A brief introduction to the characteristics of Robusta Coffee beans is it really bitter for Robusta to be infamous?

It is said that Arabica coffee is boutique coffee, while Arabica coffee accounts for 70% of the world's coffee; for Robusta coffee, it may not be very good, it tastes heavy and bitter, and most people don't like it. Is it true that all Robusta varieties of coffee are considered useless? Qianjie believes that, in fact, it is not useless, and it is quite useful. The espresso we often drink is Robusta beans, and without Robusta beans, the espresso will have a beautiful layer of fat, and only the thick fat on the espresso is considered a successful cup of espresso. For example, there are 10% robusta beans in the commercial mix on the front street.

The value of Robusta

As a very important variety in the coffee world, Robusta plays an important role in the business world. The value of Robusta is not as a negative example to set off how advanced the flavor of Arabica is, but has an unshakable position in Italian beans. Italian blending will add a small amount of Robusta to the blend to increase the alcohol thickness of the coffee and produce a more oil-rich Espresso.

To make a cup of pure espresso, you need to mix a certain proportion of high-quality robusta beans on the basis of Arabica beans. Because among the many choices of coffee beans, high-quality robusta coffee beans can make Italian coffee show its due personality, increase the taste of coffee, make it strong, increase the bitterness at the same time, and make the golden oil of coffee more attractive. If you taste carefully, you can also taste chocolate or cocoa.

Espresso and milk blend to show a mellow and full-bodied taste, milk coffee because of Robusta and Arabica complement each other, become more full-bodied and mellow, Robusta makes up for Arabica's mellow. Robusta is mainly used for concentration and blending to increase the thickness of alcohol and get rich oil. Although Robusta's flavor is not comparable to Arabica, it has its own value.

In fact, coffee is a kind of Rubiaceae tree that will blossom and bear fruit, because the fruit is usually red or purple similar to cherry fruit, also known as coffee cherry. Our most common coffee beans are seeds without pulp. There are usually two coffee seeds in each fruit. A coffee tree can produce about 0.9kg of raw beans every year. There are hundreds of varieties of coffee in the world, and only Arabica and Robusta are widely grown for commercial purposes, of which Arabica accounts for 70%.

As a tropical cash crop, coffee is mostly grown on the coffee belt between the Tropic of Cancer and the Tropic of Cancer, requiring relatively high and stable temperature, abundant annual rainfall and sunshine, and fertile soil with good drainage, all of which are suitable conditions for the production of high-quality coffee. Today, the "coffee belt" covers more than 70 countries and regions, such as Brazil, Colombia, Ethiopia, Kenya and Indonesia in the Qianjie bean list. And Yunnan and Hainan are also on the coffee belt, each coffee producing area has a unique planting environment and microclimate to provide a variety of growth conditions for coffee trees, forming a unique flavor and taste.

Arabica

Arabica is the most popular variety in the market, all kinds of sub-varieties will form a unique and rich aroma and sweet and sour flavor according to the local conditions of the growing environment, especially high altitude, volcanic soil and microclimate, and the soft taste is more acceptable. When we analyze the substances contained in Robusta and Arabica, we can find that Arabica has almost twice as much sucrose as Luodou. Sucrose is converted into aromatic substances during baking, making the coffee more fragrant and sweet.

Arabica coffee varieties have a good flavor for a reason, requiring high altitude, shade trees, poor disease resistance, etc. Robusta coffee trees can withstand high temperature, cold, drought, humidity, high yield, resistance to diseases and insect pests, and strong adaptability to the environment. Generally planted in low-altitude plains, you can directly use mechanized unified management and picking, and the price is naturally cheaper. Robusta coffee beans have a unique aroma and bitter taste, and the content of caffeine is much higher than that of Arabica, so most people can't accept this taste, but as Italian coffee, it is a very beautiful effect. Therefore, the production cost of Robusta planting is lower, and it is more suitable for commercial mass production.

Robusta

In fact, the Robusta coffee species should be strictly called the Canefa species. Robusta is a subgenus of the Canefa species, so Robusta has almost replaced Canefra as a synonym for the species. Robusta originated in the Congo (basin) of West Africa and is widely cultivated because of its low altitude, high yield and easy to grow.

As Robusta has a strong ability to adapt to the environment, it can also grow luxuriantly at an altitude of 0Murray 800 meters. Robusta has a high content of chlorogenic acid, about 7% to 10%, which is not easy to be affected by insects and climate, and is generally planted at a low altitude. The fruit is numerous and fast.

Robusta coffee beans are characterized by their unique aroma and bitterness, slightly round and smaller fruits, and relatively flat beans. Robusta coffee beans are generally used for instant solution because they extract twice as much coffee liquid as Arabica.

The output of Robusta species accounts for 25% of coffee bean production, which accounts for 25% of coffee bean production. Its main producing country is Indonesia (one of its coffee beans is a kind of coffee bean processed by washing method, which is a hybrid between Robusta and Arabica. It is the only coffee bean on the Chinese market that can be used as a single drink), Vietnam, Africa, (Ivory Coast, Nigeria, Angola as the center of the West African countries), Vietnam has been more committed to coffee production in recent years, and included it in the national policy (Vietnam also produces a small number of Arabica coffee beans).

The main reason why Robusta is unpopular in the coffee circle is that it is not as pleasant as Arabica. The content of chlorogenic acid in Robusta is very high. Chlorogenic acid is the source of bitter taste in coffee. It usually has a mellow, lower bitter taste, as well as walnut, peanut, hazelnut, wheat, grain and other flavor spectrum. When it is not handled well, there will be a fishy smell, so it is often used in deep baking Italian beans formula or instant coffee raw materials.

Because deep-baked Robusta produces rich oils during extraction. So the commercial Italian blend of coffee beans on the front street can produce a rich and fragrant coffee oil, so 10% of the robusta coffee beans are washed. Combine with Colombian washed coffee beans (30%) and Brazilian half-sun coffee (60%) to form a commercial blend of coffee beans on the front street. The espresso has rich golden grease and nutty aromas. When you taste it, the coffee will be bitter, but it will be more creamy and full, and after swallowing, the bitterness will dissipate and the lips and teeth will stay fragrant.

Although Arabica is liked by more people, it does not mean that it has no shortcomings. Arabica's plants are very "picky" about their growing environment. Arabica is more vulnerable to pests because of its low caffeine content, so it needs to be planted above 800 meters without frost. The higher the altitude, the formation of a significant temperature difference, more conducive to the accumulation of coffee fruit flavor substances, aroma development will be more full. If you want to show a variety of positive flavor, in addition to high altitude, but also need to have a unique microclimate blessing, many well-known boutique coffee are produced in the microclimate. The terrain at high altitude is often uneven, and it is more difficult to plant, manage and pick, so high-quality Arabica coffee requires more production costs.

Therefore, Qianjie believes that the variety of coffee beans is important, but cooking is also very important. And the average coffee bean can't make espresso? Although Robusta varieties of coffee are not very popular. However, for espresso, Robusta beans are very popular!

Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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