Introduction to Arabica Coffee Characteristics: Is Arabica Coffee Good?

Introduction

Robusta coffee beans and Arabica coffee beans are arguably the two most common coffee varieties we encounter. So what exactly are the differences between these two?

Arabica

Arabica coffee refers to the Arabica coffee tree species, accounting for approximately 70% to 80% of the world's coffee production. Most are grown on volcanic slopes or plateaus at altitudes above 500 to 1500 meters. The beans are oval-shaped, relatively slender and flat, with moderate acidity and bitterness, and a gentle aroma. Currently, Brazil is the largest Arabica-growing country, while Colombia exclusively produces Arabica coffee.

Arabica has low 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 smoother, with a slight plum-like acidity. Moreover, Arabica has lower chlorogenic acid content, about 5.5% to 8%. Besides providing antioxidant properties, chlorogenic acid is also an important component for resisting pests, making Arabica more susceptible to pest damage and climate influence. It is generally grown at higher altitudes, producing fewer and slower-maturing fruits.

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, temperatures of 18-36°C, and annual precipitation of 2200-3000 mm. From flowering to fruit ripening takes about 7-9 months. The beans are oval-shaped but shorter and smaller, 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 Robusta-growing country, with Africa and India also producing it.

Compared to Arabica, Robusta has higher caffeine content, approximately 1.6% to 2.4%, and lower fat and sugar content, resulting in a more bitter and intense flavor. Those who like its aroma love it, while those who don't say it smells like rubber. Robusta has higher chlorogenic acid content, about 7% to 10%, making it less susceptible to pests and climate influence. It is generally grown at lower altitudes, producing numerous fruits that mature quickly.

Arabica vs Robusta

Appearance

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

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

This method of identifying bean varieties by appearance is easier when the beans are in their green, unroasted state. However, after roasting, the beans expand and deform, becoming rounder, and the center line changes from S-shaped to nearly straight (or C-shaped), making it rather one-sided to identify bean varieties by the appearance of roasted beans.

Moreover, due to compression during growth or uneven sunlight exposure, even Robusta beans can sometimes have "S" or "C" shaped center lines; even Arabica beans can present 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 has very low sugar content, the caramelization reaction is minimal and brief, making it difficult to color, so the color is lighter and easily identifiable through comparison. Of course, if they are roasted separately and then mixed, it's a different story~ Furthermore, to determine whether a bag of beans contains Robusta, besides these appearance judgments, one must also look at the proportion of suspected "Robusta beans" in this bag of beans. After all, if too few Robusta beans are mixed in, there's no profit to be made, nor does it achieve the purpose of changing flavor and mouthfeel, making it laborious and unappreciative with little significance.

Flavor

Arabica

Arabica coffee produced in different regions, at different altitudes, and under different climates each has its own characteristics, displaying distinctly different personality flavors. When unroasted, it smells like fresh grass; after proper roasting, it reveals "fruit aroma" (light to medium roast) and "caramel flavor" (dark roast). It is suitable for single-origin and various blended beans, and can be prepared 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. Typically used in proportions of 5-15%, sometimes exceeding 25% of the total roasted coffee blend.

Medium to low aroma, low acidity, with strong bitterness in taste, full body, woody flavor, and a pyrolytic and spicy aftertaste.

Due to Robusta's lower price, it is generally used for blending coffee beans or instant coffee to reduce costs. However, price level cannot completely measure quality level; high-quality Robusta tastes better than poor-quality Arabica beans. For example, high-quality Robusta coffee beans are often used in traditional Italian espresso blends, just like FrontStreet Coffee's [Commercial Blend], which adds 10% Robusta beans, resulting in espresso with rich body and abundant crema. Therefore, the choice of coffee beans entirely depends on personal preference.

Related recommendation: Understanding coffee, starting from a single Arabica coffee bean

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