What’s the Difference Between Arabica and Robusta Coffee Beans? Here’s What You Need to Know.
updated about 13 hours ago
Once roasted, pretty much all coffee beans look the same. But did you know that there are actually dozens of different varieties of coffee beans? When it comes to your daily cup, though, there are really only two that matter: arabica and robusta. These are the two primary types of coffee cultivated for drinking.
What’s the difference between the two? It’s significant, and it’s helpful to understand when choosing coffee.
Arabica Coffee Beans
The two varieties differ in taste, growing conditions, and price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.
Arabica, then, ends up being pricier, of course. Most supermarket coffee is exclusively robusta, and instant and cheap ground coffees are certainly robusta. You can still find arabica in the grocery store, but just because it’s labeled arabica does not mean it’s of high quality.
Watch More In Organize & CleanRobusta Coffee Beans
Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
Robustas, however, are easier to grow. They can grow at lower altitutes than Arabicas, and they are less vulnerable to pests and weather conditions. They produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree.
Robusta is grown exclusively in the Eastern Hemisphere, primarily in Africa and Indonesia . Arabica is also grown in Africa and Papua New Guinea, but it’s grown dominantly in Latin America . Colombia only produces Arabica beans. Some countries, like Brazil and India, produce both.
Ultimately it’s a question of personal taste. Some all-arabica blends are too high and floral for us; some of the rich, dark harshness of robusta can be a good thing in a blend. Just remember that robusta has twice as much caffeine as arabica, too, when choosing a coffee blend. If you want to skip most of the caffeine, see our tips for choosing decaf coffee for our suggestions on coffee blends and origins.
Read more: The Newbie Guide to Brewing a Better Cup of Coffee
Faith Durand
Editor-in-Chief
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook , as well as Bakeless Sweets . She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
Follow Faith
Source : food
Posting Komentar
Posting Komentar