The two botanical species that are most consumed and most traded in the world are Arabica and Robusta. We will tell you the differences between the two, especially when tasting a coffee. There are other botanical species, but they are hardly traded and not worth talking about.
Differences between Arabica and Robusta
Arabica Coffee
On the one hand, we have the cafes Arabic, cultivated between 900 and 2000 masl (meters above sea level) and which represent 70% of the world production of coffee. It is a very delicate plant that suffers from many pests and diseases, so its cultivation is more complex than the Robust. Its caffeine index is between 0.8 and 1,4%. Very little caffeine.
With a fair body, produce a cream in All espresso brewing methods hazelnut color, elastic and shiny. Its flavor is sweet like any fruit. It has to have its point of acidity and the higher it is grown, the more acidity it will have. We will appreciate very pleasant flavors like fruits, chocolate, vanilla, cinnamon, toffee, etc. So up to 1200 organoleptic nuances! You already know something about the Arabica and Robusta.
Robusta Coffee
On the other hand, we have the cafes Robust Grown from 400 meters above sea level, they represent 25% of world production. This plant, and hence its name, is very much more resistant to pests and diseases. This, due to its amount of caffeine (your natural defense). So its cultivation is simpler and cheaper than the Arabic. Its caffeine index is between 1,8 and 2,4%, triple that of the other.
In these cafes we will find, visually, much more body and cream than in the Arabic. Once in the mouth it will be quite flat. Its cream is much denser, but less elastic than the Arabic and it becomes more "rubbery" when it rests. In aroma we will find coarser aromas to earth, wood, cereal, roasted corn, etc.
And also coarser flavors, zero acidity, due to the high amount of caffeine they have (caffeine is very bitter). Here we will find a very bitter coffee that neither the sweet nor the acid will stimulate us anywhere. So, you already know the difference between Arabica and Robusta.
Although the quality of the Robustas improves, it is better in the Arabicas
If we talk about cafes quality, we can only talk about Arabic. Harvests of Robust pretty decent. What reaches the consumer in Spain consist of Very low quality Robusta beans.
These two types of grain (Arabica and Robusta) can be found mixed to achieve a specific cup profile. The fact of incorporating the grain Robusta to an Arabica will make many positive nuances of the Arabica disappear.
Therefore, if you are a hospitality professional and you are reading this, bet on the 100% Arabica coffees in your establishment and enjoy the experience. If you want your customers to repeat your coffee, make sure you give them the less caffeine possible so many more cups can be taken.
And if you are a consumer, demands 100% Arabica coffees in the bar, cafeteria or restaurant so you can enjoy coffee in all its splendor. So that you repeat, repeat and repeat without fear that it will take your sleep away!
All this is useless if the barista You don't put all your knowledge and passion into crafting. We'll talk about it later.
Until next time!
Be Happy! Be Coffee!
