|Photo by Vlada Karpovich|
Welcome back and happy Monday!
What's there to be so happy about it, you may ask. In that case you probably didn't have your coffee yet. Don't look any further, you've come to the right place!
As part of the A - Z Blogging Challenge, as well as the Ultimate Blog Challenge, I'm going to be talking you up about all things coffee!
Let's start with the distinction between the two main types of coffee: Arabica and Robusta.
Even though I am a proud Coffee Master Alumni who went through the process of studying many coffee facts, I learned something new upon researching these differentiations:
A factual explanation on why I did not like coffee before joining Starbucks.
That's right. For the first 30 years of my life, I was a non-coffee drinker.
I liked everything about coffee culture: Getting together for a cup of, the smell of freshly brewed coffee, the food pairings.
However I did not like the taste of coffee. Correction: I did not like the taste of what I had been served as "coffee":
Instant coffee, drip coffee, light roast varieties. Pods and capsules didn't exist back then, but they would mostly fall into this category as well.
Interestingly these are the types of coffee that contain Robusta beans. What I didn't like was the strong, bitter and acidic aroma! Plus the watered-down feel of some coffees.
It all makes sense now! Robusta beans have more acidity but less sugar and less oils. Thanks to the double amount of chromosomes and oils, the fruits of Coffea Arabica have a great aromatic richness by nature.
A bit of bad news though:
Harvesting of Arabica beans is done according to the individual ripeness of the coffee cherries. By hand. In steep terrain. Hence the high price.
What's more: Due to climate change, the sensitive Arabica bean will probably have a hard time in the future. High temperatures, temperature fluctuations, drought and heavy rain do not please the plant at all.
Robusta coffee, on the other hand, can cope better with such fluctuations, which is why the still fairly young market will most likely take up more space in the coffee market.
Speaking of... the global coffee market is projected to grow at a compound annual growth rate of 4.28% during the forecast period 2022 - 27.
Meaning we will need more coffee in the future.
However, many more hurdles than climate change must be overcome to meet demand. There are disease and infestation to battle, infrastructure and training investments are needed in the growing regions, succession planning has to happen on many farms, plus there's the good old economic cycle.
Just like oil, coffee is a tradeable commodity. And we all know what happens when demand increases: Prices rise as well.
|Source: the Ice|
Friends, I could go on and on, telling you about coffee cultivation, processing and roasting. Good thing the month is still young, so we will definitely cover some more. Actually tomorrow you'll learn about roasting, so be sure to drop in!
For now you deserve a nice cup of whatever kind of coffee suits you best!
Which one is it?
PS: In case you're wondering whether your favourite coffee is made from Arabica or Robusta beans, and the label does not tell you, it's most likely Robusta. There's also blends containing a certain percentage of each.
|Photo Credit: Burst|