The difference between Arabica and Robusta Coffee varieties which is better than the harm of Robusta beans

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Arabica: accounts for 65% of the global coffee production, basically what you drink better outside belongs to Arabica.

Robusta: it tastes strong, it's more exciting, and it's mostly used for instant coffee.

The three native species are Arabica, Robusta and Liberika (Liberika). Arabica ranks first in production, accounting for about 70,75% of the world's coffee production. There are bourbon, Tibica and other sub-varieties. Robusta accounts for about 2025% of the world's total coffee production. Liberian cards account for only 3% of the total and are mostly grown in the Asia-Pacific region.

First of all, let's use a chart to analyze the difference between Arabica and Robusta.

As can be seen from the following three pictures, the raw beans of high-quality washed Robusta (figure 1) are yellowish brown and grow short, round and fat compared with Arabikayega (figure 2). The color of Yega's raw beans looks more elegant and thinner, and the color is beautiful turquoise. Figure 3 shows Robusta's ripe beans. The roasted beans look more chubby.

The Royal washing Robusta pictured above is grown in high-altitude areas of Indonesia and India. It is worth mentioning that in recent years, a small number of countries (such as Indonesia, India and other regions) have devoted themselves to improving the quality of Robusta coffee. They have planted Robusta at high elevations and carefully planted them in order to obtain high-quality raw coffee beans. At the same time, the use of water washing treatment can remove the miscellaneous smell of Luodou as much as possible to a certain extent and make the taste cleaner. Even the relatively high-quality, finely processed Robusta flavor still can not make up for the lack of its innate flavor. Made by hand, it will show obvious mugi-cha, peanut flavor, Xuanmi tea characteristics, bitter taste and no sour taste. Generally speaking, as an experience in the lecture, we will make Luodou for the students to taste.

The following picture shows a comparison between Arabica and Robusta leaves. The leaves of the former are slender and oval, while those of the latter are wider and thicker. The difference in leaf size is already obvious, not to mention the size of the plant. Arabica coffee trees are usually 2-3 meters high, while Robusta can reach more than 10 meters.

However, the value of Robusta is not limited to serving as a negative example to set off Arabica's nobility, but also has an unshakable position in Italian matching beans. Italian matching schools are divided into southern Italy and northern Italy. The baking degree of northern Italy is lighter than that of southern Italy and is made of 100% Arabica beans. On the other hand, Nanyi, which is deeply roasted and pursues a thick taste, will add a small amount of Robusta to the mix to increase the alcohol thickness of the coffee and produce a more fat-rich Espresso. Southern Italian style Espresso and milk blend show a mellow and full-bodied taste, milk coffee because of Robusta and Arabica complement each other, become more mellow. Robusta made up for the mellow aroma of Arabica, and Arabica enhanced its aroma, and matching was sublimated into an art at this time.

Robusta has also made some contributions to the research and development of new varieties of coffee. Although Arabica is rich in aroma and delicate and changeable taste, it is not resistant to drought and waterlogging, its disease resistance is weak, and its yield is lower than that of Robusta. In order to improve the disease resistance and yield of a variety, Arabica and Robsta will be crossed first and then backcrossed, and genes will be selected to pursue new varieties with high quality flavor, strong disease resistance and high yield.