Why is robusta better than arabica?
Because Robusta is a more resilient plant than the delicate Arabica, it can be grown in more places, leading to large companies purchasing vast amounts of the rainforest, clear-cutting the land, and planting Robusta beans. When done excessively, mono-cropping erodes the soil and demolishes nutrients that make the soil nearly unusable.
What is robusta and why is it in espresso?
Oddly enough, Robusta is still widely used as part of espresso blends – specifically Italian style blends. It is said to help improve the Crema. However, generally at a detriment to the taste, which in our opinion the priorities may be out of wack.
Why do roasters add robusta to their blend?
With this more attractive price point, a lot of roasters back in the day would add Robusta to their blend in an attempt to reduce their costs and increase their profits. When coffee was initially sold in the 1900s the quality of coffee slowly and slowly deteriorated in an effort for companies to squeeze the most profit.
What does robusta taste like?
The most commonly known: Taste. Often Robusta has its taste described as burnt tires or rubbery, which… sounds disgusting (can you imagine one of our taste swatches on the front page being a burnt tire?). Why the bad taste? 2. One reason that the taste isn’t as good for Robusta is that it has more caffeine compared to Arabica.
What are Arabica and Robusta coffee beans?
It might sound like a fight between boxers, but Arabica and Robusta are the most common two species of coffee beans. While there are similarities between each type, both are unique in their own right.
Where to find robusta in a coffee blend?
6. Where you’ll find it: Nowadays, it’s not often you’ll find Robusta in a coffee blend. If you’re drinking instant coffee? Well, that’s probably all Robusta… but you probably don’t care very much about taste. In your espresso blend? That’s a mixed bag. Literally.