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> I happen to like coffee with fruit and citrus tones. That would likely be seeds of Coffea arabica - one of three coffee plants. Those tones come from a speci

> I happen to like coffee with fruit and citrus tones. That would likely be seeds of Coffea arabica - one of three coffee plants. Those tones come from a specific plant rather than a brewing method or temperature. The other popular is C. canephora (robusta coffee) which is almost globally (outside espresso world) considered as inferior to arabica and cheaper. Robusta has some chocolate and nut aromas but some people would say that it resembles burned rubber stench. The third plant - C. liberica - is very rare in comparison. To me it has a somewhat woody/smoky/fruity aftertaste but I have only tasted beans from two roasters so far. Most of store-bought ground coffee are arabica/robusta blends so people can enjoy full taste spectrum but aren't discouraged by the burned rubber thing. I, on the other hand, LOVE robusta and my morning ritual of throwing mainly robusta roast (currently from Harley Estate in India) with 5-25% arabica seeds of choice into coffee blender is the best and most benefiting first decision making process I can imagine in the early morning.

denton-scratch 4y ago
I've noticed that espresso barristas seem to favour robusta. > Those tones come from a specific plant No doubt; but I'm sure that "terroir" and growing conditions are also important. Also, from what I can tell there are two ways of separating the berry-pulp from the bean: mechanical separation and wet fermentation, which create different flavour profiles. The two I'm alternating at the moment are both pure arabica, both from East Africa, and both high-grown; but they seem to be processed differently.
anon84873628 4y ago
When people talk about the flavor of "third wave" specialty coffee, they are talking about C. arabica. The current US Barista Champion (Morgan Eckroth) did use C. eugenioides in one of her beverages, but that is still priced out of reach for all but the most dedicated enthusiasts. Robusta is only used in "traditional" espresso blends (meaning the original Italian style) or, stereotypically lower quality products. (Edit: not to denigrate anyone's choice of using Robusta in their morning cup - please do whatever you enjoy the most.) The thing about arabica is that there are many different varieties, from Ethiopian heirlooms to Typica, Bourbon, Pacamara, Gesha, etc. They are grown in varied soils, elevations, and climates. And as a sibling comment points out, the "natural process" and experimental fermentations are becoming popular because of the secondary flavors imparted. (Though my view of the scene is that most snobs still scorn natural process coffees for lacking cleanliness). The brewing method and temperature will ABSOLUTELY alter the flavor tones of the cup. And the quality of grinder is the most important factor by far. Tweaking grind size can take you from a flat, mediocre cup to something with distinctive flavors and sweetness.

denton-scratch 4y ago

I've noticed that espresso barristas seem to favour robusta. > Those tones come from a specific plant No doubt; but I'm sure that "terroir" and growing conditions are also important. Also, from what I can tell there are two ways of separating the berry-pulp from the bean: mechanical separation and wet fermentation, which create different flavour profiles. The two I'm alternating at the moment are both pure arabica, both from East Africa, and both high-grown; but they seem to be processed differently.

anon84873628 4y ago

When people talk about the flavor of "third wave" specialty coffee, they are talking about C. arabica. The current US Barista Champion (Morgan Eckroth) did use C. eugenioides in one of her beverages, but that is still priced out of reach for all but the most dedicated enthusiasts. Robusta is only used in "traditional" espresso blends (meaning the original Italian style) or, stereotypically lower quality products. (Edit: not to denigrate anyone's choice of using Robusta in their morning cup - please do whatever you enjoy the most.) The thing about arabica is that there are many different varieties, from Ethiopian heirlooms to Typica, Bourbon, Pacamara, Gesha, etc. They are grown in varied soils, elevations, and climates. And as a sibling comment points out, the "natural process" and experimental fermentations are becoming popular because of the secondary flavors imparted. (Though my view of the scene is that most snobs still scorn natural process coffees for lacking cleanliness). The brewing method and temperature will ABSOLUTELY alter the flavor tones of the cup. And the quality of grinder is the most important factor by far. Tweaking grind size can take you from a flat, mediocre cup to something with distinctive flavors and sweetness.