Does specialty Robusta exist?

Does specialty Robusta exist?

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


Playing Leaderboard, the Arcade-Inspired Coffee Game

We sat down to try the newest version of the game—a fun opportunity to learn more about coffee while vying for cool coffee prizes.  BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti I’ve never been much into video games, except for the classic arcade games of my youth.   Growing up in the ‘80s meant […]


Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]

Does specialty Robusta exist?

Does specialty Robusta exist?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Does specialty Robusta exist?

Hello! Has anyone tried 'specialty robusta'? I work with specialty cacao, and I often observe Robusta shrubs being cultivated at lower altitudes alongside cacao trees. Some farmers are experimenting with carbonic maceration to enhance the marketability of their Robustas. Out of curiosity, I shared samples with some 'Q graders' I know, and they attempted to score them similarly to how they evaluate arabicas. While I wouldn't expect Robusta to be brewed or consumed in the same way, I thought they might opt for espresso; surprisingly, they didn't.

Does the term 'specialty robusta' exist? If so, is it commonly used in espresso blends, or does it have the potential to stand alone as a product? Can it be incorporated into milk-based coffee drinks? Are there any brands offering Robusta coffee pods?

I don't know much about specialty coffee. Most coffee nerds I know see milk-based coffee drinks as a sin, but most consumers – Europeans at least – do consume coffee with milk (cortado, capuccino, latte …). Can specialty robusta shine there?

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