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Main
Date: 06 Jun 2006 17:47:13
From: Adam Corolla
Subject: Arabica vs. Robusta
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I've always heard that coffee beans from Arabica coffee plants were supposed
to be superior to beans from Robusta coffee plants. I think Robusta plants
are easier to grow and more resistant to hot weather and insects (more
robust, I guess that's where the name comes from) so they are cheap to grow
and are usually used in cheap coffee, (also according to some sources, a
small amount of Robusta added to the grind when making espresso supposedly
gives it crema, whatever the heck that is.)
Anyway, after I learned how to make a roaster and roast coffee, I bought a
couple pounds of beans and roasted some, made coffee. It tasted really
fresh, but somehow weak and lacking. It just didn't taste like *coffee.*
I tried other beans and a number of different roasts and always had the same
result (I hadn't tried any of the high-end ones like Kona at this point.)
Then it dawned on me, the only coffee I've ever had was cheap coffee. Maybe
the flavor I was expecting was the Robusta beans I'd been drinking.
I asked the place I had been buying beans from if they sell Robusta beans.
They replied proudly that all the beans they sell are Arabica.
It took some doing, but I found a few places online that sell green Robusta
beans. One place even tells you on the package that Robusta is for blending
with other beans to make an espresso grind. They don't want anyone thinking
that stuff is for drinking by itself!
I roasted some of the Robusta, and brewed a pot. And it was great! That
bold, crisp, rich flavor is what I learned to like as coffee, but of course
this was ten times better because it was fresh-roasted.
Maybe if I had grown up drinking coffees made with pure Robusta and with
pure Arabica, and became familiar with each of them early on I would have
developed more sensitivity to Arabica's nuances of flavor and would have
decided that Arabica is better.
So, for lifelong drinkers of cheap coffee like me, this is something to try
if you want the same basic flavor but about a hundred times fresher. And
you can get the roaster for about $17.00 as it's just a popcorn air popper
that you make a couple slight modifications to.
On the other hand, Kona is Arabica, right? I bought some pure Kona just to
see what the fuss was about, and it was amazingly good. I don't know how to
describe the flavor but it reminded me of fine dark chocolate with a hint of
spice (though the subtle "spice" flavor was all from the beans, there was
nothing added.) Yum! Maybe someday I'll splurge on a pound of Blue
Mountain...
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Date: 06 Jun 2006 21:47:28
From:
Subject: Re: Arabica vs. Robusta
|
Considering the purchase of an exotic or rare specialty coffee? Look
for the mark of an independent third-party certifying agency. Not
withstanding that there are always those who jump the turnstile, there
are honest merchants who buy roast and sell honestly labeled origin,
estate, organic, fair trade, and shade grown specialty coffee products.
-Donald Schoenholt
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Date: 06 Jun 2006 23:49:58
From: Johnny
Subject: Re: Arabica vs. Robusta
|
<i840coffee@optonline.net > wrote in message
news:1149655648.332018.118100@y43g2000cwc.googlegroups.com...
> Considering the purchase of an exotic or rare specialty coffee? Look
> for the mark of an independent third-party certifying agency. Not
> withstanding that there are always those who jump the turnstile, there
> are honest merchants who buy roast and sell honestly labeled origin,
> estate, organic, fair trade, and shade grown specialty coffee products.
>
>
> -Donald Schoenholt
>
Thanks Donald.
For those interested here's a link that shows some of those (scroll down to
the end):
http://www.crsfairtrade.org/coffee_project/sealdeal.htm
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Date: 08 Jun 2006 16:55:12
From: Robert Harmon
Subject: Re: Arabica vs. Robusta
|
"Johnny" <removethis.huuanito@hotmail.com > wrote in
news:jGuhg.102675$iU2.84505@fed1read01:
>
> <i840coffee@optonline.net> wrote in message
> news:1149655648.332018.118100@y43g2000cwc.googlegroups.com...
>> Considering the purchase of an exotic or rare specialty coffee? Look
>> for the mark of an independent third-party certifying agency. Not
>> withstanding that there are always those who jump the turnstile,
>> there are honest merchants who buy roast and sell honestly labeled
>> origin, estate, organic, fair trade, and shade grown specialty coffee
>> products.
>>
>>
>> -Donald Schoenholt
>>
> Thanks Donald.
>
> For those interested here's a link that shows some of those (scroll
> down to the end):
> http://www.crsfairtrade.org/coffee_project/sealdeal.htm
>
>
>
Not to argue about the overall value of this labeling info but here goes.
Certified organic, fair trade, or the other labels on this page are not
true measures of the quality of the beans in the bag. They are important
indicators of the integrity of the growers & traders.
But when you buy Chiapas beans for instance, you'll find most of the crops
are labeled organic & fair trade - good, bad, & otherwise. So many of these
have jumped on PC bandwagon and forgotten about quality. As a LONG time
Chiapas fan (Guatamalan Antigua too) I think they've made a big mistake.
Who wants to pay premium prices for ordinary beans?
I want my beans grown by concientous farmers & bought and sold by
scrupulous traders. Primarily though, I want a great cup of coffee. If the
PC movement results in too much bad coffee then is it really worth it?
Robert (just pointing out the obvious) Harmon
--
http://tinyurl.com/pou2y
Remove "Z" to reply via email.
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Date: 07 Jun 2006 03:31:21
From: Eureka
Subject: Re: Arabica vs. Robusta
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Adam,
Please keep in mind that 99.9% of the coffee you buy commercially is mixed
or blended and that you will NEVER get 100% PURE of any coffee if you buy
thru the big resellers. It is almost impossible to buy a 100% PURE type of
coffee unless you go directly to the farm and or buy it thru an exclusive
distributor that has a direct contract with the grower-producer. A good
example of this is PUERTO RICO. You can find numerous brands of coffee
being sold that lead people to believe that you are getting PURE 100% Puerto
Rico coffee. The facts are that there is no guarantee that the coffee you
are getting is in fact from PR. I assure you that the big coffee roasters
in PR are importing beans from all over the world because there is just not
enough being grown on the island to provide for the local consumption.
There are a few articles on this subject that indicate that even the so
called Blue Jamaica Mountain or whatever they call it is BLENDED and they do
not have to tell you the percentage composition of the blend. They might be
selling PURE 100% "BLUE MOUNTAIN JAMAICA" when in fact you are only getting
5% of this brand and the rest is WHO KNOWS? For more info on this subject I
invite you to look at CAFEdePR.com where you will find some interesting
information.
"Adam Corolla" <nospam@nospam03550265902.com > wrote in message
news:WdudnW1IJbZsmBvZnZ2dnUVZ_oadnZ2d@giganews.com...
> I've always heard that coffee beans from Arabica coffee plants were
> supposed to be superior to beans from Robusta coffee plants. I think
> Robusta plants are easier to grow and more resistant to hot weather and
> insects (more robust, I guess that's where the name comes from) so they
> are cheap to grow and are usually used in cheap coffee, (also according to
> some sources, a small amount of Robusta added to the grind when making
> espresso supposedly gives it crema, whatever the heck that is.)
>
> Anyway, after I learned how to make a roaster and roast coffee, I bought a
> couple pounds of beans and roasted some, made coffee. It tasted really
> fresh, but somehow weak and lacking. It just didn't taste like *coffee.*
>
> I tried other beans and a number of different roasts and always had the
> same result (I hadn't tried any of the high-end ones like Kona at this
> point.)
>
> Then it dawned on me, the only coffee I've ever had was cheap coffee.
> Maybe the flavor I was expecting was the Robusta beans I'd been drinking.
>
> I asked the place I had been buying beans from if they sell Robusta beans.
> They replied proudly that all the beans they sell are Arabica.
>
> It took some doing, but I found a few places online that sell green
> Robusta beans. One place even tells you on the package that Robusta is for
> blending with other beans to make an espresso grind. They don't want
> anyone thinking that stuff is for drinking by itself!
>
> I roasted some of the Robusta, and brewed a pot. And it was great! That
> bold, crisp, rich flavor is what I learned to like as coffee, but of
> course this was ten times better because it was fresh-roasted.
>
> Maybe if I had grown up drinking coffees made with pure Robusta and with
> pure Arabica, and became familiar with each of them early on I would have
> developed more sensitivity to Arabica's nuances of flavor and would have
> decided that Arabica is better.
>
> So, for lifelong drinkers of cheap coffee like me, this is something to
> try if you want the same basic flavor but about a hundred times fresher.
> And you can get the roaster for about $17.00 as it's just a popcorn air
> popper that you make a couple slight modifications to.
>
> On the other hand, Kona is Arabica, right? I bought some pure Kona just
> to see what the fuss was about, and it was amazingly good. I don't know
> how to describe the flavor but it reminded me of fine dark chocolate with
> a hint of spice (though the subtle "spice" flavor was all from the beans,
> there was nothing added.) Yum! Maybe someday I'll splurge on a pound of
> Blue Mountain...
>
>
>
>
>
>
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Date: 06 Jun 2006 20:29:57
From:
Subject: Re: Arabica vs. Robusta
|
Adam Corolla wrote:
> I've always heard that coffee beans from Arabica coffee plants were supposed
> to be superior to beans from Robusta coffee plants. I think Robusta plants
> are easier to grow and more resistant to hot weather and insects (more
...snip...
> On the other hand, Kona is Arabica, right? I bought some pure Kona just to
> see what the fuss was about, and it was amazingly good. I don't know how to
> describe the flavor but it reminded me of fine dark chocolate with a hint of
> spice (though the subtle "spice" flavor was all from the beans, there was
> nothing added.) Yum! Maybe someday I'll splurge on a pound of Blue
> Mountain...
Adam,
You may want to use more roasted arabica beans next time you brew.
That may be a reason why you found the batch you brewed weak. Really
pump up the volume with it.
Marty
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Date: 06 Jun 2006 19:37:21
From: jim schulman
Subject: Re: Arabica vs. Robusta
|
On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
<nospam@nospam03550265902.com > wrote:
>
>I roasted some of the Robusta, and brewed a pot. And it was great!
The major difference between Robustas and Arabicas are twofold:
-- Robustas have fewer simple sugars and acids, and more long chain
carbs and fats. This mneans they are heavier bodied and less acidic
(crisp or sour) to the taste. This is a factor that many people favor.
-- Robustas develop more sulfurous odors when roasted (rubbery
smells); and this is usually regarded as a major drawback; even for a
fan of peaty and creosote aromas like me.
Sumatra Mandheling and Sulawesi coffees have the heavy body and low
acidity of Robustas, and they smell a lot better. So you might want to
give those a try.
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Date: 07 Jun 2006 01:24:00
From: Brian Colwell
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:fi7c829j8l87jhs98sfrndsjkr2i3l17kr@4ax.com...
> On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
> <nospam@nospam03550265902.com> wrote:
>
>>
>>I roasted some of the Robusta, and brewed a pot. And it was great!
>
> The major difference between Robustas and Arabicas are twofold:
>
> -- Robustas have fewer simple sugars and acids, and more long chain
> carbs and fats. This mneans they are heavier bodied and less acidic
> (crisp or sour) to the taste. This is a factor that many people favor.
>
> -- Robustas develop more sulfurous odors when roasted (rubbery
> smells); and this is usually regarded as a major drawback; even for a
> fan of peaty and creosote aromas like me.
>
> Sumatra Mandheling and Sulawesi coffees have the heavy body and low
> acidity of Robustas, and they smell a lot better. So you might want to
> give those a try.
Jim,
What is the suggested % of Robusta to add to an espresso blend of
beans, to improve the amount of crema ?
Thanks,
BMC
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Date: 06 Jun 2006 21:05:12
From: jim schulman
Subject: Re: Arabica vs. Robusta
|
On Wed, 07 Jun 2006 01:24:00 GMT, "Brian Colwell" <bcolwell@shaw.ca >
wrote:
>Jim,
> What is the suggested % of Robusta to add to an espresso blend of
>beans, to improve the amount of crema ?
The usual is 10% to 25%.
My robusta experiments have been fitfull, since I've never noticed a
great improivement in crema for home roasted coffees consumed at the
espresso machine. I believe robusta has far more merit when the coffee
is more than 10 days old, or when it needs to be carried from the
machine to the dining table.
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Date: 07 Jun 2006 05:05:04
From: D. Ross
Subject: Re: Arabica vs. Robusta
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Date: 07 Jun 2006 03:01:17
From: Donn Cave
Subject: Re: Arabica vs. Robusta
|
Quoth jim schulman <jim_schulman@ameritech.net >:
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Date: 07 Jun 2006 02:48:44
From: Brian Colwell
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:stcc829aj9htjqaqu2c7vi0slkr1k45kh0@4ax.com...
> On Wed, 07 Jun 2006 01:24:00 GMT, "Brian Colwell" <bcolwell@shaw.ca>
> wrote:
>
>>Jim,
>> What is the suggested % of Robusta to add to an espresso blend of
>>beans, to improve the amount of crema ?
>
> The usual is 10% to 25%.
>
> My robusta experiments have been fitfull, since I've never noticed a
> great improivement in crema for home roasted coffees consumed at the
> espresso machine. I believe robusta has far more merit when the coffee
> is more than 10 days old, or when it needs to be carried from the
> machine to the dining table.
Thanks Jim...........I have been experimenting with my recently acquired la
pavoni...........and I need all the help I can get, cremawise !! :-))
Brian
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Date: 07 Jun 2006 01:26:58
From: jim schulman
Subject: Re: Arabica vs. Robusta
|
On Wed, 07 Jun 2006 02:48:44 GMT, "Brian Colwell" <bcolwell@shaw.ca >
wrote:
>thanks Jim...........I have been experimenting with my recently acquired la
>pavoni...........and I need all the help I can get, cremawise !! :-))
Oops, an application I forgot about. I have a Europiccolo I sometimes
pack when going to no-morning-cappa regions. I now add a bit of
Robusta to the blend I take along, works great.
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Date: 07 Jun 2006 15:25:05
From: Brian Colwell
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:v9sc82hmnts2dvrcd3l81geq85ce3rg64k@4ax.com...
> On Wed, 07 Jun 2006 02:48:44 GMT, "Brian Colwell" <bcolwell@shaw.ca>
> wrote:
>
>>thanks Jim...........I have been experimenting with my recently acquired
>>la
>>pavoni...........and I need all the help I can get, cremawise !! :-))
>
> Oops, an application I forgot about. I have a Europiccolo I sometimes
> pack when going to no-morning-cappa regions. I now add a bit of
> Robusta to the blend I take along, works great.
Excellent ! ...............Just have to wait until my shipment from SM
arrives.
Brian
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Date: 07 Jun 2006 12:17:52
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:fi7c829j8l87jhs98sfrndsjkr2i3l17kr@4ax.com...
> On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
> <nospam@nospam03550265902.com> wrote:
>
>>
>>I roasted some of the Robusta, and brewed a pot. And it was great!
>
> The major difference between Robustas and Arabicas are twofold:
>
> -- Robustas have fewer simple sugars and acids, and more long chain
> carbs and fats. This mneans they are heavier bodied and less acidic
> (crisp or sour) to the taste. This is a factor that many people favor.
>
> -- Robustas develop more sulfurous odors when roasted (rubbery
> smells); and this is usually regarded as a major drawback; even for a
> fan of peaty and creosote aromas like me.
Interesting. I prefer light roasts not much (if any) past first crack.
I am almost afraid to admit this here, but sometimes I make what I call a
"gold roast" where the beans are barely roasted, no more green but a yellow
color, usually stopped immediately when the first bean cracks. It doesn't
taste much like coffee, more like a tea with toasted grain. I suspect it's
hard on the grinder as well, since the beans haven't expanded yet.
>
> Sumatra Mandheling and Sulawesi coffees have the heavy body and low
> acidity of Robustas, and they smell a lot better. So you might want to
> give those a try.
Interesting, maybe I will!
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Date: 07 Jun 2006 13:26:20
From: jim schulman
Subject: Re: Arabica vs. Robusta
|
On Wed, 7 Jun 2006 12:17:52 -0500, "Adam Corolla"
<nospam@nospam03550265902.com > wrote:
> I make what I call a
>"gold roast" where the beans are barely roasted, no more green but a yellow
>color, usually stopped immediately when the first bean cracks. It doesn't
>taste much like coffee, more like a tea with toasted grain. I suspect it's
>hard on the grinder as well, since the beans haven't expanded yet.
Nothing to be ashamed of; this is a roasting style used throughout the
Middle East, although particularly associated with the Beduins --
roast the coffee in a pan, crush it with a mortar and pestle, and brew
it in an Ibrik -- it doesn;t get much fresher than that.
The rubbery robusta flavors don't really begin to show until about 10
degrees further than you roast. At this roast level, the Robusta will
have more body (and twice the caffeine), but it will be rather lacking
in sweetness compared to an Arabica roast at the same level. However,
to get the liquoring and body at this light roast, the other poster
was right -- you'll probably need to use about 1.5 times as much
Arabica.
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Date: 08 Jun 2006 10:23:03
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:e96e821j5q9or7mlbhtpeofl6edljborme@4ax.com...
> On Wed, 7 Jun 2006 12:17:52 -0500, "Adam Corolla"
> <nospam@nospam03550265902.com> wrote:
>
>> I make what I call a
>>"gold roast" where the beans are barely roasted, no more green but a
>>yellow
>>color, usually stopped immediately when the first bean cracks. It doesn't
>>taste much like coffee, more like a tea with toasted grain. I suspect
>>it's
>>hard on the grinder as well, since the beans haven't expanded yet.
>
> Nothing to be ashamed of; this is a roasting style used throughout the
> Middle East, although particularly associated with the Beduins --
> roast the coffee in a pan, crush it with a mortar and pestle, and brew
> it in an Ibrik -- it doesn;t get much fresher than that.
Interesting!
> The rubbery robusta flavors don't really begin to show until about 10
> degrees further than you roast. At this roast level, the Robusta will
> have more body (and twice the caffeine), but it will be rather lacking
> in sweetness compared to an Arabica roast at the same level. However,
> to get the liquoring and body at this light roast, the other poster
> was right -- you'll probably need to use about 1.5 times as much
> Arabica.
I see--thanks!
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Date: 18 Jun 2006 08:02:36
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
"jim schulman" <jim_schulman@ameritech.net > wrote in message
news:fi7c829j8l87jhs98sfrndsjkr2i3l17kr@4ax.com...
> On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
> <nospam@nospam03550265902.com> wrote:
>
>>
>>I roasted some of the Robusta, and brewed a pot. And it was great!
>
> The major difference between Robustas and Arabicas are twofold:
>
> -- Robustas have fewer simple sugars and acids, and more long chain
> carbs and fats. This mneans they are heavier bodied and less acidic
> (crisp or sour) to the taste. This is a factor that many people favor.
>
> -- Robustas develop more sulfurous odors when roasted (rubbery
> smells); and this is usually regarded as a major drawback; even for a
> fan of peaty and creosote aromas like me.
>
> Sumatra Mandheling and Sulawesi coffees have the heavy body and low
> acidity of Robustas, and they smell a lot better. So you might want to
> give those a try.
Thanks! I have ordered a pound of each, along with more of my favorite
(India Robusta - Sethuraman Peaberry [yes, that's *peaberry Robusta*!]) to
compare the flavors.
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Date: 18 Jun 2006 13:50:39
From: jim schulman
Subject: Re: Arabica vs. Robusta
|
On Sun, 18 Jun 2006 08:02:36 -0500, "Adam Corolla"
<nospam@nospam03550265902.com > wrote:
>> Sumatra Mandheling and Sulawesi coffees have the heavy body and low
>> acidity of Robustas, and they smell a lot better. So you might want to
>> give those a try.
>
>Thanks! I have ordered a pound of each, along with more of my favorite
>(India Robusta - Sethuraman Peaberry [yes, that's *peaberry Robusta*!]) to
>compare the flavors.
>
The tastes may be quite close. Premium Robustas like that one don't
have the nasty rubbery smell; instead they're more like fresh tar,
which is kind of pleasant and close to the distillate peaty aromas in
Indos.
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Date: 19 Jun 2006 09:01:16
From: Ivo van der Putten
Subject: Re: Arabica vs. Robusta
|
jim schulman schreef:
> On Sun, 18 Jun 2006 08:02:36 -0500, "Adam Corolla"
> <nospam@nospam03550265902.com> wrote:
>
>>> Sumatra Mandheling and Sulawesi coffees have the heavy body and low
>>> acidity of Robustas, and they smell a lot better. So you might want to
>>> give those a try.
>> Thanks! I have ordered a pound of each, along with more of my favorite
>> (India Robusta - Sethuraman Peaberry [yes, that's *peaberry Robusta*!]) to
>> compare the flavors.
>>
>
> The tastes may be quite close. Premium Robustas like that one don't
> have the nasty rubbery smell; instead they're more like fresh tar,
> which is kind of pleasant and close to the distillate peaty aromas in
> Indos.
Let's be happy that the majority of the consumers drink robusta.
Think about the pricing if everyone would start drinking only arabica's??
We should promote the use of robusta as much as possible, do not
discourage robusta drinkers please . . . .
Ivo
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Date: 07 Jun 2006 00:33:42
From: Mike Garner
Subject: Re: Arabica vs. Robusta
|
In article <WdudnW1IJbZsmBvZnZ2dnUVZ_oadnZ2d@giganews.com >,
nospam@nospam03550265902.com says...
> Anyway, after I learned how to make a roaster and roast coffee, I bought a
> couple pounds of beans and roasted some, made coffee. It tasted really
> fresh, but somehow weak and lacking. It just didn't taste like *coffee.*
What are you using to roast? How far into second crack are you
roasting? What are you using to brew with and in what proportions?
> I roasted some of the Robusta, and brewed a pot. And it was great! That
> bold, crisp, rich flavor is what I learned to like as coffee, but of course
> this was ten times better because it was fresh-roasted.
>
Never heard Robusta described this way...Taste differences aside, what
Robusta are you roasting?
Mike
|
| | |
Date: 07 Jun 2006 11:57:28
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
"Mike Garner" <coffee_snood@quar.net > wrote in message
news:MPG.1eefdae18bcdec8c989682@news.verizon.net...
> In article <WdudnW1IJbZsmBvZnZ2dnUVZ_oadnZ2d@giganews.com>,
> nospam@nospam03550265902.com says...
>> Anyway, after I learned how to make a roaster and roast coffee, I bought
>> a
>> couple pounds of beans and roasted some, made coffee. It tasted really
>> fresh, but somehow weak and lacking. It just didn't taste like *coffee.*
>
> What are you using to roast?
A modified popcorn air popper.
> How far into second crack are you
> roasting?
I don't roast past the end of the first crack, as I prefer the lighter
roasts. Maybe the Arabicas have to be roasted farther to bring out the
flavors?
>What are you using to brew with
A drip brewer with a cupcake filter (unbleached) but I am going to switch to
a cone-filtered one.
> and in what proportions?
You mean the beans? I am currently not combining different varieties, as I
want to learn the flavors of the individual beans before I start blending.
>> I roasted some of the Robusta, and brewed a pot. And it was great! That
>> bold, crisp, rich flavor is what I learned to like as coffee, but of
>> course
>> this was ten times better because it was fresh-roasted.
>>
>
>
> Never heard Robusta described this way...Taste differences aside, what
> Robusta are you roasting?
Don't remember, I'll have to look at the bag again when I get home. The
beans were small (peaberry?) sized, fwiw.
|
| |
Date: 07 Jun 2006 15:05:29
From:
Subject: Re: Arabica vs. Robusta
|
One very important aspect about them is that Robusta (Conillon) has
much more caffeine content then Arabica. This one of main reasons for
the blends besides taste.
Victor S.
Santos, Brazil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Adam Corolla wrote:
> I've always heard that coffee beans from Arabica coffee plants were supposed
> to be superior to beans from Robusta coffee plants. I think Robusta plants
> are easier to grow and more resistant to hot weather and insects (more
> robust, I guess that's where the name comes from) so they are cheap to grow
> and are usually used in cheap coffee, (also according to some sources, a
> small amount of Robusta added to the grind when making espresso supposedly
> gives it crema, whatever the heck that is.)
>
> Anyway, after I learned how to make a roaster and roast coffee, I bought a
> couple pounds of beans and roasted some, made coffee. It tasted really
> fresh, but somehow weak and lacking. It just didn't taste like *coffee.*
>
> I tried other beans and a number of different roasts and always had the same
> result (I hadn't tried any of the high-end ones like Kona at this point.)
>
> Then it dawned on me, the only coffee I've ever had was cheap coffee. Maybe
> the flavor I was expecting was the Robusta beans I'd been drinking.
>
> I asked the place I had been buying beans from if they sell Robusta beans.
> They replied proudly that all the beans they sell are Arabica.
>
> It took some doing, but I found a few places online that sell green Robusta
> beans. One place even tells you on the package that Robusta is for blending
> with other beans to make an espresso grind. They don't want anyone thinking
> that stuff is for drinking by itself!
>
> I roasted some of the Robusta, and brewed a pot. And it was great! That
> bold, crisp, rich flavor is what I learned to like as coffee, but of course
> this was ten times better because it was fresh-roasted.
>
> Maybe if I had grown up drinking coffees made with pure Robusta and with
> pure Arabica, and became familiar with each of them early on I would have
> developed more sensitivity to Arabica's nuances of flavor and would have
> decided that Arabica is better.
>
> So, for lifelong drinkers of cheap coffee like me, this is something to try
> if you want the same basic flavor but about a hundred times fresher. And
> you can get the roaster for about $17.00 as it's just a popcorn air popper
> that you make a couple slight modifications to.
>
> On the other hand, Kona is Arabica, right? I bought some pure Kona just to
> see what the fuss was about, and it was amazingly good. I don't know how to
> describe the flavor but it reminded me of fine dark chocolate with a hint of
> spice (though the subtle "spice" flavor was all from the beans, there was
> nothing added.) Yum! Maybe someday I'll splurge on a pound of Blue
> Mountain...
|
| | |
Date: 08 Jun 2006 10:21:59
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
<serraventos@gmail.com > wrote in message
news:1149717929.375891.286540@f6g2000cwb.googlegroups.com...
>
> One very important aspect about them is that Robusta (Conillon) has
> much more caffeine content then Arabica. This one of main reasons for
> the blends besides taste.
>
> Victor S.
> Santos, Brazil
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yes, that's a plus in my book. :-)
|
| |
Date: 07 Jun 2006 12:28:42
From: Carmen
Subject: Re: Arabica vs. Robusta
|
Adam Corolla wrote:
> "jim schulman" <jim_schulman@ameritech.net> wrote in message
> news:fi7c829j8l87jhs98sfrndsjkr2i3l17kr@4ax.com...
> > On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
> > <nospam@nospam03550265902.com> wrote:
> >
> >>
> >>I roasted some of the Robusta, and brewed a pot. And it was great!
> >
> > The major difference between Robustas and Arabicas are twofold:
> >
> > -- Robustas have fewer simple sugars and acids, and more long chain
> > carbs and fats. This mneans they are heavier bodied and less acidic
> > (crisp or sour) to the taste. This is a factor that many people favor.
> >
> > -- Robustas develop more sulfurous odors when roasted (rubbery
> > smells); and this is usually regarded as a major drawback; even for a
> > fan of peaty and creosote aromas like me.
>
>
> Interesting. I prefer light roasts not much (if any) past first crack.
>
> I am almost afraid to admit this here, but sometimes I make what I call a
> "gold roast" where the beans are barely roasted, no more green but a yellow
> color, usually stopped immediately when the first bean cracks. It doesn't
> taste much like coffee, more like a tea with toasted grain. I suspect it's
> hard on the grinder as well, since the beans haven't expanded yet.
Hey, I like Starbucks. We've all got our dirty little secrets. <G >
You said in another post that you're using a modded air popper.
Something to consider is building a Turbo Crazy, the Frankenroaster
made from a West Bend Stir Crazy popper and one of the Turbo countertop
convection ovens. My reasoning: You can dial the heat down low and
really toast the beans if that's what you like, really stretch the time
to first crack and experiment with how that affects taste. I'd suggest
going ahead and doing the stirring shaft mod that consists of replacing
the crummy plastic parts with all metal (sockets and a bolt and nuts
and washers) and placing the metal parts out of the Rat Shack euro
barrier strips on the stirring rods for better bean agitation. Do that
right out of the gate, because it's just a big pain in the keister to
mess with half measures. Oh, and disconnect the power to the heating
element on the Stir Crazy and cap them. A 10-inch springform pan ring
with holes drilled in it works well as a spacer between the turbo top
and the stirring bottom.
Carmen
> >
> > Sumatra Mandheling and Sulawesi coffees have the heavy body and low
> > acidity of Robustas, and they smell a lot better. So you might want to
> > give those a try.
>
> Interesting, maybe I will!
|
| | |
Date: 08 Jun 2006 16:31:54
From: Robert Harmon
Subject: Re: Arabica vs. Robusta
|
"Carmen" <carmensrt@gmail.com > wrote in
news:1149708522.189781.155880@f6g2000cwb.googlegroups.com:
> Hey, I like Starbucks. We've all got our dirty little secrets. <G>
Just when I was beginning to think you were infallible! ;)
> You said in another post that you're using a modded air popper.
> Something to consider is building a Turbo Crazy, the Frankenroaster
> made from a West Bend Stir Crazy popper and one of the Turbo
> countertop convection ovens. My reasoning: You can dial the heat down
> low and really toast the beans if that's what you like, really stretch
> the time to first crack and experiment with how that affects taste.
> I'd suggest going ahead and doing the stirring shaft mod that consists
> of replacing the crummy plastic parts with all metal (sockets and a
> bolt and nuts and washers) and placing the metal parts out of the Rat
> Shack euro barrier strips on the stirring rods for better bean
> agitation. Do that right out of the gate, because it's just a big
> pain in the keister to mess with half measures. Oh, and disconnect
> the power to the heating element on the Stir Crazy and cap them. A
> 10-inch springform pan ring with holes drilled in it works well as a
> spacer between the turbo top and the stirring bottom.
>
> Carmen
>
This is just what I've been looking for! The roasting coop we're starting
is made up of geeks for the most part (to us they're quacks, hacks,
shysters, dimwits, etc.), who just have to get their hands into everything.
Most use air poppers & like them well enough for individual use. But there
are times when we'd like to roast larger batches for the group. We'd
thought of making a BBQ roaster but didn't think we'd have close enough
control over the process. Given our nature, buying a commercially built
popper isn't in the cards so this sounds like a perfect solution. Now I
have to read all about it & come up with a parts list.
Thanks a million Carmen (on credit),
Robert (gonna go Stir Crazy any day now) Harmon
--
http://tinyurl.com/pou2y
Remove "Z" to reply via email.
|
| | | |
Date: 08 Jun 2006 13:03:40
From: Johnny
Subject: Re: Arabica vs. Robusta
|
"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote in message
news:Xns97DC755038CF1rhharmonZhotmailcom@207.217.125.201...
> Robert (gonna go Stir Crazy any day now) Harmon
Here's a link to get you started http://biobug.org/coffee/turbo-crazy/
|
| | |
Date: 08 Jun 2006 10:23:28
From: Adam Corolla
Subject: Re: Arabica vs. Robusta
|
"Carmen" <carmensrt@gmail.com > wrote in message
news:1149708522.189781.155880@f6g2000cwb.googlegroups.com...
>
> Adam Corolla wrote:
>> "jim schulman" <jim_schulman@ameritech.net> wrote in message
>> news:fi7c829j8l87jhs98sfrndsjkr2i3l17kr@4ax.com...
>> > On Tue, 6 Jun 2006 17:47:13 -0500, "Adam Corolla"
>> > <nospam@nospam03550265902.com> wrote:
>> >
>> >>
>> >>I roasted some of the Robusta, and brewed a pot. And it was great!
>> >
>> > The major difference between Robustas and Arabicas are twofold:
>> >
>> > -- Robustas have fewer simple sugars and acids, and more long chain
>> > carbs and fats. This mneans they are heavier bodied and less acidic
>> > (crisp or sour) to the taste. This is a factor that many people favor.
>> >
>> > -- Robustas develop more sulfurous odors when roasted (rubbery
>> > smells); and this is usually regarded as a major drawback; even for a
>> > fan of peaty and creosote aromas like me.
>>
>>
>> Interesting. I prefer light roasts not much (if any) past first crack.
>>
>> I am almost afraid to admit this here, but sometimes I make what I call a
>> "gold roast" where the beans are barely roasted, no more green but a
>> yellow
>> color, usually stopped immediately when the first bean cracks. It
>> doesn't
>> taste much like coffee, more like a tea with toasted grain. I suspect
>> it's
>> hard on the grinder as well, since the beans haven't expanded yet.
>
> Hey, I like Starbucks. We've all got our dirty little secrets. <G>
>
> You said in another post that you're using a modded air popper.
> Something to consider is building a Turbo Crazy, the Frankenroaster
> made from a West Bend Stir Crazy popper and one of the Turbo countertop
> convection ovens. My reasoning: You can dial the heat down low and
> really toast the beans if that's what you like, really stretch the time
> to first crack and experiment with how that affects taste. I'd suggest
> going ahead and doing the stirring shaft mod that consists of replacing
> the crummy plastic parts with all metal (sockets and a bolt and nuts
> and washers) and placing the metal parts out of the Rat Shack euro
> barrier strips on the stirring rods for better bean agitation. Do that
> right out of the gate, because it's just a big pain in the keister to
> mess with half measures. Oh, and disconnect the power to the heating
> element on the Stir Crazy and cap them. A 10-inch springform pan ring
> with holes drilled in it works well as a spacer between the turbo top
> and the stirring bottom.
>
> Carmen
Great info, I appreciate it. :-)
|
| |
Date: 08 Jun 2006 12:16:55
From: Carmen
Subject: Re: Arabica vs. Robusta
|
Robert Harmon wrote:
> "Carmen" <carmensrt@gmail.com> wrote in
> news:1149708522.189781.155880@f6g2000cwb.googlegroups.com:
>
> > Hey, I like Starbucks. We've all got our dirty little secrets. <G>
>
> Just when I was beginning to think you were infallible! ;)
>
> > You said in another post that you're using a modded air popper.
> > Something to consider is building a Turbo Crazy, the Frankenroaster
> > made from a West Bend Stir Crazy popper and one of the Turbo
> > countertop convection ovens. My reasoning: You can dial the heat down
> > low and really toast the beans if that's what you like, really stretch
> > the time to first crack and experiment with how that affects taste.
> > I'd suggest going ahead and doing the stirring shaft mod that consists
> > of replacing the crummy plastic parts with all metal (sockets and a
> > bolt and nuts and washers) and placing the metal parts out of the Rat
> > Shack euro barrier strips on the stirring rods for better bean
> > agitation. Do that right out of the gate, because it's just a big
> > pain in the keister to mess with half measures. Oh, and disconnect
> > the power to the heating element on the Stir Crazy and cap them. A
> > 10-inch springform pan ring with holes drilled in it works well as a
> > spacer between the turbo top and the stirring bottom.
> >
> > Carmen
> >
> This is just what I've been looking for! The roasting coop we're starting
> is made up of geeks for the most part (to us they're quacks, hacks,
> shysters, dimwits, etc.), who just have to get their hands into everything.
> Most use air poppers & like them well enough for individual use. But there
> are times when we'd like to roast larger batches for the group. We'd
> thought of making a BBQ roaster but didn't think we'd have close enough
> control over the process. Given our nature, buying a commercially built
> popper isn't in the cards so this sounds like a perfect solution. Now I
> have to read all about it & come up with a parts list.
>
> Thanks a million Carmen (on credit),
It's a lot of fun, and depending on how good your local thrift stores
are you may be able to find the stuff used and buy hardware and JB
Weld. :-)
I'll take pictures of mine (component level) and post them on one of
those pic hosting sites, along with deviations from this metal shaft
mod diagram:
http://tinyurl.com/eq9sh
It's in the post about 3/4 of the way down the page by JonR10
The Geeks are just a treasure trove of knowledge. :-) 'Course the guy
we really owe our thanks to is the inventor of the Turbo Crazy, one
Ryuji Suzuki. Every tweak someone else adds just makes it better.
My next step is finding a small hobby motor that'll fit within the
physical confines of the Stir Crazy base, provide slightly higher RPMs
and be a bit beefier as far as torque goes, just to get better
agitation on the beans.
Carmen
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