Does Robusta Robusta belong to boutique coffee? are Robusta coffee beans good?

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What do you think of Robusta coffee beans?

High caffeine and high chlorogenic acid taste terrible? Medicine, rubber, bitterness, leather, miscellaneous sensation

Wait a minute.

Robusta coffee beans come from mutants of the Congolese species (scientific name: Coffee Canephora). The global output is about 25% Murray 35%, and the production is as large as in Vietnam, Africa, Indonesia, India, Uganda and other places.

I remember that a few years ago, the American Coffee quality Accreditation Association (Coffee quality Research Institute, CQI) began to build a graded cup test certification system for the quality of Robusta coffee, R Grader certificate, so Robusta also began to have its own quality and its own cup test form.

Although I have been promoting boutique coffee, I have never given up on Robusta. Many well-known coffee roasters or cafes in many countries, such as Italy, Australia, Europe, the United States and so on, still use Robusta to mix formula beans to improve flavor or reduce costs.

I always wonder why these famous boutique cafes are still used for cost or flavor.

If in terms of cost, unless you use more than 50% or 100%, a formula of about 15% or 20% will not save you much cost, except if you bake several tons a year.

As for the improvement of flavor, Robusta can increase the complexity of coffee and reduce the sour taste, but the inferior Robusta can increase this change while adding a lot of negative flavor.

But why? Why do those roasters insist on adding Robusta coffee beans?

If?

What if Robusta coffee beans have a good flavor?

Interestingly, a raw bean merchant friend Zoe brought a Robusta with R Grader ranking No. 2 in the world. Of course, curiosity came to me. Asked that the price is 4 times the price of the general Robusta, but still introduced, in the baking process of dehydration and drying process is not that bad potion leather smell but a touch of grass smell, the bean point is about close to the second explosion before the bean.

In the cup test, I used the hand flushing method, 18 grams to 300 grams of water, freshly ground coffee powder other I do not like, because of the flavor of Quaker. Originally wanted to say that maybe I was looking forward to it too much, when I started to taste ~ when I was in the mouth! The acid is much lower than the first grade acid in Q certification, and I was surprised by the cleanliness of the taste. The sweetness is obvious with nuts, cashews, cream and a hint of chocolate, but it is a bit monotonous without acidity.

To me, this article is not a tribute to Robusta coffee beans, but in the world of coffee, many things are not absolute, there are a lot of undiscovered things waiting for us to discover it.

"if there is no limit, there can be no limit."

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