The Atlantic: Future of robusta in coffee?

The Atlantic: Future of robusta in coffee?

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The Atlantic: Future of robusta in coffee?

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Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]

The Atlantic: Future of robusta in coffee?

The Atlantic: Future of robusta in coffee?

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...

The Atlantic: Future of robusta in coffee?

Sorry if it has already been posted, but I came across this piece in the Atlantic https://www.theatlantic.com/science/archive/2022/11/vietnam-robusta-coffee-revolution-climate-change/672079/ about robusta and people trying their hardest to make it, well, good in the eyes of the coffee community. I have to say that I have had robusta only in some espresso blends and am frankly a bit terrified by the caffeine content.

But I think there should be more discussion around the topic, not only because of climate change but because, as this piece suggests, it could be possible to grow and roast good robusta.

What are your experiences on robusta? Have you had some that was legitimately good? Are there roasters with good robusta offerings you would recommend? What do you think robusta's role will be in 10 years time?

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