If you’ve ever been looking to buy or try a new coffee, you’ve probably come across the words ‘Arabica’ and ‘Robusta’ more than once. We know them as the two different types of coffee beans that can be found in any blend or roast, but do you truly know the difference?
For a coffee lover, the sight of ‘Robusta’ on a bag usually screams “buyer beware!” but in reality, these beans, if of the right quality, can make a profound cup of espresso with a crema like no other.
So, what’s the difference?
To start, Robusta and Arabica beans are not the only two species of coffee – they just make up most of the world’s coffee growth and selection. However, they are quite different, from the size, shape, and crease to the taste, aroma, and mouth feel.
This comparison probably doesn’t explain much in terms of why Robusta isn’t something to turn away from, but it does help explain why mixing Arabica and Robusta beans can make an amazing blend, especially for espresso.
High-quality Robusta beans are typically used for espresso blends because they produce a luxurious crema and can pack that bold flavour you expect from a darker roast of coffee. With the right mix of Arabica, these coffees have subtle sweetness and can be enjoyed with anything from your savory morning breakfast to a sweet dessert.
If we take Mokador for example, their capsules are the perfect explanation for how blending these two beans can develop multiple types of espresso.
Mokador Più Crema consists of species of prized Coffea Robusta from the best plantations in India and Africa. This blend is identified by a dense structure, dark colour and persistent creaminess. The body is described as intensely structured with a decisive taste and pleasant syrupy quality. It is suggested that this blend is ideal for breakfast.
Mokador Crema is a rounded and full bodied coffee blend, consisting of species of Coffea Arabica and Coffea Robusta. This blend produces a thick texture and dark-brown colour throughout. This blend is described as being a coffee with a spirited and lively personality. It is suggested that this blend is ideal for either breakfast or lunch.
Finally, Mokador 100% Arabica can be seen having many different flavours and aromas than that of those with Robusta blended. It’s described as a blend of sweet tasting aromatic coffee consisting of a selection of prized varieties of Coffea Arabica from Central and South America. This espresso is identified by a silky mouthfeel and the golden colour. Acidity is prominent which is typical of the best varieties of Arabica Coffee. The body is delicate while the aroma ranges from floral to fruity notes with an aftertaste of citrus and cocoa. This coffee is best for your first break and dinner.
If you’ve ever tried any of these Mokador espresso blends, you know that these flavours are unique, yet specific. The strong, bold flavour of a Robusta bean is quite complimentary to that of the sweet flavours from Arabica; thus, making a perfectly balanced espresso. So next time you see Robusta included in a bag of coffee, don’t stray away – give it a try!