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Coffee Pods or Coffee Capsules? Similarities and Differences…

For coffee connoisseurs, it has long been a deterrent not to brew coffee in powder form or freshly ground from the previously seen coffee beans. In recent years, however, two new options have become more and more established and many traditional coffee drinkers have been whet their appetites through quality, taste and the almost infinite number of different aromas. Nowadays, coffee is also prepared and consumed in pods or capsules. In terms of price, these relatively new forms of coffee enjoyment hardly differ, but what is the difference in the end and what are the similarities? As a coffee lover, how do you find out what the right way of brewing coffee is for someone personally?

Both forms of preparation have in common that you can use them to prepare your favorite hot drink extremely easily. For both forms, you need special coffee machines to process the capsules or pads. With both of them you can only prepare exactly one portion of coffee. So with both options there is the great advantage that you no longer prepare your morning coffee by the pot, but one portion after the other. You can even switch between the flavors while enjoying it. The only problem for people with ecological awareness is the significantly higher waste production, because more waste is produced for every new coffee.

The coffee pads consist of small filter bags and the capsules are even made of plastic, which according to the manufacturer should be extremely environmentally friendly. Even if the purchase of a corresponding machine is relatively cheap, the criticism is also directed towards the follow-up costs, because these are significantly higher than with normal coffee due to the high consumption of the individual portions. At the end of the day, this of course means a significantly higher profit per gram of coffee sold for the manufacturer. For the user only higher enjoyment and more comfort during and before the same. The biggest advantage of coffee capsules, according to the advocates of this format, is above all the increased freshness. The coffee is protected from air in the capsule and is actually only opened shortly before it is actually brewed. The aroma should therefore be maximum and is therefore perfect for coffee connoisseurs who like to consume their coffee fresh.

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Arabica and Robusta Coffee – Differences and Similarities

The world of coffee is diverse and complicated. A lover of coffee no longer buys a previously prayed product, passes it through a coffee maker and keeps it warm on the stove for hours. Eating coffee is part of culinary art. A universal drink accompanies its fans during the day in many branded dishes. Nevertheless, stubborn prejudices are preserved. Most coffee lovers are familiar with the varieties of Arabica and Robust. And the vast majority of coffee lovers preserved information: Arabica is good, Robusta is bad. They are unfair to Robust.

Optical and taste differences

Anyone who rejects Robust is as unfair as a connoisseur of wine, who prefers the variety of Sira Murvedra. But there are bad wines of Syrah and good wine Murvedr. And there are many good mixtures. The rapid visual difference between arabic and timid. Robusta grains are small, brown, chubby. They show an open gap. Arabica grains are elongated, greenish-brown, with a more closed gap. The difference in aroma and taste is as clear as the visual difference. Robusta comes from lowlands, and you can say: its earthy, rich taste and low acidity of a spilled drink. Arabica, “mountain coffee”, has well -integrated acids; It is tasted as sweet, clear, light and rounded.

Ingredients and tolerance

Arabica and robust differ in the content of caffeine and tolerance .. chlorogenic acid, which makes up each coffee grain, is 30% higher in robust. Chlorogenic acid can cause heartburn and pain in the stomach. To this should be added a higher caffeine content in all varieties of robust coffee. The consequences of increased consumption of Robusta manifest only after coffee is drunk: a feeling of intolerance, increased pulse, sweating, imperative calls for urination. The fact that Robusta has a higher content of alkaloids is already visible during tasting: it tastes more strong, bitter and has acute aftertaste. Bobs from the lowlands are a typical addition to espresso and Schümli. This makes the taste more characteristic and gives more foam. Anyone who has tried coffee 100% Robust recognizes it in all mixtures.

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