How does instant coffee taste good? Can instant coffee lose weight? What about Robusta beans?

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Coffee Robusta, which accounts for about 2030% of the world's total output, is cultivated in lowlands and is resistant to high temperature compared to Arabica. Resistant to drought. It's rainy. Insect pests, extremely adaptable, is the harvest of the three original species of coffee is more, and lack of sour taste. It tastes bitter. The lack of aroma is also a major regret for Robusta, which is mainly produced in African countries such as Ivory Coast, Angola, Madagascar, the Philippines, Vietnam and Indonesia (Java).

Robusta grows coffee trees that are resistant to high temperature, cold, moisture, drought and even mold. Its adaptability is extremely strong, it can grow very well on flat land, and harvesting does not necessarily need manual work, but can be carried out completely by vibrating machines. In terms of planting, Robusta has many advantages in growing coffee trees, but it is a pity that the coffee beans produced are poor in aroma, strong in bitterness, insufficient in acidity, and the caffeine content is double that of Elaraby, so Robusta coffee is mostly used for blending or instant coffee and beverage processing.

There are two kinds of robusta coffee which are more commonly used in general blending, mainly (A.P. Robusta) and (W.I.B. Robusta). The biggest difference lies in the post-processing after harvest, so there are some differences in appearance, aroma and taste.

The caffeine content of robuka beans is 2.2%, which is higher than that of Arabica beans. The content of chlorogenic acid is also higher, and it is also less affected by diseases and insect pests. Chlorogenic acid is affected by the degree of baking and has varying degrees of bitterness and astringency. It can also be easily found on the Internet that chlorogenic acid basically has some effects on our health, such as it oxidizes antioxidants and helps burn fat.

Although Robusta is one of the three major varieties of coffee, his chromosome number is different from that of Arabica, so his characteristics are quite different: the same number of coffee beans contain twice as much caffeine as Arabica. It can adapt to the lower altitude and difficult growth environment, and the survival rate is higher than Arabica, so Robusta has always produced the most of the three varieties. And the main flavor is very similar to wheat tea, and the sweetness is low.

The Italians were the first countries to use Robusta. They used this coffee as one of the beans in the formula of espresso (espresso) to increase the thickness of coffee's crema (coffee fat) and alcohol. Because Robusta is cheaper, the more you go south, you will find that the more it will be added. Apart from Italy, Vietnam and Malaysia are the most used countries, while in Taiwan, they are mostly used as commercial coffee.

In recent years, many high-quality Robusta have appeared on the market, and we can vaguely see that someone is improving this variety as well as the way it is made. Although there is not yet a set of rules to rate Robusta, his boutique is a rise that cannot be ignored.