Spilling the beans on coffee's true identity
People worldwide want their coffee to be both satisfying and reasonably priced. To meet these standards, roasters typically use a blend of two types of beans, arabica and robusta. But, some use more of the cheaper robusta than they acknowledge, as the bean composition is difficult to determine after roasting. Now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have developed a new way to assess exactly what's in that cup of joe.
Coffee blends can have good quality and flavor. However, arabica beans are more desirable than other types, resulting in a higher market value for blends containing a higher proportion of this variety. In some cases, producers dilute their blends with the less expensive robusta beans, yet that is hard for consumers ...










