Comparison of Arabica beans and Robusta beans comparison of coffee beans
It is not difficult to distinguish between Arabica beans and Robota beans. You can easily tell the difference between Arabica beans and Robota beans by their appearance. The former is slightly oval and slender, and the central line (Center Cut) is S-shaped, while the latter is round and fat, and the central line is almost straight. For a detailed comparison, please refer to the table below, where Robusta contains almost twice as much caffeine as Arabica.
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Arabica bean
Robusta bean
Growing climate
Mild climate
Warm climate
Height of growing area
600m ~ 2200 m
0 m ~ 800 m
Temperature of growing place
15 ℃ ~ 24 ℃
18 ℃ ~ 36 ℃
Rainfall of growing area
1200 mm / year ~ 2200 mm / year
2200 mm / year ~ 3000 mm / year
Chromosome individual
44.
22.
Leaf blade
Small and thin, oval, about 15 cm, smooth surface, dark green.
Large and wide, can be more than 20 cm, thick mesophyll, leaf margin into waves ups and downs.
Flowers
The flower is small and has 5 petals.
The flower is large and has 6 petals.
The shape of raw coffee beans
Slightly longer, half-sided elliptical sphere
Slightly short and fat, semicircular
The central line of raw beans
Curved S shape
Straight line
Caffeine content
0.9% to 1.4%, average 1.2%
1.8% / 4.0%, average 2.2%
As a proportion of world output
70%
30%
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Roasting is the "key" coffee base in coffee processing
The components of coffee quality (such as the quality and magnitude of acidity and bitterness, the intensity and quality of aroma) are determined at the green bean stage. Although roasting can only adjust the taste within the range of characteristics possessed by green beans, roasting has a far greater impact on coffee taste than grinding and extraction, which transfer the active ingredients produced after roasting into the coffee liquid and create flavor.
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What is white coffee? Not that the color of the coffee is white.
White coffee does not mean that the color of coffee is white, but refers to the adoption of high-quality and precious coffee beans, removing a large amount of caffeine after low-temperature (moderate to mild) roasting and special processing, removing the bitter and sour taste produced by high-temperature carbon roasting, minimizing the bitterness and caffeine content of coffee, without adding any additives to enhance the flavor, glycol aroma does not hurt the intestines and stomach, and keep the original coffee.
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