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- 10-28-2012 02:45 PM #1
why aren't there any american coffee makers that use robusta bean in their coffee?
i went to the markets its like arabica beans every brand. ever since folgers instants went tainted, i haven't really been able to find a strong equvilant replacement.
i went on amazon and it like only one foreign brand that did robusta, i was like what the hell man?
i don't really know the formula folgers used for their instant before they went tainted, but i suspect they had some if not all robusta in it cuz it made me felt charged cognition-wise and elated.
- 10-28-2012 02:57 PM #2
Most if not all supermarket brand coffees use Robusta in them partially or totally. Only coffee that states 100% Arabica will not use Robusta because Robusta is so much cheaper than arabica beans. As far as the buzz is concerned it is true that Robusta has more caffine but part of it may be psychological as well.
- 10-28-2012 03:05 PM #3
the buzz has been people been getting sick with folgers and maxwell house. american makers been seriously going downhill. i can't link but there been too many complains here and there.
- 10-30-2012 08:55 AM #4
I would agree w/ CanadianBrian. Most canned or 50lb bags of supermarket coffee use Robusta. Maybe venture into the Specialty coffee market were 100% Arabica is king. The big boys you mention mass produce coffee with cheaper beans sourced from around the world. Check out a local small batch roaster in your area for fresh roasted beans. if its just a buzz your looking for try redline or check w/ your local crack dealer.
- 10-30-2012 11:28 AM #5
Robusta has gotten a bad reputation in the US. However, there are quality robusta beans available. I currently have a bag of mexican robusta we're using in one of our espresso blends.
I'd be happy to make you a strong arabica/robusta blend or even just send a sample of robusta for you to try.
- 11-06-2012 11:33 AM #6
Eldud, I would agree there are some good ones out there. I have had an espresso blend w/ Organic Mexican Robusta added for crema and it was great!
- 11-06-2012 03:43 PM #7
True there are a few amazing robustas out there that can enhance crema but I wounder what the perception is regarding 100% arabica and coffee that is not 100% arabica?
I guess its all in how you sell it to the customer.
- 11-06-2012 04:28 PM #8
Its all about customer education, imo. Most anyone who has enjoyed an espresso based drink in Europe has probably consumed some robusta in the mix.
Btw, the robista we are using adds an interesting complexity to the flavor as well as enhancing crema.
- 11-10-2012 06:11 PM #9
Hey idrinkcoffee, you can drink our Buzz Bomb, we've got a good dose of robusta in that blend. "Two cups," we say, "and you may never sleep again!"
But you're talking instant, and that's usually fairly packed with robusta because the coffee maker knows that it isn't taste but convenience that is the driving factor in the purchase (and they get to make more money per ounce). Is that true for you? If that's the case just keep trying different instants. You'll hit on one that'll work for you.
Of course you do realize that you'll burn in hell forever for drinking instant don't you? Repent while there's still time!!! (j-u-s-t a j-o-k-e , I think you'll find that 'instant' is a bad word for most forum members).Wrinkles only go where the smiles have been -- Jimmy Buffett (via Mark Twain)
- 11-11-2012 04:43 AM #10
I do not not like this coffee. But it is owned by an American company. You can find it in the grocery stores. Smuckers bought them I believe 3 years ago.... Café Bustelo - The Flavor That Doesn"Wine is for aging, not coffee."
Ken Hutchinson, Starsky and Hutch
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