Taste and flavor characteristics of world-class coffee beans Robusta is worse than Arabica coffee

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Manning's Robusta pedigree, Arabica beans or Katim or Katim? [

The picture above shows the raw beans of robusta * *

"We use 100% Arabica arabica coffee beans!"

I believe many people have heard of this advertisement.

But in retrospect--

There's nothing to be proud of!

It's just inducing consumers to go in a direction that is good for them.

You really think everyone is stupid.

At present, there are three kinds of coffee beans in the world:

1. Arabica (Arabica): accounts for about 90% of the world coffee market, the aroma is changeable, it is not easy to grow, and its uses are more popular in the boutique bean market.

two。 Robusta (Robusta): accounts for about 10% of the trade volume, the plant life is strong, the disadvantage is that the smell is very strong, mostly used in commercial beans

3. Liberia (Liberica): almost no circulation, because the smell is flat and it is not easy to grow, so now it is only used as a specimen in the laboratory.

Chemical composition: (Arabica / Robusta) detected by percentage of raw bean content

Polysaccharide: 45 / 49

Monosaccharide: 0.5 / 0.5

Sucrose: 9 / 5

Lipids: 18 / 12

Protein: 13 / 13

Organic acids: 8 / 10

Caffeine: 1.2 / 2.4

Analysis and commentary:

1. In the part of sugar content, we can see that the content of polysaccharides in Robusta is better than that in Arabica.

And the so-called polysaccharides are the lignin fibers of plants, that is to say, there are more lignified parts of robusta beans than Rabica.

Monosaccharide, that is, fructose, is evenly split, so skip it!

In the part of sucrose, the gap between the two is very large. The sucrose content of Arabica beans is almost twice that of Robusta.

And the difference in price takes place here! Because sucrose (disaccharides) will degrade and polymerize in the process of baking.

Some will be converted to acid, and some will react with lipids and proteins.

It turns into a variety of fascinating aromas in the coffee extract, and a larger part is caramelized in the browning reaction.

The most obvious way to tell whether there is a strong caramel aroma is to smell the bottom of the coffee cup.

two。 In the part of fat, Arabica beans also contain more than Robbosa beans, during the baking process.

Some of the lipids will be taken out of the pistil with water and tannic acid, and a thin oil film will be formed on the surface of the ripe bean.

The deeper the beans are baked, the more obvious the oil film will be, and the oil film on the surface will oxidize rapidly in the process of contact with air.

So want to judge whether a bean is fresh or not?

Just put your nose close to the coffee and ripe beans and smell it to see if it smells like smelly oil or similar sweet-smelling peanut butter--

3. The part of protein is also equally divided, so > > is also skipped!

Let's look at the organic acids in coffee. Most of the organic acids in coffee beans are chlorogenic acid (Chlorogenic Acids).

On the other hand, the content of chlorogenic acid in Robusta seems to be higher than that of Arabica beans, which is due to the difference in their growing environment.

Because Robusta plants grow at low elevations, there is a relative increase in diseases and insect pests, so according to the law of survival of the fittest

The Robusta plant also produces a large amount of chlorogenic acid on its own to resist diseases and insect pests.

4. Chlorogenic acid properties: it is the source of acidity in coffee extract, so Robusta tastes more bitter than Arabica.

This is another reason why the price is lost to Arabica.

But fortunately, chlorogenic acid will be degraded by more than 50% in the process of baking, and the deeper the baking, the more degradation.

So the deeper the roasted coffee beans will be, the less sour they are, that's why!

In addition, chlorogenic acid is not loved, but it is a powerful antioxidant!

1000cc coffee contains about 1000 mg (about 1 gram) of chlorogenic acid, which is even much higher than green tea.

5. Caffeine, Robusta is nearly twice as much as Arabica, and the right amount of caffeine helps to boost the spirits of drinkers.

However, excessive caffeine will do great harm to the human body, and some people are often afraid to drink coffee because of sleep disorders.

The main reason is that unscrupulous businessmen have increased the proportion of Robusta in order to reduce costs.

So it's normal that you can't sleep after drinking-- convex

Summary:

After reading the above explanation, you may still think Arabica is better.

But-- Robusta is an indispensable part of commercial beans! Maybe Asians are not used to these strong-smelling beans.

But for Europeans who like heavy taste, Robusta is a treasure they can't put down!

The reason is that Europeans like to add fresh milk to their coffee.

If only fine beans are used as the material of espresso, the taste is bound to be diluted a lot.

And > >

Espresso with Robusta is the best material to pull flowers!

Because you will find that the crema extracted by it is very thick! The taste will also be very rich!

At present, the largest producer of Robos Tadou is Vietnam.

And in terms of total coffee exports, Vietnam is already the second largest coffee export in the world, after Brazil.

Now, I just want to say, don't use price as the only indicator of the quality of coffee.

Although Robusta is cheap and the smell is not as clean as Arabica, this is not the main reason why it is cheap.

The main reason is that it is so cheap because it is easy to grow and requires low labor cost and risk cost.

Robusta's world-class beans:

1. World-class treasures-civet coffee Kopi Luwak

two。 King of sturdy beans-Royal Indian Water washing Kaapi Royale

3. Italian favorite-Indian style stain Robusta AA Monsooned Robusta AA

After seeing these beans, I was a little scared.

Who says cheap coffee is not good?

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