How To Distinguish Between ARABICA seeds coffee And ROBUSTA

Today there are many types of coffee products launched on the market with many preeminent features

Coffee production starts with choosing coffee beans and mixing an appropriate ratio between these two varieties.

Duong Cafe will show the difference between two types of Arabica and Robusta coffee:

1. Arabica:

Arabica coffee beans have oval shape, deep groove, S-shaped groove

Geography: It is a kind of long grain coffee, grown at altitudes above 600m, suitable for cool climate, mainly grown only in Brazil, accounting for 2/3 of the current coffee in the world. The new way of making is the difference between Arabica and Robusta. Arabica berries are fermented after harvest (soaked in water for hatching …) then washed and dried.

Taste: Therefore, the taste of Arabica is slightly acidic, this is also considered a sensory characteristic of this coffee. So speaking of the taste of coffee is real, but it is not sour, but rather from sour to bitter. People often assume that this sour taste is like when eating lemon, it will be very sour, but immediately see the bitter taste of the shell. The way to feel the sour taste of coffee is similar.

Color: distinguish different Arabica and Robusta coffee when roasting at the same temperature

Color: often when roasting Arabica and Robusta with the same temperature, Arabica’s color is always lighter in color, because the properties of Arabica seeds are quite firm, poor bloom so the seeds are always in a paler state than Robusta

Characteristics: harder than Robusta after roasting, less bloom,

2. Robusta:

Robusta Coffee Beans are slightly rounded, not long, straight

Geography: This coffee has smaller seeds than Arabica, is dried directly without fermentation, so the bitterness is predominant. It is grown at an altitude of less than 600m, a Japanese climate, so it is present in more countries (Vietnam only cultivates this type), the total amount accounts for one third of the coffee consumed worldwide. The key to coffee processing is roasting. Roasting temperature must reach 230-240 degrees C to create color and create aromatics. For Robusta coffee, roasted things must be much stricter than Arabica because it does not go through fermentation.

Taste: The taste of Robusta ranges from neutral to very harsh. Their taste is often described as oatmeal. Smelling non-roasted Robusta coffee will smell like fresh peanuts. Robusta coffee smell after ripe roasted will smell the smell of rubber burned.

Colors: Robusta and Arabica when roasted together at the same temperature, Robusta is always darker than Arabica and slightly larger than the original roasted

CHARACTERISTICS: AFTER ROASTING, ROBUSTA GROWS MORE, AND IT WILL PROBABLY BE EASIER FOR WIFE THAN ARABICA, THE ORIGINAL PROPERTIES OF ROBUSTA ARE MANY TIMES SOFTER THAN ARABICA.