With global warming (and other factors) affecting coffee production and prices, I’ve noticed a couple of interesting patterns in marketing strategies for household and white label brands.
Everything is extra intense, high intensity, intensity 11 (probably comes with a free Spinal Tap record)… Robusta roasted past 5th crack, no doubt.
I also spotted a bag of highly exclusive “100% Robusta.” At this point I’m waiting for the other shoe to drop and for them to market “0% cyanide” coffee.
How’s everybody else’s grocery shopping experience these days? Is this a big trend in your area?
Is 100% robusta a bad thing? I tried a robusta on a whim and loved it to the point I don’t brew arabica at home. Is this some sort of feaux pas?
Bad? Who’s to say. Specialty coffee is 100% Arabica and Arabica is more expensive to source, so, regardless of preference, I’m surprised by “100% the cheap stuff” marketing.
The specialty robusta niche is growing since it is easier to grow. I’ve not tried any of it yet.
My issue is that it has about double the caffeine content.
Yeah this is the one big downside I’ve noticed. I’ve been doing cold brew and basically have to water it down to nothing in order to not vibrate out of my socks. Shame because the flavour is just exactly what I want out of coffee.