Robusta

RobustaAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles. More usually refers to CoffeaThe botanical genus colloquially referred to as the “coffea genus,” which is comprised of over 120 individual species. These are generally opposite-leaved, evergreen shrubs or small understory trees with a horizontal branching pattern. They contain More Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any varietyHibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More of Coffea Canephora, and some use “Robusta” as a species name. CaffeineAn alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed / coffee bean. Arabica ranges from 1.0 More content of Robusta beans is about twice that of ArabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible More.
Robusta can be used in espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small More blending to increase bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More and cremaCrema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be evidence of under-extraction or old coffee, while More content.