BARISTA BASICS: Robusta vs Arabica with the Xenia
ฝัง
- เผยแพร่เมื่อ 25 ก.ค. 2024
- EN: This is a short whiteboard animation followed by a side by side shot of Arabica and Robusta beans. The purpose is to better understand how Arabica and Robusta are different. Obviously the machine we use is the Xenia Heat Exchange Espresso machine. The grinder we use is the Eureka Specialita. Enjoy the video!
DE: Eine kurze Whiteboard Animation gefolgt von einem Vergleichsbezug von Arabica und Robusta Bohnen. Ziel ist es die Unterschiede zwischen Robusta und Arabica besser zu verstehen. Natürlich arbeiten wir an dem Xenia Zweikreiser. Die Mühle ist unsere treue Eureka Specialita. Viel Spaß!
Music:
- From the TH-cam Music Library „Proud“ by Text Me Records / Bobby Renz
- From the TH-cam Music Library „Seratonin from the Sun“ by RAGE
Nice crisp explanation, with graphics and illustrative extraction. Really nice video! Thankyou
Very well done 👍👍 love the animations allot ❤️
Thank you!
Thank you for the explanation.
Thank you for your comment! Much appreciate it
Great information
Thanks for the info
Nice explanation!!!
Ευχάριστο 😊
In croatia in cafees there is served mostly a blend of robusta and arabica, i got used to it and it tastes pretty good, i like how it has a nice crema from the robusta and its not so acidic like the arabica
@huhDisabo that is very common I think in many places. The reason is as mentioned by you the crema which many enjoy to see and also that robusta is a bit less expensive than arabica, so you can bring your costs per shot down. I also enjoy blends from time to time. I feel the combination of arabica and robusta also leads to a more diverse taste profile.
Very good video, friend. 👌🏼
Thank you! It was fun to make... this will be a nice series for me to learn more about coffee and drawing...
Great 👌
👍 Thanks a lot
Great video, i prefer the look that is creamy of the robusta but the tast of arabica is really enjoyable.
That is so true. I do found myself first drinking more Robusta and now moving towards Arabica. It seems to be changing over time, but this is the beauty of having a portafilter machine. It opens up the whole world of espresso and never gets boring :-)
Only now found arabica have way less crema than robusta :( ah. Well i bought 100% arabica crema yesterday. But wanted mix of arabica and robusta from lavazza but i said nah robusta is just too strong and bitter and want good cremy coffee with not much bitter . But i was mistaken its look next time i will try that mix one
Great védio
Thank you!
Great video! Your explanations and animations were on point and succinct (important). Are you going to do a video on crema?
Thank you Michael! I did had quite some struggles in the last months, so I neglected the channel. However latest next Sunday there will be a video… I was working on a video about single dosing, but maybe your idea is better and I should work on the promised cream video! Thanks again. Your comment is a real motivation 😀
@@simmesreviews yes please! Do you have an opinion on stirring the crema before drinking?
Hey Michael! Crema video just got uploaded: th-cam.com/video/WR0NhQo6aZQ/w-d-xo.html
Your last question is answered in the video ;-) Thanks again for the support. Really appreciate it!
@UCruvPHMEmjB9zCdDHKaCtgA
@@simmesreviews great video! I don't know how I missed this video until now! I stir my espresso fyi 😜
Did you use the same dose and grind for the two shots?
If so, arabica slows down water more than robusta? Interesting!
Yes and no! I generally always start with the dose fix at 18g in and try to get the desired ratio by varying the grind size
Robusta overextracts quicker so you make the grind size larger, thus making it faster
Anything regarding stenophylla coffee
Interesting topic. I am going to explore that and come back to you
Did you adjust your grind setting for each coffee bean given the diff profile ?
Hi @joesimpson4655, yes I did. I dialed in both espressos to roughly a 2-2,2:1 ratio in 25 to 30 seconds having grind size as the variable.
@@simmesreviewsmay I ask, I use the Fiorenzato F64E grinder, Which size I should use for Robusta ? Thank
@@KhoaNguyendz13 I can’t tell you an exact number. However I would always start with the recommended recipe of the roaster or if not available the standard recipe. So fix all variables you want to achieve, except grind size. E.g. standard recipe: take 18g of ground beans and aim to get 36g of espresso in 25 seconds. Now if the 36 grams came out to quickly, say in 20 seconds, you need to set your grinder to a finer setting. If it took to long, than set your grinder coarser.
This should lead to a tasty espresso. From there you can adjust to your liking by aiming on a different ratio (e. 18g to 42g for a more balanced but watery espresso or the other way round for a more textured but probably bitter shot. Hope this helps
Good robusta is like yetti. Everyone talks about it but no one has seen it.
Are you supposed to get the same ratio for both arabica and robusta?
Hi @lailahossman, I would say ratio depends on personal preference. It can be the same but doesn’t have to. I would not generally say, that there is a rule to use a different ratio just because it is Arabica or Robusta.
If robusta have 4% caffeine content,and if i pull 18 gram espresso made of robusta bean, is that mean i got 720 mg caffeine in 1 double shot?
That’s a good question…. I am not an expert, but I think that extraction level is at around 20%. So I think a double shot with 18g of espresso in your example should have around 18g *4% *20% = 144mg of caffeine. However a more realistic caffeine level is around 1.2 to 2.2%
This link might answer your question coffeebros.com/blog/how-much-caffeine-is-in-espresso-and-coffee-hint-its-not-what-you-think/
They say a double shot has more like 80-100 mg of caffeine… depending on the bean. Unfortunately they don’t show the calculation.
But with the 2.2% caffeine level in the bean it would be 18g * 2.2% * 20% = 80mg
Hope this helps!
The only negative thing about arabica is the price with robusta it's cheaper but it is at a price, too because it's bitter you will need more sugar and that's not good for health it has more caffeine the taste is so different so I prefer arabica even it's more expensive.
That is true, however I prefer leaving the sugar out with any espresso... but the taste profile is very different. There was a robusta in the tasting Hofmann did, and even blind it was very clear how it differs from the arabica coffees. There are times when I like one more than the other.
I one day got very bad tachycardia from drinking Monsoon Robusta. That is why only good Arabica for me.
Hey there! as Robusta has a way higher caffein content, this may be why Arabica is the better choice for you.
Nice video
Off course you know that crema doesn't mean anything....
Only tells you if the roast is too old
Hey Wake Awaken! You are right. Also variety, and roast level will influence the amount of crema. Now the crema is very bitter; depending on the coffee I do like to have this bitter taste… some don’t like it to the point of even removing it with a spoon.
most arabicas i tried are acidic some very acidic and not enjoyable at all :(
It really depends on the roast level, I guess. Some feel this acidic notes are fruity. It seems to be trends, at times darker roast are hip than again lighter roast become more popular. Is there any bean you currently enjoy?