A brief Analysis of the Origin and Flavor characteristics of Robosta Coffee Bean

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Brief introduction of Qianjie-Robusta varieties and chlorogenic acid

Robusta

Originally there was only Arabica coffee, but at the end of the 19th century, a major pest occurred, and coffee growers began to explore varieties of coffee that were resistant to diseases and insect pests, thus giving rise to Robusta coffee. Robusta coffee is grown at low elevations and is resistant to diseases and insect pests, cold and drought. Because its caffeine content is much higher than that of Arabica, it is about 3.2%. Therefore, it is generally the first choice for instant coffee. Mainly planted in Vietnam, Indonesia and other countries

The average temperature of robusta coffee is between 20 and 26 degrees, and the best growth altitude can be as low as 100 meters. It has the advantage of cross-pollination cross-pollinating, and unlike self-pollinated Arabica coffee, robusta coffee is always adapted to its own growing environment-developing new insect-resistant substances, recovering from new plagues or environmental disasters, and creating new and satisfying properties to increase their yield. According to records, the Robusta coffee tree originated in the Congo in Africa, and Indonesia, Vietnam and Angola are currently its main producing countries.

Robusta is mostly used to make instant coffee, Robusta is secondary, but it is not necessary to classify it in this way, it is more appropriate to distinguish it according to your own preferences. In terms of taste, the United States and Japan are more likely to drink light Arabica coffee, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.

The main components in raw coffee beans

Polysaccharides

The most abundant ingredient in raw beans is polysaccharides, accounting for 35%, 45%. Although it is called sugar, it is not sweet at all. The polysaccharides here refer to the fibers that make up the bones of plants. The content of polysaccharides in Arabica species is quite different from that in Canefa species.

Protein

The content of protein is 12%. Proteins and polysaccharides are important components of plant bones.

Fat

Raw coffee beans contain fat, and the fat in coffee beans is composed of linoleic acid, palmitic acid and so on. In terms of oil content, Arabica species have a relatively high fat content, accounting for 20%, while Carnefo species account for up to 10% fat content.

Chlorogenic acid

The contents of chlorogenic acids, Arabica species and Canefra species account for 5%, 8% and 7%, 11%, respectively. There are many kinds of chlorogenic acid, and some kinds of chlorogenic acid are found only in Canefa species.

Caffeine

Caffeine, which accounts for 0.9% of the Arabica species, 1.4% of the Arabica species, usually accounts for 2% of the Canefra species, and more than 3% of the time.

Amino acid

The content of amino acid is 1%-2%, and the amino acids in coffee beans are aspartic acid, glutamic acid and so on. In Arabica and Canefra, the proportion of various amino acids varies. The contents of these amino acids, chlorogenic acid and oligosaccharides also affect the coloring and flavor of coffee beans during roasting.

Knowledge expansion: caffeine accounts for 0.9% Mel 1.4% in Arabica: Carneflari usually accounts for 2%, more than 3% in more cases

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