Blend of Arabica and Robusta. Robusta - what kind of coffee is it, the difference from Arabica coffee, features of taste and aroma

Arabica and Robusta are two types of coffee grown commercially. In addition to them, there are others, but their volume of all coffee in the world does not exceed two percent. For example, Liberica, Excelsa and Eugenioidis.

Of the total production of Arabica and Robusta, Arabica - about 70%, Robusta - 30%. There are many reasons for the popularity of Arabica. Home - Arabica is simply tastier. But it is interesting that these two plants are relatives. To be more precise, Arabica appeared due to the crossing of Robusta and Eugenioidis.

Eugenioidis is a very rare type of coffee that grows on small shrubs. Its grains are very small, and the yield is low, so it is impossible to grow such coffee on a large scale. This coffee has a very low caffeine content - only 0.2%. That is why Arabica has less caffeine than Robusta.

The shape of the Arabica bean is more elongated, the Robusta bean is more round.

Arabica and Robusta look different, grow differently, differ greatly in taste and price. Let's take a look at the most important differences between them.

growing conditions

Arabica is very sensitive to conditions and grows at altitudes from 600 to 2000 meters, and sometimes even higher. Growing Arabica is expensive and difficult. It can easily get sick and in order to get a good harvest, you need to constantly take care of the trees, fertilize the soil, and in some regions build artificial irrigation systems.

For Robusta, it is important that it is warm. Therefore, it grows only in tropical climates. But everything else is secondary. Robusta can grow on the plains and in the mountains. She easily withstands heat and showers, does not get sick and does not need careful care.

47 countries where coffee is grown

Just compare: Coffee champion country Brazil grew ≈ 2,080,000 tons of Arabica in 2011. And Vietnam, which is in second place, grew ≈ 660,000 tons of Robusta in the same year. Yes, it is three times less than in Brazil. But at the same time, the area of ​​​​the whole of Vietnam is five times smaller than the area of ​​coffee plantations in Brazil.

Taste

Arabica beans are high in lipids and sugars, which make the taste intense and acidic. In a particular variety of Arabica from a particular region, you can feel the sweetness of berries, the acidity of citrus fruits, the aroma of flowers and nuts.

Robusta has more caffeine and chlorogenic acid and is low in lipids and sugars. This makes Robusta a good energy drink, but the caffeine also makes coffee bitter and heavy. The taste of Robusta is tart and flat. It is simply impossible to achieve shades from it, like those of Arabica.

Foam on top - cream. It is believed that this is the most delicious and aromatic part in espresso. Robusta gives more cream than Arabica

The taste is highly dependent on how much care the coffee receives on the farm. The fact that Robusta is unpretentious to the conditions does not mean that it does not need to be looked after. A good Robusta that is looked after and looked after will be better than Arabica that is not paid attention to.

And don't drink instant coffee. Despite the claims of manufacturers, it is almost always made from cheap Robusta. Although it also happens that, however, in this case it is quite expensive.

Price

Obviously, Arabica is more expensive. Due to the fact that it grows only in the mountains, it is more difficult to grow, transport and process it. This also includes the cost of fertilizer and irrigation. In a bad year, Arabica can easily get sick and the surviving crop will then be expensive.

Robusta does not need height, rains and heat are not terrible, it easily resists diseases. Robusta trees are three to four times the size of Arabica and grow up to 13 meters, with a much higher yield. All this reduces the production cost of Robusta and makes it much cheaper than Arabica.

These are indicative prices on the stock exchange for the conditional "robusta" and "arabica". Prices for quality coffee, of course, are much higher.

To keep costs down, low to mid-range coffee shops often use a mixture of Arabica and Robusta. This allows you to significantly save on grain, but not completely spoil the taste of the drink.

If Arabica tastes better, why do we need Robusta?

Arabica and Robusta have their own tasks and their fans. There is no consensus on which is better or worse. Someone thinks that Robusta should not be used at all. And someone conducts entire research to pick up a variety of Robusta, which, together with Arabica, will open up new tastes.

Robusta gives good espresso crema, body and body. But in the taste there is an unpleasant bitterness and a heavy aroma. This does not mean that nothing good can be made from Robusta.

Classic Italian coffee is almost always a deep-roasted blend of Arabica and Robusta. Such blends are cheaper than pure Arabica and give the coffee its characteristic bitterness. In a cappuccino, interesting notes of chocolate appear from such a mixture, and some people like this coffee more.

Cooking robusta in alternative ways is not the best idea. If you're brewing your coffee in a French press, cezve, pour over, or any other method, Arabica is the best bet.

It is important to remember one rule: you can always find something good in coffee that has been carefully looked after. Because bad coffee is not Arabica or Robusta. Bad coffee is coffee that is not taken care of.

Did you know that the biodiversity of the coffee tree includes over 40 species? Interestingly, the entire commercial production of coffee comes down to just two. These are Arabica (Coffea arabica) and Robusta (Coffea canephora).

Ethiopia is considered the birthplace of Arabica, Uganda is considered the birthplace of Robusta. Historically, the consumption of Robusta was not massive, and increased after the Second World War due to tax incentives that France began to provide for the development of its West African colonies. Shortages during the war meant that the market was flooded with low-grade arabica beans at exorbitant prices, which were also commonly dark-roasted to hide grain defects. For the same reason, flavored coffee has become widespread. People who did not want to accept this state of affairs - connoisseurs of the taste of natural coffee - began to buy Robusta as a cheaper alternative to Arabica.

The differences between Arabica and Robusta are enormous - from the chemical composition and growing conditions to the taste profile and price.

We have collected and systematized the main differences between these two types. So:

1. Grain shape

Arabica beans tend to be larger and have a more elongated oval shape, unlike Robusta beans, which are smaller and more round.

2. Growth conditions

Arabica is grown at altitudes from 600 to 2200 meters above sea level, while robusta grows much lower, from 0 to 800 meters above sea level. The required climatic conditions also differ: Robusta requires a warmer and more humid climate.

Arabica

Growing altitude: 600–2200 meters above sea level.
Temperature: 15–24°.
Annual rainfall: 1200–2200 mm.

Robusta

Growing altitude: 0–800 meters above sea level.
Temperature: 18–36°.
Annual rainfall: 2200–3000 mm.

3. The height of the coffee tree

The Arabica tree reaches only 2.5 - 4.5 meters in height, while the Robusta tree grows up to 4.5 - 6.5 meters.

4. Pollination

Unlike Robusta, Arabica is a self-pollinating plant, so it is less susceptible to mutations and species changes during the life cycle.

5. Genetic composition.

Arabica has 44 chromosomes, Robusta has 22.

6. "Chemical" composition of grain.

Arabica

Caffeine: 1.2–1.5%.
Chlorogenic acid: 5.5–8%.
Lipids: 15–17%.
Sugar: 6–9%.

Robusta

Caffeine: 2.2–2.7%.
Chlorogenic acid: 7–10%.
Lipids: 10–11.5%.
Sugar: 3–7%.

These figures are of practical importance to us. As you can see, Robusta has almost 2 times more caffeine than Arabica. Caffeine in reasonable amounts has a stimulating effect on the central nervous system, stimulates brain activity and physical activity, and is a means of preventing many diseases. Large doses of caffeine, however, can deplete nerve cells. In addition, a large amount of caffeine adds bitterness to the taste of coffee.

Chlorogenic acid(C16H18O9) (CHC) - discovered in 1932, an ester of caffeic (3,4-dioxycinnamic) acid and one of the stereoisomers of quinic acid, is widely distributed in nature and is found in the greatest amount in coffee beans, sunflower seeds, blueberry and white poplar leaves , chicory root. It is the most powerful antioxidant.

During the roasting process, chlorogenic acid gradually breaks down into caffeic and quinic acids. A medium roast destroys up to 50% of the CGC. As a coffee drink, CHC gives bitterness and a metallic taste, not the best components. Lipids are an extensive group of natural organic compounds, including fats and fat-like substances (fatty acids, waxes, triglycerides, sterols, tocopherols, etc.). Their importance for the human body cannot be underestimated: they are a rich source of energy, and are also necessary for the absorption of fat-soluble vitamins.

Being very resistant to high temperatures, lipids, like caffeine, are practically not destroyed during coffee roasting. In terms of quality, Arabica contains 60% more lipids than Robusta, which plays a major role in the aroma of the drink. Recent studies have shown a direct relationship between lipid levels and coffee palatability, according to expert cupping results.

And finally, in Arabica, there are almost 2 times more sugars and, above all, sucrose, than in Robusta. In the process of roasting, sugars play a crucial role by participating in the Maillard reaction - a chemical reaction between amino acids and sugar that occurs when heated, which results in the characteristic aroma, taste and color of cooked food (in our case, coffee). During the roasting process, most of the sucrose molecules decompose, releasing water, carbon dioxide and smaller organic acids, brown color and a characteristic coffee aroma. In coffee with a high sugar content, during the roasting process, an incomparable fruit and berry sourness appears, which forms the basis of the flavor profile of many varieties of Arabica and makes this coffee unique.

7. Plant care

From a farmer's point of view, Robusta is much easier to grow: it yields more, is resistant to plant diseases, and is virtually immune to insect attack due to its high levels of caffeine and HGC.

8. Price

The price of Robusta on the international exchange is almost 2 times less than the price of Arabica.

9. Taste

The taste differences between Arabica and Robusta stem from differences in chemical composition, and in general, they have already been said. More caffeine and chlorogenic acid give Robusta a bitterness that is not found in properly roasted Arabica. Lipids make Arabica more fragrant, and a higher content of sucrose adds to it not only sweetness, but also incomparable sourness, which you will never find in Robusta. Compared to Arabica, the taste of Robusta can be described as “flat” - there are no bright notes in it, you won’t recognize currant or strawberry shades in a cup, you won’t feel citrus sourness, you won’t be able to enjoy a long sweet aftertaste. It's coffee - it has the smell of coffee and it has caffeine in it. But it's just coffee, that's not enough. Believe me. To be fair, a good Robusta can match or even outperform low-grade, old, or improperly roasted Arabica beans. But never, never will the best Robusta be even close to the richness of taste with good Arabica, and even more so with Arabica from the specialty segment.

10. Application

Robusta is mainly used in espresso blends. This is believed to give the espresso a richer crema. Our practice, however, shows that excellent espresso is obtained from 100% Arabica, you just need to choose the right varieties. We believe that Robusta is mainly used in espresso blends to reduce their cost, this is nothing more than a commercial move. And yes, if you drink instant coffee, you are most likely drinking robusta.

As you can see, some of the differences are purely practical. The increased caffeine content in Robusta should be considered by people who have problems with blood pressure, cardiovascular system, irritability, sleep disorders, or drink more than 4 servings of coffee per day.

The taste of the drink is also an important factor. If you truly love coffee and appreciate its unique flavor bouquet, Robusta is not the way to go.

Fortunately, it is not difficult to find excellent Arabica today. The variety of varieties and flavor profiles allows you not to be content with little, but to go into the world of coffee flavors with your head. Drink coffee. Love coffee. Feel coffee.

About 40 species of coffee trees that grow in the so-called coffee belt of the Earth are described. But only 3 are cultivated for production purposes, and Arabica and Robusta coffee, as well as Liberica, are considered the most popular.

Description of the species

Arabica coffee is grown on 70% of the Earth's industrial plantations. Despite the fact that she is capricious and often sick, her taste and aroma make planters occupy new areas for her cultivation. A drink made from 100% Arabica has a pronounced coffee aroma, gives a rich foam, and is pleasant to the taste. It has only 2 controversial minuses: little caffeine and no bitterness. Robusta coffee gives these qualities to the drink.

In nature, the Arabian Arabica tree grows up to 10 meters in height. It loves the highlands with sufficient rainfall and blurry changes in day and night temperatures. It does not tolerate prolonged drought and dies even from short frosts. Very sensitive to climate change and disease. Often attacked by insects. That is why Arabica requires careful care and is not as easy to grow as others.

The coffee tree in bloom is very decorative.

Mocha Arabica coffee variety is the Ethiopian coffee that began to conquer Europe. It was he who was discovered in the Kaffa region and was first used to make a tonic drink. Today, there are several dozen varieties of coffee, and they grow in different regions of the world. Each of them has its own taste and aromatic properties, as well as composition. Some have more caffeine, some have less, and so on. On average, Arabica contains a maximum of 1.5% caffeine, for comparison: in Robusta coffee varieties - more than 2%.

Coffee is a unique tree. It is not subject to seasonality, so you can see flowers, green berries, and ripe fruits on one tree at the same time. Up to 5 kg of fruits are harvested from one tree per season, from which 1-2 kg of finished grains are obtained. Each berry has 2 seeds, and the taste and aroma of its grains, and then the drink itself, largely depend on the ripeness of the fruit. That is why Arabica, harvested from ripe berries, is the most fragrant and full-bodied in terms of taste.

– always 100% high quality Arabica. It can be both monosorts and special mixtures. Each manufacturer keeps secret the composition of their blends, which are sometimes developed for more than one year. Gourmets always buy only Arabica beans, grind it themselves before preparing the drink, in order to enjoy a truly rich taste and aroma.

The most valuable varieties

Brazil has been considered the leader in the production of Arabica for many decades. The list of other major producers includes Colombia, Vietnam, Guatemala, Venezuela and others. Both famous and rare varieties of coffee are grown here. Their features are due to different growing conditions, because the taste and aroma of coffee fruits are strongly influenced by temperature, humidity level, soil composition, the proximity of other trees, and so on.

The most common varieties of Arabica coffee include the following:

• Brazilian Bourbon, which is harvested from young trees in the first 4 years of their life. Coffee is of high quality, large grains, rich taste and aroma.
• Brazilian Santos is the same Bourbon, but harvested from old trees, its grains are small and not as fragrant as those harvested from young trees. It is the main raw material for the production of coffee of most democratic brands.
• Maragogype also comes from Brazil, it is grown in Guatemala, Mexico and other countries. It is a tall tree with long leaves and very large grains. Medium quality variety.
• Blue Mountain Typica from Jamaica is one of the most expensive varieties of Arabica, its beans have a blue-turquoise color and are highly valued by gourmets for their unusual taste.
• Sumatra is a strong coffee from the island of the same name. The drink from it turns out to be tart with bready notes.
• Ethiopia Sidamo is a very delicate and aromatic coffee, one of the most popular varieties obtained from Ethiopian beans.
• Peru Supremo - Arabica with fruity notes, giving a very delicate taste. Grown without chemicals in the highlands of Peru.
• Mocha Yemen has subtle taste and aroma properties. It is famous for its pleasant bitterness and chocolate notes.
• Colombia Excelso is a high-quality coffee with a balanced taste, giving off light wine notes. Strong.
• Hawaii Kona - Arabica with a pleasant sourness and light almond notes on the palate.

This is only a small fraction of all world varieties, in reality there are several dozen more. Within almost every variety there is a division into sub-varieties. This is due to the cultivation of one type of tree in different regions of the world. So, they share the variety Maragogyp Brazil and the same from Nicaragua or Guatemala.

This is how Santos is grown in Brazil

The most difficult Colombian product to classify. In addition to Excelso, Medellin and Mam are famous for their high quality. There is also a division within the variety into species, determined based on the parameter of the grain itself. Supremo is a large whole grain of the highest quality with the best taste characteristics. Extra is also a grain of the highest quality, but with a classic taste.

Excelso is a mixture of the two types described above with a harmonious taste and medium acidity. Passila usually does not enter the world market. These are coffee residues, often discarded and broken beans. It is well suited for the production of an instant product.

Differences between Arabica and Robusta

Robusta coffee and Arabica coffee are types that perfectly complement each other in mixtures, but only if the second makes up at least 80% of the total volume. Their differences are too bright, so even an inexperienced coffee drinker will understand what he is drinking.

The main differences are as follows:

• the shape of the Robusta grain is more round and even, while that of Arabica is oval and oblong;
• the taste of the Arabica drink is rich, rich, multifaceted, this is what gourmets from all over the world love about it;
• Robusta coffee gives only bitterness and strength, sometimes even earthy notes are present in the drink;
• the price of Arabica is an order of magnitude higher than Robusta, due to the complexity of cultivation and the richness of taste;
• robusta is easy to cultivate, not afraid of diseases and pests, responds well to climate change;
• caffeine content in Arabica is 2 times less.

It is not customary to argue about which type is better - Arabica or Robusta. Arabica is the undoubted leader, and robusta is its best companion. Even the most expensive types of coffee from Italy almost always contain impurities of Robusta, so that connoisseurs of the drink feel its tonic effects. The economic side of the issue is also important here. Robusta allows you to make the product a little cheaper, which is why it is often mixed with Arabica. Which combination is the best is a purely individual question, since there are no comrades for the taste and color.

Visualizing the Differences Between Robusta and Arabica

In the world there are only a few varieties of Robusta, which has a special taste. It is grown in the highlands and processed in a special way to remove excess bitterness from the grain. Such a product is in demand among a wide range of admirers of the non-standard taste of the drink.

“There are so many types of coffee, but two are used for brewing - Robusta and Arabica. Coffee trees grow in the so-called coffee belt - on lands located between the tropics of Cancer and Capricorn, near the equator.

Robusta trees are less whimsical, more hardy, tolerate diseases more easily, their leaves are wider, the berries are almost twice as large as those of Arabica. This does not mean that the grains are larger, they can be smaller. Dried Robusta grains have a smooth groove, while Arabica coffees have a sinuous groove, as we are used to seeing. True, this nuance is noticeable only to specialists. Robusta grows in the plains, lower than Arabica, making it easy to harvest. Robusta has twice as much caffeine as Arabica, so its taste is radically different from Arabica. To grow Robusta, no effort is needed, it grows like a weed: you threw in the grain - and shoots began to grow. They process it in a primitive way: they dry it in the sun, peel it from the skin - and that's it. From all this it follows that the production of Robusta is inexpensive and simple, so it is quite a lot and it is cheap. According to my observations, ten times less than Arabica.

Somehow they gave me a taste of 100% Robusta - it was a drink the color of Soviet toilet paper, so gray, and it seemed to taste like paper too. Robusta is very bitter, everything for which we do not like coffee is collected in it. It is very pungent and has a characteristic aroma of burnt seeds. It is often added to Arabica to make the coffee blend cheaper. They say that it is Robusta that gives coffee a pleasant dense foam, cream, but I did not notice the difference, Arabica also gives it. In general, if a person drinks coffee and feels a dusty aftertaste, there is a high probability that there is a lot of robusta in the mixture. I don't work with Robusta.

Arabica grows taller, trees require more maintenance. High-mountain arabica is the most valued. Often it is collected by hand and processed in a washed way, at special stations. This helps the whole gamut of flavors and aromas of the grain to open up. Arabica has a sweeter bitterness, balanced in acidity. I can identify notes of plum, chocolate, citrus and more and teach my baristas the same. Robusta will never have such a wealth of flavors. Our job as a barista is to unleash the potential of grains, which is why we are interested in working with Arabica. There is something to develop: sweetness, sourness, and in Robusta - only dustiness.

The mass market, of course, consumes a lot of Robusta. Firstly, many do not know what they are drinking, and large roasting companies add robusta, as I said, to reduce the cost of the mixture. As a result, people get used to the tastes, some are reluctant to try pure Arabica and say that it is sour for them. But coffee is! Not bitter, but balanced in sweetness, acidity and bitterness. Secondly, the mass market drinks instant coffee, which is also made from the cheapest Robusta.

Now the segment of natural coffee in the world is growing by about 10-15% per year, and this is very good. People will start drinking bean coffee, gradually learn to understand and get used to new types of coffee.”

Artem Temirov, co-founder of the Cherny coffee cooperative:

“Arabica and Robusta are types of coffee, not varieties, essentially different plants. There are more than a hundred types of coffee in the world, of which people use only these two. Why so few? Because these species are the best grown, well, it just happened historically.

Coffee originated in Africa in a huge forest that grows on the border of modern Ethiopia and Sudan. Dozens of other types of coffee grow in this forest, which are now gradually being discovered. There is another species that we know is being attempted to be used as food, and that is Liberica coffee. It is not used alone, but added to coffee blends.

Arabica coffee originated from the crossing of Robusta coffee and Eugenioides coffee. Comparing Robusta and Arabica is not correct. From the point of view of taste chemical characteristics, these are completely different products. For example, the caffeine content in Arabica is 1.5%, and in Robusta - 2.5–2.7%. There are also more natural antioxidants chlorgen oxide and trigonelin in Robusta, and all these elements give coffee bitterness. And at the same time, Robusta has significantly less sugars and lipids, which are just responsible for the taste of coffee itself.

Arabica contains lipids, sugars, citric and malic acids, all of which form a flavor bouquet. When we delicately roast coffee, the breakdown of lipids and sugars allows the flavor to unfold. And depending on the roast, we reveal this taste more or less. Robust does not have this at all.

Now many are trying to make high-quality Robusta, because before it was a real slag and no one tried to improve it. After the Second World War, a crisis came and many plantations stopped growing coffee or severely reduced production, while the growth in consumption was large. It was necessary to urgently provide the market with a cheap product in the required quantity. And here without Robusta anywhere. It gives more yield, can grow at a height of 300 meters and is completely unpretentious. And Arabica is very capricious, it grows normally at an altitude above 800 meters, it needs a mild temperature, it is necessary that there is no drought, but it also does not flood, strong wind interferes with it, and so on. Robust doesn't care.

If the coffee is bitter and lacks acidity, it is most likely cheap, over-roasted Arabica. She gives off coals, seeds, something burnt and smoky. And if the taste of coffee has a sharp medical bitterness and persistent notes of rubber, then there is robusta. You can also distinguish by appearance, if, for example, you order an espresso. In Arabica, the foam will be lighter or not at all, while in Robusta it is very dark, dense, maybe even brown with orange splashes, you can eat it with spoons.”

The history of coffee has at least 3,000 years of consumption. And it has its origins in Ethiopia. Much has changed since then, coffee is so popular, almost every second person drinks it in the morning. But still, few people know for sure how the 2 most popular types of coffee differ: Arabica and Robusta.

In essence, they are not two opposite phenomena, but 2 factions that complement each other, Thanks to which coffee in its current form was able to win the hearts and morning minutes of billions of people. But if you are a real connoisseur and want to learn more about coffee, in order to at least learn how to choose and experience new sensations from a familiar drink, we strongly recommend that you read the material below.

Arabica and Robusta

The main thing you need to know is that such concepts as variety and species are often confused. There are a lot of varieties of coffee. Mostly they are obtained by mixing Arabica and Robusta in different consistencies. Or used in pure form.

There are far fewer types of coffee. About 90% of them are Arabica and Robusta, belonging to the same group of plants from the genus Coffee (Coffea) from the extensive family Rubiaceae. They differ in the climate of growth, appearance, ripening time. The size of the grains, and the taste and chemical composition. And as a result, this is reflected in the quality of the finished drink, strength and aroma. So:

Plants and climate

Arabica Coffea Arabica

It grows in high mountain regions, at altitudes from 600 to 2000 meters. Humidity and temperature are critical. An average of 16 degrees.

For the first fruiting, Arabica plants ripen on average 3-4 years. The first harvest is considered the best and belongs to class A. Accordingly, its price is slightly higher. And the older the tree, the less its fruits are valued. Grain ripening takes about 9 months.

Usually, up to 5 kilograms of fruits are harvested from one plant. After long-term processing, drying and fermentation, from which 1 kilogram of grains ready for roasting is obtained.

The main and most popular varieties of Arabica:

Tipiku - from the homeland of coffee from Ethiopia and Latin America. The variety is so low-yielding, it has so many admirers in the countries of growth that it suddenly reaches the shelves of Europe.

Bourbon - the name comes from the French royal dynasty. There is also a variety from Brazil Bourbon Santos. Removed in the first 3 years of tree growth.

Katura - owes its origin to the high-mountainous Brazilian plantations. Where it acquires the citrus aroma and bright fruity notes so beloved by connoisseurs.

Maragogype - named after the city of South America.

Aramosa is an Indian variety for true connoisseurs. Here it acquires a pronounced smell of hot spices and notes of bitter chocolate.

Caracas - delivered from Venezuela, acquiring a bright and strong aroma of traditional Arabica.

Bali Shinzan is another variety from India. It is distinguished by a pronounced aroma of sweet persimmon, Jamaican pepper and spicy cloves. Only for gourmets.

Robusta Coffea Canephora

It is generally accepted that the birthplace of Robusta is the Congo Basin, which is why it is called Congozen. From where it successfully spread around the world. Requires much less care and almost does not get sick, unlike Arabica. For cultivation does not require special conditions, and these resemble a weed. Grows on plateaus, plains in hot climates. Cultivation height: from zero to 800 meters.

Robusta trees reach a height of up to 10 meters, there are also undersized shrubs. But the advantage on plantations is given to medium specimens from 2.5 to 6.5 meters.

Robusta ripens 2 months longer than its popular relative. In the turnover of coffee, Robusta is 20 percent, against 70% Arabica. While the cost of the latter is much higher.

Popular varieties of Robusta, sometimes called a "strong" type of coffee:

Kuilu is a variety undeservedly deprived of attention and is rarely found in its pure form. Complements expensive varieties of Arabica with strong and viscous notes. Creating a full-bodied rich taste. Imported from the Congo.

Conillon du Brasil is a Brazilian variety with a heavy and rough aroma characterized as "earthy". In its pure form, it is also used by exceptional hobbyists.

Ambri - comes from Angola like many other varieties. It is considered one of the few that is drunk in its pure form or with minimal additives.

Regardless of the variety, the acidity of the soil, the height above sea level, and humidity affect the final taste characteristics, as well as the chemical composition. How did the plants feel, their processing. All kinds of injuries and injuries are especially strongly reflected. Naturally, the amount of sunlight and the richness of the soil with nutrients and elements and minerals. Experienced baristas distinguish all these parameters almost more accurately than chemical analysis data.

Differences in fruits and processing

Arabica is predominantly larger and somewhat longer. It has a dense, complex and fleshy texture. At the first stages, Arabica coffee is subjected to wet processing. After that, it is fermented, processed by several more methods and dried.

Robusta needs much less processing and is immediately exposed to heat. This makes the fruits somewhat darker and gives them an aroma that is more reminiscent of an unpleasant heavy smell of rubber, tobacco and earth. But these are not errors, but coffee features that find their admirers. Robusta fruits are geometrically rounded, do not exceed 5 millimeters in diameter.

Chemical composition and taste

This is the main difference, because you will not find coffee trees in our area, and you can fully feel the fullness of the differences between hard robusta and fragrant arabica coffee only by taste and smell from a mug or rich foam.

Arabica

Graceful weaving of pleasant aromas. Only professionals can fully appreciate all their diversity. But coffee smells good to most people. Real deep-roast coffee, only ground, from the plant in the first few years of life smells amazingly beautiful. Leaving no one indifferent.

It is like a symphony, in the first moments it forms a dense cover, dispersing and opening. It combines notes of fruit, citrus, cinnamon. Greyfruit, peach and chocolate. Primary sweetness with tart bitterness. The taste is no less bright, it can be sweetish or give off some sourness from the first sip. Opening even deeper later.

Arabica contains about:

• 17% essential oils that give that very bright aroma;
• 1.5% caffeine - an alkaloid that gives vigor;
• 7.5% chlorogenic acid;
• 16.5% lipids;
• 9.5% sugar or fructose;

A little vitamin PP and other minerals, vitamins, proteins and carbohydrates in various proportions.

Robusta

If you lay an analogy, it's like liquor and whiskey. Robusta is strong and its main purpose is to deliver high-quality caffeine, while the priority of taste here is significantly lowered and plays the role of support.

Therefore, if you are a fan of a rich aroma in the morning, you will not appreciate Robusta. But if you want a charge of vivacity, you won’t find a better remedy. It has 100% more caffeine than Arabica, plus:

• 3% caffeine;
• 10% chlorogenic acid;
• 7% sugar;
• 10% lipids.

A short digression on which you will find out what effects this or that variety mainly produces. The lipids in coffee are sugar for the brain and are responsible for flavor. Doesn't change when fried. Which explains the flavor of Arabica. The main antioxidant is chlorogenic acid. She dominates Robusta. So we conclude that it is more useful. But a little. There are very few essential oils in Robusta, due to which it also loses in aroma.

In order to make strong coffee, both types will do, but if you want to fill the whole apartment with aroma and wake someone up with a rich and deep, bright smell of coffee - definitely Arabica. If for you it is more important than taste and smell, strength and morning vivacity - Robusta.

Robusta is mainly used in espresso blends. This is believed to give the espresso a richer crema. Our practice, however, shows that excellent espresso is obtained from 100% Arabica, you just need to choose the right varieties. We believe that Robusta is mainly used in espresso blends to reduce their cost, this is nothing more than a commercial move. And yes, if you drink instant coffee, you are most likely drinking robusta.