What's the taste of Robusta?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

What's the difference between Tibica and bourbon grown in Arabica? Mr. Danbu believes that there is little difference between the two in terms of genetics and composition.

"it is mainly due to the differences in the composition and structure of raw beans, which will have a great impact on the aroma of baked beans. However, the difference is not as significant as that of Arabica and Robusta. Arabica and Robusta are academically 'species' differences, like Wenzhou tangerine and grapefruit. There are also great differences in composition balance, so it is only natural that there are great differences between the two. "

Here, please give us the following two charts. Figure 4 shows the difference in composition and structure between Arabica species and Robusta species, and figure 5 has "more" and "less", indicating "Robusta's aroma composition model when comparing Arabica species".

Compared with Arabica, the characteristics of Robusta's raw bean ingredients are as follows:

① contains more caffeine (more than twice as much as Arabica)

② has high content of chlorogenic acid.

③ has few sugars such as sucrose.

④ contains a little more protein and amino acids.

The content of ⑤ lipids is low.

What happens after baking? The following quotes Mr. Danbu's analysis:

[taste]

① caffeine → refreshing is one of the bitter ingredients

The sources of mellow, bitter and astringent taste of ② chlorogenic acid → coffee

④ protein and amino acid → are sources of strong bitterness such as dark beer and chocolate.

The above factors are closely related to Robusta's "bitterness".

What about the sucrose composition of ③? Sucrose is originally the source of sour taste, can bring diversity to the bitter taste, resulting in a soft, mellow flavor, but the content in the Robbins tower is very small. In other words, there is almost no sour taste, which leads to the lack of softness of Robusta's bitterness, and the intense bitterness outweighs the astringency. Form a monotonous taste with only bitter taste.

"in Southeast Asia and other places, sugar is added when roasting Robusta coffee beans," Mr. Danbu said. Try to make Robusta more or less close to the sour taste of Arabica by replenishing its lack of sweetness. "