Coffee beans has two main kinds: Robusta and Arabica. Robusta coffee contains a lot of caffeine thus causing insomnia for drinkers. Arabica coffee is less toxic and contains more aroma. So how to distinguish Robusta coffee and Arabica ?
How to distinguish Robusta and Arabica coffee?
Location: Robusta is a kind of coffee beans, smaller than Arabica coffee, and is directly dried without fermentation like Arabica, so the bitter taste is mainly. Robusta is grown at altitudes below 900m above sea level, and is grown in tropical climates, so it is present in more countries (Vietnam only grows this type), Robusta accounts for 1 / 3 total amount of coffee consumed worldwide. Important for the coffee processing process is roasting. Roasting temperature must reach 230-240 degrees Celsius to color and create aromatic substances. For Robusta, roasting conditions must be much stricter than Arabica because it does not undergo fermentation.
Tastes: The taste of Robusta ranges from neutral to very intense. The taste of Robusta is described like oatmeal. When you smell unroasted Robusta you smell like fresh peanuts. The smell of Robusta after roasting will faintly smell burnt rubber.
Color: Robusta and Arabica when roasted together at the same temperature, Robusta always has a darker color than Arabica and a little bigger than the original roaster.
Characteristics: Robusta after roasting will hatch more, and more fragile than Arabica, the whole grain of Robusta is softer than Arabica many times.
Location: Arabica is a slightly long-grain coffee, and is grown in altitudes above 900m, suitable for growing in cool climates, Arabica is grown mainly in Brazil, and accounting for 2/3 of the amount of coffee in the world today The new way of processing Arabica coffee is the point that makes the difference between Arabica and Robusta.
Taste: The processing of Arabica makes the taste of Arabica slightly sour, this is also considered as the sensory characteristics of this coffee. Therefore, when it comes to the aftertaste of coffee is real, but not the sourness of Arabica but rather from sour to bitter taste. It is often likened to having a sour taste like that when eating lemon, which is very sour, but immediately sees the bitterness of the skin. The way to feel the sour taste of coffee is similar.
Color: Color is a point to distinguish Arabica and Robusta differently when roasted at the same temperature. Usually when roasting Arabica and Robusta with the same temperature, the color of Arabica coffee is always lighter, because the properties of Arabica beans are quite solid, the blooming is poor, so the beans are always paler than Robusta.
To have a delicious coffee flavor that suits your taste, you can choose for yourself coffee products that have been mixed with different Arabica and Robusta beans. Each type of coffee bean has different flavors, if you know how to mix, the flavor will become unique, different and more novel. To mix coffee, you need to prepare 3 types of coffee beans including: Robusta, Arabica, and neutral coffee beans between two these types. Depending on taste of the customers that choose the appropriate mixing ratio. You can apply the ratio 70:30 or 30:40:30.
Mixing ratio of Robusta and Arabica according to each of different tastes:
- Percentage of 70% Arabica: 30% Robusta, the coffee will have a balanced, bitter and sour taste.
- Ratio 70% Robusta: 30% Arabica has a medium bitter coffee flavor and slight acidity.
- The rate of 80% Arabica: 20% Robusta favoring a sour, slightly bitter taste.
- With the ratio of 30% Arabica: 40% Robusta: 30% neutral coffee, the coffee taste will be strong, blended and new.
With the way to distinguish Arabica and Robusta coffee that Luka’s Cafe shared above, hopefully you will gain a lot of useful knowledge and have a best choice on your own appropriate tastes.