85% Arabica coffee beans 15% how to cook robusta coffee beans

85% Arabica coffee beans 15% how to cook robusta coffee beans

Arabica coffee beans grow at colder high elevations in the tropics, and those high temperatures and low elevations that are not suitable for Arabica are the land of Robusta.

Robstado grows in the lowlands at 200-600m above sea level and likes warm climates. the temperature is 24-29 ℃, and the requirement for rainfall is not high. However, the variety depends on insects or wind to pollinate, so it takes 11 months from pollination to fruit, which is longer than the Arabica species.

The coffee tree planted by Robusta is a kind of tree between shrubs and tall trees. Its leaves are long and bright green. The tree can be up to 10 meters high, but its roots are very shallow. The fruit is slightly rounder and smaller than Arabica coffee. The bean body is flat and round. The middle pit is straight.

Robusta has a unique aroma (known as "Rob smell", which some people think is moldy) and bitter taste. If 23% 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%.

Elaraby grows in an area with an altitude of 600-2200m, a temperature of 15 °- 24 °C and an annual rainfall of 1200-2200mm. From flowering to fruit ripening for about 7-9 months, its bean shape is long and has a strong and round wet aroma. The coffee made from Arabica coffee has strong complex flavors such as flowers, fruit, chocolate and caramel. The bitter taste and sour taste of the coffee are well balanced. Its caffeine content is less than 1.5%. Arabica beans are rich in aroma and taste, and taste softer and palatable. Therefore, it occupies a major position in the market. The caffeine content is about 1.5%.

Dry type, the operation is relatively simple, the harvested fruit will be spread on the dry ground and basked in the sun for a week or two. The sound of rattling can be heard when it is turned, which means it is dry. Then use the sheller to remove the pulp, endocarp and silver skin of the dried fruit.

This method gives coffee beans a soft sour taste and a mild bitter taste. This method is used in Brazil, Ethiopia, Yemen and other places. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Therefore, it is necessary to select it carefully before delivery.