Coffee questions: what is the difference between Arabica and Robusta

"Would you like Arabica or Robusta coffee?" – how many times have you heard this question in coffee shops? And how many times have you paused for a moment, wondering what to say? Robusta and arabica are two different types of coffee, and not everyone knows how they differ from each other.

The FoodOboz editorial team decided to dot the i's and cross the t's in this matter and turned to a professional for help. In his column, Andrii Hunevskyi, a coffee expert and representative of Pound Coffee in Kyiv, tells us what is the difference between Arabica and Robusta and which coffee is better.

Even though there are about 120 types of coffee in the world, only two are used for industrial purposes - Arabica and Robusta.

Let's start with Robusta. This type is cheap to produce. Robusta contains a high level of caffeine, which gives the coffee beans an unpleasant bitterness. It is because of the caffeine that Robusta is resistant to insects and other pests: it is too bitter for them.

Robusta is bitter, astringent, and poor in flavor. The maximum that can be read in the flavor shades are walnut, bitter chocolate, and wood. I've never met anyone who enjoys the taste of espresso made with one hundred percent Robusta. Sugar, milk, and various syrups are always added to a drink made with Robusta, and these simple manipulations help mask the unpleasant bitterness. But is it really necessary? After all, this is how people unknowingly deceive themselves and their bodies. Remember what bitter foods you eat? And what would you choose - bitter or not bitter cucumber, bitter or sweet almonds, and do you like the taste of citramon? So that's it!

Arabica is a different story. Firstly, it is very capricious and requires more attention and care during cultivation. Therefore, it is given a lot of attention at all stages - from growth to preparation.

Arabica's genetics is more complex. It contains more lipids, organic acids, and sugars. Arabica will always have acidity, but don't let that scare you. Associate its taste with the taste of wine, dairy products, berries, fruit, etc. You can easily find hints of pineapple, apple, plum, pastries, and other products in an Arabica drink. More and more often I meet people who are moving away from robusta after tasting arabica. I have never seen the opposite story.

All of this affects the price of coffee beans: the price of Robusta fluctuates around $2.8 per kilogram of green beans, while the price of Arabica starts at $3 (commercial) and $10 (specialty) per kilogram. Therefore, producers often mix Arabica with Robusta to reduce the cost of coffee.

Arabica and Robusta also differ in appearance. Robusta has round beans, while Arabica has an oblong shape. The caffeine content of both varieties is very different. In Arabica, it is usually 1.2-1.3%, but in Robusta, the caffeine level is almost twice as high: 2,5-3%

Interesting to know:

• Robusta is the mother of Arabica. Arabica arose as a result of the natural crossing of Robusta and Eugenioides species.
• There are more than 20 varieties of Arabica in the world: Tipika, Katura, Bourbon, Geisha, and Moka. Some varieties are also the result of crossbreeding. For example, the Timor variety was the result of a cross between Robusta and Tipika Arabica.
• Some enthusiasts work on high-quality robusta. Ignoring the weak genetics, they work hard at all stages from selection to storage.
• The highest price per kilogram of Arabica reached $10000. It was the Geisha variety that the Panamanian coffee farm Ninety Plus sold to Dubai.