Fine Robusta coffee beans flavor taste characteristics grade mixed Luo beans blend coffee quality must be poor

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Robusta Robusta, a coffee species that is spurned by many coffee people, is at the bottom of the coffee "disdain chain". The unpleasant flavor and most of the raw materials used as instant coffee are the main reasons why Robusta is defined as poor quality.

However, this unpleasant coffee species has been valued by the boutique coffee circle in the past two years. From independence to boutique coffee shops / brands to the influential World Coffee Competition, we can see Robusta. Is Robusta really that bad? Apparently not.

In the past, the boutique coffee industry had a very poor impression of Robusta because the way it was planted and handled was extremely rough. It does not have a charming and detailed flavor, nor does it have the lively and bright acidity pursued by the boutique circle, and it often has a smell of dirt and even charred rubber, so the price of Robusta is usually very low. However, these are the impressions of some cheap Robusta in the past, and not all Robusta are as bad as people think. With the influence of Arabica boutique coffee, more attention has been paid to the cultivation and treatment of robusta coffee. Good quality Robusta can retain the characteristics of high mellow and low acidity, while the flavor shows pleasing flavors such as mugi-cha, nuts, caramel and so on.

Robusta's mellow and high characteristics can be said to overwhelm all Arabica coffee beans, long-term flavor stability is also unable to achieve Arabica. Although the taste is not exquisite, but the stability is really strong! For the growing environment of coffee is getting worse and worse in recent years, for Arabica, which has extremely high requirements for the altitude of the planting environment and local climate, invisibility is a very big test. But Robusta itself has a strong ability to survive, so there is no need to worry too much about climate and soil in terms of quality, yield and flavor.

For mass consumers, coffee has long-term stability & mellow and full-bodied, which is more important than delicate and rich flavor. In recent years, the instability of the quality and flavor of Arabica coffee beans has also made the boutique coffee industry pay attention to Robusta, which is used for the blending of coffee beans. For example, a few days ago, Blue bottle Coffee, one of the representatives of the boutique coffee wave, launched a blend of coffee beans with boutique Robusta as the core. For example, in the 2022 WBC competition, Japanese contestant Guizhi Ishiya used Panamanian Hartmann rose summer to match the Vietnamese boutique Robusta, subverting the definition of boutique coffee by a new generation of coffee lovers.

Although Robusta is not as good as Arabica coffee beans in flavor, it has a very strong mellow thickness and can bring a very solid and mellow taste to the coffee. If you brew directly, it may not taste good, but when it comes to matching, Robusta can be said to be a good "partner".

Although more and more people have more pursuit of the acidity of coffee flavor, there are still many mass coffee consumers can not accept that coffee has obvious sour taste, some mellow thickness, balanced coffee is the mainstream of consumption. Although Robusta's coffee has a bad flavor, a small amount of it can moderately improve the taste and mellow taste of the coffee.

Blending coffee beans will also be the trend of fine coffee in the future. Because mass consumers are the key to support the development of the industry, and mass consumers need products with stable quality and balanced flavor, which is difficult for coffee beans in a single producing area to do for a long time.

Compared with coffee beans in a single producing area, blending coffee beans can better test the professionalism of coffee mixers. It is necessary not only to have an in-depth understanding of the characteristics of coffee beans in different producing areas and different seasons, but also to have in-depth studies on roasting and extraction in order to produce comprehensive beans that can balance and stabilize the flavor of coffee.

Once, a netizen said that the longer you study in the coffee world, the more you will feel that there is no certainty. Must Robusta be worse than Arabica? Not necessarily; does coffee with uneven extraction necessarily taste bad? Not necessarily; is a barista who can make coffee a professional? Not necessarily...

Real boutique coffee should not be limited to variety and flavor, nor should it be limited to brewing and extraction. Sometimes, simple is the most real coffee, which can make everyone give a thumbs up, can become fine coffee.

Photo Source: Internet