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What's the difference between Robusta and Arabica coffee? What parameters and proportions do you use to grind the water temperature for making hand-brewed coffee?

Published: 2026-01-06 Author:

Last Updated: 2026/01/06, As we all know, Qianjie sells beans, so curious friends often come to inquire about the sale of beans. The reason is also very simple. Because we haven't tasted it before, people will be curious about what kind of taste the coffee brewed with beans tastes like. Of course, there are Luo Dou on the front street, but they are generally not light.

As we all know, Qianjie sells beans, so curious friends often come to inquire about the sale of beans. The reason is also very simple. Because we haven't tasted it before, people will be curious about what kind of taste the coffee brewed with beans tastes like. Of course, there are Luo Dou on Qianjie, but it is generally not easily moved out. Because according to the law, every time Luo Dou is sacrificed, Qianjie will lose a customer! (A very old stalk) Just kidding ~ The reason why Qianjie doesn't sell the beans on the front street is because its main use is not here. Let me briefly introduce it here. The so-called rodou refers to Robsta, which and Arabica almost contract people's coffee consumption. However, the difference from Arabica is that Robusta's flavor is not so rich. At the same time, its caffeine, chlorogenic acid, etc. content will be relatively high, and the taste of coffee will be relatively strong. Therefore, in the field of fine coffee, most of the coffee you come into contact with is Arabica with excellent flavor.

Of course, there are also boutique Robusta, but compared to Arabica, they account for a very, very small proportion in the field of specialty coffee that focuses on flavor. So it's basically hard to taste 100% Robusta coffee in a coffee shop, but rarely, more often on some of the beans used in Italian style. For example, Robsta joins the Front Street Italian Classic/Commercial Match in the Front Street Bean List.

Robusta is not a precious coffee bean. Although its price has continued to rise due to production cuts in the past two years, it is only about two-thirds of that of regular Arabica. Just because it is relatively rare in coffee shops, for friends who are used to drinking Arabica, it has become a novel coffee bean and want to taste it. So today, Qianjie took out the Luo beans at the bottom of the box and shared with everyone what kind of taste hand-washed Luo beans are like ~

Hand-brewed 100% Robusta Coffee The beans brewed in front of the street today come from Vietnam, the world's largest Robusta bean producer. It has a round and small appearance, and the center line is different from Arabica, which is basically a straight line. And its baking degree is deep-baked, so next Qianjie will use the deep-baked brewing formula to cook it.

Amount of powder used: 15g powder-to-water ratio: 1:15 Grinding degree: 70%~75% sieving rate of No. 20 sieve. Brewing water temperature: 86°C~89°C Brewing time: 2 minutes Brewing method is the same as usual. It is the same as usual, that is, first use twice the amount of powder to steam for 30 seconds. After the steam is over, we use a larger water stream to inject the second section of hot water in a large circle, totaling 120ml. When the water volume drops to the point where we can see the coffee powder at the bottom, we will start injecting the third section of hot water. This section has a total of 75ml of hot water, and inject it with a small water flow around a small circle. When the hot water in the filter cup has almost penetrated, we can remove the filter cup and finish the brewing.

To be reasonable, Qian Jie believes that many friends are shocked when they first taste Luo Dou. The shock that its taste is actually not as unbearable as imagined. The wet aroma of beans smells like hazelnut and caramel. When tasting, we can obviously drink the flavors of chocolate, nuts, caramel, and barley tea. The taste will be strong and the taste will be solid. After it cools down, the tail rhyme will have some earthy flavor.

Although the overall performance is not outstanding, it is not difficult to drink. Many friends often have a misunderstanding about luodou, that is, it is synonymous with inferior coffee. In fact, this is not the case. The advantage of Luo Dou has never been in the performance of flavor, but the extremely high cost performance brought by high yield and good planting. Because Robista has higher yields and is not as delicate as Arabica, its planting costs will be much lower than Arabica. If the cost of planting is low, the price will be less expensive, which makes Robsta the main raw material for commercial coffee around the world. For example, Robsta is mainly used for the production of instant, canned and other commercial coffee.

At the same time, due to the higher content of caffeine and chlorogenic acid, the taste of Luo beans will be stronger and the taste will be more solid. For coffee guys in many places, this is exactly what they are after. Therefore, we can see that espresso blends in many places still use a large number of beans as base beans, in order to bring a stronger flavor and a thicker Body to the coffee through the addition of beans. For example, this is the case with the Qianjie commercial/classic combination in the bean list mentioned above on Qianjie. These two beans Qianjie have 10% Luo Dou added to them, the purpose is to make the Luo Dou provide a thicker Body, and at the same time, they can also bring rich oil to coffee, which is what many guests and friends pursue.

So, the above is all the content shared by Qianjie this time. I believe that friends should have a new understanding of Luo Dou. Interested friends can try it themselves, but if you are friends who are not so tolerant of caffeine, you still need to pay attention to the amount of taste ~

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