The Most popular, produced, and used, beans around the world is Arabica and secondly is Robusta or Mixture Of Both:
- Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price.
- Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Because Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.
There are distinct differences between Arabica beans and Robusta bean, and for the coffee lovers these differences could mean, enjoying the euphoria of a great cup or drinking cup that taste like mud, and the tragedy of remembering that taste, so you do ever make that mistake again. Moreover a coffee lover will never throw that cup of coffee, they will just endure its terrible taste down to the last drop, because they live by the code “you don’t ever want to waste any coffee, good or bad.” So for all the coffee snobs, coffee connoisseur, or the coffee lover that wants more knowledge about the beverage they love, to avoid a bad experience, these are:

SEPTEMBER 19, 2014
You may have noticed that some coffee bag labels brag about the fact that their coffee beans are 100% Arabica. Although it does sound like something magicians say, it isn’t gibberish – it refers to the type of coffee species in which the beans are from.
There are over 100 coffee species, however the two main ones that are widely produced and sold are: Coffea Arabica and Coffea Canephora (also known as Coffea Robusta).

Here’s a list featuring 10 differences between the two coffee species:
- The most commonly known: Taste. Often Robusta has its taste described as burnt tires or rubbery, which… sounds disgusting (can you imagine one of our taste swatches on the front page being a burnt tire?). Why the bad taste?
- One reason that the taste isn’t as good for Robusta is that it has more caffeine compared to Arabica. Which may sound like a positive thing but caffeine carries a bitter taste which makes it an unpleasant drink. In fact the Robusta bean has 2.7% caffeine content, almost double the 1.5% of Arabica.
- Lipid & Sugar content: As mentioned here, Arabica contains almost 60% more lipids and almost twice the concentration of sugar than Robusta. This factor also probably has a big impact on why we prefer the taste of Arabica.
- From a price perspective, green beans of Robusta is about half the price of Arabica green beans on the commodity market. (Robusta vs. Arabica)
- Robusta is easier to tend to on the farm, has a higher yield and is less sensitive to insects – the extra caffeine is a chemical defense for the coffee seed as the quantity in the Robusta is toxic to bugs.
All of these factors help bring up the supply and lower the input costs for farmers to produce. With this more attractive price point, a lot of roasters back in the day would add Robusta to their blend in an attempt to reduce their costs and increase their profits. When coffee was initially sold in the 1900s the quality of coffee slowly and slowly deteriorated in an effort for companies to squeeze the most profit.
- Where you’ll find it: Nowadays, it’s not often you’ll find Robusta in a coffee blend. If you’re drinking instant coffee? Well, that’s probably all Robusta… but you probably don’t care very much about taste. In your espresso blend? That’s a mixed bag. Literally. Oddly enough, Robusta is still widely used as part of espresso blends – specifically Italian style blends. It is said to help improve the Crema. However, generally at a detriment to the taste, which in our opinion the priorities may be out of wack.
One thing to note is despite the association with Arabica of being higher quality, and Robusta as being lower quality, it’s not always the case. Top notch specialty Robusta coffee will usually taste as good as or better than low end Arabica. However, high end Robusta isn’t widely used or available. Rather, Robusta is usually used as a filler or cost reducer.
- The Shape: Robusta beans are much more circular, whereas Arabica are more oval.
- Plant Height: Arabica usually grows between 2.5 – 4.5 meters compared to the 4.5 – 6 meter height of Robusta.
- Chlorogenic acid (CGA) content: This picture unfortunately, isn’t true – however something that is actually a part of coffee is CGA. It’s a significant antioxidant and an insect deterrent. Robusta is 7-10% CGA and Arabica has 5.5-8% CGA.
- Cultivation: About 75% of the world’s coffee production is Arabica, about 25% being Robusta. Brazil is the most significant Arabica producer and Vietnam produces the most Robusta.
Coffee preparation is big, because you can have the best and most expensive coffee beans, with the perfect roast, fall short in the preparation, and your coffee can he a lot of things, which mean “not good.” Coffee preparation is the grinding,the mixing, the adding, the staging before you test your coffee perfection, and it has to be done right. Here are many different ways you can use to prepare your coffee or just create you own java sensation.

The Many/Different Types Of Coffee Preparation:
Black Coffee – Coffee served straight from the carafe after brewing without adding anything to it to alter the flavor.
Coffee with Sugar and/or Milk – Coffee brewed much like black coffee only after brewing is complete dairy such as cream or milk and sugar or an artificial sweetener is added to alter the flavor.
Filtered or Drip Coffee – A method of brewing where coffee is placed into a paper filter and hot water is poured onto it allowing it to drip into the carafe below.
French Press Coffee – Coffee made with a french press brewer that uses a plunger to press the coffee to separate the finished drink from the coffee grounds.
Percolated Coffee – A brew method where hot water is cycled through the coffee grounds using gravity to reach the desired strength.
Turkish Coffee – A traditional coffee drink served in the Middle East, fine ground coffee is immersed in water allowing maximum foam to form.
Cold Brew Coffee – A method of brewing that doesn’t use hot water. Instead, cold water and a longer period of time is used to create the finished cold coffee beverage.
Iced Coffee – Slightly different from cold brew coffee, iced coffee is prepared using a hot brew method and then cooled before serving.
Vacuum Coffee – A brew method using two chambers where vapor pressure and vacuum produce the final cup of coffee.
Espresso – A brew method and coffee that is ground and packed very fine. A small amount of water is added creating a different taste and strength of the coffee.
Caffe Americano – An espresso drink where hot water is added to espresso creating a coffee similar in strength but different in taste to regular drip coffee.
Cafe Cubano – Originally from Cuba, this coffee drink is an espresso that has demerara sugar added.
Caffe Creama – A long espresso drink primarily served in Switzerland, Austria, and northern Italy beginning in the 1980s.
Cafe Zorro – A double shot of espresso added to water using a 1:1 ratio.
Doppio – A double shot of espresso served in a demitasse cup.
Espresso Romano – A shot of espresso served with a slice of lemon on the side.
Guillermo – Two shots of hot espresso poured over lime slices, sometimes served on ice.
Ristretto – Espresso made with the same amount of coffee but half the amount of water.
Lungo – The opposite of the Ristretto, this drink is made with more water.
Cappuccino – Espresso made with hot milk and steamed milk foam.
Latte – Espresso made with steamed milk in a 1:3 to 1:5 ratio with a little foam.
Flat White – An espresso made similar to a latte only with textured milk.
Macchiato – An espresso made with a small amount of foamed milk, similar to a cappuccino only stronger.
Breve – Espresso served with half milk and half cream.
Antoccino – A single shot of espresso served with steamed milk in a 1:1 ratio.
Cafe Bombon – Popularized in Spain, this drink is an espresso made with sweetened condensed milk.
Caffee Gommosa – An espresso poured over a single marshmallow.
Cortado – An espresso cut with a small amount of warm milk to reduce the acidity.
Espressino – A drink made from espresso, steamed milk and cocoa powder.
Galao – Originating in Portugal, this drink is an espresso mixed with foamed milk and served in a tall glass.
Cafe au lait – Strong coffee made with scalded milk in a 1:1 ratio.
Ca phe sua da – A coffee drink originated in Vietnam that literally means “iced milk coffee.” It is made by mixing black coffee with a quarter to a half as much sweetened condensed milk and poured over ice.
Egg coffee – A Vietnamese drink made with egg yolks, sugar, condensed milk and Robusta coffee.
Eiskaffee – A German drink made with iced coffee and vanilla ice cream.
Kopi susu – Coffee made with sweetened condensed milk that is then allowed to cool so the grounds sink to the bottom of the glass.
Vienna Coffee – Coffee or espresso made with whipped cream with milk added on some occasions.
Espresso con panna – Coffee made with whipped cream.
Black tie – A double shot of espresso combined with traditional Thai iced coffee and sweetened condensed milk.
Chai Latte – Espresso mixed with spiced tea and steamed milk.
Liqueur Coffee – Coffee brewed with 25ml shot of liqueur. Sometimes served with cream.
Irish Coffee – Coffee combined with whiskey and cream and sometimes sweetened with sugar.
Mocha – Sometimes called a cafe mocha, it is similar to a latte only chocolate syrup is added.
Moka – Coffee brewed in a moka pot, which passes water through the coffee using pressurized steam.

In Conclusion
Making coffee in most kitchens today, is taking a per-picked, per-roasted, per-grounded, container of coffee off the shelf, in hopes that it will make the same boring cup of coffee you had this and yesterday morning and every morning since you found this coffee, some ten years ago.
If you changed brands over time it was: by accident, incident, or desperation. However today I’m trying to change that, I trying to teach you how to create a true coffee experience, because remember not very many thing you eat or drink today, do you have control over the amount of ingredient going into it, the amount of spices that goes into it, and how to cook it. because in this fast-food and fast-to-table society we have very little options. I want to teach you to go out and pick your coffee beans, roast your coffee beans, grind your coffee beads, and prepare your coffee beans. Or When your in line at: Star Bucks, Dun-kin Donuts, at your coffee House, or like me at the gas station, ordering or preparing your cup of Joe, you know how to make that your perfect cup because you know how it was made and where it came from!!!!
Enjoy!
