Robusta Coffee Bean introduction the difference between Robusta and Arabica between Italian style and single product

Robusta is one of the two kinds of coffee popular in the market at present. Its taste is mainly bitter and steady, and its flavor is not as bright as that of Arabica. It is often used as a raw material for deep-roasted spaghetti bean formula or instant coffee.

Robusta is easier to plant and has a higher harvest.

In terms of variety, Robusta and Arabica are widely grown commercially, and the biggest difference between the two is taste. Arabica usually shows flower and fruit aroma and elegant flavor, which is more in line with the consumer needs of the public, so it has the largest share, with nearly 70% of the world's Arabica coffee beans.

Compared with Arabica, the Robusta variety has a higher caffeine content, about 2.7% Mel 4%, twice as much as Arabica. As a natural pesticide of plants, caffeine can be protected from most insects. From the planting point of view, Robusta coffee tree can withstand high temperature, cold, drought and humidity, and has a high survival rate. In addition, the amount of fruit of a single plant of Robusta is high, and it has a strong ability to adapt to the environment. It can be planted in low-altitude plains. It can be managed and picked by machine directly, and the price is naturally cheaper. Therefore, the production cost of Robusta planting is lower, and it is more suitable for commercial mass production.

The main reason why Robusta is unpopular in the coffee circle is that it is not as pleasant as Arabica. After analysis, the content of chlorogenic acid in Robusta is very high, and the content of sucrose is low. Chlorogenic acid is the source of bitterness in coffee, it usually has a mellow, lower bitter taste, as well as walnut, peanut, hazelnut, mugi-cha, grain and other flavor spectrum, when not handled well, there will be a strong irritating earthy smell, such as rubber-like negative taste.

Deeply roasted Robusta beans accumulate a large amount of gas and release rich oil foam when extracted into espresso, and the solid taste spectrum also provides more mellow taste for the coffee. In Italy, locals pursue the strong taste and rich oil of coffee, and many coffee shops will mix a certain proportion of Robota beans to increase its "coffee flavor" when making espresso.

Does Arabica have to be superior to Robusta?

Although people are more likely to choose Arabica at present, it does not mean that Robusta is not good. It only means that Robusta's market acceptance is not as high as that of Arabica. As we all know, the flavor of coffee is not only related to varieties, but also affected by climate, altitude, soil quality and other factors, as well as post-treatment, roasting and brewing can change the flavor trend of coffee in our cup. In other words, under the appropriate planting treatment, Luodou can also show a positive flavor. India on a Royal Robusta coffee beans, after exquisite planting treatment, showing an extremely clean taste.

In contrast, Arabica varieties have poor disease resistance, are easily infected, are greatly affected by climate change, and are very "picky" to the growth environment, so growers need to invest more production costs to maintain. Arabica is low in caffeine, so it is more vulnerable to pests, so it needs to be planted above 800 meters without frost. The higher the altitude, the formation of a significant temperature difference, more conducive to the accumulation of coffee fruit flavor substances, aroma development will be more full. If you want to show a variety of positive flavor, in addition to high altitude, but also need to have a unique microclimate blessing, many well-known boutique coffee are produced in the microclimate.

So what kind of coffee is Robusta coffee beans suitable for?

Nowadays, as the knowledge atmosphere of learning coffee is getting hotter and hotter, many friends also want to taste the taste of Robusta coffee. However, the top Robusta coffee costs more to produce, so the price is high. And the overall flavor of Luodou is strong and strong, and not everyone is in an acceptable range, so Qianjie suggests that you can start with Luodou's espresso.

As mentioned above in the front street, deep-baked Robusta produces rich oils during extraction. So Qianjie wanted one of the espresso beans to be concentrated to show rich and fragrant coffee oil, so it added 10% washed robusta coffee beans. Combine with Colombian washed coffee beans (30%) and Brazilian half-sun coffee (60%) to form a commercial mix of coffee beans on Qianjie. The espresso produced has a rich golden yellow oil, nutty aroma, can be tasted directly, there will be scorched coffee bitter, but accompanied by a more creamy full taste. If we can't accept espresso with concentrated flavor, we can also feel the charm of this espresso by mixing a certain proportion of water into refreshing American coffee or blending milk into latte.

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