I've been guarding a secret all this time. At the risk of being shunned by my co-workers and loved ones, I'm going to bite the bullet and just say it: I like Robusta. (Dramatic pause for effect) Oh, come on, guys...We're still friends, right? I can explain.

I am well aware that Robusta has an inferior reputation, compared its celebrated Arabica cousin. It's everything coffee is not supposed to be, according to the experts: harsh, over-caffeinated, and lacking in flavor and aroma. It's the java nation's equivalent of a cheap date.

While Arabica and Robusta share a metaphorical family tree, they are two entirely different species of coffee. Genetically distinct, Robusta has 22 chromosomes, half the number found in Arabica beans. Robusta plants are also reputed to be hardier and easier to cultivate; perhaps a part of Arabica's allure stems from the plant's delicate nature--the fact that it is difficult to grow definitely contributes to the coffee's exclusive rep.

In the pre-super-automatic-espresso-machine days, most of the world's Robusta was grown by European colonies. As a result, France, Italy, and England became exposed to the beans (both Arabica and Robusta) on a regular basis. The United States, on the other hand, imported most of its java from Latin America--no Robusta there! Over time, American palates became accustomed to Arabica beans; this started a trend that would take Arabica to its place in world coffee dominance.

I can honestly say, I've only ever been exposed to 100% Robusta on my trips to Asia. Thailand, India, Vietnam, and the Philippines still have robust Robusta markets. My favorite cup of coffee, to date, has been filtered Vietnamese Robusta, served with condense milk. I've also heard a number of people, accustomed to Robusta, lament that Arabica is too weak. Certainly, Arabica is in no danger of loosing its prominence in world markets, I'm just saying I don't mind a little Robusta.

Alright, let me have it. What are your thoughts on Robusta?

p.s. The sentiments expressed in this blog do not necessarily reflect Whole Latte Love's views. I fully expect to be banned from using the office Expobar!

Tho
Writing Department

An old friend of mine drowns his coffee in creamer and sugar; three creams and eight sugar packets per medium cup, to be exact. Always one to give in to his sweet tooth, he'd much rather consume diabetes in a cup than "bitter coffee." I'm not talking about over-extracted espresso here, folks; just your run-of-the-mill cup of Joe.

Some coffees are naturally bitter, even if brewed to perfection. But, what causes that bitterness? General misconceptions blame caffeine; but the truth to the matter is only 15% of the bitter taste is a result of the caffeine content.

Surprisingly, antioxidants are the perpetrators! That's right; the very ingredients that make coffee good for you may be causing the brew's bitterness. Chlorogenic acid lactones, found in light to medium roasts, and phenylindanes in dark roasts give coffee its bite. And, the darker the roast the more likely you are to notice bitterness in the drink.

Some people say bitterness balances out coffee acidity. But, if you're not a big fan of the taste try sticking to light or medium roasts. It's much healthier than having a cup of sugar, with coffee on the side.

Do you take your coffee black or with sugar? If you add sugar to your coffee, how much do you use?

I can't help but notice, it's been a while since my last  tech blog. In fact, I'm pretty sure the last time I wrote something, my shiny new iPhone G3 was only a glimmer of a possibility rather than the shiny distraction I may or may not have with me at all times. Many people attest that their most important brewing tool is their frothing pitcher, or a bottomless portafilter. I'm a little nerdier than that...I have to say it's my iPhone.

I'm crazy, you say? Crazy for technology, I say! Where else can I time my shot, practice grinding and tamping, or even locate a great cafe, all in one place?  I'll say it— for anything coffee, there's an app for that.

It seems, all sorts of companies are getting on the app bandwagon. Lots of these apps are free, and the rest won't cost more than $0.99 to download. The app that started it all for me was the Espresso Drinks app. You may have seen the espresso drinks chart poster before— this version is strictly mobile. All you do is tap on the drink you want (from espresso to caffé mocha, there are 9 basic drinks to choose from). The chart will flip over to reveal a larger, detailed drink icon with approximated ingredient amounts labeled "espresso", "steamed milk", etc. If you're a coffee novice with any version of the iPhone, this is definitely the app to get you started.

Even if you're more of a one-touch coffee maker user, there's an app for you. Fans of  Nespresso single serve espresso machines will appreciate the Nespresso Stock Checker. Keep track of your Nespresso capsules, and always be ready to brew.

What's your favorite iPhone espresso or tea app? Let me know, and maybe I'll review it next time!

Rachel
Web Department

Going green may seem complicated, but you can start saving the planet first thing in the morning, just by making a few simple changes to your java routine.

Many coffee houses across the country are encouraging caffeine junkies to bring their own mug and save some change. If you bring your own mug to your local café, you may be able to keep the change on your purchase.

Want to keep your hands from feeling the burn while drinking your coffee? There are now-earth friendly alternatives to the tried and true cardboard coffee sleeve. The EcoSleeve is an alternative made from 100% biodegradable and recyclable materials. These cost effective and durable sleeves can be purchased for home or business use here.

If you want to go green while brewing your own coffee at home, a quick change will help save Mother Earth. Purchase wooden coffee stirrers that are biodegradable instead of plastic ones. If you want to eliminate coffee clutter in landfills all together, pour your cream and sugar into your mug first. The hot tea or coffee will automatically mix with your cream and sugar--no stirring required.

If you already have a green thumb, go green with your gardening habits. Don't throw your used coffee grounds in the trash, mix them into your potting soil to act as a fertilizer and keep unwanted pests away.

With just a few small changes you can enjoy your cup o'Joe and join the go green movement as well.

Lori
Customer Service Department

In a world trying to go green, from electric cars to eco-friendly fashion, brothers Dave and Mike Hartkop are making their mark with a kitchen staple. In 2004, the siblings created a solar-powered coffee roaster--made from an old satellite dish, mirrors, and a broccoli steamer. Their vision has since grown into Solar Roast Coffee, the only "commercial solar-thermal coffee roaster in the world"--replacing gas burners normally found in traditional roasters with a large solar reflector, capable of generating 900 degree Fahrenheit temps to bake the beans. The resulting coffee is carbon neutral, 100% USDA Certified Organic, and eco-friendly. Solar Roast Coffee currently has 12 different kinds of coffee--ranging from the ever-popular Sumatra to the exotic Bolivia Organic.

Given that the coffee culture is steeped in tradition...Are the rituals of roasting too sacred to mess with or are you willing to give Solar Roast Coffee a test sip?

Tho
Writing Department