@@ExcaliburTheOnlyOne the first one was too pretentious IMO, the second one was a bit weird (I think it wasn't clear what exactly what that guy's main point and who/what exactly was he criticizing).
As the saying goes: "Garbage in, Garbage out." It has been in the interest of the large corporations to use Robusta as filler, instead of investigating it's own unique qualities. Bravo.
In Italy it is used - and not just as a filler by cheap brands. It's that component that I've been missing the most in my espresso since moving to the US. Pretty much impossible to find here in "high quality blends"...
I've had great coffee when buying from Indonesian and VIetnamese roasters (two countries that grow a lot of robusta). If you invest as much into the cultivation, processing, and roasting of a robusta bean as an arabica bean, it makes sense you'd get something amazing.
I am a Brazillian coffee fan and have been saying this about robusta for a while. Thanks for showing that there is more to this type of coffee than what you get at the supermarket.
@@fabiojr15 lojas especializadas em café, e mais provavelmente em cooperativas de café que vc vai encontrar 100% robusta. Talvez tentar entrar em contato com as famílias produtoras e comprar pela internet mesmo :) Bons cafés!
As a personal Rodrigo Torii´s friend, I enjoyed very much to watch him in Jim´s guest videos. Torii´s teached me so many important things about coffee that I trust in each word he says about C. robusta being capable to surprise any coffee lover. Adorei o vídeo, amigo!
Wow! As someone who's hometown mainly produced Robusta I'm glad this video exist. Most of our Robusta goes to a Nescafe factory here and get turned into instant coffee. I hoped that our coffee producers would have the opportunity to make a high quality unique Robusta just like these Brazilians producers. Like it or not with global warmings and coffee rust, tougher variety like Robusta will be more widespread in the future I think, so I'm glad that some producer are making Robusta that is as good as Arabicas.
Do you think you can talk to a producer and convince them to try a small experiment? It really doesn't need much investment and the results are really impressive.
Surely a wide variety of high quality coffees made from a variety of species is better. Not only for the accessibility of good coffee around the globe but also in the longevity of the coffee as a crop.
I'm really curious about Liberica, too. I've never tasted it, but I get the impression it has some of the same story as Robusta - resilient and productive, but as a commodity it doesn't make for the tastiest coffee. On the other hand, I've found some sparse references to the high end of it being quite good - e.g. coffeechronicler.com/liberica-coffee/ .
Torii, simplesmente maravilhoso! Congratulations to you Torii for embassing for our Brazilian Canephoras and to Hoffmann for opening space in his channel. I'm proud to be a Brazilian coffee professional and I'm proud of Robustas and Conilons!
Helga! Muitoooo obrigado \o/ It's really nice to be a part of this and I really look forward to work with you in a future project. Your work is truly awesome.
@@Douleuo currently it's really difficult to find these coffees (even here in Brazil), however if you really want to try some of it, there are a couple of options "Fuzz Cafes" being one of them (you can look for the words robusta amazonico) and "Coffee Lab" the other (it's a different process but it can showcase the potential of a properly handled Canephora)
As an argentinian, my favorite coffee has always been from Brasil. This video makes me want to travel and know this producers. Really glad that quality is rising and it's the most important thing in the process along with the people. Great content!
Please come and visit the producers! It's really an eye opening experience and you surely won't regret it. One of the producers (Juan Travain) have a great complex to receive visitors.
I’m excited to watch this episode! I live in Liberia and am in the process of establishing a permaculture model farm. On the land I am developing I have approximately 10 acres of semi-mature forest where I am planting shade grown cacao and different varieties of coffee (Robusta, Arabica and Liberica). At our low altitude, Robusta is the best bet for decent coffee, but most people just turn up their noses at the possibility of a nice cup of Robusta. This video give me new hope of developing a quality bean! Thanks!
This!!! That's why I watch this channel. Rodrigo's job is so important to create visibility and possibilities for Brazilian coffee that I almost break into tears hahaha. Canephoras are not only for volume. Canephoras are special too. These content creators videos are HUGE!
After the world's biggest coffee tasting, maybe this can give me a better outlook towards Robusta. don't really enjoy blackened popcorn and burning car tires as tasting notes.
@@CoffeewithKartikay I wouldn't call it intriguing, as that would mean you want to know more about it. Coffee E was more the opposite of that, I didn't want to taste anything like that again
Wow... what a surprise to see this guy on your video... I am also from the Amazon and he used to own a coffee coffee shop in Manaus that I used to go when back home. Way to go Torii!!!
When I want to buy some of this Amazonian Robusta that uses the new processing technique, what key words should I look for to ensure that I dont get the old standard crap robusta?
In essence it appears that this facet of the industry is still so small and the stigma against Robusta so large that it's virtually impossible to find either green or roasted beans. This project will probably need a fair more development and time before it becomes widely available.
Even here in Brazil I had some trouble to find the Amazonian robusta as it is something very recent. But as they said, there are also good robusta producers on Espírito Santo, I would suggest that you look for Fazenda Venturim, it is one of the producers of this variety of coffee that is easier to source online.
Thank you for this video! Two reasons why I like it: Firstly The Travel / Adventure / Discovery Part about coffee is Part of the Story. Secondly New fields of coffee are being explored. Maybe this video will convince a farmer to switch from commodity to specialty coffee this could lead to a better wage for the pickers as well as more variants of fantastic coffee on the market
I love the guest creator videos released every Friday. Something awesome to look forward to at the end of the week. This should become a regular thing!
One of my favourite locally roasted espresso coffees here in Helsinki, Finland is actually 70% robusta and only 30% arabica. It’s quite punchy but really good. Robusta is really undervalued, I think. Would love to try a fermented robusta coffee!
Yet another great video! Thanks Rodrigo, James and everyone involved. My thoughts are somewhat aligned to those expressed by roaster Isabela Raposeiras in the video. Up to now I haven't tried any robusta that really pleased me, but it's undeniable that the potential is there, and we should keep an open mind to the big possibilities for these coffees, especially considering the current surge on post-processing techniques. I think a good robusta will not be a robusta that tastes almost like arabica. It will be its own thing, with its own features.
Great surprise to see this video here, Rodrigo.. Well done for bringing that up. It was great to see all those Brazilian familiar faces. We were very well represented. :-)
Muito legal ver um vídeo com essa qualidade e ainda poder ouvir seu idioma nativo. Adoraria ver mais vídeos seus Parabéns, Rodrigo! E obrigado pelo conteúdo :) Edit: acabei de ver que você tem um canal! Ganhou mais um inscrito hahah
During the research for this video, I've watched a lot of wine related videos to correlate the process to the one applied in the coffee production. One thing is that I wasn't able to find a carbonic macerated wine to buy here in Brazil... I'm really curious to taste and find the similarities/differences in the wine/coffee comparison.
Amazing seeing talented Brazilian fellowman on James channel! Well done James for giving this opportunity and well done to Rodrigo too for a great video and a very interesting subject!
Isabela's coffeeshop was the first place I had a cup of specialty coffee in my life. It was really intriguing and marked the beginning of the rabbit hole that brought me here xD
This series is so great - it's like This American Life except, you know, coffee and global! (but seriously, has anyone ever seen James and Ira Glass in the same place at the same time?!)
Suggestion - airmail small quantities to small specialty roasters in a few countries. Let them roast and distribute as a freebie 100 grams whole beans with customers’ regular bean orders. Ask the local roasters to follow up with their customers. Then, you can decide next steps. This is a suggestion from someone whose experience (obviously) is as a consumer rather than someone in industry chain. But, I did have some consumer marketing experience in another industry.
I've read a sort of literature review "The Craft and Science of Coffee", that writes about everything from the socioeconomic factors that growers face, to the different types of growing methods and post-harvest processing. Inward looks in the growers and supply chain are honestly so cool. I wish I saw more robusta in stores, because I really think it deserves a better perception.
Loved this video, and love the fact that you are using your vlog and your huge following to give an opportunity to others to spread the complexity, the possibilities, and the joy of coffee.
A W E S O M E - Que ORGULHO de ver uma produção Brasileira aqui e com essa qualidade. Como fotógrafo e cinegrafista no RJ que acompanha o canal do James, ficou muito feliz e orgulhoso de conhecer o teu trabalho e ver que se jogou na produção no meio do caos que vivemos. Parabéns e deixa teu canal!!!♡
I remember from your tasting video that a lot of people actually like the robusta, so that seems to match what is said in this video. Robusta isn't bad, badly handled robusta is bad!
Thank you for bringing robusta coffee to light!! I love having robusta mixes (it's more common where I'm from). Now I'm really excited to get my hands on some of this robusta coffee!!!
The FIRST classified Specialty Robusta was made by Sethumaran Estates in India ... this was the Kaapi Royale ... it's amazing, ROBUSTA FTW !! Good video
Im so glad to see this video!! I have been buying robusta beans for the last couple of years and during the last year, it was so difficult to buy it. People kept replying back to my inquiries about Robusta beans with such snobbery. Much love to you James!!!
This is a great video! A nice segue from James' content and a great insight into high-quality Robusta, especially after James' coffee tasting using the surprise robusta. Thanks Rodrigo!
I like that they are improving the so-called "low-grade" robusta. I wonder if fermentation can be improved by replacing the plastic barrel with something else (wood, steel, or glass). Also, where can we buy this type of sustainable coffee?
The right plastic (non reactive) is better suited than almost any of materials you mentioned - for fermentation. Barrel aging after fermentation could be a nice idea tho : )
I'm not sure you would want to as Petroz pointed out. The plastic barrel is very good for this. A wood barrel can leak a bit. And typically you would use an oaked barrel for a fluid and char the inside of it to pick up oak flavors. This is why aged Tequila is gold/brown. Cheap, clean, strong plastic barrels sound like a good idea. What might be nice is cheap sensors they could add to monitor moisture and co2 levels.
@Timothy Murphy agreed - for smal scale maybe. But glass is fragile. And unwieldy. I fali to see it's benefits in commercial production such as shown in the video. Eg try to move empty 200L glass jar with your own hands : ). Plastic - you can just roll the barrel around.
I think that the wood option wouldn't be viable as it's "breathable". One thing that is crucial for this process to happen is to isolate the coffee from the ambient/air. The stainless steel option was used by Sasa Sestic, with his (fully) carbonic maceration, but it is more expensive (in my opinion). Glass is also (kinda) viable, but not very practical.
A local highly regarded Roastery in Australia uses Robusta in one of their main espresso blends and it's a fantastic blend. Also carbonic process looks like a fantastic way to reduce the environmental impact of coffee processing.
I live and work in Vietnam where Robusta is the main % over Arabica in the local blends. Trung Nguyen “Success 1” is my blend of choice, I.e. grinding beans every morning with a half-woken smile. Thanks fo sharing.
Robusta comes and saves the day.. Hard. Brazil is my favourite region ever. If it's good, it's great! The community behind this is real special. I love that these growers have a sustainable option and don't have to use large swathes of land to get economically viable yields from. They're proud that they can work with nature. Soo amazing. Innovation does this, and anyone can make an impact to go forward.
Great video... would love to see more of you about the robustas in Brazil... I love that you put also producers into perspective, we hear so little from them. Maybe James will allow you to do a series 😉
Cool, I'm very intrigued to try this fermented Robusta coffe. I have never tasted a Brazilian single origin which I liked so I want to be pleasantly surprised. I really like these take overs on your channel Mr Hoffman
Dá gosto ver um video tão bonito, tão bem feito, que fala sobre os nossos cafés. Eu sempre fui um fã do Arabica porque sempre achei que o Robusta/Conilon eram apenas fillers. Agora vou direcionar minha atenção para os não-Arábica. Gostei quando uma das entrevistadas falava que antes queriam um Conilon que se parecesse ao Arábica. Mas para quê? Nem toda uva tem que ser Cabernet Sauvignon, que é o gold standard do vinho, e da mesma forma, nem todo café tem que se Arábica. Well done folks!
As a Brazilian coffee lover, I'm amazed by the quality and care put into this video! James is amazing, and the guests are contributing to a great channel!
There needs to be a booth or cupping session at the next SCA in New Orleans - September 2021. Inviting the right people to curate the selections and emphasizing the processing impact upon Robusta is Vital for the acceptance within Specialty Coffee...
This is awesome! Been a big fan of Brazilian coffee for a while now - there is a great smoky and earthy quality that comes across. Always excited to see when roasters experiment with robusta!
James, given this incredibly interesting journey throughout the coffee world, here in Colombia there is a beautiful program called "crop substitution", and some communities in the southern region of Cauca are replacing coca for coffee with the support of the Japanese govt. It would be beautiful to showcase it. Lmk what you think; I'd be super down to help.
I like Robusta. My favourite is Bukobah from Tanzania. Roasted for espresso, and I do drink it as espresso. Requires a very fine grind. It's not an everyday-espresso, but a nice variation to mix things up a bit.
This can be a game changer for producers. Increasing the production from the same land size can be key to rewarding the producers. I look forward to the day quality Robusta sells for more than low quality arabica
I believe robusta has a lot of potential. I tasted a unique one: Indonesia's Rawaseneng "wine" robusta, managed by Trappist monks. No relation with alcoholic beverage in the process though, the beans were fermented.
Robusta is actually popular here in the Philippines especially one that is from a certain province here, the Barako Coffee of Batangas. I love it myself too
These videos made by guests were all awesome and super interesting. Congrats to ones who produced them. Where can we get good quality Brazilian Robusta internationally? best
We look forward to continuing our constant roaster experimentation with all coffees including Robusta. Great video that made us think we need to find some of these sample to add to our espresso blends to a higher percentage if the robusta taste profile can be better managed.
Yes! We absolutely need more experimentation. As mentioned in the video, most commercial robusta you can find is just burnt ash. So much wasted potential.
I have tried a lot of different capsules in my Versimo (K-Fee) machine. My favorites are the Cafitaly brand blends of robusta and arabica. I know little about coffee but I know what I like.
I'm completely on board with robusta. I still haven't tasted a good cup of canephora but I'm really looking forward to find it (or to brew it once I get good equipment). I've read before that there are great robustas out there, but never even thought what it took to achieve them. I'm also familiar with carbonic maceration, since Finca Chelín in Chiapas, México is producing an amazing arabica with that process (also something with milk and fermentation that I haven't quite understood yet). It totally makes sense that this kind of thinkin out-of-the-box would be the great differentiator. Amazing video, incredible research. Thanks to you and to James!
If it tastes good, it's good. Especially because we are diversifying our coffee supply because as we all know, the way that we are consuming coffee, it will soon become a rare, luxury product.
I love fermented coffee! I also had no love for the Robusta in the world's biggest coffee tasting back in October, but it is exciting to see the push for quality and craftsmanship with the local varietals. I think that is an example worth following. Well done Rodrigo! the production values and editing were excellent!
In the Philippines the famous, sought after coffee is robusta kind. The way it's prepared is similar to Turkish coffee. Fine ground, hot water, unfiltered.
I mean, this is something the world of wine has been through many times over. You do not dismiss a particular species of the ingredient because it's seen as low quality; it's just different. Sometimes it needs a different process or situation to truly shine. Variety is the spice of life, more and different flavours of coffee (and wine!) is only a good thing.
Fantastic content, the potential described here is endless and gives so much hope in these challenging times where the available coffee growing land is shrinking more and more because of climate change. Thank you James ofr bringing awareness to us all with your always more interesting guests
Mateusz Gaca from the Poznan based Brisman Kawowy Bar speciality cafe has been using robusta for years now. It is great for espressos! But in my opinion where robusta really shines is the Vietnamese iced Coffee. Up until recently Gaca has been roasting indie cherry robusta. This year he decided to go all in on quality with beans sourced from Rwanda. The way they taste in espresso blends and in phin Coffee is just stellar. I think robusta would have tough time overcoming its smoky and ashy reputation. Still, I highly recommend trying it for Vietnamese iced Coffee or espressos, or milk drinks (it gives the milk drinks candy-like flavors) Not to mention the extra caffeine kick that robusta offers.
Absolutely in love with this guest series and everything I'm learning. Now I feel like I need to expand my kit, ans try new coffees, thank you so, so much
I'm no coffee Conniseur, but I love Robusto beans. I think they have a very nice sweet and toasty flavor. I think we should absolutely get the best out of every single bean, regardless of variety. We are loosing usable acreage for coffee growing due to changing climates.
Still incredibly high quality but a much different style than we are used to on this channel. The guests are just continuing to impress
I'm not a fan of the first two vids, but I like two later ones.
@@HomerIncognito why so
Thanks a lot! I'm really looking forward for the next video \o/
@@ExcaliburTheOnlyOne the first one was too pretentious IMO, the second one was a bit weird (I think it wasn't clear what exactly what that guy's main point and who/what exactly was he criticizing).
@@HomerIncognito Pretentious in what way?
Took a few minutes to figure out why James looked and sounded so different than usual
About seven minutes, thereabouts? :')
I am pleased you said that. I thought that was just me.
In that case I suggest you watch the last three videos on the channel as they've all been (really good) guest spots!
That's just what happens to you when you stop swirling your espresso.
Asian Jim
As the saying goes: "Garbage in, Garbage out." It has been in the interest of the large corporations to use Robusta as filler, instead of investigating it's own unique qualities. Bravo.
As we know. If you want the best then look to those people who love what they are doing rather then those people who only love is for the bottom line
In Italy it is used - and not just as a filler by cheap brands. It's that component that I've been missing the most in my espresso since moving to the US. Pretty much impossible to find here in "high quality blends"...
I've had great coffee when buying from Indonesian and VIetnamese roasters (two countries that grow a lot of robusta). If you invest as much into the cultivation, processing, and roasting of a robusta bean as an arabica bean, it makes sense you'd get something amazing.
I can't agree more @bighenfor...@@autodidact3710 which Indonesian roaster(s) you liked most?
I am a Brazillian coffee fan and have been saying this about robusta for a while. Thanks for showing that there is more to this type of coffee than what you get at the supermarket.
I'd love to see better robusta at the supermarket though, to be honest. Preferably green so I can roast it myself!
Onde vende?
@@fabiojr15 lojas especializadas em café, e mais provavelmente em cooperativas de café que vc vai encontrar 100% robusta. Talvez tentar entrar em contato com as famílias produtoras e comprar pela internet mesmo :)
Bons cafés!
Thanks James for allowing other creators onto your platform. You’re just the best :-)
As a personal Rodrigo Torii´s friend, I enjoyed very much to watch him in Jim´s guest videos. Torii´s teached me so many important things about coffee that I trust in each word he says about C. robusta being capable to surprise any coffee lover. Adorei o vídeo, amigo!
obrigada @andrecatani pelas palavras!
Conhecimento é pra ser compartilhado, assim como o café ^^
Onde vende?
@@fabiojr15 você encontra na fuzz cafés.
I love how the creators highlight the cultural and economic significance of coffee making, brewing methods, and coffee farming. :)
Wow! As someone who's hometown mainly produced Robusta I'm glad this video exist. Most of our Robusta goes to a Nescafe factory here and get turned into instant coffee. I hoped that our coffee producers would have the opportunity to make a high quality unique Robusta just like these Brazilians producers. Like it or not with global warmings and coffee rust, tougher variety like Robusta will be more widespread in the future I think, so I'm glad that some producer are making Robusta that is as good as Arabicas.
Do you think you can talk to a producer and convince them to try a small experiment? It really doesn't need much investment and the results are really impressive.
Just here to say that Torii is one of the most hard working human being I met and it is beautiful to see him around here
Não tenho nem palavras pra responder esse comentário
So proud to watch this as a brazilian. And such great content, too, I had no idea Robusta could be this good. Thank you so much James and Rodrigo!
thanks a lot! I truly believe that with proper care and handling, you can enjoy a fine cup of coffee in the end.
Surely a wide variety of high quality coffees made from a variety of species is better. Not only for the accessibility of good coffee around the globe but also in the longevity of the coffee as a crop.
I'm not really a coffee drinker but I have to go with this. Look at what happened with Cavendish bananas.
absolutely! sustainability is critical!!
I'm really curious about Liberica, too. I've never tasted it, but I get the impression it has some of the same story as Robusta - resilient and productive, but as a commodity it doesn't make for the tastiest coffee. On the other hand, I've found some sparse references to the high end of it being quite good - e.g. coffeechronicler.com/liberica-coffee/ .
Anyone else want to see this series continue even after he comes back?
Torii, simplesmente maravilhoso! Congratulations to you Torii for embassing for our Brazilian Canephoras and to Hoffmann for opening space in his channel. I'm proud to be a Brazilian coffee professional and I'm proud of Robustas and Conilons!
As a Brazilian coffee professional, could you recommend a merchant for me to try?
Helga! Muitoooo obrigado \o/ It's really nice to be a part of this and I really look forward to work with you in a future project. Your work is truly awesome.
@@Douleuo currently it's really difficult to find these coffees (even here in Brazil), however if you really want to try some of it, there are a couple of options "Fuzz Cafes" being one of them (you can look for the words robusta amazonico) and "Coffee Lab" the other (it's a different process but it can showcase the potential of a properly handled Canephora)
As an argentinian, my favorite coffee has always been from Brasil. This video makes me want to travel and know this producers. Really glad that quality is rising and it's the most important thing in the process along with the people. Great content!
Please come and visit the producers! It's really an eye opening experience and you surely won't regret it. One of the producers (Juan Travain) have a great complex to receive visitors.
@@rodrigotorii Lo haré! Felicitaciones por el video, obrigado irmão!
I’m excited to watch this episode! I live in Liberia and am in the process of establishing a permaculture model farm. On the land I am developing I have approximately 10 acres of semi-mature forest where I am planting shade grown cacao and different varieties of coffee (Robusta, Arabica and Liberica). At our low altitude, Robusta is the best bet for decent coffee, but most people just turn up their noses at the possibility of a nice cup of Robusta. This video give me new hope of developing a quality bean! Thanks!
This is nice . I’m a young Liberian too and wanna dive into farming ❤️
How did you cast Mark Ruffalo for the researcher role. Impressive.
😂
Pandemic times. The paycheck value was cheaper 😂
He didnt recruit anyone if you follow James you know he's talking a break and allowing people to post things on his channel
I had a double take at 1:53
Hahaha!! I came to the comments to see if anyone else had the same thought!
Proud to see my region (Cacoal RO) here on the channel
Orgulho de ver um brasileiro no canal do James! Parabens demais mano!!
DEMAIS!
Sempre legal encontar brasileiros fazendo conteúdo de qualidade! Parabéns!
E mais orgulho ainda de ver a qualidade do conteúdo produzido. On par com a qualidade que é de se esperar do canal do James
Show!
obrigado \o/ a idéia agora é continuar produzindo mais conteúdo, só que agora em português
This!!! That's why I watch this channel. Rodrigo's job is so important to create visibility and possibilities for Brazilian coffee that I almost break into tears hahaha. Canephoras are not only for volume. Canephoras are special too. These content creators videos are HUGE!
especialmente por se tratar da região amazonica, mostrar todo nosso potencial .
After the world's biggest coffee tasting, maybe this can give me a better outlook towards Robusta.
don't really enjoy blackened popcorn and burning car tires as tasting notes.
Oh boy, Coffee E was so different and intriguing!
Tbh, I did not like the one we had during the tasting
Hahaha
"and the tasting notes in this cup... I'm getting a hint of the Fires of Mordor, perhaps a dash of brimstone..."
@@CoffeewithKartikay I wouldn't call it intriguing, as that would mean you want to know more about it. Coffee E was more the opposite of that, I didn't want to taste anything like that again
It was pretty terrible on its own, but was really interesting when tasted right after one of the other coffees.
I've gotta buy this coffee, I don't wanna make The Hulk angry, he seems passionate about it.
Wow... what a surprise to see this guy on your video... I am also from the Amazon and he used to own a coffee coffee shop in Manaus that I used to go when back home. Way to go Torii!!!
saudades coa.do =~
When I want to buy some of this Amazonian Robusta that uses the new processing technique, what key words should I look for to ensure that I dont get the old standard crap robusta?
Yes! Please help us consumers find some of this.
In essence it appears that this facet of the industry is still so small and the stigma against Robusta so large that it's virtually impossible to find either green or roasted beans. This project will probably need a fair more development and time before it becomes widely available.
Even here in Brazil I had some trouble to find the Amazonian robusta as it is something very recent. But as they said, there are also good robusta producers on Espírito Santo, I would suggest that you look for Fazenda Venturim, it is one of the producers of this variety of coffee that is easier to source online.
You can look for "Robusta Amazônico Fermentado". I truly hope that in the next years these coffees would be more and more available to the public.
@@augustoruymachado2466 there is also Fuzz Cafés that are roasting a small lot of fermented amazonian robustas ^^
Thank you for this video!
Two reasons why I like it:
Firstly The Travel / Adventure / Discovery Part about coffee is Part of the Story.
Secondly New fields of coffee are being explored. Maybe this video will convince a farmer to switch from commodity to specialty coffee this could lead to a better wage for the pickers as well as more variants of fantastic coffee on the market
As a brazilian, this is a very pleasant surprise. Thanks for spreading this content, James!
I love the guest creator videos released every Friday. Something awesome to look forward to at the end of the week. This should become a regular thing!
One of my favourite locally roasted espresso coffees here in Helsinki, Finland is actually 70% robusta and only 30% arabica. It’s quite punchy but really good. Robusta is really undervalued, I think. Would love to try a fermented robusta coffee!
Which store is that from?
@@widescreen8964 The coffee is Kaffa Roastery’s Inferno.
Yet another great video! Thanks Rodrigo, James and everyone involved. My thoughts are somewhat aligned to those expressed by roaster Isabela Raposeiras in the video. Up to now I haven't tried any robusta that really pleased me, but it's undeniable that the potential is there, and we should keep an open mind to the big possibilities for these coffees, especially considering the current surge on post-processing techniques. I think a good robusta will not be a robusta that tastes almost like arabica. It will be its own thing, with its own features.
Go Manaus, Go Brazil! So good to see a friend representing Brazil and getting a much deserved attention. :) Keep up the good work guys.
I absolutely loved this video. So well produced and educational. I hope to see more content from Rodrigo Torii in the future.
Great surprise to see this video here, Rodrigo.. Well done for bringing that up. It was great to see all those Brazilian familiar faces. We were very well represented. :-)
Muito legal ver um vídeo com essa qualidade e ainda poder ouvir seu idioma nativo.
Adoraria ver mais vídeos seus
Parabéns, Rodrigo!
E obrigado pelo conteúdo :)
Edit: acabei de ver que você tem um canal! Ganhou mais um inscrito hahah
De acordo: bem legal ver conteudo em portugues e aprendei algo novo.
Legal, vou me inscrever também.
Essas coisas são orgulho mesmo :)
Opa! Pode ficar de olho que logo logo vem um conteúdo de qualidade e em português por aqui! Obrigado pelo apoio \o/
Carbonic maceration is used to make some of my favorite young, fresh wines - never thought about that process for coffee, so cool!
During the research for this video, I've watched a lot of wine related videos to correlate the process to the one applied in the coffee production. One thing is that I wasn't able to find a carbonic macerated wine to buy here in Brazil... I'm really curious to taste and find the similarities/differences in the wine/coffee comparison.
@@rodrigotorii sem problemas! i will send you some wine if you send some beans!?!? :>)
The first thought I had was "They are making coffee-cherry wine!". Don't you want some?
The moment when he says he's a photographer and video producer I knew this was gonna be good!
Your channel and content is very good too! I hope to see more of your videos in the future =]
Amazing seeing talented Brazilian fellowman on James channel! Well done James for giving this opportunity and well done to Rodrigo too for a great video and a very interesting subject!
6:10 I've actually bought coffee beans from Isabela and I can say it was one of the most enjoyable coffee I've tasted.
🙏🏼 thank you!
Isabela's coffeeshop was the first place I had a cup of specialty coffee in my life. It was really intriguing and marked the beginning of the rabbit hole that brought me here xD
This series is so great - it's like This American Life except, you know, coffee and global! (but seriously, has anyone ever seen James and Ira Glass in the same place at the same time?!)
Robusta coffee seems more durable in the face of climate breakdown, so this is really exciting! Thanks for the video, it's very convincing.
That's a topic I'm looking to talk more in a next video!
Suggestion - airmail small quantities to small specialty roasters in a few countries. Let them roast and distribute as a freebie 100 grams whole beans with customers’ regular bean orders. Ask the local roasters to follow up with their customers. Then, you can decide next steps. This is a suggestion from someone whose experience (obviously) is as a consumer rather than someone in industry chain. But, I did have some consumer marketing experience in another industry.
Video was fantastic! Love this channel and love the addition of voices!
I've read a sort of literature review "The Craft and Science of Coffee", that writes about everything from the socioeconomic factors that growers face, to the different types of growing methods and post-harvest processing. Inward looks in the growers and supply chain are honestly so cool. I wish I saw more robusta in stores, because I really think it deserves a better perception.
Thanks for the tip! I'm going to check for this book
Loved this video, and love the fact that you are using your vlog and your huge following to give an opportunity to others to spread the complexity, the possibilities, and the joy of coffee.
A W E S O M E - Que ORGULHO de ver uma produção Brasileira aqui e com essa qualidade. Como fotógrafo e cinegrafista no RJ que acompanha o canal do James, ficou muito feliz e orgulhoso de conhecer o teu trabalho e ver que se jogou na produção no meio do caos que vivemos. Parabéns e deixa teu canal!!!♡
I remember from your tasting video that a lot of people actually like the robusta, so that seems to match what is said in this video.
Robusta isn't bad, badly handled robusta is bad!
agree! same with whatever variety! it all goes down to the producers.
I remember a lot of people in that tasting asking if it was okay to not keep trying what turned out to be the robusta.
Thank you for bringing robusta coffee to light!! I love having robusta mixes (it's more common where I'm from). Now I'm really excited to get my hands on some of this robusta coffee!!!
Robusta grower here from India.
Nice perspective of Brazilian Robusta.
The FIRST classified Specialty Robusta was made by Sethumaran Estates in India ... this was the Kaapi Royale ... it's amazing, ROBUSTA FTW !!
Good video
Im so glad to see this video!! I have been buying robusta beans for the last couple of years and during the last year, it was so difficult to buy it. People kept replying back to my inquiries about Robusta beans with such snobbery. Much love to you James!!!
Another amazing guest video - thank you for your work and efforts!
Amazing Video. High production quality which kept me wanting more. Well done, friend.
Responsible production is such an important component. I love seeing the guest contributors!
This is a great video! A nice segue from James' content and a great insight into high-quality Robusta, especially after James' coffee tasting using the surprise robusta. Thanks Rodrigo!
thank you ^^
I like that they are improving the so-called "low-grade" robusta. I wonder if fermentation can be improved by replacing the plastic barrel with something else (wood, steel, or glass). Also, where can we buy this type of sustainable coffee?
The right plastic (non reactive) is better suited than almost any of materials you mentioned - for fermentation. Barrel aging after fermentation could be a nice idea tho : )
I'm not sure you would want to as Petroz pointed out. The plastic barrel is very good for this. A wood barrel can leak a bit. And typically you would use an oaked barrel for a fluid and char the inside of it to pick up oak flavors. This is why aged Tequila is gold/brown. Cheap, clean, strong plastic barrels sound like a good idea. What might be nice is cheap sensors they could add to monitor moisture and co2 levels.
@Timothy Murphy agreed - for smal scale maybe. But glass is fragile. And unwieldy. I fali to see it's benefits in commercial production such as shown in the video. Eg try to move empty 200L glass jar with your own hands : ). Plastic - you can just roll the barrel around.
I think that the wood option wouldn't be viable as it's "breathable". One thing that is crucial for this process to happen is to isolate the coffee from the ambient/air. The stainless steel option was used by Sasa Sestic, with his (fully) carbonic maceration, but it is more expensive (in my opinion). Glass is also (kinda) viable, but not very practical.
@@petroz5505 great idea! I know some people that do barrel ageing... I'll definitely give it a try!
"The best clone is if we could clone the good producer." ❤️
the best line in the whole video, for sure
Super interesting! It's got fewer views than other videos on this channel, but I'd still love to see more of stuff just like this.
A local highly regarded Roastery in Australia uses Robusta in one of their main espresso blends and it's a fantastic blend.
Also carbonic process looks like a fantastic way to reduce the environmental impact of coffee processing.
I live and work in Vietnam where Robusta is the main % over Arabica in the local blends. Trung Nguyen “Success 1” is my blend of choice, I.e. grinding beans every morning with a half-woken smile. Thanks fo sharing.
So good and insightful. Inspiring. Thank you!
Robusta comes and saves the day.. Hard. Brazil is my favourite region ever. If it's good, it's great! The community behind this is real special. I love that these growers have a sustainable option and don't have to use large swathes of land to get economically viable yields from. They're proud that they can work with nature. Soo amazing. Innovation does this, and anyone can make an impact to go forward.
Great video... would love to see more of you about the robustas in Brazil... I love that you put also producers into perspective, we hear so little from them. Maybe James will allow you to do a series 😉
Good work batman, educational and just the right length. Makes me want to visit Brazil!
Cool, I'm very intrigued to try this fermented Robusta coffe. I have never tasted a Brazilian single origin which I liked so I want to be pleasantly surprised.
I really like these take overs on your channel Mr Hoffman
Dá gosto ver um video tão bonito, tão bem feito, que fala sobre os nossos cafés. Eu sempre fui um fã do Arabica porque sempre achei que o Robusta/Conilon eram apenas fillers. Agora vou direcionar minha atenção para os não-Arábica. Gostei quando uma das entrevistadas falava que antes queriam um Conilon que se parecesse ao Arábica. Mas para quê? Nem toda uva tem que ser Cabernet Sauvignon, que é o gold standard do vinho, e da mesma forma, nem todo café tem que se Arábica. Well done folks!
As a Brazilian coffee lover, I'm amazed by the quality and care put into this video! James is amazing, and the guests are contributing to a great channel!
There needs to be a booth or cupping session at the next SCA in New Orleans - September 2021. Inviting the right people to curate the selections and emphasizing the processing impact upon Robusta is Vital for the acceptance within Specialty Coffee...
This is awesome! Been a big fan of Brazilian coffee for a while now - there is a great smoky and earthy quality that comes across. Always excited to see when roasters experiment with robusta!
Que daora mano, fiquei muito feliz em ver isso
James, given this incredibly interesting journey throughout the coffee world, here in Colombia there is a beautiful program called "crop substitution", and some communities in the southern region of Cauca are replacing coca for coffee with the support of the Japanese govt. It would be beautiful to showcase it. Lmk what you think; I'd be super down to help.
You have to go Indonesia. Here in Java we start to properly process robusta. I think robusta is the future of sustainable coffee culture.
Interesting. Broadening. I appreciate the foci on the bean, its variety, complexity, and potential. Well done.
I don't know about the world, but on my mug Robusta it's gonna show up soon.
No mundo eu não sei, mas na minha caneca o Robusta vai aparecer logo.
I like Robusta. My favourite is Bukobah from Tanzania. Roasted for espresso, and I do drink it as espresso. Requires a very fine grind. It's not an everyday-espresso, but a nice variation to mix things up a bit.
This can be a game changer for producers. Increasing the production from the same land size can be key to rewarding the producers. I look forward to the day quality Robusta sells for more than low quality arabica
This is my favourite video from the guest uploads. Good job
The quality and the content of these videos are amazing. I have learnt so much! Are we able to get monthly content like this for the future?
I love coffee related content from Brazil! That's where my favorite coffee comes form.
Saludos de Uruguay.
I believe robusta has a lot of potential. I tasted a unique one: Indonesia's Rawaseneng "wine" robusta, managed by Trappist monks. No relation with alcoholic beverage in the process though, the beans were fermented.
These guests continue to impress me. This video was incredibly eye opening, and I want to do more research myself on the topic. Big ups man
Thanks James for all the opportunities! Loved the videos! Also got very curious about this brazilian robustas! How do I get my hands on them in SP?
Try with the guys of fuzzcafes., they are from Rio and are working on great Amazonian Robustas
Robusta is actually popular here in the Philippines especially one that is from a certain province here, the Barako Coffee of Batangas. I love it myself too
These videos made by guests were all awesome and super interesting. Congrats to ones who produced them. Where can we get good quality Brazilian Robusta internationally? best
We look forward to continuing our constant roaster experimentation with all coffees including Robusta. Great video that made us think we need to find some of these sample to add to our espresso blends to a higher percentage if the robusta taste profile can be better managed.
Yes! We absolutely need more experimentation. As mentioned in the video, most commercial robusta you can find is just burnt ash. So much wasted potential.
I have tried a lot of different capsules in my Versimo (K-Fee) machine. My favorites are the Cafitaly brand blends of robusta and arabica. I know little about coffee but I know what I like.
I'm completely on board with robusta. I still haven't tasted a good cup of canephora but I'm really looking forward to find it (or to brew it once I get good equipment). I've read before that there are great robustas out there, but never even thought what it took to achieve them. I'm also familiar with carbonic maceration, since Finca Chelín in Chiapas, México is producing an amazing arabica with that process (also something with milk and fermentation that I haven't quite understood yet). It totally makes sense that this kind of thinkin out-of-the-box would be the great differentiator. Amazing video, incredible research. Thanks to you and to James!
Thanks Jim and Rodrigo. As Indonesian who roast and sell a lot of robusta, we need this kind of encouragement.
1:52 I didn't know that Mark Ruffalo a.k.a Hulk was into coffee
This is exactly the sort of thing we need to see, well done!
I'm brazilian and I didnt know that, thanks for featuring our coffee James
That's one nice video! Thanks James and Rodrigo!
If it tastes good, it's good. Especially because we are diversifying our coffee supply because as we all know, the way that we are consuming coffee, it will soon become a rare, luxury product.
I love fermented coffee!
I also had no love for the Robusta in the world's biggest coffee tasting back in October, but it is exciting to see the push for quality and craftsmanship with the local varietals. I think that is an example worth following. Well done Rodrigo! the production values and editing were excellent!
In the Philippines the famous, sought after coffee is robusta kind. The way it's prepared is similar to Turkish coffee. Fine ground, hot water, unfiltered.
I mean, this is something the world of wine has been through many times over. You do not dismiss a particular species of the ingredient because it's seen as low quality; it's just different. Sometimes it needs a different process or situation to truly shine. Variety is the spice of life, more and different flavours of coffee (and wine!) is only a good thing.
Fantastic content, the potential described here is endless and gives so much hope in these challenging times where the available coffee growing land is shrinking more and more because of climate change. Thank you James ofr bringing awareness to us all with your always more interesting guests
Rodrigo. Sopa no Mel! The robust rennaissance is in its early stages. BTW did you have sitar music in the background?
Mateusz Gaca from the Poznan based Brisman Kawowy Bar speciality cafe has been using robusta for years now. It is great for espressos! But in my opinion where robusta really shines is the Vietnamese iced Coffee. Up until recently Gaca has been roasting indie cherry robusta. This year he decided to go all in on quality with beans sourced from Rwanda.
The way they taste in espresso blends and in phin Coffee is just stellar. I think robusta would have tough time overcoming its smoky and ashy reputation. Still, I highly recommend trying it for Vietnamese iced Coffee or espressos, or milk drinks (it gives the milk drinks candy-like flavors)
Not to mention the extra caffeine kick that robusta offers.
Absolutely in love with this guest series and everything I'm learning. Now I feel like I need to expand my kit, ans try new coffees, thank you so, so much
Wonderful presentation.
I would gladly try a cup of Amazonian Robusta coffee someday.
I'm no coffee Conniseur, but I love Robusto beans. I think they have a very nice sweet and toasty flavor. I think we should absolutely get the best out of every single bean, regardless of variety. We are loosing usable acreage for coffee growing due to changing climates.