Robusta Coffees for Home Roast Espresso Blends (#)
„(Also, Robustas such as these are now being used in filter coffee "high caffeine" blend since the caffeine levels are doubled in Robusta over Arabica. But this really isn't something I am going to endorse, or even investigate myself even though such brands as ShockCoffee are doing exactly this...) Also check out Nestle's description of Robusta -interesting!“
http://www.sweetmarias.com/coffee.robusta.html - Cached
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„Fine Arabica coffees contain one half of the caffeine found naturally in the cheaper Robusta beans that are used in supermarket coffees. (Using Robustas in espresso blends is another controversy that tweaks the regulars around the newsgroups.) The results of chemical analysis performed by Lauk's Testing Labs in Seattle were recently posted at the LucidCafe Web site by David Schomer. Check out these numbers: Espresso Ristretto (18.5 grams of finely ground coffee, 1 3/4 fluid ozs) 230 milligrams of caffeine. Paper Filtered, Cone drip brewed coffee (18.5 grams of Arabica coffee, about 16 fluid ozs) 340 milligrams of caffeine Those are interesting numbers but I don't know anyone who makes a 16 oz pot using only 18.5 grams of ground coffee.“
http://gawlowski.com/matt/html/ espresso_faq.html
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„It's slightly more expensive, but contains less caffeine than blends that combine arabica and robusta beans. * Roasted coffee beans start to lose some of their flavor within two weeks. Ground coffee begins to lose its flavor in minutes. Freezing is not necessary to maintain the flavor.“
http://www.juanvaldez.com/menu/preparation/ perfect.html
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BSCA - BSCA Certified Roasted Coffees - ASTRO CAFÉ
„From a chemical point of view, the main difference between the two types of beans is found in the percentage of caffeine: 1-1.7 in Arabica and 2-4.5 in Robusta beans.“
http://www.bsca.com.br/ certified.php?lang=en&certified_id=4
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Espresso Blending Techniques (INeedCoffee.com)
„Now small amounts (less than 10%) are rules of thumb, and its got to be good quality robusta (there is some out there. In fact I've tasted robustas better than some arabica beans I've been sent). Don't be a snob, it adds a little caffeine kick to a blend, and it gives you great crema and balances out the cup. I have blends without robusta in them that are great, but none are better than those blends which do contain Robusta.“
http://www.ineedcoffee.com/04/blending/
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- Coffee Science Information Centre
„A roasting time of 10 minutes (medium-dark roast) was found to produce coffee with optimal oxygen scavenging and chain breaking activities in vitro (6). A study of robusta and arabica coffees from six different countries showed that robusta samples contained significantly more reducing substances than arabica samples and that protective activity measured ex vivo was significantly greater in roasted samples than in green coffee (7). Using the ABTS•+ method (the gold standard), it was confirmed that light roast or medium roast coffee has a significantly higher antioxidant activity in vitro than green coffee (8). This difference was observed despite a 19% and 45% decrease in the chlorogenic acid content of light and medium roast coffee respectively implying that other compounds make significant contributions to the total antioxidant activity of roasted coffee.“
http://www.cosic.org/coffee-and-health/ antioxidants
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