Robusta – Caffè Ernani https://www.caffeernani.com/en/ Acquista caffè di qualità a Tostatura Media Thu, 10 Nov 2022 10:13:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://www.caffeernani.com/wp-content/uploads/2019/06/favicon-caffe-ernani-70x70.jpg Robusta – Caffè Ernani https://www.caffeernani.com/en/ 32 32 Discover the Ernani Torrefazione coffee that’s perfect for you! https://www.caffeernani.com/en/recipes/discover-the-ernani-torrefazione-coffee-thats-perfect-for-you/ https://www.caffeernani.com/en/recipes/discover-the-ernani-torrefazione-coffee-thats-perfect-for-you/#respond Thu, 10 Nov 2022 09:19:56 +0000 https://www.caffeernani.com/recipes/discover-the-ernani-torrefazione-coffee-thats-perfect-for-you/ Caffè Ernani was born from the desire of Luca and Claudia, the two founding partners, to offer a product that is truly of quality, in a market in which most roasters produce burnt coffees full of defects, passing them off as premium coffee. Following studies and insights into the world of coffee and raw materials, […]

L'articolo Discover the Ernani Torrefazione coffee that’s perfect for you! proviene da Caffè Ernani.

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Caffè Ernani was born from the desire of Luca and Claudia, the two founding partners, to offer a product that is truly of quality, in a market in which most roasters produce burnt coffees full of defects, passing them off as premium coffee.

Following studies and insights into the world of coffee and raw materials, they wanted to change things and transfer all this to their customers, both baristas and private individuals, to show them what quality really means and how to recognize it independently.

The goal is ambitious: allow anyone to enjoy a truly good coffee, based on traceability, transparency and awareness.

All this without giving up the personal taste of each of us …

There is not the one and only coffee, considered “the best” that everyone is obliged to appreciate as it is.

There are hundreds of different origins, processed, toasted and extracted in as many different ways, which in turn produce a unique drink!

Always remaining within quality coffee, it is therefore possible to choose more delicate, acidic and floral coffees, or sweeter coffees, or even more intense and creamy coffees, or why not, even with a good bitterness.

In short, everyone can choose the coffee they like best!
That’s why in the Torrefazione Ernani in Milan as in the online shop we offer a wide selection of coffees. In this way everyone can experiment, discover the different flavors that a coffee can have and find the most suitable!

We are very happy when we receive orders with five or six packs of different types, it means that we are absolutely in line with the desire to discover this incredible and huge world of the roasted bean.

Having so many coffees, however, also makes it more difficult for you to choose what to buy.

So here is the list of all our coffees, with little tips to understand which one you might like best!

We can divide them into:

  1. Blends
  2. Single Origin

Let’s start with BLENDS

BLUE DIAMOND

Gold Medal at the International Coffee Tasting 2022

A fine blend of Arabica only, with hints of fresh fruit and nuts, pink grapefruit, honey and white chocolate.

  • It is perfect for you if you are looking for a coffee with a very wide aromatic range, with delicate, fruity and floral notes, as well as an intense and pleasant acidity.
  • It is not suitable for you if you want a bitter coffee with a lot of body.

ALLEGRO

Best blend always served at Ernani Roastery in Milan

A blend with more Arabica, with sweet notes of cocoa and hazelnuts, with a round and enveloping body.

  • It is perfect for you if you are looking for a fragrant and aromatic coffee, with a slight acidity balanced by a very slight bitterness.
  • It is not suitable for you if you want a very bitter and very full-bodied coffee or if you are looking for a coffee with zero bitterness and delicate aromas.

ARMONIA

A blend with more Arabica, balanced, full-bodied and with notes of cocoa and caramel.

  • It is perfect for you if you are looking for a balanced coffee: not too bitter, not too acidic, with a good sweetness
  • It is not suitable for you if you want a very fragrant and acid coffee or on the contrary a very bitter coffee.

VIVACE

A blend with more robust, creamy, intense and full-bodied, dominated by a pleasant bitterness.

  • It is perfect for you if you are looking for a bitter and creamy coffee, but still with light delicate hints of fruit.
  • It is not suitable for you if you want a very fragrant, acidic and / or less bitter.

STRETTO

Robust blend, full-bodied and creamy blend, with a persistent bitterness and rich in caffeine.

  • It is perfect for you if you are looking for a very bitter and very full-bodied coffee, with a higher caffeine content.
  • It is not suitable for you if you want a fragrant, delicate, acidic, sweet and / or less bitter coffee.

ADAGIO

Decaffeinated

An aromatic single origin and full-bodied decaf coffee. Because giving up caffeine doesn’t mean giving up taste!

  • It is perfect for you if you are looking for a decaffeinated coffee, but still aromatic, or even if you have digestive difficulties, as it is dewaxed.

Find out more by clicking here

  • Not for you if you crave caffeine.

Still unsure?

Take a look at the blended coffees comparative table below!
Immagine con 6 colonne con spiegate tutte le caratteristiche delle 5 miscele Ernani + il decaffeinato per paragonarle immediatamente una accanto all'altra

FOR THE PALNET

By Gone West

An enveloping blend, with a round body, balanced between the sweet notes of ripe fruit and the bitterness of cocoa.

For each package sold, in collaboration with Gone West, a truly and concretely green company, we plant trees in the most needy areas of the planet.

Find out more about the project by clicking here!

  • It is perfect for you if you are looking for a coffee with a green and sustainable philosophy, balanced between sweetness and bitterness, with a good body.
  • It is not suitable for you if you want a more delicate and acidic coffee, or on the contrary very bitter.

Now let’s move on to the SINGLE ORIGIN

SIDAMO ETHIOPIAN

A fresh, fruity and floral single-origin, pushed towards a pleasant and intense acidity.

  • It is perfect for you if you are looking for a very acidic, fresh and delicate coffee, as well as an almost total absence of bitterness.
  • It is not suitable for you if you want a softer and more balanced coffee.

GUATEMALA HUEHUETENANGO

Specialty Coffee

An intensely aromatic, sweet and fruity single origin, with a round acidity.

  • It is perfect for you if you are looking for an intense and aromatic coffee, with a good acidity, balanced by a good sweetness, with a low bitterness.
  • It is not suitable for you if you want a bitter, creamy, full-bodied and acid-free.

COLOMBIAN FINCA LA MESETA

Supreme

A single origin balanced between the acidity of citrus fruits and the sweetness of ripe fruit and nuts.

  • It is perfect for you if you are looking for a delicate coffee, with good acidity and good sweetness, with low bitterness.
  • It is not suitable for you if you want a bitter, creamy, full-bodied and acid.

KALLEDEVARAPURA INDIAN

Fairtrade

An elegant single origin, with a wide range of aromas: from vanilla, to tobacco, to fruit and chocolate.

  • It is perfect for you if you are looking for a coffee with a very wide and intense aromatic range, highlighting different tastes from sip to sip: a little sweetness, a slight acidity and a soft bitterness.
  • It is not suitable for you if you want a bitter, creamy coffee, full-bodied or on the contrary with more delicate and fresh aromas.

BRAZIL BOM CHOCOLATE

An intense and chocolaty single origin, balanced and with a round body.

  • It is perfect for you if you are looking for a single origin coffee with a low acidity and pushed towards sweetness, given by the notes of chocolate.
  • It is not suitable for you if you want a bitter, creamy, full-bodied coffee or on the contrary with more delicate, fresh and acid.

BRAZIL WOMEN COFFEE

IWCA – Specialty Coffee

A socio-sustainable single origin, with a fresh and sensual aromatic profile with notes of red fruits, grown and processed by women.

To find out more about the IWCA project for women around the world click here.

  • It is perfect for you if you are looking for an ethical and sustainable coffee, with good acidity, dominated by delicate and fruity notes.
  • It is not suitable for you if you want a bitter, creamy, full-bodied coffee or pushed towards sweetness, rather than towards acidity.

Again some doubts?

Take a look at the single origin coffees comparative table below!
Immagine con 6 colonne con spiegati tutti i monorigine Ernani per paragonarli immediatamente uno accanto all'altro

COSTA RICA TOURNON

Specialty Coffee

An intense and creamy single origin, with savory aromatic notes.

  • It is perfect for you if you are looking for a particular and unique coffee of its kind, with an extravagant aromatic note: cocoa enhanced by flavor
  • It is not suitable for you if you want a fresher, more delicate and acidic coffee, or sweet and soft
With our coffees we have therefore covered the entire range of flavors:
  • From the most delicate and fragrant single origin, with good acidity: Ethiopian Sidamo, Guatemala Huehuetenango, Colombia Finca la Meseta and Brazil Women Coffee;
  • To the more balanced single origin and with a lower acidity: India Kalledevarapura, Brazil Bom Chocolate and Costa Rica Tournon;
  • To get to the most fragrant and least bitter blends: Blue Diamond and Allegro;
  • Moving on from the more balanced blends: Armonia and For the Planet;
  • Including even more bitter, full-bodied and intense coffees: Vivace and Stretto;
  • Without excluding decaffeinated: Adagio;
  • There are also Specialty Coffees: Guatemala Huehuetenango, Costa Rica Tournon and Brazil Women Cofee;
  • And the eco-solidarity projects: Indian Kalledevarapura Fairtrade, Brazil Women Coffee and For the Planet.

Finally I leave you a video to give you some more ideas to choose the perfect coffee for you!

L'articolo Discover the Ernani Torrefazione coffee that’s perfect for you! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-ernani-torrefazione-coffee-thats-perfect-for-you/feed/ 0 All the defects of green coffee: recognizing quality coffee https://www.caffeernani.com/en/recipes/all-the-defects-of-green-coffee-recognizing-quality-coffee/ https://www.caffeernani.com/en/recipes/all-the-defects-of-green-coffee-recognizing-quality-coffee/#respond Thu, 27 Oct 2022 07:40:19 +0000 https://www.caffeernani.com/recipes/all-the-defects-of-green-coffee-recognizing-quality-coffee/ Green coffee, that is raw, can be quality or poor, based on its organoleptic properties, therefore the pleasant taste, but also and above all for the quantity of defects present. The term “quality” is too often used, or rather abused, without a real correlation with the coffee in question. This term is used to describe […]

L'articolo All the defects of green coffee: recognizing quality coffee proviene da Caffè Ernani.

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Green coffee, that is raw, can be quality or poor, based on its organoleptic properties, therefore the pleasant taste, but also and above all for the quantity of defects present.

The term “quality” is too often used, or rather abused, without a real correlation with the coffee in question.

This term is used to describe more of a subjective aspect, that is to express whether the coffee I drank is akin to my tastes or not.

However, we should strive to distinguish subjective pleasure from objective quality.

Let me explain: a quality coffee must reflect a series of parameters and be included in internationally valid tables, established by the professional experts of the sector registered with the world coffee associations, so as to give a valid parameter to anyone, at any time and in any part of the world.

It is also normal for each of us to have our own favorite taste, but let’s remember that it is not certain that if we like it then it is necessarily of high quality.

Our tastes are personal and must remain so.

Therefore, in this article we will first understand how the classification of defects in green coffee works and then list them all.

The Classification of Green Coffee Defects

The main bodies that regulate the marketing of coffee are:

  1. ICO (International Coffee Organization) – which regulates relations between producers and consumers;
  2. ECC (European Contract for Coffee) – which defines the commercial rules for the sale within the European territories, such as the maximum humidity allowed in the beans, the maximum weight loss, the tare weight of the bags, the rules of boarding, arbitrage, etc.;
  3. New York & Sugar Exchange – the exchange for the marketing of Arabica coffees;
  4. London – the Robusta coffee marketplace.
As you can see, the quality of green coffee is not a marketing parameter!

What does it mean? A non quality coffee, although full of defects and with an unpleasant taste, can still be sold.

This is why not all the coffees on the market are quality coffees, quite the opposite.

However, there is a defect assessment table, namely the New York one, which indicates what these defects are and their severity.

In this way we can categorize commercial coffee and give it a value from 2 to 8 to understand its actual quality (NY2, NY3, NY4, …).

And remember: the classification of defects is not used to understand if you can sell coffee or not, but to understand its price: a bag with many defects will have a MUCH lower price than one without defects.

How does the classification work?

  • A sample of 300 g of raw coffee is taken;
  • Bean by bean is analyzed;
  • Defective ones are set aside, grouped by type of defects;
  • Finally, they are counted and all are added together;
  • Then, looking at the reference table, a number from 2 to 8 is assigned.

The table used, as already mentioned, is that of New York:

Tabella New York della classificazione dei caffè verde, da quelli con minor difetti, i NY2, a quelli con più difetti, i NY8.

So: if in a sample of 300 g we find a maximum of 4 defects, then NW2 is attributed to it. If, on the other hand, up to 160 defects are found in a 300 g sample, then NW7 is attributed to it and so on.

How are defects calculated? With another reference table:

Elenco dei difetti del caffè verde e loro rapporto nel punteggio di classificazione.

In this case: if we find a large wood or stone, we have already reached a score of 5 defects, if instead we find 5 immature grains, we will have only 1 point, etc.

This is why the Roaster must be a skilled and trained selector, as it will never be possible to have a final good roasted coffee if the starting raw material has defects.

What are the green coffee defects?

Chicco verde, ancora avvolto dal pergamino, una pellicola in superficie.
Parchment beans – secondary

The beans are still covered with a thick and hard film that wraps the same. This should be removed on the plantation, before exporting the coffee, with the process called depilonatura.

If instead it is roasted, it burns, thus bringing a strong bitterness to the cup.

Grani crudi di colore nero, perchè marci
Black beans – primary

The bean is rotten due to a late harvest, or due to lack of water during fruit ripening, or due to excessive fermentation during the processing process.

In the cup it brings bitterness, harshness and hints of ash and fermented.

Chicchi crudi ancora all'interno della ciliegia, la Drupa, ormai secca
Dried cherries – secondary

The bean is still inside the drupe, that is the cherry, which should be removed on the plantation before export, during the decortication process.

If roasted it chars, bringing hints of burnt and ash to the cup.

Chicchi crudi a forma di conciglie, svuotate e sottili
Shells beans – secondary

The beans are concave and / or have a large internal cavity, resulting almost “empty”.

These burn before the other beans in the roaster, being thinner, thus bringing more bitterness and hints of ash and smoky to the cup.

Chicchi crudi spugnosi e fermentati, chiamati bianconi
Bianconi beans – secondary

The beans have a spongy consistency, because they have been excessively fermented due to bacteria or for prolonged storage in humid and unventilated environments.

In the cup they bring bitter and woody notes.

Chicchi crudi ammuffiti, un difetto del caffè verde
Moldy beans – primary

They are therefore beans infested with molds and / or yellowish spores due to excessive fermentation, too slow drying or storage in humid environments.

It is easy to guess that they will bring hints of mold and stincker to the cup.

Grani verdi, ma ancora acerbi, un difetto del caffè verde
Green beans – secondary

The beans are still unripe due to an early harvest or due to prolonged drought. It is not possible to recognize them raw, but only in the roasting phase, as they do not cook and therefore remain lighter than the others.

In the cup they bring bitterness and astringency, as well as metallic hints.

Chicchi di caffè crudo rotti, un difetto del verde
Broken beans – secondary

During decortication or depilonatura they broke.

Since these are smaller, in the roaster they burn before the other beans, bringing bitterness and hints of ash into the cup.

Chicchi crudi malformati, un difetto del caffè verde
Malformed beans – secondary

They are beans with abnormal shapes and / or with an off-center cut, due to physiological factors during growth.

Like the previous ones, they cook at different times, always bringing bitterness and astringency to the cup.

Grani di caffè crudo marroni, uno dei difetti del verde
Brown beans – secondary

The silver film, a thin skin that wraps the beans, is over-fermented, due to a delay between the harvest and processing phases, or due to excessive fermentation, or even due to the use of dirty water.

In the cup they bring sourness and acetic scent.

Chicchi di caffè verde infestati da insetti, uno dei difetti del caffè crudo
Insect infested beans – primary

The beans are perforated or damaged by insects, first of all the “Broca”, the typical parasite of coffee plantations. This black beetle digs into the drupe, that is the icing containing the grains, and lays the eggs inside, which once hatched emerge from the other side.

Other insects instead attack the grains during storage when badly stored in warehouses.

In the cup we will have bitterness and notes of tar, as well as an overall loss of aroma.

Attention!

In Specialty Coffees there must be none of these primary defects with a maximum of 5 secondary defects!

Do you understand how important it is to use the term “quality” only when you actually have all the correct requirements in the coffee presented and sold?

In the next articles we will talk about roasting defects instead!

L'articolo All the defects of green coffee: recognizing quality coffee proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/all-the-defects-of-green-coffee-recognizing-quality-coffee/feed/ 0 All about the Straits mixture https://www.caffeernani.com/en/recipes/all-about-the-straits-mixture/ https://www.caffeernani.com/en/recipes/all-about-the-straits-mixture/#respond Thu, 30 Jun 2022 10:35:12 +0000 https://ernani.diversamentedigitali.com/recipes/all-about-the-straits-mixture/ Are you already familiar with Caffè Ernani Stretto blend? It is the blend designed just for the morning breakfast: rich in caffeine and with a strong, intense taste! Full-bodied and creamy perfect both with milk and on its own! Read the article and find out: Why it was created; Composition; Characteristics; Toasting; Taste; Who it […]

L'articolo All about the Straits mixture proviene da Caffè Ernani.

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Are you already familiar with Caffè Ernani Stretto blend?

It is the blend designed just for the morning breakfast: rich in caffeine and with a strong, intense taste!
Full-bodied and creamy perfect both with milk and on its own!

Read the article and find out:

  • Why it was created;
  • Composition;
  • Characteristics;
  • Toasting;
  • Taste;
  • Who it is suitable for;
  • Extraction tips in espresso, mocha, filter and capsules!
Vai al prodotto!

Ideation

Paul, as Ernani’s roaster, was looking for an intense blend with a nice bitterness, suitable to please lovers of dark, full-bodied coffee, rich in caffeine, thus energizing and perfect to start the day.

That is why he decided to include only African robusta coffees. The result was to be a blend where bitterness and intensity prevailed over sweetness and acidity.

Composition of the mixture

The blend is composed, as mentioned above, of only robusta (Canephora) species coffees.

You will find specifically:

  • Congo HTM/N/M natural, coming from Mombasa northeast region, 600m above sea level;
  • Tanzania Superior 16 natural, from the Bukoba region, 800m above sea level;
  • Uganda 18 natural, coming from Mendo / Masaka, between 600 and 800m asl.

Sensory description

The taste is an intense coffee with notes of bitter cocoa, pepper, nuts and licorice.

Occasion of use

The amount of caffeine present makes it perfect as a morning coffee for an energizing breakfast.

Suitable for

The Stretto is therefore suitable for you if you are looking for an intense, creamy, full-bodied coffee with good bitterness but still leaving no unpleasant taste in your mouth.

Medium Toast

This is then enhanced by the Medium Toasting, Ernani’s distinctive signature on all its products, carried out separately for each single-origin.

The Medium Roast brings out all the natural flavors and merits of carefully selected raw coffee to the fullest, bringing the best of each bean into the cup.

It also never makes the coffee overly bitter, so it is perfect to enjoy without sugar. Despite the strong intensity brought by the robustas, the coffee is yes more bitter than Ernani’s other blends, but it is still not annoying and most importantly, it never tastes burnt!

Vai al prodotto!

Methods of extraction

Here are tips on the four possible macro draws:

  • Espresso
  • Mocha
  • Paper filter
  • Capsules

I anticipate that Strait makes the best of espresso and capsules.

Espresso

Espresso extract we recommend a dose of 7 g per person to achieve an intense and creamy cup, and a water temperature of 94°C.

A distinct aroma of bitter cocoa and nuts can be perceived on the nose, which we then find on the palate.

The acidity here is absent, while the bitterness is well present, with notes of bitter cocoa, pepper and licorice.

Overall, it is a good morning wake-up coffee.

Mocha

It turns out a bit more bitter because of the extraction method and the associated high temperatures.

The acidities are completely absent, while the hint of cocoa is always present.

Paper Filter

When extracted in a filter, few scents and little intensity are perceived on the nose.

Indeed, it is not a coffee suitable for filter extractions, carrying slight woody notes.

Compared to other coffees, in filter it expresses an aromatic spectrum that is not very broad and not very pleasant.

Capsules

It is very similar to espresso, but differs in that it has less bitterness, thus being more balanced overall.

Vai al prodotto!

To find out how best to extract coffee using all the extraction methods, watch @caffeernani’s videos on:

Or write us at shop@caffeernani.com or on whatsapp at +39 3756879940, to get all the information about our Ernani Academy’s Brewing (alternative extraction methods to espresso) course!

Martina Mazzoleni

L'articolo All about the Straits mixture proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/all-about-the-straits-mixture/feed/ 0 Arabica vs. Robusta https://www.caffeernani.com/en/recipes/arabica-vs-robusta/ https://www.caffeernani.com/en/recipes/arabica-vs-robusta/#respond Wed, 29 Jun 2022 13:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/arabica-vs-robusta/ L'articolo Arabica vs. Robusta proviene da Caffè Ernani.

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L'articolo Arabica vs. Robusta proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/arabica-vs-robusta/feed/ 0 Discover the Harmony blend https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/ https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/#respond Wed, 08 Jun 2022 13:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-harmony-blend/ L'articolo Discover the Harmony blend proviene da Caffè Ernani.

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L'articolo Discover the Harmony blend proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/feed/ 0 The Tasting Box at Ernani’s has arrived! https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/ https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/#respond Thu, 12 May 2022 08:42:46 +0000 https://ernani.diversamentedigitali.com/recipes/the-tasting-box-at-ernanis-has-arrived/ The Ernani Coffee Tasting Box, both beans and ground coffee, has arrived! After the “20 capsule tasting box” with all our blends. Vai alla confezione degustazione da 20 capsule! And the “200 tasting experiences” package with 200 capsules of all flavors. Vai alla confezione da 200 capsule! It also came in both bean and ground […]

L'articolo The Tasting Box at Ernani’s has arrived! proviene da Caffè Ernani.

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The Ernani Coffee Tasting Box, both beans and ground coffee, has arrived!

After the “20 capsule tasting box” with all our blends.

Vai alla confezione degustazione da 20 capsule!

And the “200 tasting experiences” package with 200 capsules of all flavors.

Vai alla confezione da 200 capsule!
It also came in both bean and ground format for mocha, espresso, paper filter, metal filter, and Napoletana.
Vai alla confezione degustazione di grani o macinato!
Why did we create the Tasting Box?

Thanks to your interactions with us and your messages, we have realized that choosing the right type of coffee for yourself the first time we ask questions like:

“are they more Arabica or Robusta?

What level of creaminess and aromaticity am I looking for?

Do I prefer a wide aromatic range or bitterness?”

It is not easy and I understand it well!

You select a new coffee brand that you want to try and land on the site in question.

Immediately we are bombarded with a thousand pieces of information and see a list of 10 or more different qualities of coffee–which one do I choose?

Well, Ernani’s Tasting Box serves to answer those very questions!

It does not aim to make you taste all Ernani Coffee, but it does aim to make you discover which type of coffee is most akin to your tastes and desires.

You will take a sensory journey among single-origins from different lands, intensely aromatic blends, and full-bodied, intense coffees!

Content

You will find 4 packs of coffee of 250g each:

  • 1 Social/eco sustainable coffee , perfect for delving into the world of coffee, discovering what can be hidden behind a “simple cup”!
  • 1 Single-origin or a 100% Arabica blend. , for the purpose of understanding what is meant by “pleasant acidity” in the cup, “aromatic intensity,” “wide aromatic range,” “smoothness” in body, and “delicacy” in aroma. You can thus take a trip around the world and savor the homeland of our carefully selected Arabica coffees!
  • 1 Blend with a higher percentage of arabica. , to see if the coffee best suited to your taste is yes one with good aromatic intensity and fragrance, but at the same time also expressing good body. All balanced by a slight bitterness brought by the robusta.
  • Finally 1 Blend with a higher percentage of robusta or even a 100% robusta blend , to discover this category of coffees that are intense, creamy, full-bodied, and above all with good bitterness and perfect for breakfasts, thanks to their high caffeine content.

*photo is not representative of the content, the inserted coffees may vary.

Result

With the Tasting Box you can definitively taste the 4 aroma spectrums of coffee!

From the most delicate and fragrant to the intense and creamy…

You will definitely try these flavors on your skin: you will have them all at home and have time to discover which category is most like you!

And it didn’t end there!

Once you discover your category, you can indulge and try new coffees within this group all the time!

To do this we thought of a gift for you who decide to buy it: inside the package you will find a postcard with a DISCOUNT CODE that you can use on your next purchase!

Interesting isn’t it?

I, Martina, believe so much in this product, because it is the key both to better understand our tastes and not through abstract words, but by tasting them firsthand, but also because it gives the possibility to get out of our box!

This is my personal experience: initially I didn’t drink coffee, because not knowing it, I thought it could only be bitter, and I don’t like bitterness.

As I studied and discovered the different varieties, I realized that I actually love coffee, you just have to know how to choose the right one!

In contrast, Luca, Ernani’s founding partner and sales agent, loved intense, black, creamy coffee as a boy, thinking everything else was “dirty water.” He, too, studied and tasted an infinity of ever-changing coffees and realized that he actually likes both intensity and sweetness and freshness, depending on the occasion.

So this product gives us a way to experiment, to open our minds and not stop at just habits–and that I think is an extraordinary thing!
Giving this drink a chance to vary makes it exceptional and opens the mind to a variety of realities as we discover the countries of production.

I hope this opinion also applies to you who are reading!

Martina Mazzoleni

L'articolo The Tasting Box at Ernani’s has arrived! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/feed/ 0 Arabica or Robusta: all the differences between the two coffees https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/ https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/#respond Thu, 05 May 2022 08:35:56 +0000 https://ernani.diversamentedigitali.com/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/ Arabica and Robusta are two of the most important coffee species. We have already discussed this in another article: “Let’s get some clarity: is arabica better than robusta?” >> Today I want to go into more detail, explaining the technical differences, starting right from the plant, the fruit and the bean to the differences in […]

L'articolo Arabica or Robusta: all the differences between the two coffees proviene da Caffè Ernani.

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Arabica and Robusta are two of the most important coffee species.

We have already discussed this in another article: “Let’s get some clarity: is arabica better than robusta?” >>

Today I want to go into more detail, explaining the technical differences, starting right from the plant, the fruit and the bean to the differences in the result in the cup.

Let’s start: the coffee plant is an evergreen shrub in the Rubiaceae family, genus Coffea.

The flower is very similar in shape, color and scent to that of the jasmine, from which springs a cherry-like fruit, called drupe, containing twin kernels.

The two most important species are precisely Arabica and Robusta, and hundreds of other varieties are derived from each.

As you can guess from the sentence above, there are other species, but which I am not going to list here because they are not yet commercialized enough to be relevant.

What does all this mean?

The fact that they are two different species implies that there are substantial differences already at the base, as origin and genetic structure.

The two plants thus produce completely different grains from each other, bringing different notes, aromas, and characteristics to the cup!

The differences between the two species: Arabica VS Robusta!

First of all, the production areas

The largest Arabica species coffee producing countries, in descending order, are Brazil, Colombia and Ethiopia;

The largest Robusta species coffee producing countries, in descending order, are Vietnam and Indonesia.

The plant

ARABIC

CANEPHORA (Robusta)

The Arabica species prefers a Sub-tropical climate, growing in a temperature range of 15 to 24°C and no more, because it is very sensitive to high temperatures.

The Robusta species prefers a Tropical climate, with ideal temperatures between 23 and 30°C, also resistant to high temperatures.

For this reason, Arabica plantations are mainly found in high altitude, between 700 and 2200m above sea level.

For this reason, Robusta plantations are mainly found in flat or maximum hilly areas, between 0 and 900m above sea level.

Growing in altitude, plants are subjected to a greater temperature range. The kernel, in order to repair itself, produces more essential oils, resulting in a denser kernel as well.

Growing in lowlands, plants are subjected to a smaller temperature range. The grain, will therefore be less dense, and with a lower concentration of essential oils.

The Arabica plant needs about 6 to 9 months of ripening time to produce fruit.

The Robusta plant needs about 9-11 months of ripening time to produce fruit.

The fruits grow evenly over the entire branch.

The fruits grow in clusters separated from each other along the branch.

The plant reaches heights of about 4-6 meters, although it is pruned to a maximum of 3 meters to facilitate harvesting by farmers.

The plant reaches heights of about 13 meters, although in plantations it is pruned to a maximum of 3 meters to facilitate harvesting.

This plant is very susceptible to disease and attack by pests and insects. This, together with the fact that it grows in steep areas, makes it more difficult to cultivate.

This plant is very resistant to disease and pest and/or insect attack, hence referred to as “Robusta,” although the technical name is Canephora.

Finally, the Arabica species plant has 44 chromosomes, which means it is Autogama (self-pollinating) and does not need other external agents.

Finally, the Robusta species plant has 22 chromosomes, which means it is Allogama (cross-pollinated) and needs external weathering or insects for pollination to occur.

The grain

ARABIC

CANEPHORA (Robusta)

The Arabica bean is oval, flat and more elongated, compared to the Robusta bean, with a more sinuous central line.

The Robusta bean is rounded, convex, and generally smaller than Arabica, with a straight central line.

It reaches lengths of about 8-12mm, although the grains are measured with another unit of measurement: the sieve.

It reaches lengths of about 5-8mm, although the grains are measured with another unit of measurement: the sieve.

Finally, these beans have a low caffeine content, that is, between 0.9 and 1.7 percent.

Finally, these beans have a higher caffeine content, almost double, or between 1.6 and 3 percent.

I know, I’ve been very technical so far, but it seemed only fair to give you some specific and timely guidance on their differences.

All this produces important differences in the cup as well!
  • Arabica beans produce fruity, floral and chocolaty extract coffees with notes of nuts, citrus, ripe fruits, red fruits, caramel, flowers and so on. They are therefore more delicate, sweet and pleasantly acidic. In addition, due to the higher content of essential oils, which we saw earlier, they offer a very wide aromatic range in a single cup.
  • Robusta beans produce coffee extracts that are more intense and bitter, with notes of wood, earth, spice, and bitter cocoa. They also offer a much less wide aromatic range.

In addition, when extracted in espresso, Robustas are fuller bodied and higher in cream, though less persistent over time, deflating in fact within seconds. Whereas Arabica coffees offer less full-bodied coffees with a thinner crema, but much more durable over time.

In fact, it is said that the cream of the arabica is more beautiful because it has a very dense texture that lasts for several minutes, as well as smooth and shiny. It means that if you put the cup against light, it will reflect the light itself.

But let’s get to the gist of it: who is Arabica coffee suitable for and who is Robusta coffee suitable for!

Experts consider Arabica quality coffees to be the most valuable, and I agree, precisely because they offer a wider aromatic range, are more delicate, and, in general, also have fewer defects.

Here are our single-origin Arabicas, to experience their taste on your skin:

However, it is also true that one must distinguish objective opinion from subjective opinion.

Do I personally prefer more bitter and full-bodied coffees?

Then the best coffee for you will be Robusta, which will fully satisfy your desires!

If you want to try our 100% robust, here is the STRONG >>

But there is yet another variable: blends.

Especially when it comes to espresso, in 99% of bars we drink blends, why?

Because we are thus able to give our cup scents and aromas brought by the arabics, along with the creaminess and full-bodiedness of the robustas.

Then based on whether there is a higher percentage of one or the other quality, we move from more delicate and fragrant coffees to gradually more and more intense coffees.

Here are our different blend options:

We look forward to seeing you at Torrefazione in Milan for a free consultation on the coffee best suited to your taste, or email us at shop@caffeernani.com for a free online consultation!

Martina Mazzoleni

L'articolo Arabica or Robusta: all the differences between the two coffees proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/feed/ 0 Discover the Vivace blend https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/ https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/#respond Wed, 16 Mar 2022 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-vivace-blend/ L'articolo Discover the Vivace blend proviene da Caffè Ernani.

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L'articolo Discover the Vivace blend proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/feed/ 0 Coffee routine https://www.caffeernani.com/en/recipes/coffee-routine/ https://www.caffeernani.com/en/recipes/coffee-routine/#respond Wed, 29 Dec 2021 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/coffee-routine/ L'articolo Coffee routine proviene da Caffè Ernani.

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L'articolo Coffee routine proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/coffee-routine/feed/ 0 Discover the Allegro blend https://www.caffeernani.com/en/recipes/discover-the-allegro-blend/ https://www.caffeernani.com/en/recipes/discover-the-allegro-blend/#respond Wed, 22 Dec 2021 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-allegro-blend/ L'articolo Discover the Allegro blend proviene da Caffè Ernani.

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L'articolo Discover the Allegro blend proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-allegro-blend/feed/ 0 Give the gift of knowledge at Christmas https://www.caffeernani.com/en/recipes/give-the-gift-of-knowledge-at-christmas/ https://www.caffeernani.com/en/recipes/give-the-gift-of-knowledge-at-christmas/#respond Wed, 08 Dec 2021 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/give-the-gift-of-knowledge-at-christmas/ L'articolo Give the gift of knowledge at Christmas proviene da Caffè Ernani.

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L'articolo Give the gift of knowledge at Christmas proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/give-the-gift-of-knowledge-at-christmas/feed/ 0 Discover the Stretto blend https://www.caffeernani.com/en/recipes/discover-the-stretto-blend/ https://www.caffeernani.com/en/recipes/discover-the-stretto-blend/#respond Tue, 23 Nov 2021 23:09:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-stretto-blend/ L'articolo Discover the Stretto blend proviene da Caffè Ernani.

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L'articolo Discover the Stretto blend proviene da Caffè Ernani.

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