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?

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

When it comes to my coffee, I expect a great many things: great flavor, aroma, and crema—all at the right temp. Most importantly, I've come to rely on that jolt of energy that comes with a good espresso. But, coffee can only do so much right?

Evidently, according to Nestle, I should be asking much more of my java. Jumping on the nutria-cosmetics (aka ingestible beauty products) train, the company has launched its Nescafe Body Partner Collagen line. Targeted towards women, the instant coffee comes in small sachets containing skimmed milk and, get this, 200 grams of collagen. The concoction is currently being sold in Singapore along with the rest of the Body Partner line including soy and high-calcium premixed coffee blends.

This isn't the first time collagen has been introduced into a grocery store staple. In 2006 Eiwa, a Japanese sweet maker, unveiled a marshmallow made with 3,000mg of collagen—which the company claimed offered the same benefits as filler injections. However, health experts question the effectiveness of ingesting collagen. There isn't much scientific evidence to support the notion that consuming the substance would improve the appearance aging skin.

What do you think? Any chance you'd give this Nescafe line a try if it made it to your local grocery store?

Tho
Writing Department

I usually take regional feuds about as seriously as a Sunday morning comic strip. North or South, Tupac or Biggie...If you ask me it all boils down to personal taste. But, that's not to say that geographic preferences don't exist. With that in mind, let's talk coffee!

Leave it to Italy, traditionally recognized as the Godfather of Espresso, to spawn a lasting distinction between regional roasts. Southern Italy is said to be home to the kind of blend that most people usually associate with espresso—dark, oily beans with a bit of a kick to them. As you can imagine, the Northern Italian style is the complete opposite—consisting of lighter roasts and sweeter nuisances. Does that mean when in Rome, you'd be exposed to both styles and end up with a medium roast?

In the States, some have noted that coffee preferences vary by coast. According to Corby Kummer's book, The Joy of Coffee, the East Coast--heavily influenced by Schapira's Coffee & Tea and The Coffee Connection, tends to prefer a lighter roast with just a little bit of sheen on the beans and low levels of acidity. While the West Coast, home to Starbucks' headquarters, usually opts for a darker roast with a more robust flavor.

These generalizations are the product of industry research. However, I haven't noticed much of a difference in my travels. And when you brew at home, you can have whatever roast your heart desires, no matter where in the world you happen to be!

Do you have a favorite roast? We'd love to hear about it!

Tho
Writing Department