羅布斯塔
Robusta
印尼咖啡代表有爪哇和蘇門達臘曼特寧，一般認爲，印尼咖啡豆香味醇濃且酸度不高，還夾帶類似中藥及泥土的味道，質感豐富，頗具特色。如，爪哇島出產的羅布斯塔豆有獨特氣味，因油脂豐富而常被用來作爲意式濃縮咖啡的配方之一。印尼還有一種叫麝香貓的動物喜歡喫成熟的漿果，而後將咖啡豆排出體內，從而形成了貓屎咖啡。此外亞洲主要咖啡豆代表還有印度的季風馬拉巴和越南咖啡。
總體而言，亞洲咖啡豆的質感稠密且厚實，甘味強而圓潤。
羅布斯塔即將取代阿拉比卡
ROBUSTA COFFEE POISED TO
OVERTAKE ARABICA
Article EXCERPTS from Agrimoney.com
行業巨頭紐曼咖啡前首席執行官邁克-諾依曼說，隨着咖啡的產量和消費量不斷增加，羅布斯塔已經開始慢慢取代阿拉比卡市場的主導地位，因其生產成本更低而在經濟穩定的國家產量不斷增加。
“在1950年羅布斯塔僅佔世界咖啡產量的13%，而2015年，已經到了幾乎能和阿拉比卡不相伯仲的45%”。
到2030年，羅布斯塔在世界咖啡市場將佔有55%的份額，他預測屆時咖啡消費量每年將會到達兩億包，同比現在將多出5千萬包，而羅布斯塔產量增長對市場適應咖啡消費過快增長將大有裨益。
Robusta is poised to overtake arabica as the more produced, and drunk coffee, the former chief executive of industry giant Neumann Kaffee Gruppe Michael Neumann said, citing lower production costs and growth in countries with stable economic records.
Robusta coffee - which accounted for just 13% of world coffee production in 1950, with the balance arabica beans has already raised its share to 45%, as of 2015.
By 2030, robusta will account for 55% of world volumes with its growth helping meet the challenge of coffee consumption which he forecast then reaching 200m bags, some 50m bags more than current volumes.
除了因爲人口不斷增長帶動的咖啡消費，咖啡飲品憑着咖啡自身味道不斷提升也受到了更多的青睞.
Besides being spurred by a growing world population, coffee drinking is being lifted by an increased taste for coffee
羅布斯塔在世界咖啡貿易中地位升高主要源於諸如越南等種植國，這些國家匯率穩定，能緩解銷售和採供中的價格波動。
同時，很多阿拉比卡種植國家正在經歷“危機”，已經助推羅布斯塔在中美洲的緩慢增長，並將此影響帶到了非洲，這都更能說明“大勢已經從阿拉比卡悄然轉向羅布斯塔”，諾依曼在米蘭世界咖啡論壇如是說。
Robusta's strengthened grip on the world coffee trade stems in part from its adoption by countries, such as Vietnam, which have a stable exchange rate , cushioning price volatility in sales and purchases for growers.
Meanwhile, many arabica-growing countries have suffered "crisis", which has helped slow growth in Central America and send it into reverse in Africa, which will continue to "accentuate the trend away from arabica towards robusta", Mr Neumann told the Global Coffee Forum in Milan.
另外，咖啡農和烘焙商在羅布斯塔質量上已經取得重大進步，這也給了一直被評價爲比阿拉比卡咖啡豆低級的羅布斯塔一個千載難逢的翻身良機。
Furthermore, coffee growers and roasters have achieved a "significant improvement" in the quality of robusta, which has historically been seen as inferior to arabica beans on this score.
-摘自 excerpt from Robusta coffee poised to overtake arabica, industry veteran says, Agrimoney.com -30,Sept,2015
羅布斯塔葉子 ROBUSTA LEAF
Coffea canephora (Coffea robusta)
樹葉對比 LEAF COMPARISON
EFESDFE
羅布斯塔質量和價值
ROBUSTA QUALITY AND VALUE
提高羅布斯塔質量的幾個要素：建立透明的分級系統、市場營銷的試煉和提供標準化的培訓和證書項目。CQI(咖啡質量學會)及其合作者一直在這些方面處於領先地位，CQI是咖啡質量行業領軍者，同時也是咖啡質量分級系統的開拓者，現在其系統已被廣泛用於世界範圍內的阿拉比卡評估。
數年以前，CQI首次開展精品羅布斯塔咖啡項目時，受到過很多質疑，但現在其國際標準已經被世界接受，並一直致力於拓展羅布斯塔市場，也給所涉及的產品帶來了更好的品側結果和更高市場價格。
A few key factors to the improvement of fine robusta quality is the establishment of transparent grading systems and marketing practices as well as providing standardized training and certification programs. Most of this effort has been led by the Coffee Quality Insititute and it’s partners. CQI is the leader in coffee quality and are the developers of the coffee quality grading system now standardly used around the world for Arabica evalutation.
A few years ago, CQI first started their Fine Robusta program. Initially met with skeptism, now international standards have been adapted worldwide and Robusta continues to expand into the specialty marketplace, creating a better tasting cup and higher prices for all involved.
挑選熟透的
咖啡果
非常重要
Choose the ripest cherries
R
羅布斯塔杯測表
ROBUSTA CUPPING FORM
跟阿拉比卡杯測表2個主要區別*
2 main differences versus Arabica Form*
杯測表評估2對特質的彼此關係：
The cupping form evaluates 2 pairs of attributes in relationship with each other:
1
—鹹/酸，因爲化學層面上它們是同一電離現象產生的兩個方面。
Salt/Acid, chemically considered they are two sides of the same conductivity phenomena
2
—苦/甜， 因爲苦味的主要調幅因素就是甜味
Bitter/Sweet, the main bitter taste modulation factor is sweetness
精品羅布斯塔分級系統
FINE ROBUSTA GRADING SYSTEM
*精品羅布斯塔：不同市場的新標準，Dr. Manuel Diaz
*Fine robustas: new standards for a differentiated market,
Dr. Manuel Diaz
