Robusta: we drink carefully, with an awareness of value and a sense of gratitude, we are not hypocritical

Coffee is one of the oldest and most popular beverages in the world. They drink it all over the planet, and its annual consumption is calculated in huge numbers and on average equals to 3-4 kilograms of grains per capita. However, in Russia this criterion has increased quite strongly over the past few years and reached almost 5-6 kilograms per person. Many prefer different varieties of arabica, which has become extremely popular, but only a few have tried this type of coffee, like Robusta. It also has excellent features.

Robusta is a type of coffee that grows in Africa, in the valley of the Congo River, which is located in the central part of the “black” continent.

One of the key characteristics of this type of coffee is the processing method. Grains are dried in the open air, which is a dry processing technology. In order to carry it out, it is necessary to pre-distribute the grains in a uniform layer on a special surface on which they will dry. Every few days you need to monitor their condition and mix to avoid uneven drying.

Sometimes used specialized units that can significantly speed up the drying process. They cope with the task in a couple of days. It is important to understand that they are suitable mainly for those regions where high humidity and rainy weather is observed.

After drying, it is necessary to clear the grains from the husk: sometimes it happens manually, which improves the quality and, accordingly, the value of the grains, but special devices and mini-combines are often used.

Interestingly, it is from Robusta that instant coffee is made, which is drunk all over the world. In the soluble version of the drink there is no gram arabica. Of course, the main exporters of coffee of this sort are the majority of African countries, for example, Cote d'Ivoire, Madagascar, Angola and others. However, these varieties can also be found in South American producers, among them - Brazil and Ecuador.

Even from the name, you can understand the main characteristics of this coffee culture. The name of this type of coffee means “strong, strong”, which indicates the qualities of the plant itself and the beverage produced from it.

The coffee tree grows in a zone of tropical or equatorial forests. Often they are located at a fairly high level above the sea, for example, 500-600 meters. The trees themselves also differ in altitude: they can reach up to 10-15 meters, which corresponds to the height of a five-story building! Interestingly, the trees are quite fertile and in one season can bring about 2-3 kilograms of grains. They have a large size and rounded shape, and also contain a high level of caffeine - about 2.5-3%, so that the drink turns out very strong.

Drawing attention to the main exporters of coffee, it can be understood that all of them are located in the southern part of the globe, mainly from South and Central America, robusta is also cultivated in Africa, and, apparently, it originated from there. Recently, Asia has come to the forefront in the export of coffee - in particular, Vietnam, Indonesia and Myanmar.

The robusta tree is quite unpretentious and can grow with little or no attention from the planters. It easily transfers hot humid climate, copes well with diseases and bacteria. In order to get the first coffee crop, you only need to plant a cutting in the right place: rather high, warm and humid. By observing these conditions, you can get more than one kilogram of coffee from a tree per season.

The ideal climate for growing robusta is the tropics or equatorial zone, which is characterized by very high temperatures. If the thermometer is below 10-12 degrees, the trees are not planted, as they will not be able to survive in such cold weather conditions.

Despite the fact that the plants grow in the warm southern regions, they quite easily tolerate a sharp change in the weather, temperature drops and are very resistant to pests and various diseases. This unpretentiousness significantly reduces the cost of raw materials compared to more sophisticated cultures.

Many coffee lovers compare Arabica and Robusta in taste, but this is not worth it, because both varieties are very different and have their own unique taste. Speaking directly about the taste of robusta, we note that it is formed due to the sultry climate and unpretentiousness of the plant itself. Due to this, the drink created from these grains has a unique taste.

Robuste is very characteristic rough taste with a rich structure and a specific viscous consistency. All this makes this type of coffee the best raw material for making espresso with a thick and fluffy foam, the appearance of which is possible only due to the viscosity of the drink. It is for this reason that professional barista prefer to use Robusta to create not only the spectacular appearance of the drink, but also to emphasize its bright taste, which is best manifested in espresso.

This criterion determines the taste characteristics of a coffee drink. So, grains are usually evaluated by the content of the following substances: aromatic components, proteins, sugar and caffeine. The latter is contained in Robusta beans as a percentage of about four percent, which makes the coffee very strong and saturated.

Aromatic elements designed to enhance the coffee taste, make up only a small percentage of the total composition - about 6-8, which is a very good indicator that emphasizes the naturalness of the coffee product.

In addition to them, the composition contains proteins in the amount of 11-13% and sugar, the content of which is significantly reduced during roasting and is equal to about 1-2%. It is the presence of a large percentage of sugar in the composition that makes coffee softer and more delicate to taste. And since robusta is quite rich and bitter coffee, one can say that the sugar content in this sort is very low.

Also in coffee beans are potassium, iron, phosphorus, magnesium and other elements that help to avoid serious diseases, such as cancer, Parkinson's disease, migraine.

There are countless types of coffee made from Robusta beans. They depend on the region of growth and its climatic conditions.

So, there is quite a popular variety Antigua volcanic, which is known for its rich bitter and even heavy taste. Not all coffee lovers will like it, as it contains a pronounced smoky or bonfire note. This is due to the fact that the trees for this in Guatemala (and this coffee is from there) are located inside the mainland, whereas Robusta plantations, which are under open sea winds, have a lighter and more delicate flavor.

Coffee is also cultivated in Brazil, and the Conilon variety, which is blended with Arabica to create a pleasant blend, deserves special attention, or the whole coffee is used to make espresso.

African varieties also can not be ignored. Zambia Zambia AA Lupili coffee has a bitter and slightly herbal flavor. It became popular because of the nobility of its taste and aroma, but it is very difficult to find it even in specialty stores, because trees are very susceptible to drastic changes in weather conditions, which, of course, affects the quality of products.

Zimbabwe AA Salimba, which is close in its taste characteristics, has a very rich, even harsh aroma. This is facilitated by the presence in the composition of a small, barely perceptible pepper notes. A very interesting and non-trivial taste has long won the hearts of many coffee lovers and professionals.

Coffee lovers around the world recognize that these varieties are the best, and therefore people who drink coffee are divided into two camps according to their preferences: some like Arabica, while others give their sympathy to Robuste. In order to decide which "camp" to join, you need to consider in detail all the characteristics of both types of coffee.

Arabica contains 2 times less caffeine, but the amount of aromatic oils is higher than that of Robusta. This suggests that the taste of Arabica is not as pronounced, and the drink itself is not as strong as robusta.

Taste characteristics is also an important characteristic of both varieties. Robusta has a richer and more palatable flavor than barista is often used around the world to make espresso. At the same time, Arabica has a more delicate, sophisticated and soft taste.

The consistency of both varieties is also different, since Robusta has a sufficient viscosity that promotes the formation of a high and thick foam on the surface of the drink. According to its density, it can even be compared with a cream.

The price differences between the two varieties are also quite tangible. Despite the fact that Arabica occupies about 75-80% of the global coffee market, it costs much more than Robusta. The cost is made up of various indicators, including the yield criterion and the technology of processing coffee beans. The more complicated it is (which is inherent in the wet method), the more it will cost the grain and the drink itself. Robusta, processed by the dry method, is much cheaper than Arabica, despite the fact that this African type of coffee also has a high yield and strong resistance to diseases and bacterial lesions.

Despite the fact that Arabica and Robusta are very different types of coffee, they are still perfectly combined within the limits of one drink: they are often combined in the preparation of espresso, which provides coffee a refined and delicate taste, but with a certain amount of viscosity and density, which results in a wonderful high foam.

Coffee experts say that a drink made from Robusta beans is very heavy and strong, which is not suitable for everyone. Judging by their reviews, most of them do not mind occasionally drinking a cup or two of drink, but they are not ardent lovers of this variety. Robusta gives strength to coffee and makes it extremely bitter.

Despite this, professionals believe that "Robusta is coffee, and does not deserve a negative attitude." They argue that the selection of coffee is a purely individual matter, and this process should occur only based on the tastes and needs of a particular customer. That is why they declare with confidence: robust - to be!

In order to make correct and tasty coffee from Robusta beans, it is necessary to mix the grains of this variety with Arabica beans, since the strength of the drink because of its high caffeine content is not pleasant to everyone. A pleasant light bitterness with a high cream hat will appeal to many coffee connoisseurs.

Video review of Robusta coffee, see the video below.