight and the individuals' biological makeup. There is not one rule of thumb
for this. Other products, like tea, also contain caffeine.
