Where are Robusta and Arabica coffee beans grown?

Usually there are two reasons that this happens.

1. Too much water or too much coffee beans. Test by brewing with water to the 12 cup mark, no higher. Use no more than the recommended amount of beans. (If your adding too many beans to get better flavor, try switching to a stronger coffee. I ended up switching to Starbucks and have grown quite used to it).

2. (More common). The coffee filters that your using are too short. Try switching to a taller filter such as BUNN filters. They are made taller and can resist the higher water level caused by too fine a grind.

Organic coffee is grown without the use of potentially damaging chemicals such as pesticides or herbicides. These beans are graded the same way as all other non-organic coffee beans. The obstacle of growing organic beans is that the process if longer and quite expensive.

Nowadays, if you order a mocha, you will get a coffee/chocolate flavored drink. This came about from the origins of the mocha bean. Mocha coffee beans are traditionally grown in Yemen, in the port of Mocha. These beans have a slight aroma and flavor of chocolate - hence the name today.

Hawaii is the only State which grows coffee beans.

They are two completely different types of coffee. They differ in several ways from taste to production and economics.

Arabica beans characteristically have a sweeter, softer taste, with undertone flavors of sugar and fruit; however their acidity levels are quite high. Robusta beans are generally quite stronger and harsher in regards to taste with a peanut aftertaste.

Robusta beans contain twice as much caffeine as Arabica beans and are considered by many to be the inferior quality of the two.

To learn more about their differences, please visit the link below.

http://www.coffeechemistry.com/index.php/General/Agriculture/differences-between-arabica-and-robusta-coffee.html

There are several factors resulting in a bitterer cup of coffee:

• The bean - Robusta beans are more bitter than Arabica

• Roasting - darker roasts are generally more bitter

• Brewing method - espresso tends to taste more bitter

The trees where the seeds used to make coffee are cultivated in over 70 countries; primarily Latin America, Southeast Asia, South Asia and Africa.

The problem is more due to the coffee used and not the m achine.
1. First posibilty is that coffee dose is less than requiry. Use a dose spoon and add from 7gr to 8gr of grounded coffee. As much you add slower the coffee will run but with stonger taste and aroma.
2. Second is the coffee you use is been exposed to air for long time, so it is dry and the water will run faster thought it. You should try new box of coffee which fresh.
3. The coffee you are using is grounded more gross than the one needed for your machine. You should try other coffee which is more apropreate for your machine.
4. You can press the gronded coffee in filter very hard with tamper, with this you will create more resistance for the water to run throught it and better coffee result.
5. The time of the coffee running out of the filter should be aprox 23 to 28 sec for about 30 cc of coffee. And you should have the crema to be about 1 to 3 mm thick with 100% arabica coffee and with crema of 2 to 5 mm with a mixure blend coffee of robusta and arabica.
Good luck.
Remeber to vote for this answer.

Try to use espresso ground coffee 100% arabica. 7-9 gr per 150 cc water. Leave it for 4-5 min. Perfect aroma and taste. Also full of andioxides

Hi,

Really, this is personnal, but first you have to acheive an adjustment that makes your coffee possible to extract. Start with the coarser you can and reduce gradually. Do it one portion at the time, don't grind a whole bag !
The result should be a light hazelnut crema color, deep foam without hole in it.
If the crema is light cream color, the grind is too coarse.
If the crema is dark, uneven or runny, the grind is too fine, or you are using a wrong type of coffee (like only robusta, go for 100% arabica), or it's not toasted properly.
If the water doesn't flow at all, your grind is too fine.
It should take not more than 20 seconds to extract the coffee, if it's very short, grind is too coarse, if it takes longer, the grind is too fine.

Good luck,

JF