Robusta coffee beans, Robusta coffee beans.

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Robusta coffee, commonly known as "sturdy beans", can be grown at low elevations (200 to 800 meters above sea level), has strong resistance to diseases and insect pests, is not vulnerable to agricultural disasters, has a high annual output per unit area, and is harvested in large quantities by machine. in general, the cost of production is much lower than that of Arabica coffee.

"Robusta" coffee usually has an ordinary, rigid and pungent flavor, and because the vast majority of robusta around the world are grown in low-altitude areas (author's note: as of May 2008, only India has rare high-altitude, high-quality, washed Robusta coffee beans). The flavor produced by different regions and different climates is not very different, relatively lack of personality. When unbaked, it smells like raw peanuts, and the taste of cheap robusta coffee beans is usually between "wheat tea" (light baking) and "rubber tire flavor" (deep roasting). It is difficult to show a meticulous flavor.

Robusta is not absolutely cheap coffee!

Arabica coffee accounts for 75% of the world's coffee production, and its quality varies widely, from good to bad. In recent years, a few countries (such as India) have devoted themselves to improving the quality of robusta coffee. They have planted robusta in high altitude areas, given the most careful care, and carefully washed the coffee. As a result, they get very good quality robusta coffee beans! Top Robusta beans are not cheap either, getting rid of the old impression that Robusta are cheap beans! Therefore, the quality of coffee beans can no longer be judged by the crude and outdated ancient criterion of "Arabica beans".

Asia is the home of robusta coffee. There are six largest exporters of robusta coffee in the world and three in Asia, accounting for 2% and 3% of the world's output. Vietnam, the world's leading exporter of robusta coffee

Robsta species (scientific name Coffee Robusta Linden)

Robusta coffee beans are generally used for instant solution because they extract twice as much coffee liquid as Arabica.

The caffeine content is 3.2%, more than twice that of Arabica, and 1.5% of Arabica.

How to tell the robusta coffee beans?

It's not in the book. I think there are three points worth noting. The first is the size, shape and shape, and the second is the grain in the middle and edge of the bean.

The third is cooked beans. Eat them directly and taste them.