Robusta coffee
Type Canephora Robusta coffee tree discovered about 100 years ago in the Belgian part of the Congo Basin (not to be confused with kauchukonosnym fikusom Robusta). It can be argued that this scientific fact literally saved the coffee industry: by that time the disease had destroyed many of landing arabiki. And instead of the coffee planters, for the most part it landed robustu.
Name of robusta (from the Latin robustus - strong, reliable, solid) speaks for itself: the plant turned neprihotlivym and resistant to diseases. Moreover, it settled in the tropical lowlands at an altitude of 900 m above sea level, expanding the "coffee belt" north of 10 - parallel to south 10 - and around the equator, capturing the South-East Asia. "Harsh" conditions of these places tender and capricious highland arabika simply not been kept.
But robusta not presented any specific requirements climate and soil. Trees are well tolerated pereuvlazhnenie and Drought, heat and cold, disease and pests. And more often reproduce cuttings rather than seeds, as their delicate relative of Arabica.
True, novoyavlennaya topic in coffee robusty performance was quite rough: robusta coffee has a weak smell, its taste but specifically a strong, bitter and sharp. But he has a robuste because of the large number of caffeine - enabling psychoactive substances with a bitter taste and odourless. Effects of caffeine manifests itself in a few minutes. It affects the central nervous system, making breathing and heartbeat, speeds up metabolism, creates a sense of vivacity, increases muscular tone and improves the coordination of movements, removes drowsiness and fatigue. In the first place precisely because of it, not because of the smell and taste, humanity is addicted to coffee.
Nevertheless, there is sustainable view that arabika - better robusty. While robusta has other properties, valuable for coffee lovers. Robusta coffee - an important ingredient of good espresso, it attaches drinks saturation, completeness, with its help manage to create a sustainable coffee foam - "cream". Robusta, with its castle and perseverance can save a clear taste of coffee in cappuccino and latte - but in pure milk arabike "hides" those dignity. For this reason, robusta is present in many hood. Also good in the production of robusta and soluble coffee - technology priglushaet its specific taste, so virtually all of granular and powder that is soluble coffee produced from it.
Incidentally, experts note that the share classes "Robusta" in world coffee production gradually increases. Over the past few years, more than cheap robusta coffee went almost three times. A World Alliance Gurme-robusty (World Alliance of Gourmet Robustas) argues that the kind of loses due to the fact that the bulk of its grain processed dry method, which damages them and does not "open" taste. Perhaps the individuality robusty had not yet opened before the end of gourmets.
onyx rings
Coffe Articles
Coffee Latte,
Coffee Cappuccino,
Coffee Espresso,
Coffee Americano,
Arabica Coffee,
Robusta coffee,
Coffee Pods,
Coffee French Press,
Coffee ristretto.
