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| EMS |
22/02/2012 09:18
Bojes, you're right. However, Robusta is low in flavour and up to 3 times higher in caffeine. Even the high grade Robusta is an inferiour coffee that I stay away from. I'd better have 2 shots of flavoured Arabica than a dull one but strong of Robusta. |
| bojes |
09/11/2010 04:03
oily roasted beans can not give a good crema. It's meant that coffee contact to the water and it becomes not fresh anymore. - Edited RP - Thank you, yes very true: As a general rule, Arabica Beans have a higher fat content, and thus, create a thinner and lighter crema compared to Robusta Beans. This is why a blend with Robusta Beans will yield better and longer lasting crema, ideal for Latte Art. |