What is the use of robusta beans? Robusta coffee is mainly made of mixed beans and instant coffee.

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

I believe you can see a sentence on the packaging of coffee or on the advertisements of many coffee chains: "We use 100% Arabica coffee beans." many people may know what Arabica is, but why use Arabica coffee beans? Are Arabica coffee beans necessarily good coffee beans?

From a botanical point of view, coffee belongs to the genus Rubiaceae, and there are many varieties below, and we usually drink it into our mouths, probably only Arabica and Robusta, which are commercial beans used in general coffee shops, but the difference between them is that Arabica has better flavor, lower caffeine, high acidity and rich layering except for genetic differences. Drinking it will make you feel sweet in your throat, and there are many subspecies under the Arabica coffee beans. (as for the number of Arabica beans, it is estimated that more than 2,000 tree species have not been confirmed in Ethiopia, so you can see where this is over. So don't go to the coffee shop and say I want a cup of Arabica coffee, no one will understand what you want), and good Arabica beans will taste as sweet as fruit tea. But the disadvantage is that the price is expensive, the resistance is weak, and it is easy to be bitten by insects, so in order to avoid insect pests, most Arabica coffee trees are planted in high-altitude mountains, while in the high mountains, because of low temperature and great temperature difference between day and night, coffee trees become lazy and grow slowly, but they also accumulate a lot of nutrients and sugar, which is one of the reasons why Arabica beans have better flavor. Didn't Starbucks come straight to the point: "geography is flavor"--

And Robusta, a strong Barbie, is not as memorable as Arabica, its flavor is bitter, caffeine is high and easy to palpitate (caffeine is about twice that of Arabica), bad beans even have a taste of soil and mixed acid, which is masochistic to drink, but the advantage is cheap and easy to grow, so it is not afraid of insect bites and sunlight, so it is very suitable for planting on flat ground and easy to harvest. However, the flavor of this kind of beans is not good, so it is seldom drunk as a single item of coffee, and most of them are mainly mixed beans and instant coffee, but there are also a few that have been washed with relatively high quality to make Robusta's flavor better, even better than some Arabica beans.

To sum up, Arabica is sour and Robusta is bitter. If all Arabica is used, then sour coffee, adding milk and making a cup of latte may lose some caramel-like tail rhyme, so when it is used to make espresso, the two are usually mixed in an appropriate proportion to balance the flavor of the coffee, or the beans will be scorched when roasting to reduce the sour taste. Highlight the bitterness, the latte in your hand tastes mellow and not like yogurt, but the beans are so burnt that I'm not sure how many people can drink the floral aroma and multi-layered acidity of Arabica beans. So I think so many chain stores want to boast that they use 100% Arabica coffee beans, probably to say that my beans are low in caffeine and expensive! I have met some stores who can't even say where the origin is, which makes me wonder if they really use 100% Arabica. Instead of that, why not keep the characteristics of Arabica and Robusta beans and match them properly, which can save costs and make Italian coffee full of layers? So what percentage of mixed beans is the perfect espresso? Is Arabica more than Robusta? Or is Robusta bigger than Arabica? Or the 100% Arabica that boasts your pine? I don't want to be so tongue-twisting, you think it tastes good, the cup in your hand is a good cup of coffee!

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