The Espresso Pages from Sweet Maria's: Espresso: Specific Techniques (#)
„Arabica coffees (that means every coffee we sell except those at the VERY end of our list under the Premium Robusta heading) produce a fine crema, with good aromatics, and a lighter brown-yellow color. Robusta coffees (from the species coffea canefora) make a greater volume of crema, but it has larger "bubbles" and dissipates faster. Robusta has about 2x the caffeine of arabica, 2.2 to 2.4% compared to 1.1 to 1.3% in arabica. It can have a very rubbery-medicinal flavor when there is too much in the espresso blend.“
http://www.sweetmarias.com/ espresso-specifics1.html - Cached
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„"We use mostly Central American beans, since they're the basis for a good espresso. We also use only 100 percent Arabica beans as opposed to Robusta, which aren't very good quality. Central American beans tend to be spicy as well as a harder bean, so they have less moisture. Beans from Java, on the other hand, are much softer.“
http://www.sallys-place.com/beverages/coffee/ roastmaster.htm
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The Espresso Pages from Sweet Maria's: Crema! A Sign of Good Espresso, or a Symptom of Bad Espresso
„Wet-processed arabicas will contibute less to crema than their dry-priocessed counterparts, but you can still get a lot of crema from a 100% wet-process blend or straight shot. Arabica coffees Robusta coffees (coffea canephora) will create ample crema that has an attractive dark appearance, but is not as tightly-compacted as crema from arabica coffees, and lacks aroma. Robusta also has dramatic consequences for the flavor of the espresso and aftertaste, making long-lasting and pungent espresso, but potentially bitter notes. Lower quality, economical robusta in espresso is out of the question.“
http://www.sweetmarias.com/espresso-crema.html
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View topic - Crema - Coffee Forum
„I'd just go to coffee review and look at their espresso reviews. An e-mail to any of the companies will tell you if they use any robusta in their espresso blends.“
http://www.coffeeforums.com/viewtopic.php?t=656
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„However, I knew from my trips to Italy in 1989 that almost all Italian espresso blends relied on Robusta to enhance the crema. To my pallette, most Italian espresso I encountered did indeed taste oily and winey from the addition of inferior robustas in the blend. So I asked Signor Tricci what gives?“
http://www.lucidcafe.com/cafeforum/ schomertable10.html
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Robusta Coffees for Home Roast Espresso Blends
„I would use this in an espresso blend between 10-25% (more than I would normally put, but this is an exceptional robusta). This coffee, like other robusta, adds rich-colored crema to the espresso cup, but also has great flavor attributes that you will not find in common arabicas; it actually has a very sharp chocolate aroma with sweet hints, and a dark-roasted nut character that reflects the level of roast you choose (I prefered 455-460 probed bean temp, a light Vienna roast of Full City ++). The aftertaste is extremely long and very attractive, with jsut the slightest bittering at the end. It has a very thick, full mouthfeel and the aroma has a maple wood suggestion in it.“
http://www.sweetmarias.com/coffee.robusta.html
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