Uber farbreaktionen mit Arabica, Robusta, und Arabusta Rohkaffees

The contents of fat, caffeine and chlorogenic acid have usually been used to distinguish between Arabica and Robusta coffees. On examining single coffee beans however, overlappings cannot be avoided. Through various colour reactions here described, which are even applicable to single beans or parts, differences in the composition of the fats or Arabica and Robusta coffees have been proved. Thus the two coffees can now be seperated in mixtures quantitatively. Until now only qualitative judgements can be made on ground coffee species. The method has been applied to different Arabusta raw coffees. The results have shown, that Arabusta coffees have no uniform composition; this has made their indentification difficult. From many examples however, it is possible to separate Arabica, Robusta and Arabusta coffees from one another