Arabica and Robusta are the two main types of coffee. They differ in appearance and taste. In this article, we understand the difference between Arabica and Robusta
Arabica and Robusta are the two types of coffee that are grown on an industrial scale. There are others besides them, but their volumes of the world's coffee do not exceed two percent. For example, Liberia, excelsa, and eugenioidis.
Of the total production of arabica and robusta, arabica is about 70 percent and robusta is 30 percent. The reasons for the popularity of arabica are many. The main one is that arabica just tastes better. But interestingly, the two plants are related. To be more precise, arabica appeared thanks to the crossing of Robusta and Eugenioidis.
Eugenioidis is a very rare type of coffee that grows on small shrubs. Its beans are very small and its yield is low, so it cannot be grown on a large scale. This coffee has a very low caffeine content - only 0.2%. This is why Arabica has less caffeine than Robusta.
The shape of the Arabica grain is elongated, and the Robusta is round
Arabica and Robusta look different, grow differently, and differ greatly in flavor and price. Let's look at the most important differences between them.
Growing conditions
Arabica is very fastidious and grows at altitudes from 600 to 2000 meters, and sometimes even higher. Arabica is expensive and difficult to grow. It can easily get sick, and to get a good harvest, you need to constantly take care of the trees, fertilize the soil, and in some regions to build artificial irrigation systems.
It is important for Robusta to be warm. That's why it grows only in tropical climates. But everything else is secondary. Robusta can grow on the plains and in the mountains. It can easily withstand heat and heavy rains, does not get sick and does not need careful care.
Just compare the coffee-producing champion country Brazil, which grew ≈ 2,080,000 tons of Arabica in 2011. Vietnam, which is in second place, grew ≈ 660,000 tons of Robusta in the same year. Yes, that's three times less than Brazil. But at the same time, the area of Vietnam's coffee plantations is five times smaller than Brazil's.
Flavor
Arabica has a lot of lipids and sugars that make the flavor intense and acidic. In a particular variety of Arabica from a particular region, you can taste the sweetness of berries, the acidity of citrus, and the flavor of flowers and nuts.
Robusta has more caffeine and chlorogenic acid and little lipids and sugars. This makes Robusta a good energy booster, but the caffeine also gives the coffee a bitterness and heavy flavor. Robusta's flavor is tart and flat. It is impossible to achieve the same nuances as Arabica.
The crema on top of the crema. This is considered to be the most delicious and flavorful part of espresso. Robusta gives more cream than Arabica.
The flavor is highly dependent on the care the coffee receives on the farm. Just because Robusta is unpretentious doesn't mean it doesn't need to be cared for. A good Robusta that is watched and cared for will be better than an Arabica that is neglected.
And you shouldn't drink instant coffee either. Despite manufacturers' claims, it is almost always made from cheap Robusta. Although it happens that it is made from good speschelti coffee, the truth is that in this case it is quite expensive.
The Price
Obviously, arabica is more expensive. Because it only grows in the mountains, it is more difficult to grow, transport and process. This includes the cost of fertilizer and irrigation. In a bad year, arabica can easily get sick and then the surviving crop will be expensive.
Robusta doesn't need height, doesn't suffer from rain and heat, and can easily resist disease. Robusta trees are three to four times larger than Arabica and grow up to 13 meters, and the yield is much higher. All this reduces the cost of production of Robusta and makes it much cheaper than Arabica.
Indicative prices on the stock exchange for conventional Robusta and Arabica. Arabica is 2600-4100$ and Robusta is 1500-1700$. The prices for quality coffee are, of course, much higher.
In order to reduce the cost of production, low and medium-level coffee houses often use a mixture of arabica and robusta. This allows you to save significantly on beans, but not to spoil the taste of the drink finally.
If Arabica tastes better, why do you need robusta?
Arabica and Robusta have their own tasks and their own fans. There is no consensus on which is better or worse. Some people think that Robusta should not be used at all. And someone conducts a whole research to find a variety of Robusta, which together with Arabica will open new flavors.
Robusta gives good cream in espresso, density and longevity of the drink. But the taste has an unpleasant bitterness and heavy aroma. This doesn't mean that you can't make anything good from Robusta.
Classic Italian coffee is almost always a heavily roasted blend of Arabica and Robusta. Such blends are cheaper than pure Arabica, giving the coffee its bitterness. Interesting chocolate notes appear in cappuccino from such a blend, and some people like such coffee more.
Preparing Robusta in alternative ways is not the best idea. It is better to use Arabica if you prepare coffee in a French press, turbo, pour-over, or any other way.
It's important to remember one rule: you can always find something good in coffee that has been carefully cared for. Bad coffee is not arabica or robusta; it is coffee that has not been cared for.