Caviar Arabica and Robusta grains vіdminnіst. Rozpovidaemo, yak kava sour: arabica chi robusta

Arabica is more correctly called the Arabian kava tree. Yogo batkіvshchina є Ethiopia, de y dosі arabіka growth in a wild look. Today the tree is practically cultivated in all tropical countries. Not less than 70% of the total light reserve of kawi becomes Arabica. I will name the Arabian tree, which species will be taken from the Arabian Pivostrov, de growth. The Arabs brought sadzhants there in the 12th century. The back of the kava nabula was wider in the Muslim world, and after 4 centuries it was brought to Europe.

Why is cava arabica vіd robusti different? More rich in relish, manifest bright accents and notes, characteristic sourness. In addition, the Arabica is more expensive, which is explained by the peculiarities of the cultivation. How do you finish the Arabica tree? high temperatures, skhilne before the attack of the shkidniks. Viroshchuvannya vymagaє so sevnogo equal vologostі, retelno dobriva ґrunta, zakhistu vіd komakh. The fruits look to be harvested for a long time, at least 8-9 months. The acidity of the soil, the periodicity of irrigation, the height above the sea level, the growing trees, the geographical features and the number of sun - all this is indicative of the fact that Arabica is breathed into robustness to gusto, and also may be more high quality

History and features of robustness

The Latin name for Robusti is Canephora Robusta (Coffea Canephora). This variety of kawi was revealed richly better than Arabica. The Fatherland's robustness is Africa, and itself - the basin of the river Congo. Previously, qi grains tried vicory at the 18th century, but first, attempts to cook kava from the fruits of these trees ended in failure: a hot, non-aromatic drink came out.

In the other half of the 19th century, the plantation of African Arabica did not suffer from kava irzha, a fungus disease, and farmers tried to cultivate Robusta again. Since the 20th century, this type of kawi has gained great popularity among the world. Today, Brazil, a rich region of Asia and Africa, is engaged in the production of robusti. The non-viability of a tree according to the density of soils, temperatures, equal moisture content, as well as resistance to shkidnikiv and vozhaynist indicate a relatively low price of cavi. The frequency of harvesting is about the same as that of the Arabic, but for the obligations of the grains, the rest is done robusta.

Arabica and Robusta: the main features

What does Arabica look like robusta? On the right, it's not over the top. The axis of the kіlka of the main signs and essences of authority:

1. The form. It is easy to inspire one who is a little wiser on cavi: grains of arabica are larger and vitiated oval in shape, robusta is more dense, more rounded.
2. tree height. Arabica reaches three times more than 4–4.5 m of the crown, while robusta can grow up to 6.5 m and wind up to 10 m-code.
3. Height of the city of growth. Arabica shows the superiority of high altitude, just like Robusta it feels comfortable to move at zero height above the sea level.
4. Sawing. Arabica - Roslina is self-cutting, and to that, unimportantly at a difficult sight, there is one important thing: it is less shy to the specific changes in the course of the life cycle. Otzhe, і kavovі grains mаyut more perebachuvany relish. For sawing robusti, two trees are needed - sawed crosswise.
5. "Chemistry" grains. Instead of caffeine in Arabic - no more than 1.5%. Robusta has up to 2.7%. Chlorogenic acid in Arabic is present in general not more than 8%, in robusta - up to 10%. Lipids in Arabic, navpak, more - up to 17%, likewise, Robusta can reach up to 11.5%. At the same time, Arabica tsukru also “wins”.

Even with coffee, everything was more or less understood - I can stimulate, wake up the day nervous system, For the sake of this valuable pidbadjorlivy effect, then with other ostentatious people, it is advisable to discuss the report.

Chlorogenic acid is a collapsible ester of cavoic acid, which acts as an antioxidant. Under an hour of treatment, it breaks down into kava and quinine of acid, the average coating is “lowering” to half of the CHC. Tim is not smaller, she is left behind - and positively signifies on the ship's bench, exchange processes and instills the elasticity of the shkir.

Lipids and organic compounds - fats, waxes, sterols and others. The stench act as a source of energy, take part in the processes of acquiring rich vitamins. When smeared with kavoi grains, the stench may not know the rubble. Obviously, Arabica plays with the great wind in every way. Lipid also take part in the molding of the unique aroma of kawi.

Sucrose in Arabic is also larger. Zukor plays an important role in obsmazhuvanni. Mіzh amino acids and tsukrom vіdbuvaєtsya chemical reaction, after which a typical aroma is formed, relish, I will drink water. Upon heating the sucrose molecules collapse, organic acids vibrate, giving the caviar a brown color. Movement in tsukrіv allows you to take away the very sourness that cavi lovers appreciate.

1. Vartist. The average Robusta is cheap for Arabica.
2. Smakovi Yakosti. Smak napoїv vyznaє razny khіmіchny warehouse of Arabica beans and Robusti:
   • the amount of coffee is large and robust, characterized by a pronounced hotness, Arabica can boast of soft relish and ice-catching bitterness;
   • lipidi give Arabic more abundance, yaskravy aroma, robusta in this way and more “stream” we will drink;
   • sucrose in Arabic gives not only malt, but especially sourness, in robusta it is out of the day.

Fakhіvtsі describe the relish of robusti as more “flat”. The new day has bright accents and notes, there is no citrus sourness and pronounced psalm. Prote is properly oiled and brewed robusta zdatna overturns the unyakіsnu or the old Arabica.

1. Features. As a rule, Robusta is used for preparing a warehouse of espresso-sumishes, in mono-sorts it is much more likely to win. Experts care what allows you to take more food cream. However, the Arabic language is 100% correct, as practice shows. Robusta is also actively vicorated for brewing caviar.

Robusta is added to sumishi not only for the sake of kicks, but with the method of killing the relish and deliciousness of cavi. The optimal ratio is 80/20%, de Arabica occupies a larger part. At the given hour, the spivvіdshennya looks at each other at the bіk zbіlshennya robusti, scho to allow the cheapness of sumishi.

Today there are more and more hybrids on the basis of robustness, which may improve the taste. Find the results of crossing two species. Thus, some sort of African caviar connoisseurs of forte can live not at a warehouse of sumishes, but as an independent drink.

Vybіr mind that variety is not only distinguished by special likenesses. Give respect to coffee instead: for some people, it is often contraindicated to get Robusta for their own reasons. On the whole, the taman robusta nedolіki can be easily “covered”, giving the advantage to the freshly oiled grains, mixing them with other varieties, and not indulging in their own experiments.

On the ground, there are rich views of the kav tree. For commercial purposes, only a small part of them wins. The stench can be rozіbratisya less fahivets. Irrespective of the rich, whoever lives this drunken day. Over 97% of all products that are used for commercial purposes are taken from only two varieties of kava wood - Arabica (Coffee Arabica) and Robusta (Coffee Canephora). Qi trees of the madder family may be similar in quality. Ale, with any difference between them, it is enough.

Features

The calmness of the svіtі robusta is 30%, and the arabіka is 70%. In the midst of these cavalier trees, you can see different ones, created by the path of selection.

For sale, the sum of arabica beans and robusti are mainly mixed in different proportions.

Arabica is divided into sprat varieties:

• "Katura";
• "Bourbon";
• "Aramosa";
• "Tipik".

Name hybrid cultivars, which were selected when crossbreeding Arabica and Robusti:

• "Pacamara";
• "Timor";
• "Roll".

The golovnі vіdmіnnostі аrabіka i robusti – khіmіchnіy vіdіchnі і tekhnіka viroshchuvannya, scho vplyvayut on the savor of the grain and drink z new.

Arabica can grow at a height of 750-850 meters above the sea level and requires careful observation. Robusta grows less on the plains and does not require special respect.

If it is good to be surprised, then the type of grains is changed, especially after being smeared. Arabica - oval grain, after thermal processing may have an even color on the surface. Behind the rosemary it is less, lower robusta, which is a round grain. It’s easy for you to put on an equal color when smeared.

The advantage of Arabic is that yoga taste is richly bright and richest - we will love to drink yoga with the majority of the population of the planet. Robusta has the same goodness - the new one has more coffee.

Where do they grow?

Arabica was brewed in the 9th century in Ethiopia, but it is often called "Arabian kava". There is a legend that the Arabs, having recognized and stumbled upon this drink, lied to plant a plantation on their land. The stench brought the cavalier tree to the Arabian Pivostrіv, de Arabica took root without special zusil.

The height of an Arabica tree can reach five meters. One kava tree gives approximately 5 kilograms of harvest. 15-25 degrees of heat is the ideal temperature for the optimal development of that growth. The fruits ripen in 7-9 months.

Robusta was born by Arabs for nine hundred years near the Congo, which is called Congolese.

Robusta at the translation means "strong". This is how they called this variety of kava wood through those that wine can grow in quiet minds, in which Arabica cannot be used.

Robusti trees became popular in the 20th century due to the death of Arabica in leafy iris. Later, Robusta was transported to the island of Java and other tropical lands. In the present hour, there is more growth in Colombia, Africa and Asia.

The height of the Robusti tree is 10 meters. From one tree you can grow 1.5 kilograms. The fruits ripen in about 10 months.

Chemical warehouse

Fakhіvtsі vvazhayut that the quality of robustness is an order of magnitude higher, lower in Arabic, if you want the rest and cost more expensive. Yakby didn’t have a lot of varieties, then someone who couldn’t just afford to buy 100% Arabica.

The amount of caffeine at the warehouse of grains varies in fallowness depending on the variety of kawi. Arabica grains have little to do with caffeine - yoga spiving - only 1.2%. Robusta revenge 3.2% caffeine at its warehouse.

There is more sucrose in Arabica, and chlorogenic acid in Robusta.

Have some movements in the place of protein. Having turned over the Robusta variety of all the Arabica, the wines were replaced by 3% more.

Arabica is inspired by the movement of brown tongues. A variety of riches on vitamins PP, E and B. And the warehouse also includes calcium, salt, potassium, sodium and phosphorus. Arabica vicorist is not only aromatic and badoriy drunk, ale and pharmacological zasib. Alkaloids, like vicarious, are used for the preparation of various preparations for migraine, the treatment of panic attacks, nervous symptoms and psychosis.

Dani vidi kawi is also drunk with aromatic oils in their warehouse. In Arabic, there are 18% of ethereal olii, while in Robusta they are less than 9%.

Arabian kawi has a great range of aromas and tastes. After dry or dry kava dressings, the smell of fruits or blackberries, and after smearing the grains with tedious tones. The aroma of grain Arabica is perceived through the closed package.

Smakovi Yakosti

Robusta well until obsmazhuvannya can smell of peanuts or gumi through a great amount of caffeine. The whole component is positive and negative rice of this variety. Even in robusta vdvіchі less fructose, on vіdmіnu vіd arabic, scho to kill this variety is sour.

You can experiment with Arabica, adding spices and ingredients to a new variety. Robusta is not suitable for such purposes. I use impersonal recipes for the preparation of kava water to drink, and even if it’s possible, the arabica will be victorious.

Mayzhe zavzhdy on the shelves of vikoristovuetsya sumish Arabica and robusti, through which the packaging of caviar cost is cheaper. Such kava can be more trivaly term of appurtenance, to the fact that the relish of robusta is saved more, lower in Arabic. Obsmazhuvannya tsikh sumishey dark. Vaughn is needed in order to incapacitate the bitterness of robustness and to infuse the relish of Arabica. Virobnik is responsible for indicating the warehouse only once, if the sum is more than 5% robustness. In other cases, it can be indicated on the package "100% Arabica".

What are they excited about?

A lot of caffeine and chlorogenic acid have been promoted to rob Robusta with hot water, which you won’t be, as if it’s good to properly smear. Through the lipids of the Arabs, the authoritative, tart aroma, and add sucrose, creamy malt, especially sourness, you can’t know in any other variety. Robusta is a cemic drink, which is good to drink, with a great amount of caffeine. Yogo has aromas with fruity-berry notes, so the relish of yogo is not for everyone. You can match Robusta with even more sour and old Arabica, but not with fresh cava.

Arabica grows at a height not lower than 600 meters above the sea level, just like robusta can grow on the plains. Robust needs a warm and humid climate - from 18 to 36 degrees, and the fall is not less than 2200 mm. Arabica can grow in a cold and less rich climate in the water - at a temperature of 15 to 24 degrees and with rainfall no more than 2200 mm on the river. The very same in tsomu polygaє ryznitsya їkh smakіv.

It is even easier to make Arabica grains into Robusta grains. The grain of Arabica has an oval-podovzhenu shape, hvilepodіbny naprіz іz surplus skins. The color of yoga is from green to gray. Dovzhina - type 5 to 8 mm. Robusta well, navpaki, round, her incision is equal and short, there is a sand-gray color.

Arabica tree can reach at a height of 5 m, Robusta - 8-10 m.

Arabica samozapilyuetsya, to the fact that there is everything that is necessary for self-sufficient zapilennya. Files, scho zaplіdnyuє kіti, obov'yazkovo maє buti from the same tree. As it takes root not its own files, but from other trees, varieties are crossed. Through this law, it is fenced to grow robusta in Costa Rica.

In robusti, everything is navpak - I can only trust one tree, otherwise it won’t be able to be sawed off. Khreschuvatisya may be less of the same varieties, but see others. For example, if the files were robust in the wind, or for the help of the creatures, having filled the Arabica quotes on Timor, the Timor variety appeared.

Arabica is made up of speeches that call for more love to kawi, lower staleness. Before them are lipids - 15-17%, cucor - 6-9%, caffeine, which is less, lower in robusta - 1.2-1.5%, and chlorogenic acid - 5.5-8%.

Robusta also includes less zukra - 3-7%, less lipids - 10-11.5%, ale 2.2-2.7% caffeine and 7-10% chlorogenic acid.

Lipids are foldable, forgive them fat-like. For the assimilation of vitamins A, D, E, K (fat-reducing) lipids are needed. This component has a function of storage, thermoregulation, and also a source of metabolic water. When smeared, the stench does not disintegrate, like coffee through its heat.

Under the hour of oiling, zucor at the caviar warehouse breaks down into H2O (water), CO2 (carbon dioxide) and other organic acids, giving you a dark color and a characteristic aroma. Fruity and berry-sour notes give the Arabica variety its uniqueness and originality.

Arabica, on the vіdmіnu vіd robusti, koshtuvatima is more expensive through its yakіst and smoky eyes when growing fruits. On the market, the price of Arabica is higher than the price of robusti.

As usual, the most popular and most popular variety is tse arabica. Ale є kraїni, yakі high shanue and robusta for її fortetsyu, hot water and rich history. Those people who value kava for її charming relish that aroma, obviously, choose the Arabica variety. And the axis of the team, who is drinking a drink for good growth, or at night at the hour of preparation for drinking, pidide and robusta. But don’t overdo it with varto, let’s drink it, to the one that brings the blood pressure. As if a person has a working low vice, then after drinking a cup of cavi, they move and become ideal for sleep. For people under pressure, this drink is not recommended.

There are a lot of recipes for preparing kawi or kawih drinks - from espresso to Irish kawi. Smakovі yakosі ready to drink lie down according to the choice of variety, and th from the correct preparation.

Espresso is served in small filigree women, 30-35 ml each. Vіn vvazhaєtsya naimіtsnіshim іz usіh kavovih non-alcoholic drinks. Ale, when preparing such a caviar, it consumes a lot of caffeine, through which there is not so much "b'e" behind the circulatory system.

Іsnuyut also different recipes I will prepare to drink from the addition of alcohol. Before them lie down and kava іrlandskoy. The main warehouse for a cocktail - Irish whiskey. Kava, tsukor reeds and tops are added to the new one. Call for two servings of espresso, 30 ml of whiskey, one teaspoon of zucru and two tablespoons of beaten tops.

All the ingredients churn at the singing sequence, creamy tops, as if churning at the looking pine stump, embellish the finished drink.

About the arbitrariness and robustness to marvel at the offensive video.

Kavoi sumish, made by great brands, summing up two types of kawi: Robusta and Arabica. In this way, everything that we can, can be formed from 100% Arabic or Robusti, or can be the result of a combination of both species. Vіdsotki Arabica and Robusta, like sumishi, call out. ale їhnya raznomanіtnіst in no way explicitly indicated scho to rob the skin sumish with a right mystery.

De growth obidva vidi kavi?

Arabica — the widest view of the world. A handful of wines before the cultivation of Yemeni. This species grows in tropical areas between 900 and 2200 m above sea level, in three shaded areas and at temperatures not higher than 20 °C. Arabica is a species that is especially sensitive to climate change: dry, uninterrupted boards, frost or strong wind.

Ceroslin, which grows in Central America, Pivdenniy America and on the same coast of Africa. Yogo bіlі kvіti viroblyayut green berry, like a red one, if it ripens. At the skin berry, there are two green-yellow kavo grains. Arabic beans are more delicate, so it is necessary to treat them with great care.

Robustaє others for the breadth of Arabic. Vіn buv knowledge from the Congo in the 18th century and otrimav its name in the form of resistance to shkіdnikіv and ailment. Wines grow in Brazil, Africa and Northern Asia, in flat areas between 200 and 800 m above sea level. This species, which grows fast, it is easy to adapt to changes in the current medium and temperature. Kavovi bobi Rabusti bronze-yellow.

What is the difference between grains of Arabica and Robusta?

Arabica kvassola is long and oval; stinks vibrate more aromatic kava, to that scho to avenge more oils; malty, to that stench may be more tsukrіv; and less gіrki, to that the stench may be lower instead of caffeine.

Bobby Robusti has a rounded shape and, more importantly, a straight furrow; the stench vibrates more and less delicate cava.

How to choose the most suitable kava?

Like you need a full cava with a strong relish, a chocolate relish and an intense aroma, the most appropriate type of caviar is Robusta or sumish iz garnoy kilkistyu Robusti. You are to blame for mothers on uvazi, which is a kind of kava with a side mix of caffeine, in 1.7% to 3.5%, fallow in variety.

Yakshcho vyddaєte perevaga fragrant cava with soft, light and licorice relish, then for you characteristic Arabica or sumish from the garnoy kіlkіst of Arabica. The same kind of kava with lower caffeine, lower in Robusta, in a change in quantity from 0.8% to 1.5%.

Whether it's Arabica or Robusta, it's important to know which cava is right for your taste.

The history of cavi is no less than 3000 years old. I take your dzherel in Ethiopia. Since that hour, a lot of things have changed, cava is popular for insoles, but no other leather p'є її vranci. But still, few people know exactly what the two most popular types of kawi are: Arabica and Robusta.

As a matter of fact, the stench is not two proliferant manifestations, but 2 complement one of one faction, zavdyaki like kava in its lowest appearance and could win the hearts and rankings of the hearts of millions of people. But if you want to learn more about kava, so that you can learn to choose and learn new things about the familiar drink, you are recommended to familiarize yourself with the material presented below.

Arabica and Robusta

Golovne, scho it is necessary to know, even more often to stray so understandable as a sort and a species. Sortіv kawi duzhe rich. It is important to stink as a way of mixing Arabica and being robust in different textures. Abo get used to a clean look.

Seeing kawi is richer less. Nearly 90% of their Arabica and Robusta, like one group of roslins from the genus Cavi (Coffea) from the great Marenov family. The stench is reminiscent of the growing climate, the starry look, the hour of ripening. The size of grains, and relish chemical warehouse. And as a result, it depends on the quality of the ready-to-drink drink, the richness and the aroma. Father:

Roslin and climate

Arabica Coffea Arabica

It grows in high-mountain regions, at heights from 600 to 2000 meters. The temperature is critical. The average is 16 degrees.

For the first fruiting, the Arabica trees ripen in the middle 3-4 years. The first harvest is considered to be the best and to lie down to class A. As the tree is older, the fruit is less valued. The ripening of grains takes place around 9 months.

Start picking up to 5 kilograms of fruit for one plant. After three times processing, drying and fermentation, 1 kg of grains ready for coating is obtained.

Head and most popular varieties of Arabica:

Typiku - from the fatherland of Kawi from Ethiopia and Latin America. The variety is low-yielding on the stems, it can grow so richly in the countries of the country that it can quickly reach the shelves in Europe.

Bourbon - the name resembles the French royal dynasty. Є th variety from Brazil Bourbon Santos. It is known from the first 3 rocks of the growth of trees.

Katura is a tribute to his plantations of high Brazilian plantations. De nabuvaє nabuvaє podsіlki enamored by potsіnovuvachi aroma of citrus and yaskravih fruit notes.

Maragogyp - named after the place of Pivdennoy America.

Aramosa is an Indian variety for the right potions. There is a brightly pronounced smell of hot spices and notes of hot chocolate.

Caracas - delivered from Venezuela, full of bright and strong aroma of traditional Arabica.

Bali Shinzan is another variety from India. The aroma of licorice persimmons, Jamaican pepper and spicy cloves exudes a breath of fresh air. Only for gourmets.

Robusta Coffea Canephora

It is customary to honor the fatherland of robustness The basin of the Congo river, through which it is called Congozen. The sounds of it successfully expanded with light. Vimaga is less sightseeing and may not be ill at the sight of Arabic. For viroshchuvannya not vymagaє special minds, and tse guessing Bur'yan. Growth on flat mountains, plains in a scorching climate. Height of cultivation from zero to 800 meters.

Robusti trees reach feathers up to 10 meters, and stunted chagars grow. Ale perevaga on plantations is given to average specimens of 2.5 to 6.5 meters.

Dozrіvaє robusta 2 months earlier for his popular relative. The turnover of cavi, robusta is 20 vіdsotkіv, against 70% of Arabica. Moreover, the compatibility of the rest is rich.

Popular cultivars of Robusti, sometimes called "strong" kawi:

Kuylu - a variety of undeservedly charged with respect, but a clean-looking one rarely chimes. Dopovnyuє mіtsnimi and viscous notes of expensive varieties of Arabica. Creating a rich rich relish. Imported from the Congo.

Conillon du Brasil is a Brazilian variety with an important and coarse aroma, which is characterized as "earthy". A pure-looking person has the same wine lovers.

Ambry - like from Angola yak and a lot of other varieties. It is important to be one of the poor, which is drunk in a clean look or with minimal additives.

Independently of the variety, on the last taste of the characteristics, as well as on the chemical warehouse, add the acidity of the soil, height above the sea level, water content. How did they grow up for themselves, їhnya obrobka. Particularly strongly affected by various kinds of injuries and injuries. Naturally, there are a lot of sleepy changes and a wealth of living things and elements and minerals. Dosvіdchenі barіsta razrіznjayut іnі іtі parameters chi not more exact, nizh danі khіmіchnogo analizu.

Vіdminnostі plodіv i obrobki

Arabica is more important and more important. Maє schіlnu, fold that m'yasistu structure. At the first stages, the Arabic language is subject to a voluminous transformation. After which it is fermented, it is further processed by kilkoma methods and dried.

Robusta will require a lot of less processing and a lot of thermal processing. So to rob the fruit with a darker one and give it to the aroma, which is more likely to guess the unacceptable, important smell of the gum, the tyutyun of that earth. Ale, these are not feats, but the peculiarities of the kawi, as if they know their shanuvalniks. Fruits of robusti are geometrically rounded, not oversized with a diameter of 5 mm.

Chemical warehouse and taste

Axis is the main thing, because in our area you can’t grow cave trees, and you can see the whole world’s worth of hardy robustness in the form of fragrant Arabica, you can only taste and smell from the kitchen, or by brightening the kicks.

Arabica

Witnessing the gossip of receiving aromas. Only professionals can fully appreciate their diversity. Ale kava smells good for most people. Spravzhnya deep-roasted cava, just melena, like the growth in the first few years of life, smells like a miracle. Do not flood the bayduzhi.

Vіn like a symphony, at the first mitі utavlyuє shіlne pokrivaє, rozsіyuyuchis that vіdkrivаyuchis. Here, notes of fruits, citruses, cinnamon are added. Greyfruit, peach and chocolate. Pervinna malt with astringent bitterness. The relish is not less sour, you can be licorice, or from the first bowl, I’ll be sour. Vіdkrivayuchis zgoda sche glibshe.

Near the warehouse of Arabica:

• 17% of essential oils give that yaskravy aroma;
• 1.5% caffeine - an alkaloid, which has a positive effect;
• 7.5% chlorogenic acid;
• 16.5% lipids;
• 9.5% tsukru chi fructose;

Not rich in vitamin PP and other minerals, vitamins, proteins and carbohydrates in different proportions.

Robusta

How to lay an analogy for tse yak liquor and whisky. Robusta mіtsna i golovne її is recognized as a way to convey coffee, moreover, the priority of taste here is significantly reduced and played the role of support.

If you are a lover of the rich aroma of vranci, you will not appreciate Robusta. Ale, if you want a charge of goodness, I'm sorry don't know. There is 100% more caffeine here, lower in Arabic, and also:

• 3% caffeine;
• 10% chlorogenic acid;
• 7% tsukru;
• 10% lipids.

A short digression, as you know, if it is effective, it is more important to choose the other kind. Lipid in kavіtse tsukor for the brain, and vіn vіdpovіdaє for aroma. When smeared, it does not change. How can I explain the aroma of Arabica. The head antioxidant is chlorogenic acid. Vaughn overrides Robusta. And it means robimo visnovok, that there is a korisnisha. Ale is not rich. Robusta has few ethereal oles, for the rahunka of such ones they also play in aroma.

In order to prepare mitzna kava, you can see it offended, but if you want to fill the whole apartment with the aroma and wake someone up rich and deep, the smell of kawi is insanely Arabica. What is important for you is not the taste and not the smell, the strength of that rankova badorist - robusta.

Basically, Robusta is located at the warehouse of espresso sumish. It is important that you add more cream to the espresso. Our practice, however, shows that miraculous espresso comes out of 100% Arabic, you just need to choose the right variety. Please note that the main Robusta vicory is espresso in sums for their cheapness, but no more than a commercial price. And so, yakscho you drink rozchinnu kava, vie better for everything you drink robusta.

Drink, scho bador, without some rich people do not imagine the ear of your day, beautiful in its richness. At the bouquet of yakіsnoї kavy, independently of the same variety, different notes will unite among themselves, like and give it a unique relish.

In these articles, we will discuss Arabic and Robusta in a report. Rozpovimo, as the characteristics of each leather of these varieties, and which of them may have more pronounced acidity. Usikh, who wants to get into this food, please ask before reading.

Let's start from the head. Otzhe, yak kava sour - Arabica or Robusta:

• It is necessary to understand that the tastes of the power of the leather variety are swayed by the minds of the yogo growth. Arabica plantations, as a rule, are planted in humpy or mountainous moss. The climate in the regions of її growing is tropical. And, as it seems, all tropical fruits in this world are characterized by sour taste. The higher the plantation is planted above the level of the sea, the more acidity will be. Therefore, in Arabic, grown at a height of 800 meters, the taste will not be so sour, lower in tієї, like growth is high in the mountains.
• Another criterion that influences the intensity of sourness is the method of grain processing. A lot of gourmets are trying to win over mith arabic. However, the next thing to understand is that the mita work of the same singing rank pours into relish. Zocrema, acid booster

What it costs to be robust, then it is characterized by a different palette of relish. At the composition of such a drink, the sound of hot water is cold. The robustness of robusta is rightly respected by the two species, which are considered to be promoted instead of coffee. That's why they often form sumishi for preparing espresso

Summarizing the food about those with which to sour Arabica or Robusta:

• The first of the varieties is characterized by more rich-faceted and vishukami relish. Ale, at the same time, in Arabic, sourness is more expressed, equal to robusta
• Tsey criterion of delusions of the peculiarities of the mass, the degrowth of the plantation of cavi. In addition, the meaning of that method, which was the first way the grains were processed (Mita sprouts with a certain strength of acidity I will drink with relish)

Discussing nutrition about those, such as kava with sour Arabica and Robusta, it is impossible not to recognize the principles of viability between two varieties:

• The first view is richly primal, the other is more foldable. To take a good harvest from the Arabica tree, people have to practice. This variety is more powerful to the point of climatic minds, it is rotten to endure the temperature fluctuations, it is possible to fall into coma-shkidniks.
• And the axis of the plantation is robust, yak, to the point, growth in the lowlands or on small slopes, at heights from 0 to 800 meters, richly unviable. No wonder this variety of kawi was given the same name (translated from English "robust" means mіtsniy, strong and firm)

Є vіdmіnnostі in the form of grain of both species. For Arabic, the greater and more powerful form is dominant. When it comes to robustness, it characterizes the frizzy and rounded shape of the kavoi grains.
Another point of view lies in the fact that Arabica is lower than roslin. Deyakі її see vzagalі guess the booth. And the axis of the robusti tree can be navit six meters.

Continuing to explain the nutrition about those with which to sour Arabica or Robusta, I would like to add respect to roasting:

• Obsmazhuvannya - tse thermal treatment, under the infusion of such kavoi grains reveal the mustache of its relish
• Theoretically, it is possible to smear it in domestic minds, but the procedure is given, nevertheless, it helps to sing mastery. shob show the necessary balanceі open all the notes, the duty is to take care of fahіvets іz dosvіdom

Chim is weaker (lighter) obsmazhuvannya, more sour relish to drink. And the axis is stronger (dark) thermal processing of the spray will show roughness. Significantly, that hot notes are not used for a great amount of caffeine, as if forgivingly I think there are many, but for antioxidants.

If you don’t vitrimatize the balance for an hour of obsmazhuvannya, then the composition can be either supernaturally sour, or, on the contrary, too tart and hot.

Roastnmill is a highly professional coating of caviar that guarantees the formation of a tasteless taste.
An important bonus: the thermal treatment is always taken in small portions, only individually - it is similar to the savor of a specific skin protector.
We do not vikonuemo obsmazhuvannya in reserve. Roastnmill - all-inclusive fresh kava. Yogo invigorates the enchanting aroma, building to correct the anger on the found gourmets.

Surprisingly, the Arabica has a rich variety of varieties - and the skins of them are characterized by a wet equal acidity.

So, one of the most sour varieties, grown on this day, is Іrgachіf z Efiopії. Tsya kava is not a necessary mіtsna, for that, for the promotion of coffee, deyakі baristi add to the new trocha robusti. Natomist vіn maє vishukany and rich-faceted smakoaromatichesky bouquet: overflowing with notes of cherry, blackcurrant, noble red wine and citrus fruits. Yogo charіvny aroma gives a charge of vivaciousness, raises moods and nurtures in a businesslike way.

Vzagali, sourness in kavі can be different: citrus, citrus and navit with pea puff - like, for example, in the grains of Arabica from Nicaragua.
And the axis of robustness of pronounced acidity cannot be. Vaughn is characterized by more earthy and sour notes, to which more vipadkiv vikoristovuetsya in order to increase the temptation to drink.

Now you know, like cava with sour arabica and robusta - and you can choose your choice. Nasamkinets kіlka recommendations how to prepare:

• Yakshcho You varitimete badoriy elixir in Turkey, to work on the most povіlnіshom fire. In another case, in the same place, either burn, or leak onto the stove
• Know the Turk from the fire, like a little pina, who has made up her mind, climb up the hill more often. Do not allow the boil to drink, otherwise essential oils vaping, and the composition is not so fragrant
• To change the forte, you can add a couple of grains of cardamom and a piece of butter to the Turk: we need three, literally on the tip of a knife
• Give compositions refreshing notes and boost your power to help grapefruit juice
• Add spices (for example, a cinnamon stick) it is necessary for a pid hour of cooking. And in the powder - if the elixir is already ready and will be poured into cups.

In the online store Roastnmill submissions wide choice varieties of good grain kawi. You can choose a monosort or molding an individual blend, including Robusta with Arabica. You can improve your individual taste profile by adjusting the intensity of the smearing.
We win the delivery of the prayer to your home. Delivery takes 12-72 years after being covered. This allows you to save the maximum freshness of the product - so that you could enjoy the elixir with a leather squeegee all over the world, which will make you feel a unique bouquet of kavoi notes.

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