For a long time, the Robusta bean lived in the shadow of its nobler relatives, the Arabica. With its woody, earthy notes, it was considered inferior in barista circles. But recently Robusta has been experiencing a renaissance.
The post-war Italian coffee avant-gardists were the first to recognize the potential of this robust bean. In its slowly rotating roasting drums, Robusta developed a surprising aroma of caramel and dark chocolate. The high pressure of the early portafilter espresso machines gave the crema richness and creaminess. Robusta became the popular flavor of Italian espresso.
It was only the Starbucks wave that pushed Robusta out of specialty roasters. But there has recently been resistance among coffee experts. You will discover the complex worlds of taste beyond the fruity Arabica acidity. With slow roasting, gentle extraction and less focus on freshness, the aim is to give Robusta new honors.
There are enough reasons for this: Robusta is more productive, more resilient and tastes ideal with milk coffee specialties. In view of climate change, it is time for a rethink.
Beware of caffeine! You often hear bad things about robusta. Its “high” caffeine content in particular puts some people off.
Of course, Robusta is stronger and earthier than fine Arabica. But isn't that exactly what an espresso is for - to gently get us going? The ritual of the small black coffee - full-bodied in taste and awakening in effect.
The European Food Safety Authority (EFSA) explains:
"A caffeine intake from all sources of up to 400 mg per day (approximately 5.7 mg/kg bw/day) throughout the day is safe for the general healthy adult population, with the exception of pregnant women."
A 30ml robusta espresso contains around 100mg of caffeine, while an arabica contains around 60mg. So it's recommended not to drink more than three double espressos a day - but who does that?
To provide information about caffeine, we link a video by James Hoffmann here: link
With slow roasting and gentle extraction, Robusta shows its gentle side. Warm chocolate and caramel notes come into their own. The espresso gets fullness and creaminess.
The Spaziocaffè Robusta bean grows in controlled organic cultivation on a fair-trade certified farm in India. It is roasted with passion at the Bohnenreich fine roastery in Miesbach am Tegernsee. For the highest quality from the bean to the cup.
spaziocaffè | whole bean 250 g
The elegant black coffee packaging is framed by paper made from banana peel fibers, cotton and coffee leftovers from the roasting process, hand-made by the Glockenbach paper workshop. Spaziocaffè - a coffee for enthusiasts.