Does specialty Robusta exist?

Does specialty Robusta exist?

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How do you roast coffee for milk?

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Does specialty Robusta exist?

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Does specialty Robusta exist?

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Ukraine’s Soloway Coffee Opens First US Shop in Chicago

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Understanding the Process: Anaerobic Processing

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Get Ready for The Barista League’s 2024 Season

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Does specialty Robusta exist?

Does specialty Robusta exist?

minimum dose size?

Jan 31, 2024 |

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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Does specialty Robusta exist?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Does specialty Robusta exist?

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