The fascinating world of Robusta coffee: a deeper look
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A discovery that changed the coffee world
Discovered in the Congo in 1898, Robusta belongs to the Coffea genus and has a long and fascinating history. Research suggests that Robusta coffee has existed for around 100,000 years. This historical depth gives Robusta a special significance in the world of coffee.
From underdog to favorite: Robusta's rise
For a long time, Robusta was overshadowed by Arabica beans, which are known for their fruity and berry aromas. But in the 20th century, this changed: Robusta's more robust flavor and higher caffeine content were increasingly appreciated. Many coffee producers began to emphasize Robusta's unique qualities compared to Arabica.
Why Robusta is popular in espresso blends
Robusta is known for its lower oil content, which results in a thick and stable crema in espresso blends. Its high caffeine content makes it the first choice for many coffee lovers, especially for espresso, cappuccino, latte macchiato, and caffè crema. Experts note that while Robusta is less versatile in flavor than Arabica, it can be ideal for certain coffee styles.
The robust nature of Robusta
Robusta contributes approximately 40% to the global coffee harvest. The plant is resistant to disease, heat, and high humidity, and produces quickly ripening fruit, allowing farmers to harvest multiple crops per year.
Flavor diversity: the uniqueness of Robusta
Although Arabica is often considered the "better" coffee, Robusta has its own fans. Its strong, chocolatey-nutty flavor and higher caffeine content make it attractive to many coffee lovers. Baristas and coffee experts appreciate Robusta for its unique flavor profile and versatility.
Discovered in the Congo in 1898, Robusta belongs to the Coffea genus and has a long and fascinating history. Research suggests that Robusta coffee has existed for around 100,000 years. This historical depth gives Robusta a special significance in the world of coffee.
From underdog to favorite: Robusta's rise
For a long time, Robusta was overshadowed by Arabica beans, which are known for their fruity and berry aromas. But in the 20th century, this changed: Robusta's more robust flavor and higher caffeine content were increasingly appreciated. Many coffee producers began to emphasize Robusta's unique qualities compared to Arabica.
Why Robusta is popular in espresso blends
Robusta is known for its lower oil content, which results in a thick and stable crema in espresso blends. Its high caffeine content makes it the first choice for many coffee lovers, especially for espresso, cappuccino, latte macchiato, and caffè crema. Experts note that while Robusta is less versatile in flavor than Arabica, it can be ideal for certain coffee styles.
The robust nature of Robusta
Robusta contributes approximately 40% to the global coffee harvest. The plant is resistant to disease, heat, and high humidity, and produces quickly ripening fruit, allowing farmers to harvest multiple crops per year.
Flavor diversity: the uniqueness of Robusta
Although Arabica is often considered the "better" coffee, Robusta has its own fans. Its strong, chocolatey-nutty flavor and higher caffeine content make it attractive to many coffee lovers. Baristas and coffee experts appreciate Robusta for its unique flavor profile and versatility.