ROBUSTA hay ARABICA
Robusta and Arabica are two completely different varieties and also bring extremely different flavors. The same is coffee but each has different characteristics in taste and color. Together with Duong Cafe, findout the difference between these two types of coffee!
Đối với Robusta:
This type of coffee has a small, slightly rounded shape, a bit long, more straight than Arabica. The dried Robusta does not need to be fermented, so the bitterness is predominant. It is grown at altitudes below 600m, suitable for tropical climate. So it is present in more countries. Especially in Vietnam, the total volume accounts for one third of the coffee consumed worldwide. The important stage for processing coffee beans is roasting. Roasting temperature must be accurate, about 230-240 degrees Celsius to create color and create aromatics. For Robusta coffee, roasting conditions must be done more closely and more strictly than Arabica. Because this type of coffee does not go through fermentation.
The taste of Robusta ranges from neutral to very harsh. Smelling non-roasted Robusta coffee will smell like fresh peanuts. Robusta coffee smell after ripe roasted will smell the smell of rubber burned. Because of the direct drying, the bitter taste is mainly in this coffee variety. This is one of the coffee varieties enjoyed by Vietnamese people.
Robusta and Arabica when roasted together at the same temperature. Robusta is always darker than Arabica and slightly larger than the original roaster.
After roasting, Robusta hatches more, and will likely be more fragile than Arabica. Robusta’s whole grain properties are several times softer than Arabica.
It is a kind of coffee with a long grain of oval shape, a deep S-shaped groove resembling coffee. It is grown at altitudes above 600m, suitable for cool climate, mainly grown only in Brazil. This coffee production accounts for two-thirds of the world’s coffee. New processing is the highlight that creates a difference in flavor between Arabica and Robusta. Arabica berries are fermented after harvest (soaked in water for hatching …) then washed and dried.
Therefore, the taste of Arabica is slightly sour due to fermentation. This is also seen as a sensory characteristic of this coffee. People often think that this sour taste is like when eating lemon, it will be very sour. But immediately see the bitter taste of the shell. How to feel the sour taste of Arabica coffee is similar, a little sour taste mixed with a little bitter taste.
Normally, when roasting Arabica and Robusta with the same temperature, the color of Arabica always has a lighter color, because the properties of Arabica seeds are quite firm, the degree of swelling is low so the seeds are always in a paler state than Robusta.
Harder than Robusta after roasting, less blooming.
With these characteristics, Westerners often prefer Arabica. Therefore, coffee products of merchants such as highland, starbuck … are widely accepted by the West. As for Vietnamese people, sipping a cup of coffee with deep and deep Robusta flavor is one of the habits deeply embedded in the Vietnamese culture.
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