What are the ingredients of Robusta Coffee Robusta Coffee beans

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The ingredients of coffee beans include caffeine, tannic acid, fat, protein, sugar (carbohydrates), minerals and so on. The sugar in coffee beans brings sweetness, tannins and fatty acids bring sour taste, volatile fat brings aroma, and caffeine bitterness. Most of the bitterness of coffee comes from the flavor produced by roasting and caramelization. Usually, the deeper the baking, the more caramelization, resulting in more bitterness.

[types of coffee beans]

At present, there are more than 100 kinds of coffee in the world, of which two of the most common are Arabica and Robusta/Canephora.

Arabica: expensive, supple taste, low caffeine

Coffee advertisements often emphasize that they use 100% Arabica coffee. Yes, in terms of price alone, Arabica is indeed more advanced, the average price of Arabica coffee beans is twice that of Robusta.

In terms of composition, Arabica has low caffeine (0.9-1.2%), 60% more fat and twice as much sugar, so taken together, Arabica tastes sweet and soft, with a plum-like sour taste.

Robusta: cheap, bitter, high caffeine

In contrast, Robusta, which is high in caffeine (1.6-2.4%) and low in fat and sugar, tastes bitter and strong, and some even say it tastes rubber.

Robusta has a high content of chlorogenic acid (7-10%), which is not easy to be affected by insects and climate. It is generally planted at a low altitude, bearing many fruits and fast. The fruit is round.

At present, the largest grower of Robusta is Vietnam, which is also produced in Africa and India.

Robusta is recognized by many people because of its unique coffee flavor (some people call this unique flavor Luobu flavor). Robusta is heavily planted by coffee-producing countries because of its large output, twice the caffeine content of Arabica coffee, and for many reasons, such as no need to grow at high elevations and no shade trees. at present, coffee-producing countries account for more than 40% of the world's coffee production.

Robusta coffee is usually used for blending, because Luodou is rich in fat, as well as unique three-dimensional and mellow thickness, which can make Italian coffee more full-bodied and mellow, of course, there are also a lot of Robusta coffee, is used to make instant coffee.