Why Robusta Extracts Faster Than Arabica (And What That Means)
Consider this your morning briefing: You roasted two City+ batches on your SkyWalker 2—one Arabica, one Robusta. The results? The Robusta shot extracted in 10 seconds with a coarse grind, then 20 seconds with a finer setting. The Arabica? Perfect, at size 12. This isn’t a fluke. Robusta’s physical and chemical makeup demands a different approach. Robusta beans are denser, harder, and more compact than Arabica. Their structure resists water flow, but only up to a point. When ground too coarsely, Robusta’s particles act like a sieve, letting water pass too quickly. That’s why your first shot was under-extracted. Switch…
