EXERCISE #2

Cupping Arabica vs. Robusta Coffee Species

In this skills exercise you will learn to perceive the difference between the two major species of coffee grown worldwide: Arabica and Robusta-Canephora.

As we just learned, both of these coffee species evolved from the same parent: Rubiaceae (which is a leafed, flowering, dual-seed, fruit bearing shrub).

Both Arabica and Robusta are highly valued for their unique roles in the world of coffee. Robusta grows at lower elevations, has higher caffeine content, more earthy flavors, bigger body and as the name suggests is a more robust shrub. In contrast, Arabica likes to grow on steeper mountain sides at higher elevations and bears a more sweet, subtle, floral, citrus quality in the fruit and the seed.

Some Arabica coffees in the world, are not very high in quality. They too can be hard to enjoy. Some Robustas in the coffee world are actually very fine and of great quality - they can be pleasant to drink and enjoy.

However, the most common situation is that Arabica adds the sweet and attractive flavors to a blend while robusta rounds out the blend with a boost of body, extra crema for espresso and added caffeine. For many companies specialty grade Arabicas are bought and sold at a high premium while commercial Arabicas and Robustas provide a low cost economical solution for mass production, blending and sale.

Put your nose to the coffees.

Start brewing or cupping.

Drink, reflect, remember.

If you purchased a Sensory Training Kit, then you can join along with the pair of coffees provided which will mimic those shown in the video. Follow instructions to prepare your cupping or brew smelling, drinking and experiencing the differences in each.

If you do not have a Sensory Training Kit, you may try to replicate this exercise by purchasing similar coffees from your local artisan roaster or specialized grocer.

This may be your first experience drinking robusta coffee directly. Hang in there - it's a new wild ride! Perhaps you have encountered Robusta coffee from a Vietnamese coffee shop brewed strong and filled with equal parts sweetened condensed milk. If not, perhaps it's time to give it a try!

As you open these coffees to brew or cup, you will immediately notice the stark contrast in dry fragrance between the beans. Robusta will jump out at you like roasted barley or burnt popcorn, fresh pungent earth, leather, and perhaps even a dark cherry liqueur. These are the qualities I seek in a dark roasted Indian Robusta for espresso blending purposes. Robusta coffee is most often blended with Arabica for its unique qualities.

After completing this exercise, please leave me your observations and comments. So many things will be happening in your nose (olfaction) and mouth (taste) as you drink (gustation).

Keep Going - Keep Growing.

You're Doing Great!