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Arabica vs Robusta
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Roasting

Roasting

Quality, quality, quality. It's all about quality. Oh, and acid. It's about acid, too. Here's the thing: really exceptional Arabicas, grown at high altitudes, come with good doses of acid. And acid, divine and quintessential acid, is a sign of quality.

Acidity helps to carry aromatics and sharpen flavour. Without it, the coffee would taste dull. A touch of acid is especially useful in lifting coffee flavours and aromas when using plungers and filters/percolators. But too much? Too much and your espresso will taste sour.

Roasting is a delicate business, especially when it comes to top Arabicas, because you want to get a nice dark roast to soften the acidity just slightly, but you don't want to burn out the scrumptious smooth caramel qualities and flavours.

It's sad that a lot of lovely Arabicas are roasted black, because it defeats the purpose of using good coffee in the first place.