The best varieties of robusta

Having tried a variety of any coffee for the first time, in the future, when choosing, we focus on our intuition.

People like different views. Someone is closer to a mild taste without a harsh aftertaste, while someone appreciates the tart aroma in them.

At first, almost no one understands coffee varieties. But after trying different types of this drink, many are trying to understand what's what.

The most favorite coffees are Robusta and Arabica. We will consider their differences in more detail.

They have many subspecies. And they are all different from each other in color, taste, smell.

Types and varieties of coffee

The total number of varieties of coffee trees is about 80 pieces. Among them are undersized and giants.

Grown by those preferred by consumers.

Any person chooses for himself what he likes best, in accordance with his taste preferences.

There is a difference between the words "kind" and "sort" of coffee. It is incorrect to consider a variety of Arabica and Robusta. Since it is a species, each of which has quite a few subcategories.

For understanding, sorts of coffee are obtained by mixing different types of coffee in certain proportions. This results in a distinction in odor, color and taste. Breeding scientists have tried to deduce the ideal type of coffee in terms of germination and taste. But this, unfortunately, failed. Since the taste was not very good.

Let's take a closer look at the types of Arabica and Robusta coffee. We will consider the differences, peculiarities of cultivation further.

Arabica

This is an Arabian coffee tree. Homeland - Ethiopia.

It is considered the most common type of coffee.

Grown in many warm countries. 72% of consumed coffee tastes like Arabica.

This species does not like heat, prefers to grow in the shade and with sufficient humidity, feels good at an altitude of 1500 m above sea level.

The trees require good care, as they are extremely moody. It is necessary to fertilize the soil so that they grow normally.

They do not tolerate frost, they prefer a temperature of +15.

If all the above conditions are met, a good harvest is possible. They bloom with white flowers, which are collected in inflorescences.

It takes up to 8.5 months to ripen the fruit. The structure of the fruit is complex, it has several shells that reliably protect the grain from damage.

Begin to bear fruit in the third or fourth year. The first few years of fruiting, you get the most delicious coffee.

Factors affecting the taste of coffee:

1. Soil acidity.

2. The number of warm days for 1 growing season and proper watering.

3. Growth height of the tree.

4. The presence of plant pests.

5. Where do the seeds for cultivation come from?

For your information: if all cultivation factors coincide, 1 tree gives up to 5 kg of fruits, from which 1 kg of coffee beans is obtained. Types of coffee - arabica and robusta. Varieties differ in the shape of the grains; Arabica has a more elongated shape and a larger size. The smell of coffee is subtle, there is sourness in the taste.The caffeine in Arabica is slightly less than in Robusta.

The most common types of coffee are Arabica and Robusta. The differences in tastes are quite noticeable. Any type of Arabica has a sweetish taste and sourness.

Types of Arabica

1. Typics.

2. Bourbon.

3. Catura.

4. Maragodjeep.

5. Aramos.

6. Bali.

7. Shinzan.

This grade contains the following substances: aroma oils - 19%; caffeine - 1.6%; almost equal proportions contain proteins, fats, carbohydrates. Vitamin PP appears in roasted grain.

Where do Arabica species grow?

People who love coffee are always wondering where it comes from.

The best Bourbon comes from Brazil.

Bourbon Santos is not a cheap variety. It is made only from grains no older than three years.

The Maragogype variety grows in the Maragogype in South America.

Bali Shinzan is quite actively used in Indian countries. This coffee has a clove scent, is sweet as persimmon, and has a hint of Jamaican pepper.

Typiku grows only in the highlands. There are plantations in Ethiopia and Latin America. The harvest of this variety is small, so it is very expensive.

Catura is a hybrid grown in the foothills of Brazil. Has citrus taste.

Venezuelan Caracas has a rich aroma. It is preferred by many consumers.

Indian variety Plantation A has a taste of dark chocolate. It smells like a bunch of exotic spices.

Robusta

In Latin it sounds like kanefora, a type of Congolese coffee, usually called robusta in the common people, in translation into Russian - strong.

The plant is not really moody, unlike its brother Arabica.

It quite calmly tolerates minor temperature fluctuations, does not succumb to diseases, gives a high yield, grows safely where Arabica is not able to survive.

Low price, but only 21% of the total world trade is sold. This is the main difference between the types of described coffee from each other. Congolese coffee trees grow up to 10 m in height. Some of its species are shrubs. These trees grow on the plains and in the foothills, but it is easier to cultivate them on the plains.

The flowers have a bright scent.

The fruit takes a little longer to ripen than Arabica and the yield is higher.

The grains are round in shape, collected in pairs, their diameter is 5.6 mm.

Coffee lovers claim that the quality of the robusta beans is slightly inferior to that of arabica beans. But still, her aroma and taste of coffee is much richer. This property is highly prized in Italian cuisine.

Robusta is usually added to instant coffee.

Types of this variety

The most famous types are:

1. Ambri. Grown in Angola. The weather here is great for that coffee. The most expensive varieties of robusta are from here.

2. Conillon du Brazil grows in Brazil. Has a strawberry flavor.

3. Kuilu. Grown in Congo. It is not often found on sale, but the coffee is excellent. It is used as part of elite varieties. The grains have 9% aromatic oils, the caffeine content is 4%. The alkaloid gives a bitter taste. After browning, the bitterness becomes less. Coffee blends with good robusta grains for coffee make a fluffy, strong froth. Arabica and Robusta beans come in different sizes.

Arabica and robusta. Differences. What's better?

So, let's try to briefly describe the differences:

1. Where does robusta and arabica grow? The differences in growth are as follows: Arabica was first cultivated in Ethiopia, data on it appeared from the XIV century. Robusta - in Central Africa, isolated as a separate species in the 19th century.

2. The height of the trees of these varieties of coffee is also different. Robusta is never taller than 5.5 m and is planted in mountainous terrain. Arabica grows above 12 m. It is grown mainly on flat terrain.

3. What is the chemical composition of Robusta and Arabica. Their differences in this are as follows: arabica has up to 1.5% alkaloid, robusta - up to 3.

4. Arabica grains are rather large - up to 8.5 mm, elongated; robusta have a rounded shape and do not differ in size (small).

5. What are the taste of robusta and arabica. The differences between the varieties are very noticeable. Gourmets choose Arabica.She has a soft, pleasant, slightly sour taste. Robusta, on the other hand, is strong and knits a little. Nevertheless, only she holds the foam, beloved by many.

6. What is the share of robusta and arabica in world production? The differences are quite noticeable here. After all, Arabica is an indisputable champion. 70% of the coffee produced on our Earth has exactly this taste. But without Robusta, coffee prices would skyrocket.

7. Cost is another difference between varieties (Arabica and Robusta). The price differences are quite noticeable. The production of Arabica coffee costs a round sum. It is the most expensive type. Robusta is much cheaper, due to the fact that it is not capricious in its care and gives a higher yield.

Coffee processing is also included in the price. Wet is much more expensive than dry. Arabica is processed using the wet method. The dry method is used for robusta.

Arabica and robusta. Differences, reviews

People who are well versed in coffee can easily distinguish any beans from each other by color, shape, smell, depending on where the coffee grew. But we should not go into such details, because for the most part we are just lovers of this wonderful drink. There is enough information for us that the combination of several types of coffee beans in one mixture gives us the unique taste of our favorite drink.

Some people like robusta more. Others claim they are crazy about the taste of Arabica. Therefore, each person has their own preferences, and not only in the choice of coffee.

A few final recommendations

1. Is it worth using Robusta at all? You can drink such coffee, if only it is from expensive varieties. Since cheap varieties are not particularly tasty and are not healthy at all. No matter what anyone says, coffee connoisseurs still claim that they mix Arabica and Robusta just to save money. Since the sale of coffee is a profitable business, and no one wants to lose money.

2. Is it recommended to mix Arabica and Robusta? If you have tried several types of Arabica and their combination, and you do not like them much, then you can try the mixture of these grains. If you have tried only one type, then it is best to refrain from such experiments for now. Try to enjoy Arabica and its combination first. And only then move on to combinations of arabica and robusta.

3. In what proportions is it better to combine these two types of grains? Classic version: 18% Robusta and 82% Arabica. If somewhere you saw proportions where there is more robusta, you should know that this is an attempt to save money, in which the taste of coffee spoils. In addition, 20% robusta is enough for a strong froth, which is especially good in an espresso machine.

A little conclusion

Now you know what Arabica and Robusta are. What are the differences, we have already found out. If you are a frothy coffee lover, then you better combine these 2 types of coffee beans with each other. They complement each other very well. Combining them, you can feel the full flavor of real coffee. The main difference between Arabica and Robusta is the price. Types of coffee differ in taste and chemical composition.

Today coffee is the favorite drink of a huge number of people. Under natural conditions, there are more than eighty varieties of the coffee tree. But, only two of them are of value for the production of various brands of the drink - arabica and robusta. Moreover, they have significant differences in taste.

Robusta: what is it

Robusta in its natural habitat

Robusta (Coffea canephora) is a type of coffee tree. Also named are its grains and the drink itself, which is considered the second most popular after Arabica. But, at the same time, he finds his admirers and sufficient demand. The homeland of this plant is the equatorial forests of Asia and Africa. It became famous in the late nineteenth century when it was found in Uganda and soon began to be cultivated on plantations.

In natural growing conditions, trees can reach ten meters in height. In conditions of industrial cultivation, they are pruned for the convenience of collecting grains. This species is characterized by large leaves and beautiful flowers of a pale pink color.

Currently, the largest plantations of robusta coffee trees are in Vietnam.

Unlike Arabica, it is easy to grow and hardy. Her plantations can be located at the bottom of the slopes or on the plains. Trees can grow on soil of any composition, it is easy to tolerate both excess and lack of moisture. They are resistant to changes in air temperature, to disease and pests. Up to fifteen harvests can be obtained from each plantation during the year.

Views

The most common types of this coffee tree include:

• Ambri, common in Angola, where the most suitable conditions for its cultivation;
• Conillon du Brasil, which is native to Brazil;
• Kuilu, native to Congo. This type is distinguished by high quality indicators, it is used for the preparation of expensive coffee blends.

What is Arabica coffee

Arabica (Coffea Arabica) or Coffee Arabian tree is considered the most popular type of coffee. In the wild, it can be found in the tropics of Asia and Africa. It was first discovered in the fourteenth century in Ethiopia in the Kaffa region, where these wild coffee trees can still be seen today.

Today Brazil is the main supplier of Arabica.

Harvesting Arabica on the plantations of Honduras

This species is somewhat more compact than robusta, it grows no more than six meters in height. On plantations, it is cut to two meters. Her trees are beautiful enough. They are distinguished by a noble gray bark, shiny dark green foliage and white flowers with a pronounced, pleasant scent.

These trees are very capricious and demanding plants. Their plantations should be located at an altitude of eight hundred to one and a half thousand meters above sea level. The soil should be fertile enough, and the air temperature should not fall below fifteen degrees. This species is very susceptible to various diseases and pests. In this regard, it is required to conduct constant preventive work.

Varieties

The most popular varieties include the following:

• Bourbon Santos, one of the elite Brazilian varieties. For its production, grains are taken only from the first three years of the harvest;
• Maragodjeep, home to South America;
• Bali Shizan, with an unusual taste, which combines cloves, persimmons and Jamaican pepper;
• Typica native to Latin America and one of the most expensive varieties. The fact is that it is grown only in the highlands and has a low yield;
• Catura, which is a very high quality Brazilian hybrid;
• Venezuelan Caracas, attracting with its original scent;
• The plantation, considered an Indian variety, with a bitter chocolate flavor and aroma that combines a whole bunch of spices.

Each of these varieties has its own specific characteristics. But, at the same time, they all have a characteristic sweetish taste with a slight sourness.

What is the difference between Arabica and Robusta

The differences between these two varieties of coffee are very significant, from growing conditions to taste.

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Taste

The taste of Arabica is tender, soft and multi-layered. As a rule, it is very aromatic and always slightly sour. The drink from it turns out to be oily and thick.In contrast, robusta is characterized by pungency, viscosity, bitterness and simplicity of taste. Its aroma is much more modest, and the consistency of the finished drink is more watery.

Due to the peculiarities of taste, Robusta is used for the production of instant coffee. The technology of its production makes it possible to get rid of specific bitterness. It is also used in various coffee blends.

By form

Comparison of the shape of arabica and robusta

Arabica fruits ripen from six to eight months. Their shell can be red or purple in color. They are characterized by an elongated, oval shape. When roasted, the grains acquire a uniformly colored surface.

In robusta, the fruits mature in the period from eight to eleven months. They are brown, green or grayish in color. They are much smaller in size than Arabica and more rounded. Roasting grain does not give an even color, the surface is covered with spots of dark and light color.

By the content of caffeine and other elements

Robusta, as a rule, contains twice as much caffeine, tannins and chlorogenic acid, which explains its bitterness and viscosity. Also, these substances provide a stable foam, which is important when preparing espresso, for which blends contain at least twenty percent of Robusta.

At the same time, Arabica has a lot more sugars, lipids and essential oils. This allows the formation of a bright taste and aroma during roasting. Depending on the species, they can have a fruity berry or citrus flavor.

If we talk about the price, then Robusta costs about half as much as Arabica. This is due to its unpretentiousness, ease of cultivation and abundant harvests.

Which is better: arabica or robusta

Experts believe that the taste of high-quality, expensive robusta can be superior to low-grade arabica. In addition, it has its own admirers, for whom the strength of the drink is of primary importance. But, mainly due to the peculiarities of taste and smell, it is used in various mixtures.

For those who prefer delicious and aromatic coffee, of course, various blends of Arabica are more suitable than Robusta. If you want to get a stronger drink, you can take a mix of these two types.

Reviews

Pavel K. “I prefer to drink only Arabica, Robusta seems to me bitter. From brands I prefer ground coffee from Lavazza. Its unique aroma energizes the whole day. "

Veronica P. “I like to combine arabica and robusta in a 80/20 percent ratio. I have a coffee grinder with an adjustable grind, I make it a little more than the minimum and brew in a Turk. The taste is excellent. Before that, my husband drank only arabica, now he asks me to brew my coffee mix. "

Arkady. And “I prefer to drink Robusta. I like its tart, bitter taste and it gives more energy than Arabica due to its high caffeine content. If for many robusta seems too specific, I recommend

drink coffee with cinnamon

, it will smooth out harsh shades. "

Anna V. “I prefer to buy a mixture of Arabica and Robusta. The combination of the two is truly mesmerizing. Arabica gives tenderness and deep aroma, while robusta adds a piquant bitterness. Of all the companies, I prefer Bushido Original coffee. "

Irina A. “My choice is arabica, I like its delicate, refined aroma. I buy only whole grain coffee and grind it myself. I brew everything in a geyser coffee maker. This method allows you to get all the aromatic oils from the beans and transfer them to the drink. "

Knowing the characteristics of Arabica and Robusta, everyone can choose for themselves which coffee suits their taste. But, usually, the products of good manufacturers are rather complex mixtures in which these two types are perfectly combined and give great pleasure to use.

Coffee varieties are not as numerous and difficult to classify as a beginner might think.They can be easily divided into types of coffee (arabica and robusta), according to countries of origin, processing methods and destination. This article covers the following questions: the best coffee beans, premium coffees, how to choose coffee for home brewing, and which coffee producing countries to look out for.

Coffee varieties

Types and varieties of coffee

Almost all coffee that is grown in the world can be attributed to one of two types: arabica and robusta. These are beans obtained from Arabian and Congolese coffee trees, respectively. The origin of the name Arabica is intuitive, and robusta means "strong." This word in its original sense reflects the adaptability to growing in lowland areas, and stronger immunity.

The total production of Arabica varieties is more than double that of Robusta. Moreover, within each type there are many varieties, some of which are more valuable, while others are suitable for specific drinks. Almost all of the mined Arabica goes for sale in grains or in ground form. Robusta is mainly used for making instant coffee.

Arabica and robusta - what other varieties are there?

In addition to the two listed varieties, which account for about 98% of the total world production of coffee beans, such varieties as Liberica, Excelsa and Maragodzhip should be noted.

Liberica coffee beans, although they are in third place in terms of production in the world, are practically not found on sale anywhere in the world, except for Africa, where they are actually grown. This unpretentious tree produces grains that have a strong bitter taste. Because of it, Liberica is not cooked in its pure form, but enriches various varieties of Arabian grains with aroma.

Arabica and Robusta

Excelsa is one of the rare species of coffee tree, with a record height of 15-20 meters. The most famous variety of this coffee is mocha, from which, in fact, Mundo Novo, Marakaju, Caturra and other Indian varieties originate.

Many elite coffees in the world belong to the type of excelsa, but the most valuable among them is soft Colombian. It has a deep rich taste, memorable smell and excellent grain quality. Almost all stages of harvesting and processing of the crop are carried out manually, which also increases the cost of the product.

The most expensive type of coffee

Kopi Luwak coffee is both the most valuable (in monetary terms) and the most unusual coffee in the world. Its key difference from analogs is the processing technology. One of its stages is the fermentation of grains in the digestive tract of the musang animal, also called the Chinese badger.

Musang, first of all, has a good taste for the fruit of the walnut tree - it absorbs only the ripe and large ones. However, inside the animal's gastrointestinal tract, they are only partially digested and fermented with gastric juice and civet. The grain released with excrement is collected by people, washed, dried and fried.

Photo: the most expensive coffee in the world

It is characteristic that the valuable enzyme in the animal's body is active only in certain six months, so the collection of this variety occurs seasonally. Grains that have been digested by males are also more valuable.

Other elite varieties

• Chon. Vietnamese grand coffee with similar processing technology. True, the functions of Musangs in Vietnam are assigned to martens. Like their Indonesian counterparts, martens “give out” only about 7% of the feedstock. Some time ago, these animals lived in the status of pests, and today they are honorably grown on special coffee farms. The grains are washed from excrement and dried several times in a row, and only after that they are fried. A kilogram of Chon costs about $ 200.
• Black Ivory (Black Ivory) or "Black tusk" - another sport of coffee, produced not without the participation of our smaller brothers. Although, it is difficult to say "smaller" about elephants.Yes, this coffee is harvested from the excrement of elephants in Thailand, which consume the ripe berries of the Arabian coffee tree. After about 30 hours, the coffee "comes out of the elephant" devoid of bitterness (due to the dissolution of some proteins with acid). Black Ivory is not only devoid of bitterness even in its strongest performance, but also takes on fruity notes. It tops Vietnam's coffees at up to $ 1,100 per kilo.
• Coffee Yauco Selecto. Caribbean Arabica, selling for $ 50 a kilo. It is not fermented in the animal's body - just a rare variety with an unusual pleasant taste.
• Starbucks. Own variety of the global giant of the coffee industry. It is sold at $ 50-60 per kg, has a distinctive smell and memorable taste with a slight sourness and spices.
• Blue Mountain is a Jamaican variety highly regarded for its lack of bitterness in a mild, intense flavor. It costs from $ 100 per kilogram and for some reason is very popular among the Japanese.

Coffee beans: rating of the best varieties by country of production

1. Brazil is the unsurpassed leader in the quality of coffee beans in the world. This is not surprising, since most of the coffee in the world is produced here, and the local Arabica is represented by more than 40 different varieties.
2. Guatemalan coffee is not that common, as the size of the country limits harvest options. However, among gourmets there are many who consider coffee beans from Guatemala to be the most delicious at all.
3. Kenya is one of the leaders not only in tea, but also in the coffee industry. Amazingly, Kenyans manage to keep the quality of both products at a high level. Kenyan coffee is distinguished by currant flavor, slight sourness and high quality.
4. Colombia is another region from which the best coffee is exported. Locally sourced beans produce lighter and more fruity coffee drinks than Brazilian or Kenyan Arabica.

There are more than a dozen more countries in the world that produce good and unusual coffee, but the above four is a kind of standard of constant quality. There is a debate among coffee gourmets about the possibility of the presence of Yemeni, Caribbean and Cuban varieties at the top of this rating.

Varieties of coffee beans. Rating of trade marks in Russia

Planting and growing a particular type of coffee does not guarantee that it will yield the best coffee beans. The technology of harvesting and processing is of great importance. Therefore, we can say that some brands have both ground and whole grain products of consistently better quality than others.

All manufacturers listed in the following list offer quality products that meet current standards, so the difference between them is rather arbitrary.

The best coffee varieties in the Russian retail market:

• Jardin. High quality roasted Arabica with excellent aroma and taste. The manufacturer sorts the grain well before packaging, and also offers varieties in different price categories.
• Kimbo. Italian coffee, not very well known among the general consumer. Fans celebrate its wonderful taste without unnecessary bitterness and acidity. The manufacturer sorts the grain in an exemplary manner before shipment and also offers the product in different price segments.
• Gut! It offers customers both robusta and arabica with an enviable varietal variety in both varieties. A consistently high-quality brand, which, unfortunately, is not as common in retail chains as its lovers would like.
• "Live coffee" represents a wide variety of commodity items, in which, as a rule, there are no blends, but only a monosort product. There are varieties with additional aromatization. Good packaging, high-quality roasting and good grain - Live Coffee online store.
• Gaggia. This brand entered the Russian coffee market recently, but immediately gained a good reputation due to its high quality. Despite the modest varietal variety, Gaggia offers coffee with a rich aroma and pleasant taste.
• Malongo.French producer of coffee, primarily intended for espresso. High-quality processing and packaging preserve the deep taste of Arabica and do not allow it to lose its rich aroma during storage.
• Lavazza. One of the best Italian coffee brands in the premium segment. Many Russian gourmets recognize it as the best. A wide product line allows Lavazza to satisfy the tastes of lovers of different coffee, offering both single varieties and blends.
• EvaDia is an Italian manufacturer familiar to those deeply immersed in coffee culture. Has an impeccable reputation but uses only the finest coffees. Therefore, it does not fall into the category of budget brands.
• Italcafe is an Italian coffee brand with exquisite taste and high quality beans. It belongs to the premium segment, but is recognized by gourmets as one of the best varieties.

List: coffee varieties and their characteristics

• Arabica Santos. Brazilian variety with a tart taste, slight bitterness and moderate odor.
• Arabica Medellin. Colombian coffee with a slight sourness and a pleasant sweetish taste.
• Arabica Tarrazu. Costa Rican variety with a nutty flavor, bright aroma and rich mild flavor.
• Arabica Blue Mountain. A premium variety from Jamaica with a strong pleasant aroma and delicate rich taste.
• Arabian Mocco. Yemeni coffee with captivating chocolate notes, wine flavor and sourness.
• Arabica Kenian. Classic Kenyan Arabica is a good coffee with a powerful aroma and deep tart taste.
• Arabica Maysor. Aromatic Indian coffee with wine notes, light sourness and delicate taste.
• Arabica Kilimanjaro or Moshi. The best Tanzanian varieties. Quite sour, but they have an unforgettable aroma.
• Arabica Cona. Cuban coffee grandee with a tart taste, deep aroma and sweetish aftertaste.
• Arabica Java. Java variety of Indonesian coffee. It is difficult to confuse it with others, since the variety has a sweetish smoky aftertaste.
• Arabica Sumatra. As a rule, it is very deeply fried, which is why it gets a sharp, rich taste.
• Arabica Ethiopian Harar. Ethiopian coffee with a strong strong aroma and wine taste, which is slightly currant.
• Robusta Indian Cherry. A popular variety of robusta, memorable for its sourness, decent bitterness, but surprisingly deep aroma.
• Arabica Australia Skyberry. "Young" variety from the green continent, which has already gained great popularity all over the world. It has a mild, slightly tart taste, slightly reminiscent of the Jamaican Blue Mountain.
• Arabica Guatemala Antigua. Bitter coffee from Central America with light citrus and prune aftertaste. The aroma has a chocolate spice.

Strong coffee varieties

Despite the immense popularity of Arabica among gourmets for its gustatory and aromatic depth, Robusta maintains its position in the coffee market quite confidently. The fact is that the strongest coffees are robusta varieties. And most of the consumers are chasing just for strength and caffeine. That is why robusta is always relevant.

Yes, there is more caffeine in robusta than in arabica, but in practice it is difficult to objectively compare them. This product is almost entirely processed into granular or freeze-dried coffee. It is from Robusta that the best varieties of instant coffee are made. In the final product, the percentage of caffeine is naturally lower.

Moreover, extra-energetic restretto can be made from Arabica. When you use 7-9 g of ground grain per 20 ml of water, you will get a drink, the difference between the dose of the substance in which will be minimal, therefore, the effect is almost the same. Therefore, the problem of lack of grain robusta is easily solved by increasing the amount of Arabica per unit of water.

When looking for the best coffees for spirits, consider the following:

1. Robusta Uganda.
2. Monsoon Malabar.
3. Sulawesi Torah.
4. Cubito.
5. Yemen Mocha.
6. Blue Mountain.

Blend. Which coffee to choose for higher strength:

• Death Wish. The strongest coffee blend in the world that you can buy in only one New York coffee shop (or online). The composition is classified, and the caffeine content is one and a half times higher than in espresso. No wonder the name is literally translated as "Suicide Note".
• Espresso IR. A blend of Italian roast available in some Russian stores. It is characterized by a large dose of caffeine and pleasant nutty notes in the smell. May often be sold under the name Italian Espresso.
• Paganini. Another espresso blend available for purchase in Russia. It consists of about a quarter of robusta and is considered one of the strongest coffee blends.
• On supermarket shelves, you should pay attention to such commodity items as Sumatra Mandheling (Jardin), Espresso di Milano, Blaser Opera, Blaser Rosso & Nero, Grande Ristorazine (Lavazza).

Among the varieties of instant coffee, high-quality blends with a natural grain content of at least 18% have the highest strength. Among the assortment available on the shelves of chain stores, one can single out the brands Carte Noire, Egoiste and Bushido Red Katana.

How to choose coffee: what affects the taste

In addition to the form in which to buy coffee, you should pay attention to other factors that make up the taste, aroma and impact of the drink on the body. When choosing coffee beans, which is better and stronger, you can turn to a simple rule - the higher the country of cultivation is in relation to sea level, the softer and richer the taste and aroma of the drink, as a rule. We are talking here about Arabica, since Robusta and Liberica are grown in the flat area.

Before choosing a coffee, you should think about the desired roasting behavior of the beans. A shorter (lighter) roast keeps the product tender and soft without adding bitterness. This product is perfect for coffee drinks with milk, cream, ice cream, etc.

Coffee roasting and influence on taste

Medium roasting makes the beans more bitter and noticeably enhances their smell. This is the most popular choice among drink aficionados as it is well balanced between strength and delicacy.

A long roast, called Italian or French, makes the coffee very bitter, very strong and most aromatic. Such coffee is not to the taste of every coffee lover, since its taste is very bitter.

Grinding is another important parameter, since the cooking time depends on it. There are three grades in total: coarse, medium and fine. The particle size depends on how long the coffee grinder has been processing. Any grade according to this indicator can be achieved at home, if not too lazy to make a lot of effort for the sake of fine-grained ground coffee for a Turk.

Yes, coffee with the smallest particle size is used for brewing in a Turk or cezve. For the French press, on the contrary, it is the largest. A medium grind is suitable for most coffee makers, but can be successfully prepared in other ways as well. After all, the freshness of the product and its original quality are more important to taste.

How to choose ground coffee

Ground coffee

• Decide whether you need a decaffeinated product, or a truly tonic one.
• Examine the composition - ground coffee is often sold as a blended blend. However, this is more often an advantage, since strength and taste are combined.
• Determine the required degree of grind, depending on the purpose of the product, as well as the level of roast.
• Check the packaging for leaks. Ground grains are sold compressed without air inside the package. It is desirable that it be made of multi-layer foil.
• You should not buy for future use - after opening the pack, ground coffee will quickly deteriorate, losing its smell and taste.
• It is better to buy a product with a production date as late as possible.

How to choose coffee beans

• According to the recommendations described above, determine the preferred "homeland" of the grain.
• Examine the label.It contains information about the country of production, the degree of roasting, composition, date of packaging and the period until which the product is usable.
• Check Russian-made coffee for compliance with GOST.
• Examine the packaging. It must be tight, airtight. There should not be a lot of free air inside the package. It is possible to have a special valve for bleeding the evolved gases.
• The beans should be whole, evenly roasted, and equal in size.

How to choose instant coffee

Instant coffee benefits and harms

• Powdered or freeze-dried coffee must be sold in sealed containers, glass or metal. There should be no cracks, chips or scratches on the container.
• The information about the product must indicate the GOST of production, the date of manufacture and packaging, and the country of origin.
• The shelf life of the product is important.

What coffee to choose for a coffee maker

In general, the design and model of the coffee maker does not affect the rules for choosing coffee for it. In this matter, you should also rely on personal preference. According to personal preferences regarding the strength of the drink, the degree of roast and variety are selected.

A medium grind is best for coffee makers. It is quite versatile and manages to cook well in devices with different processing times. The recommended time for additional infusion after cooking is up to 6 minutes.

To select quality raw materials, you should rely on the advice already given above.

How to choose coffee beans for a coffee machine

Coffee beans for a coffee machine - how to choose

The device, which brews and grinds coffee without human intervention, greatly facilitates the process of preparing a drink. In this case, it is not only incorrect to say specifically which types of coffee are best suited for a coffee machine - everyone has different tastes. However, some trends can be described:

• for fragrant - arabica, for strong - robusta;
• the higher the country of cultivation from sea level, the richer the taste and sourness is more pronounced in it;
• to highlight individual flavors, you should only look for mono-varieties of Arabica;
• light roast - for aromatic and delicate drinks, medium - for moderate classics, dark - for "real" bitter coffee.

The taste of coffee drinks strongly depends on the age of the grinding of the beans. Within 15-20 days after processing, they are kept in perfect condition. Up to 2 months is still very good. After 4 months, the product noticeably loses its taste and aroma, so there is no point in hoping for subtle notes.

Learn more about the conditions and shelf life of coffee at home >>

Most espresso machines can brew not only espresso mixes, but regular roasted beans as well. The main thing is not to use seeds with aromatic or flavoring additives, caramelization and other modifications.

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In nature, there are more than 40 types of coffee tree, but mainly only two are used for use in the production of coffee - these are Arabica and Robusta. Moreover, the difference between robusta and arabica is great, from the chemical composition to the cultivation conditions. So what is the difference between these two types of coffee?

Differences between Arabica and Robusta

First of all, it is necessary to distinguish between such concepts as "type of coffee" and type of coffee ". It would be incorrect to call Arabica and Robusta, as well as less common types of coffee - Liberica and Excelsa, sorts of coffee. These are all types of coffee tree, each with a specific number of varieties used to commercially produce the popular beverage.

There are 9 main differences between Arabica and Robusta:

1. Coffee bean shape... Arabica beans have an elongated oval shape. Robusta beans are generally smaller than Arabica beans and have a more rounded shape.
2. Cultivation conditions... Both types of coffee require different growing conditions.So Arabica is grown significantly higher than Robusta - it is from 600 to 2200 meters above sea level, and Robusta grows up to 800 meters above sea level. In addition, robusta requires a more humid and warmer climate. For example, comfortable climatic conditions for robusta are 18-36 degrees Celsius, with an annual rainfall of 2000-3000 mm, while arabica is less whimsical - 15-24 degrees Celsius, with 1200-2000 mm of precipitation per year, respectively.
3. Coffee tree size... Arabica trees are less tall than robusta trees. Arabica can reach heights of up to 4.5 meters, in contrast to the robusta tree, which can stretch up to 6 meters.
4. Genetic differences... Arabica has 44 chromosomes, versus 22 in robusta.
5. The chemical composition of coffee beans... Robusta contains twice as much caffeine as Arabica, which directly affects the tonic properties of the drink. However, due to the lower content of sucrose and more chlorgenic acid compared to Arabica, Robusta coffee cannot boast of good taste and aroma. Most often, Robusta is used as an additive to Arabica to increase the proportion of caffeine in a blend of these two types of coffee.
6. Difficulty growing a tree... The robusta tree is less whimsical to care for than the Arabica tree. At lower costs in cultivation in comparison with arabica, robusta gives a higher yield of grain, which is less susceptible to diseases and damage by insects due to the high content of caffeine and chlorgenic acid.
7. Price... Due to the lower costs of growing, the price of robusta grain is almost half that of arabica grain. Truth and organoleptic qualities are also two times lower than Arabica.
8. Arabica and Robusta flavor... As previously noted, both types of coffee taste derive from the chemical composition of the bean. Roasted robusta is more bitter due to the high content of caffeine and chlorgenic acid, which is absent in Arabica, which has a characteristic sourness and aroma due to the higher amount of sucrose and lipids than Robusta. The taste of a drink made from pure robusta can be characterized as "rough" without any shades and nuances, in contrast to Arabica, which can have many shades of taste and aroma, depending on the variety and processing conditions.
9. The use of robusta and arabica... As a rule, robusta is used in mixtures with arabica in various proportions to increase the proportion of caffeine, as well as reduce the cost of the finished product. In addition, a large amount of robusta beans are used to make instant coffee. If you regularly consume inexpensive instant coffee, then it is safe to say that it is made with the maximum proportion of Robusta and the minimum of Arabica.

Thus, it can be summarized that if you drink coffee only as a tonic drink, then your choice is Robusta. However, if you are a connoisseur of the noble taste and aroma of an ancient drink, then you will not find anything better than pure Arabica varieties.

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