Coffee review

Description of the taste and flavor of Robska coffee beans

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Introduction of Robska Coffee beans taste and flavor description Arabica coffee raw beans and Robusta coffee raw beans are quite different from each other. Arabica is longer, flatter, more complete and greener; Robusta is more round, thicker and whiter. These two varieties of coffee trees need plenty of sunlight and water. Arabica coffee trees like 1520.

Description of the taste and flavor of Robska coffee beans

Compared with the appearance of Arabica coffee raw beans and Robusta coffee raw beans, the difference is quite obvious. Arabica is longer, flatter, more complete and greener; Robusta is more round, thicker and whiter. Both varieties of coffee trees need plenty of sunlight and water. Arabica coffee trees like the seasonal climate of 15: 24 ℃, while Robasta coffee trees like the warm equatorial climate. The temperature in this area is stable in the range of 24-29 ℃. When the temperature drops below zero, both kinds of trees will freeze to death. Volcanic soil is the favorite soil for coffee trees, which provides almost all the nutrients for coffee trees to grow. In addition to the necessary temperature, humidity and altitude, it is also an important indicator of coffee growth. Robasta is generally grown in lowlands about 500 meters above sea level, while Arabica is suitable for highlands between 800 and 2000 meters above sea level.

Robusta has a unique aroma (known as "Rob flavor", some people mainly because of musty smell) and bitterness. If 2% of the coffee is mixed with other coffee, the whole cup of coffee will become Rob flavor (therefore, Robusta coffee beans can not be drunk as individual coffee beans).

Its flavor is so bright and strong, but if you want to taste it directly, you have to be prepared.

In general, robusta coffee is used in instant coffee (which extracts about twice as much liquid as Arabica), canned coffee, liquid coffee and other industrial coffees.

Its caffeine content is much higher than that of Arabica, about 3.2%.

In the general coffee market, many people like to compare robusta and Arabica coffee beans, which is incorrect.

In fact, the Robusta species was originally a mutant of the Congo species (scientific name: Coffee Canephora), and it should be compared with the Alabica species.

Today, however, the Robusta species is commonly used by ordinary people, and it is not known that it is actually a variant of the Congolese species. Arabica coffee beans grow at colder high elevations in the tropics, but at high temperatures and low elevations that are not suitable for Arabica

0