Characteristics of Robusta and Arabica: How to Identify Robusta Coffee Beans

Introduction

Robusta coffee beans and Arabica coffee beans are arguably the two most common coffee bean varieties. So what exactly are the differences between them?

Arabica

Arabica coffee refers to the Arabica coffee tree species, accounting for approximately 70% to 80% of the world's coffee production. It is mostly grown on volcanic slopes or plateaus at altitudes of 500 to 1,500 meters or higher. The beans are oval-shaped, relatively slender and flat, with moderate acidity and bitterness, and a mild aroma. Currently, Brazil is the largest producer of Arabica, while Colombia exclusively produces Arabica coffee.

Arabica has lower caffeine content, approximately 0.9% to 1.2%; it contains 60% more fat than Robusta coffee; and its sugar content is twice as high. Therefore, Arabica tastes sweeter and softer, with a plum-like acidity. Moreover, Arabica has lower chlorogenic acid content, approximately 5.5% to 8%. Besides being an antioxidant, chlorogenic acid is also an important component for resisting pests, so Arabica is more susceptible to pest damage and climate effects. It is generally grown at higher altitudes, producing fewer fruits and growing more slowly.

Robusta

Robusta coffee accounts for approximately 20% to 30% of the world's coffee production and is suitable for cultivation on slopes below 500 meters altitude. Robusta grows in regions at altitudes of 0-800 meters, with temperatures between 18-36°C, and annual rainfall of 2200-3000 mm. From flowering to fruit maturation takes approximately 7-9 months. The beans are oval-shaped but shorter, with stronger bitterness and less aroma than Arabica coffee. Its caffeine content ranges from 1.8% to 3.5%. Robusta coffee beans are generally used for instant coffee because the extracted coffee liquid is basically twice that of Arabica. Currently, Vietnam is the largest producer of Robusta, and Africa and India also produce it.

Compared to Arabica, Robusta has higher caffeine content, approximately 1.6% to 2.4%, and lower fat and sugar content, making it taste more bitter and intense. Those who like its aroma love it very much, while those who don't say it smells like rubber. Robusta has higher chlorogenic acid content, approximately 7% to 10%, is less susceptible to pests and climate effects, is generally grown at lower altitudes, and produces many fruits quickly.

Arabica vs. Robusta

Appearance

◎Arabica coffee beans are long, oval, and flat, with an S-shaped or C-shaped center line.

◎Robusta coffee beans are oval, spherical or nearly spherical, with a straight center line.

This method of identifying bean varieties by appearance is easier to recognize when the coffee beans are in their raw state. However, after roasting, the beans expand and deform, becoming round, and the center line also changes from S-shaped to nearly straight (or C-shaped), so identifying bean varieties by the appearance of roasted coffee beans is somewhat one-sided.

Moreover, due to compression during growth or uneven sunlight exposure, even Robusta beans may have "S" or "C" shaped center lines; even Arabica beans may appear with relatively straight "C" shapes. In other words, whether it's Robusta or Arabica, it's inevitable that one or two "traitors" will appear in a batch of beans...

If Arabica and Robusta beans are roasted together, because Robusta beans have low sugar content, the caramelization reaction is minimal and brief, making them difficult to color, so they appear lighter in color and are easily recognizable by comparison. Of course, if they are roasted separately and then mixed, it's hard to tell~ And if you want to know whether a package of beans contains Robusta beans, besides these appearance judgments, you also need to look at the proportion of suspected "Robusta beans" in this package of beans. After all, if too few Robusta beans are mixed in, there's no profit to be made, and it won't achieve the purpose of changing flavor and mouthfeel. It's a thankless task and meaningless.

Flavor

Arabica

Arabica coffee produced in different regions, at different altitudes, and in different climates has its own characteristics, showing completely distinct personality flavors. Unroasted, it smells like a fresh grass fragrance. After proper roasting, it exhibits "fruit aroma" (light to medium roast) and "caramel flavor" (dark roast). It is suitable for single-origin and various blended beans, and can be made using various extraction techniques.

Medium to high aroma, bright acidity, smooth mouthfeel, medium to low body, with a pleasant aftertaste.

Robusta

Mainly used in espresso blends to increase body and obtain rich crema. Usually used in proportions of 5-15%, sometimes up to 25% or more of the total roasted coffee blend.

Medium to low aroma, low acidity, strong bitter taste in mouthfeel, full body, woody flavor, aftertaste has pyrolytic and spicy notes.

Because Robusta is cheaper, it is generally used for blending commercial coffee beans or instant coffee to reduce costs. However, price level cannot completely measure quality level. Good quality Robusta tastes better than poor quality Arabica beans. For example, high-quality Robusta coffee beans are often used in traditional espresso blends, just like FrontStreet Coffee's "Commercial Blend," which adds 10% Robusta beans, making the resulting espresso full-bodied with rich crema. Therefore, choosing which coffee bean is entirely a matter of personal preference.

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