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21

One reason that the taste isn't as good for Robusta is that it has more caffeine compared to Arabica. Which may sound like a positive thing but caffeine carries a bitter taste which makes it an unpleasant drink. In fact the Robusta bean has 2.7% caffeine content, almost double the 1.5% of Arabica. Arabica contains almost 60% more lipids and almost twice the ...


14

Coffea Arabica and Coffea Canephora are the only two species of plants whose beans we use to make coffee - Arabica and Robusta respectively. However, you may have heard of other 'types' of coffee that might be confusing. For example Peaberry Coffee is not actually a separate bean type. 5-10% of harvested coffee berries contain only one bean (instead of two)...


13

There are several varieties of coffee that have all derived from the three species of Coffea genus of the Rubiaceae family: Coffee Arabica Coffee Canephora (Robusta) Coffee Liberica (Liberian) As you can see from this Counter Culture graph, each variety has a unique lineage, likely designed to grow well in a specific climate and geographical region while ...


12

Intended mostly as an adjunct to @fredley's answer, but content overflowed a comment, then I kinda went overboard. Though there are two (major) species of coffee (whose binomial names are indeed Coffea arabica and C. robusta with significant biological differences), there are a very large number of cultivars -- plants and seeds that are selected, or ...


9

It boils down to taste - some people even chew whole beans. Safety-wise there are no concerns1 and the method you propose is not unheard of, it goes by the term "Cowboy coffee" and others. Some preparation methods even quickly boil the grounds and water (Turkish coffee), other sources warn against pouring boiling water over your grounds and suggest letting ...


7

@To complement on the previous answers. About the Rubiaceae families that are used for producing a good cup of coffee. Besides the Arabica and Robusta families, you also have very good coffee coming from the Liberica family. I've tasted several Liberica varieties, they make a very unique cup. This variety is quite common in South East Asia where it was ...


7

I have been purchasing everything from cheap beans to rather pricey beans and what i discovered while buying the more pricey (and higher quality) beans was that the fragrance of the bean is somewhat stronger and can actually smell of more than just the usual grassy fragrance. Notes from fruits and nuts are not unusual and could be a indicator of somewhat ...


6

Seems like a bad way to start a day to me. This method will over brew the coffee and give it a gritty texture (especially at the bottom) but as the other poster have mentioned it really just boils down to taste. Experimentation is the only way to find out what you like. To what I think is the deeper point of the question. How can I drink coffee without time ...


6

Robusta and Arabica refer to different beans that are used for the coffee. In general it can be said, that Arabica beans contain less caffeine, and less acid than Robusta beans. The robusta plant has a greater crop yield than that of arabica, and contains more caffeine – 2.7% compared to arabica's 1.5% - Wikipedia This means Arabica beans usually give a ...


5

As another dimension, I see a few trends that you might wish to consider. Green beans. More people are getting into home roasting, and green (processed but un-roasted) beans are the vehicle. Also, green beans store better for longer time (e.g., freezing) so you can capture a particularly good "year" or crop of beans for a longer period of time. Even whole, ...


5

Here are some nutritional information for brewed coffee that list macro- and micro-nutrients such as those you list: from CoffeeAndHealth from Self the Google search page includes nutrition information from USDA. Looks like there are traces of various B vitamins, a fair amount of riboflavin (B2), and traces of minerals such as magnesium, phosphorous, and ...


5

Robusta is often used to "cut" blended coffee because it is most often cheaper to purchase than Arabica beans. Since it generally has a higher level of caffeine than Arabica, it may also be used to up the "kick" of blended coffee. Robusta is generally though to have an inferior flavor to Arabica, partially because the extra caffeine imparts some ...


4

The caffeine content of Arabica beans is around 1,2% of its mass. A standard measure of a teaspoon is approximately 5ml. That means you get around 5g of ground coffee in one teaspoon, which totals around 0,06g or 60mg of caffeine. However please consider that teaspoons and spoons are in general a terrible unit of measurement for various reasons. Normal ...


4

There are absolutely no safety problems here. For reference, what you are describing actually was THE method of brewing coffee before the invention of filters! (See for example the wikipedia article, especially the part about "Boiling".) Also this is basically equivalent to a preparation with the french press, with the only difference being that gravity ...


3

If you can remove the coffee grounds/filter and replace just those, then yes it will be safe from a health perspective. The plastic in the filter "cone" should be food safe, though durability may be an eventual concern. The plastic cup base can definitely be reused, as is intended. As far as the practicality concerns go, it may be more of a pain than it's ...


3

First thing to keep in mind is that taste varies from person, so you may try other beans/brews that have similar descriptions, so you can learn about your own taste perception. That been said, would be nice to know your equipment, in order to help you more. If you are using an espresso machine, maybe is time to have it cleaned. Mine was dirty a while ago ...


3

Today I had a coffee tasting of Liberica on various roast levels. I can say that Liberica is totally different from Arabica and Robusta. Arabica generally is bitter with a lack of after taste Robusta is generally strong with and lack of after taste Liberica is less bitter, but full of aftertaste (bitter, coco, sweet and a bit of berry taste) I would say ...


3

In the global market for coffee beans, Arabica coffee beans make up about 60% of the market, Robusta about 35% and 5% is made up of other coffee beans like Liberica. Both coffee beans belong to the botanic Genus of Coffea and the Sub-Genus of Eucoffea, with Arabica being the commercial/trade name for Coffea Arabica and Robusta being the commercial/trade name ...


3

The answer is going to depend a lot on what you already have and what you are trying to do, and it is hard to give a solid answer without knowing the specifics. Are you a coffee producer? Are you planning to broker the coffee buying it from producers? Do you have an empty field where you intend to grow coffee, or a warehouse full of green beans? Are ...


2

I'd recommend firstly mapping your local market in order to identify your local competitors and focus on for example: What they have to offer? What makes them unique? What products they sell? Who are their suppliers and their clients? With that in mind you'll need to think about what products you wish to sell? Anything and everything? Or specialise on a ...


2

Even with the impact of below average crop yields from Coffee Rust, Arabica beans still make up at least 75% of the world's coffee crop. Although they are affected by the rust, Arabica plantations will tend to recover within a few years and go back to business as usual. CLR resistant varieties aren't without problems. They are still vulnerable to other ...


2

I ain't a specialist or health expert, but here seems to be a very helpful site: Coffee, brewed from grounds, prepared with tap water, Nutritional Facts & Calories. Gives you all the data you need for nutrition value in coffee. According to the site, coffee might be healthier than you think: This food is very low in Saturated Fat, Cholesterol and ...


2

The process should be quite the same. At least, according to this wholeseller's website. As far as I understand this company sells 100% Arabica or Robusta OEM instant coffee. For example, the well-known Nescafe has several brands for different blends. (I cannot reference these as they are based on many years of aggregated information of myself. I cannot ...


1

I use almond milk bags and a one gallon pitcher. I grind French Roast coffee beans for 36 cups on a semi-course grind, fill the milk bag with the grounds, add cold water to the pitcher with the bag inside, let it sit on the counter over night. The next morning my cold brew is ready to add ice and water for drinking (I make mine half water, half cold brew, ...


1

Ground coffee density is 365 kg/m³, so it's 2,72 times less dense than water, therefore 5 ml of ground coffee means 1.83 g, which equals to 22 mg of caffeine if the concentration is 1,2%.


1

I am a new member of stackExchange. I grow liberica in Malaysia. I have been helping farmers reviving abandoned liberica farms and working to improve the milling process and the subsequent roasting. There is a growing size of followers of liberica. We are well on our way to get into the specialty league. To the coffee experts acidity is very subjective. ...


1

Robusta is very uncommon, because its thought of as undesirable. Arabica is a very broad generalization for beans. Generally the bean, before its roasted, is profiled by its subspecies(aka variety), region its grown, and how its processed(washed, pulped, dried, etc). From my experience the only thing that has imparted a burnt rubber taste is either from over ...


1

I know that Arabica is a prime quality of coffee whereas Robusta is less and cheaper. At my company, my co-workers and I like a blend of both though. That is why we always buy the best type of both and brew them at the office ourselves


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