THE DIFFERENT BETWEEN ROBUSTA and ARABICA
The same is coffee but each has different characteristics of taste and color. Robusta and Arabica are two completely different varieties and also bring the different flavors. Let Duong cafe find out the difference between the two types of coffee !
This type of coffee is small, slightly round, slightly longer, straight grooves than Arabica. Robusta is different. It is dried directly without fermentation, so the bitter taste is mainly. Planted at altitudes below 600m, suitable for tropical climate. So it is present in more countries, especially in Vietnam the total amount accounted for 1/3 of coffee consumption worldwide. The important step in the processing of coffee beans is the roasting stage. The roasting temperature must be accurate, from 230-240 degrees Celsius to create color and aroma. For Robusta coffee, the roasting conditions have to be more strictly done and regulated than Arabica because the coffee does not undergo fermentation.
The taste of Robusta ranges from neutral to very harsh. When you smell roasted coffee, roasted peanuts will smell like fresh peanuts. The smell of Robusta coffee after roasting will spit the smell of rubber burned. Because of the direct drying, the bitter taste is mainly in the coffee cultivar. This is one of the most popular Vietnamese coffee varieties.
Robusta and Arabica when roasted together at the same temperature, Robusta is always darker than Arabica and slightly larger than the original roasting.
After roasting, Robusta blooms more, and is likely to be more fragile than Arabica, Robusta’s granny nature is softer than Arabica’s many times.
A coffee with long, oval-shaped seedlings, planted at an altitude of over 600m, suitable for cool climates, is grown mainly in Brazil, accounting for two thirds of coffee. currently in the world. New processing is the highlight of the flavor difference between Arabica and Robusta. Arabica coffee is fermented after harvest (soak in water for bloom …) then rinse and dry.
Therefore, the taste of Arabica slightly sour due to fermentation, this is also considered a sensory characteristics of this coffee. It is often said that this sour taste is like when eating lemon, will find very sour, but immediately see the bitter taste of the shell. The feeling of sour taste of Arabica coffee is similar, some sour taste mixed with bitter taste.
Often, when roasting Arabica and Robusta coffee with the same temperature, the color of Arabica is always lighter, because the properties of Arabica seeds are quite robust, so the hull is always in a lighter state than Robusta. It is different between them.
Harder than Robusta after roasting, inferiority.
With these characteristics, Westerners prefer Arabica. So that the coffee products of traders such as highland, starbuck, … are very well received in the West. As for Vietnamese people sipping a cup of coffee with a deep and deep Robusta flavor is one of the habits that are deeply ingrained in Vietnamese culture.
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