Source of espresso coffee beans

Beans commonly used in espresso

We know that coffee beans are generally divided into Arabica and Robusta, the former is usually more advanced, the latter is promoted because the latter is easy to feed, like weeds with strong vitality. The former is not only usually raised at high elevations, but also vulnerable to insect pests.

Robusta is usually the main ingredient of instant coffee, but some robusta is sometimes added to espresso beans because robusta is easier to make crema, such as Lavazza's grand espresso, which is a mixture of 60% Arabica and 40% Robusta.

Espresso coffee beans are usually blended beans because they are a more balanced way of brewing coffee. Due to the toxicity of starbucks, acidic espresso has been considered to be a problematic taste in the mouth of Shanghainese. Of course, slightly acidic espresso is not a popular taste because there are too many uncontrolled factors and the demand for brista can be very high.

For every brand, espresso's bean blend is a trade secret, not as scary as the formula to protect Coca-Cola, but it is also an important part. In the case of illy or lavazza, which we are familiar with, the former is 100% Arabica in memory, while the latter has several different recipes. As mentioned earlier, Robusta is mainly used for cost control and makes it easier to make Crema, but it increases the caffeine content of espresso to a considerable extent, and such a formula is not recommended unless you have a special hobby.

Many domestic bakers produce individual varieties of beans, generally speaking, Brazilian beans and Yemeni mocha beans are more suitable for the use of single espresso, but due to the purchase channels, baking level, especially for the selection of bad beans, it limits the level of domestic manufacturers in providing espresso beans.