It’s probably just me being the coffee nerd I am, but I always get excited when I open up the Wall Street Journal in the morning and find an article about the coffee industry (even though it is not good news very often).
So this morning, when I saw the headline “Coffee Roasters Rethink the Blend,” I was excited to see it, but knew exactly what I was about to read: coffee roasters will soon begin looking to add more Robusta (from Wikipedia) coffee beans to blends that contained primarily Arabica (from Wikipedia) beans in the past.
The Wall Street Journal’s Coffee Roasters Rethink the Blend did a fantastic job explaining the whole situation, and what it means to coffee lovers everywhere, so I would suggest taking a look at the article by Neena Rai and Leslie Josephs.
Even if you’re not a coffee expert, if you’ve tried a cup of 100% Arabica coffee side-by-side with a cup of 100% Robusta coffee, you can tell the difference – big time. When it comes down to it, many of the blends you currently enjoy, whether from a Keurig K-Cup or in some other form, probably contain some percentage of Robusta coffee, and unless the amount used goes up significantly, there is a chance you may never even know about this change; but the team at Corporate Essentials definitely thought it was something of which you should be aware.
