What is the difference between Arabica and Robusta coffee beans?

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At present, coffee beans in the world can be roughly divided into three native species, namely Arabica Arabica, Robusta Robusta and Liberian Liberica. At present, there are more than 100 kinds of coffee, and most of them belong to three original species systems and several hybrids, which have different characteristics depending on the variety, origin, climate, height and latitude.

◎ Arabica, which accounts for 60-70% of the world's coffee production, has a higher unit price, smoother flavor, softer taste and stronger aroma, so it is more popular and has a lower caffeine content.

◎ Robusta, which accounts for about 20% of the world's total output, has strong resistance to diseases and insect pests and can grow in areas with a harsh environment. It is relatively easy and cheap to grow, but it has a bitter taste, heavy flavor and high caffeine content.

◎ Liberian species, a small number of local producing countries, where consumption is dominant.

In order to carry on the family line, the coffee tree will grow coffee fruit, which is bright red and is also called "coffee cherry" because it looks like a cherry. The so-called definition of "treating" coffee cherries into raw coffee beans refers to the removal of the exocarp, pulp, pectin layer, endocarp (sheepskin or seed shell) and silver skin of coffee cherries (fruits). Finally, the method of getting coffee beans (seeds).

The bean shape of Arabica coffee is small, the front is long oval, the middle split crack is narrow and tortuous, S-shaped, and the arc on the back of the bean is more complete. The bean shape of Robusta coffee bean is larger, the front tends to be round, and the split line crack in the middle is linear.

As far as planting is concerned, Robusta coffee trees have the characteristics of high temperature resistance, cold resistance, drought resistance, moisture resistance, resistance to diseases and insect pests and strong adaptability, and can grow well on flat ground. unfortunately, the coffee beans produced are lack of aroma. Strong bitterness (because of too much caffeine), lack of acidity, so it is mostly used in instant coffee, canned coffee, or brewed three-in-one coffee. In Italy, many coffee shops add appropriate proportion of Robusta robusta beans to make espresso (Espresso) to enhance the "taste" (such as strong, rough, etc.).

How to tell Arabica coffee beans from robusta coffee beans:

◎ Arabica coffee beans are oval and flat in shape, with an S-shaped dividing line in the middle.

◎ Robusta coffee beans are oval, spherical or nearly spherical in shape, with a straight line in the middle.

In the front street [commercial matching] we can see Luodou, increased by 10% Robusta, the taste will be relatively mellow.