What are the flavor characteristics of Vietnamese robusta coffee beans? what's the difference between Robsta and Arabica? which is better?

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I believe everyone in Qianjie has heard of Arabica coffee. At present, most of the coffee in boutique coffee shops on the market are Arabica coffee beans, just like the coffee varieties in Qianjie coffee are basically Arabica coffee. But today, Qianjie would like to introduce robusta coffee, one of the three major coffee varieties.

Robusta coffee is actually a variety of Canefa species, but because everyone is accustomed to using Robusta coffee to refer to Canefa species, it is generally referred to as Robusta coffee.

Qianjie believes that the future of a type of coffee depends largely on the flavor of the coffee. If there is a potato flavor in the coffee, there must be no market for that coffee. Therefore, the reason why robusta coffee is often used in commercial beans or as instant coffee is because robusta coffee does not have the aromatic smell of Arabica beans, but more wheat, grains and other flavors, and sometimes even pungent smell. So, this is one of the reasons why robusta coffee is rarely seen in the boutique coffee industry.

On the other hand, coffee beans contain a lot of caffeine, not only coffee beans contain caffeine, like black tea, cocoa, drinks and so on also contain a lot of caffeine. Just like the cola that people usually drink, there is also a lot of caffeine. Qianjie has often heard guests say that they can't sleep if they drink coffee at night, because caffeine has the function of stimulating the central nervous system and is addictive, which is commonly known as refreshing function. But according to Qianjie, Robusta has more caffeine than Arabica coffee beans, but it is also worth noting that Robusta coffee also contains a lot of chlorogenic acid. You may not know much about chlorogenic acid, so let's give you a brief introduction to Qianjie.

Chlorogenic acid is so unstable that chlorogenic acid in coffee breaks down into caffeic acid and quinic acid, especially when the temperature is below 80 degrees and above 85 degrees. When chlorogenic acid is decomposed, quinic acid will immediately decompose into obvious bitterness, caffeic acid will decompose into obvious sour taste, a mixture of sour and bitter taste, forming the sour and bitter taste of robusta coffee and the flavor of aged coffee. Compared with robusta coffee, Arabica coffee contains half less caffeine and chlorogenic acid than robusta coffee, which is one of the reasons why Arabica coffee has a better flavor than robusta coffee. What Qianjie said is only a small part of the reason that affects the flavor of Robusta coffee, and the degree of roasting will also affect the substance content of the coffee, so Qianjie will not discuss it in detail here.

Qianjie believes that the emergence of robusta coffee has its own value, not that using robusta coffee to set off how good Arabica flavor is, as soon as I hear Robusta's beans, I feel bad. According to Qianjie, Robusta coffee has an unshakable position in Italian beans. In some parts of Italy, there is a pursuit of deep-roasted, thicker coffee. They will add a small amount of robusta coffee to the beans to increase the mellow thickness of the coffee. Espresso,Espresso, which is richer in oil and cream, will show a mellow and full taste, while milk coffee in Robusta and Arabica coffee beans complement each other and become more mellow. Qianjie believes that robusta coffee beans fill the mellow aroma of Arabica coffee, and Arabica coffee enhances the aroma of robusta coffee beans. From the front street point of view, the combination of two kinds of coffee beans sublimates into an art.

In addition, Robusta has also made a certain contribution to the research on new varieties of coffee. Arabica coffee is very rich in aroma and tastes more delicate than Robusta to some extent. However, Qianjie found that Robusta's drought tolerance, disease resistance and yield are better than Arabica. So some researchers crossed Robsta and Arabica to select the best gene to cultivate a new variety with high quality flavor and strong disease resistance and high yield.

Therefore, although Robusta can not compare with Arabica in flavor, Robusta coffee also has its existence value, as the saying goes, existence is reasonable. Qianjie believes that there is still a lot of potential for the value of robusta coffee.

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