The characteristics of individual coffee and boutique coffee what are boutique coffee beans

In fact, the bitterness of robusta coffee beans (Robusta) is fascinating.

Some of our common coffee, such as coffee from beverage stores, convenience stores or coffee beans sold in hypermarkets, are actually robusta coffee beans (mostly commercial beans) mixed with Arabica coffee beans (used for both boutique coffee and commercial beans). And brew it with an automatic coffee machine.

The two kinds of coffee beans are fundamentally different because the varieties are different and the number of genes is also different. So the ingredients in the beans are also different, and the coffee baked and brewed is naturally different.

Robusta coffee beans have a unique bitter and astringent taste, and it is really difficult to taste if they are too strong. But if you mix well with Arabica beans and control the proportion of bitterness, sour taste and aroma, robusta coffee beans also have many benefits:

A lot of caffeine! The average caffeine of Robusta coffee beans is twice that of Arabica, which is very refreshing!

It tastes stable. Because coffee is an agricultural product, it actually varies with different seasons, and Robusta is a relatively stable, disease-resistant and well-growing coffee bean, which is very important for the commercial market.

Robusta's bitterness is the same as beer. Properly blended coffee can increase the full-bodied feeling of coffee. It is a very charming quality. Especially with high concentration of caffeine, it is the energy water that wakes up Jason's waiter every morning.

Cheaper! The low price of robusta coffee beans is an important thing for the promotion of coffee. But the side effect is that many people think that this is the taste of coffee, but it is not easy to accept boutique coffee full of different flavors.

The flavor can be maintained for a long time, because the taste of Robusta coffee beans is more monotonous, and it won't be much worse for a long time. It is very suitable for making take-out drinks, and it won't affect too much after the change of environment, time and temperature. On the contrary, the boutique coffee is too delicate, not only the aroma and taste change with time and temperature, but also not suitable for too long.

American coffee mixed with Robusta is easy to make iced coffee, and it's very enjoyable to drink in summer, because chlorogenic acid produces a rich mellow feeling that goes just right with ice cubes. On the contrary, pure Arabica coffee beans are not good.

Polysaccharides and sucrose (oligosaccharides) can react with proteins to produce Mena reaction at high temperature, which is the source of many sweet and good tastes. Protein and sucrose can reflect the flavor of caramel, chocolate, nuts and so on.

Arabica has more polysaccharides and sucrose, slightly less protein amino acids, and produces a variety of aromatic and flavor substances after baking. Lipids can turn into floral and fruity substances after baking.

Chlorogenic acid is the most poor, chlorogenic acid will become bitter and astringent. But if it is hydrolyzed with water during the baking process, the problem can be improved. But robusta coffee beans have less moisture than Arabica. So some manufacturers treat Robusta coffee beans with high-temperature steam first.

We usually talk a lot about the floral aroma, acidity, fruity aroma and wine taste of Arabica coffee beans. Because of the different ingredients of the two kinds of coffee, they have very different aroma and taste. If you match Robusta's unique bitterness, it is actually a good way to promote coffee. I have to say that convenience stores and beverage stores are good drivers for people to drink coffee together.

But if one day you are not satisfied with such a taste, remember that there is an interesting kind of coffee called "boutique coffee".