Arabica & Robusta coffee are the two main species of coffee used for commercial purposes. Grown at higher altitudes, Arabica coffee is superior in taste to Robusta Coffee. Each variety of Arabica coffee possesses certain characteristics. For example, Ethiopia Yirgacheffe – my all-time favorite – has a lemony acidity giving it a distinctive flavour that…….. combines with a rich, floral aroma………and it’s very smooth…….. and it tastes so good…... aaaaahhh…... Yirgacheffe….!!! Ooops, where was I.

Oh yes, Robusta coffee. It’s grown at lower altitudes & generally produces an inferior-tasting brew with a higher caffeine content than Arabica coffee. Even though Robusta coffee is often seen as the “box-wine” of coffee, a few good Robusta coffee varieties do exist.

In fact, a very small percentage of the highest quality Robusta coffee is often used in Espresso coffee. Combined with Arabica coffee suited to this brewing technique, the Robusta coffee adds body to the espresso taste & makes good creama. (Creama being the light brown head on top of an espresso shot).

Next week we’ll take a closer look at espresso coffee.