What are the flavor and taste characteristics of Robusta coffee beans? [Robusta] do coffee beans have high acidity?

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What are the flavor and taste characteristics of Robusta coffee beans? [Robusta] do coffee beans have high acidity? Can I make spaghetti beans?

Robasta is a high-yielding and pest-tolerant plant with a height of up to 12 meters and grows best in warm and humid climates. Coffee made from robastian beans is quite textured, with a slightly pungent earthy smell, while caffeine is high, accounting for 2.4% of the weight. 2.8%. Although there are many suppliers selling Robasta, this kind of coffee beans do not make the highest quality coffee.

"arabica" coffee beans are always classified as "good", while its distant relative "Robusta" coffee beans are often classified as "bad". We may describe it this way: if Arabica is a gift from angels, Robusta is like the booger of the devil, always despised and spurned by coffee gluttons.

Why is Robusta so notorious? Robusta beans, which are round in appearance and look like soybeans at first glance, are also known as thick and strong beans. They have strong resistance to diseases and insect pests, large output and low price. The exquisite coffee industry used to have a very poor impression of Robusta because it usually does not have a charming and meticulous flavor.

The bigger problem is that because the setting is a low-cost product, most of the planting methods are very rough, resulting in a bad smell. It often smells like dirt, dirt, and sometimes even a smell like charred tires and burning plastic.

Ten years ago, I had a chance to taste several cheap Vietnamese robusta beans, some of which were unforgettable because they were like charred wheat tea flavored with tires, and I couldn't help spitting them out with the other nine bad flavors. I don't want another sip.

If Robusta beans are so bad, why discuss it? That's a good question. As mentioned at the beginning, everything has its advantages and disadvantages. Good beans take you to heaven, rotten beans make you beat your heart. This is true of Arabica, and Robusta is no exception.

Under the tide of refined coffee in recent years, exquisite robusta beans with high standard treatment have appeared in the world. The representative of boutique India Kappi Royale beans is India's Robusta (Robusta "Kappi Royale" Robusta).

Kappi Royale means "top grade". At present, there are at least four (and growing) private coffee farms in India to grow and produce high-quality "Coffee Royal" and "Kappi Royale" Robusta coffee beans with refined Arabica standards and procedures! It includes exquisite whole water washing treatment and Pulp Natural "honey treatment" (mucous membrane drying and semi-washing treatment), which is popular in recent years.

The advent of the "Coffee Royal" grade exquisite Robusta beans has undoubtedly begun to change the world's impression of Robusta! Most people who have drunk it will be surprised by its thick and clean characteristics. Because of the exquisite planting and handling procedures, the flavor of the Royal Coffee Robusta is mostly quite clean, without the intrusive flavor of the cheap Robusta (off-flavors).

If you want to ask the country or region that loves Robusta beans most, the first place is Italy, the hometown of espresso! If you narrow it down, to be more precise, the largest use of robusta beans is in southern Italy, such as Palermo, Naples and Sicilia. In fact, in southern Italy, most of the coffee people drink contains a considerable proportion of robusta beans. The content of 30% to 60 is commonplace, and the Robusta content of some formula beans is as high as 80% or even 100%!

Open the table of beans supplied by local wholesalers of raw coffee beans in Italy, and you will see a list of more than a dozen, or even as many as two dozen, raw beans from all over the world, for local coffee roasters to choose from. This phenomenon does not exist in other parts of the world, such as the United States and Canada, Northern Europe, Japan and even Taiwan.

You may wonder why the Italians mix a lot of robusta in Arabica beans. Generally speaking, Italians mix with Robusta in order to increase the Crema content of Espresso. This is only half true, and there is another little-known reason.

It turned out that southern Italy used to be a relatively poor region, where people could only afford cheap coffee, so at first it was mixed with Robusta beans simply to reduce costs. However, after years of massive baking and blending of Robusta, coupled with Italy's natural sensitivity to cooking, they found that Robusta beans have many qualities that Arabica beans do not have. as long as you are familiar with and fully master these qualities, a good cook (coffee roaster) will be able to serve magical dishes (Italian coffee beans). Compared with 44 pairs of chromosomes in Arabica beans, Robbosa beans have only 22 pairs of chromosomes, with caffeine contents of 1.5% and 2.8%, respectively. The two are completely different varieties and cannot be mixed, which explains why there are many complete differences between the two.

The Robusta is born without the elegant aroma of Arabica beans, replaced by a thicker, lower taste, as well as peanut butter, hazelnut-like walnuts, peanuts, hazelnuts, wheat and oysters.