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Back to basics

Back to basics

We admit, a simple coffee order has become somewhat confusing with an endless amount of options to choose from…. So let’s get back to basics.

The most common types of coffee beans include Robusta and Arabica beans, grown around the world with many varieties.

Robusta:

Commercially farmed, the Robusta bean is most commonly used in instant-coffee brands. Grown at a low altitude, this particular bean is most commonly found in countries like Vietnam, India, and Uganda. Robusta packs a punch, with 3 times the caffeine as Arabica… that’s a strong coffee! That being said, drinking a 100% Robusta espresso shot might not be the best option, unless you want to be jumping off the walls in a complete dizzy whirlpool. Robusta coffees are cheaper and perfect for an Italian coffee bean espresso crema, however down under in Australia, many are opting for an Arabica bean instead to avoid the potential taste of “burnt rubber”

Arabica:

A species of plant in which most beans are currently derived, the Arabica bean is fragile and in need of particular degrees of moisture, sun, shade, and soil richness in order to grow. That being said, it has been named ‘princess’ of the coffee beans.  Grown at much higher altitudes, they have a much harder and dense texture along with higher acid; something Australians ‘froth’ over in their milk-based espresso beverages (lattes, cappuccino, and flat whites). There are a number of varieties, of Arabica, therefore it is capable of producing a wide taste range.


Avoid the confusion, stick to the basics (we suggest Arabica bean) and go for a simple Latte, Espresso or Long Black. Dis-regard all the other stuff!

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