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  1. #1
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    Am i the only person who prefers Robusta over Arabica?

    Am i the only person who prefers Robusta over Arabica?
    Of course I drink upwards of 8 cups of coffee a day... maybe ive goner crazy

  2. #2
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    you not gone crazy...i have more than 8 cups before 8 in the morning.

    robusta...HMMM...depends, you might like the added caffienne or maybe the acidic taste.

    some people have pearly whites.....others drink coffee!

  3. #3
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    Oh yeah Robusta

    The advertising cartel of south american coffee producers would have us all believe that only Arabica beans are good. Anybody who has had good Vietnamese Robusta will never go back, although I still enjoy Aribica now and then. It's all good if the time is right. I drink Passiona naturally low-caff coffee in the evening, it's better than decaff and quite good taste even compared to the premium blends.
    Friends don't let friends drink bad coffee...

  4. #4
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    I guess it all depends on the individual. Having drunk my fair share of robusta from Indonesia, Laos, Vietnam, Cambodi and India...I would have to say Arabica wins hands down
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  5. #5
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    bandung, indonesia
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    keep it for 7 years

    I know a man who sell coffee, Robusta and Arabica. Before he bake and ground it, the coffee is stored for years. It can be up to 7 years. It's stored to reduce the acidity. Then it'll become a good and healthy coffee. Arabica has more acid than Robusta.

  6. #6
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    There was a very good, and detailed article on acidity in Roast Magazine a while back. Actually talking about perceived acidity in Robusta vs. Arabica is not quite as simple as you would think. Processing methods etc play a part, as do the roast processes. Acidity as such (and I do not have the mag in front of me so I am going from my failing memory here)

    The main "acids" in a typical cup are-

    Lactic Acid
    Acetic Acid
    Citric Acid
    Malic Acid
    Phosphoric
    Quinic Acid
    Chlorogenic
    Palmitic Acid
    Linoleic Acid

    Perceived "acidity" can be both a good and a bad trait. For instance in espresso too much acidity is not desirable, while in other preperations it is a positive trait. Some of the acid types- Malic for instance- are also found in grapes- wine preperation.

    Anyway...I am off track here. Robusta generally has more, not less of these acids tahn arabica. A wet processed Arabica, will have up to twice as much compound acid per dry weight, tahn dry processed arabica from the same collection area. The grind (finer=more), the brewing time (longer=more) and the tempertaure (hotter=more) all play a big factor in acidity in a cup of coffee.

    Robusta vs. Arabica- at the end of the day preference will nearly always be in part a cultural one (ie- in Indonesia the last 100 years have been robusta-robusta-robusta for local consumption). But I guess with the big differences in Arabica and Robusta, from a DNA and genetic point of view-means Arabica is always going to have the flavor, aroma, body advantages even over a washed and well prepped Robusta.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  7. #7
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    You don't drink a ton of coffee to alot of people standards I usually make myself 2 cups of coffee for the drive to work then another 2 more cups in a thermos I bring then later that morning when the espresso machine is ready I drink a 16oz latte (2 more cups) than later in the day so I am awake on my drive home I drink another 16oz latte (2 more cups of coffee). So that makes about 8 to 10 cups of coffee a day

  8. #8
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    Actually I did not see Rena was from Indonesia...woops! Case in point I guess. In a country there Robusta has been a staple, arabica is often mentioned by first time drinkers as being "weak"...meaning lacking the caffeine ompff that they are used to from Robusta.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  9. #9
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    Well, I don't have to be an Indonesian to prefer Robusta in the morning and Arabica in the afternoon I guess it's all depend on taste and when we feel like to drink one. For sure I like the aroma of arabica and indulge the taste of robusta. So far a cup of Robusta is helping me to work in the morning.

  10. #10
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    Indeed Rena. A recent ICO survey of Indonesian Consumers found a whopping 97.5% preferred Robusta...again historical. Anyway it is good to see now that Indonesian consumers are moving towards higher quality Arabicas though. The surge in Cafes in Jakarta, Medan, Surabaya and of course your home town are all partly responsible for maturing the market and moving it towards a more Arabica minded market place. Indeed there is nothing wrong with drinking robusta...its just Arabica is a much more complex. flavoursome and interesting alternative- especially here where we are spoilt rotten for choice I must make a trip to bandung soon...seems the place is on the verge of a major cafe explosion.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

 

 
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