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All About Robusta
There are two Coffea (coffee) species that comprise nearly all the coffee grown for customer intake; these are Coffea Robusta and Coffea Arabica. Let's talk about Robusta coffee initially.
It is disease resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta species likewise contains twice the amount of caffeine than Arabica.
Robusta nevertheless is seen as the inferior of the two from a coffee taste viewpoint. Having stated this, the quality of the various kinds of Arabica and Robusta varies widely and it is possible to find Robusta that outperforms Arabica coffee in quality. Robusta can not contend with the finest Arabica crops.
You will often see Robusta blended with Arabica and, in general a Robusta will produce a more bitter, much heavier cup with less brightness and less fruit notes. A good Robusta will display chocolate and hazelnut notes.
Everything about Arabica.
You probably will have seen on coffee loads everywhere the expression "100% Arabica", and wondered what it stands or suggests for. This is mainly intended as an indication of quality which is used as a selling point and means exactly what it says: that 100% of the coffee in the package is made from Arabica coffee beans.
"Coffea Arabica" is one of the most commonly grown coffee species in the world! Arabica coffee trees grow at relatively high elevations (1,300-1,500 m), conferring a richer bean with more concentrated flavours, a greater degree of level of acidity and fruity and floral notes.
All of the world's extremely graded coffees and basically those classified as "specialized" coffee are of the Arabica types or closely related to it. The types itself does not guarantee quality and there is far more commercial-grade Arabica than there is specialty.
The origins of the Arabica coffee tree species can be traced back to the Ethiopian Highlands. Next time you are in Addis Ababa, the capital of Ethiopia, you understand what to do.
The Coffee Bean Preparation Process.
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are drawn out by using a specific processing approach. The washed procedure is the one that dominates the world of specialized coffee.
1. The freshly collected cherries are de-pulped by passing them through a cog-like rolling mechanism that pulls the skin and most of the flesh off the bean.
2. The coffee is fermented in a through of water to get rid of the remaining mucilage. Changes in the fermentation have a big impact on the coffee. In this action, the "bad" beans drift to the top and are removed.
3. The coffee beans are dried, either sun-dried or through mechanical drying.
In general, washed coffee frequently presents a more popular and defined level of acidity.
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