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Everything about Robusta
There are 2 Coffea (coffee) species that make up nearly all the coffee grown for consumer usage; these are Coffea Robusta and Coffea Arabica. Let's talk about Robusta coffee first.
Robusta types grow at lower elevations, i.e. sea level till about 300m. It is disease resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta types also includes two times the quantity of caffeine than Arabica. Here you have it: two times; two times as awake!:-RRB-.
Robusta however is viewed as the inferior of the two from a coffee taste viewpoint. Having said this, the quality of the various types of Arabica and Robusta differs extensively and it is possible to discover Robusta that surpasses Arabica coffee in quality. Robusta can not contend with the finest Arabica crops.
You will frequently see Robusta mixed with Arabica and, in general a Robusta will produce a more bitter, heavier cup with less brightness and less fruit notes. A great Robusta will show chocolate and hazelnut notes.
Everything about Arabica.
You probably will have seen on coffee packs all over the phrase "100% Arabica", and questioned what it stands or means for. This is generally intended as an indication of quality which is used as a selling point and indicates exactly what it says: that 100% of the coffee in the bundle is made from Arabica coffee beans.
"Coffea Arabica" is one of the most extensively grown coffee types in the world! Arabica coffee trees grow at relatively high altitudes (1,300-1,500 m), conferring a richer bean with more focused flavours, a higher degree of level of acidity and floral and fruity notes.
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All of the world's highly graded coffees and basically those classified as "specialized" coffee are of the Arabica types or carefully related to it. Nevertheless, the species itself does not ensure quality and there is much more commercial-grade Arabica than there is specialized.
The origins of the Arabica coffee tree species can be traced back to the Ethiopian Highlands. Next time you are in Addis Ababa, the capital of Ethiopia, you know what to do.
The Coffee Bean Preparation Process.
After selecting the ripe coffee cherries gathered from the Coffea plant, the coffee beans are drawn out by utilizing a specific processing technique. The cleaned procedure is the one that dominates the world of specialty coffee.
1. The freshly gathered cherries are de-pulped by passing them through a cog-like rolling system 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 impact on the coffee.
3. The coffee beans are dried, either sun-dried or through mechanical drying.
Overall, washed coffee often presents a more popular and specified level of acidity.
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