Robusta coffee is not good? what are the characteristics of robusta coffee?

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Rob Stado is planted in a lowland with an altitude of 200 ℃ and 600 meters above sea level. He likes a warm climate and requires a temperature of 24 Murray and 29 meters.

The requirement for rainfall is not high, but there is one thing about this variety that depends on insects or wind to pollinate.

So it takes 11 months for coffee from pollination to fruit, which is longer than Arabica.

The Robusta species have long leaves, bright green leaves and a maximum height of 10 meters, but the roots are very shallow, the fruit is slightly rounder than that of Arabica, the bean body is flat and round, and the middle pit is straight.

Robusta has a faint wet aroma (aroma) and a woody flavor (woody), and the coffee produced has a strong bitter taste and low sour taste.

Robbosa beans have a single taste and a strong bitter taste, so they don't taste good enough.

It is generally used in industrial coffee production such as instant coffee, canned coffee, liquid coffee and so on.

A small part of it is also used to mix espresso beans, which can improve the mellowness of espresso.

Robusta coffee has the advantages of strong adaptability, easy planting, fast growth and high yield.

The general processing of raw beans is relatively extensive and low quality (there is also a small amount of refined Robusta for washing).

The flavor is bright and strong, mainly bitter, with a bad rubber or mildew smell because of its low-level raw bean treatment.

Most of the robusta beans are not suitable for drinking as individual coffee, and a few robusta beans are used as Italian ingredients.

The proportion is very low (but it does not rule out the fact that very few high-quality Robbosa beans can reach more than half of them).

In general, robusta coffee is used in instant coffee (which extracts about twice as much liquid as Arabica), canned coffee, liquid coffee and other industrial coffees.

Robusta smells like raw peanuts when it's not baked.

The taste of cheap robusta coffee beans when roasted is usually

Between "Mai Tsai tea" (medium and shallow baking) and "rubber tire flavor" (deep baking), it is difficult to show meticulous flavor. But high-quality Robusta is no worse than Arabica.

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