What do Robusta varieties include?

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Robusta species (scientific name Coffee Robusta Linden). The leaf rust-resistant varieties found in Congo in Africa have stronger disease resistance than Arabica. In the general coffee market, many people like to compare robusta and Arabica coffee beans, which is incorrect. In fact, the Robusta species was originally a mutant of the Congo species (scientific name: Coffee Canephora), and it should be compared with the Alabica species. Today, however, the Robusta species is commonly used by ordinary people, and it is not known that it is actually a variant of the Congolese species. Arabica coffee beans grow at colder high elevations in the tropics, and those high temperatures and low elevations that are not suitable for Arabica are the land of Robusta. Robstado grows in the lowlands at 200-600m above sea level and likes warm climates. the temperature is 24-29 ℃, and the requirement for rainfall is not high. However, the variety depends on insects or wind to pollinate, so it takes 11 months from pollination to fruit, which is longer than the Arabica species.

Robusta kind of Ken has a unique aroma (known as "Rob flavor", some people mainly moldy smell) and bitter taste. If 23% of the coffee is mixed with other coffee, the whole cup of coffee will become Rob flavor (therefore, Robusta coffee beans can not be drunk as individual coffee beans). Its flavor is so bright and strong, but if you want to taste it directly, you have to be prepared. In general, robusta coffee is used in instant coffee (which extracts about twice as much liquid as Arabica), canned coffee, liquid coffee and other industrial coffees. Its caffeine content is much higher than that of Arabica, about 3.2%.

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.