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All About Robusta
There are 2 Coffea (coffee) species that make up nearly all the coffee grown for customer usage; these are Coffea Robusta and Coffea Arabica. Let’s talk about Robusta coffee initially.
It is illness resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta types likewise contains two times the amount of caffeine than Arabica.
Robusta nevertheless is seen as the inferior of the two from a coffee taste perspective. Having stated this, the quality of the various types of Arabica and Robusta varies commonly and it is possible to discover Robusta that outshines Arabica coffee in quality. Nevertheless, Robusta can not take on the very best Arabica crops.
You will typically see Robusta mixed with Arabica and, in general a Robusta will produce a more bitter, much heavier cup with less brightness and less fruit notes. An excellent Robusta will display chocolate and hazelnut notes.
Everything about Arabica.
You most likely will have seen on coffee loads all over the expression “100% Arabica”, and wondered what it stands or implies for. This is primarily intended as an indication of quality which is utilized as a selling point and suggests precisely what it says: that 100% of the coffee in the bundle is made from Arabica coffee beans.
“Coffea Arabica” is among the most widely grown coffee types worldwide! Arabica coffee trees grow at fairly high elevations (1,300-1,500 m), providing a richer bean with more concentrated flavours, a greater degree of level of acidity and flower and fruity notes.
All of the world’s extremely graded coffees and basically those classified as “specialty” coffee are of the Arabica types or closely related to it. The types itself does not guarantee quality and there is far more commercial-grade Arabica than there is specialty.
The origins of the Arabica coffee tree types can be traced back to the Ethiopian Highlands. So, next time you remain in Addis Ababa, the capital of Ethiopia, you understand what to do.
The Coffee Bean Preparation Process.
After choosing the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a particular processing method. There are 3 primary processing techniques: washed (or damp) process; dry (or natural) procedure and honey (or semi-dry) process. The cleaned process is the one that controls the world of specialized coffee. Broadly, the cleaned (damp) method is comprised of 3 stages:.
1. The freshly gathered cherries are de-pulped by passing them through a cog-like rolling mechanism that pulls the skin and most of the flesh off the bean.
2. The coffee is fermented in a through of water to get rid of the remaining mucilage. Modifications in the fermentation have a big influence on the coffee. In this action, the “bad” beans float to the top and are eliminated.
3. The coffee beans are dried, either sun-dried or through mechanical drying.
In general, washed coffee typically presents a more popular and specified level of acidity.
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