Understanding and distinguishing between Arabica and Robusta beans will help you know how to make the best use of each type of grain to produce excellent quality coffee cups.
Arabica Café has a low tree shape – height from 2.5m – 4.5m, usually grown in places with cool temperatures from 15-24 degrees Celsius and annual rainfall is 1200 – 2200 mm/year.
In contrast, Robusta Café has a relatively tall tree body, from 4.5m – 6.5m, so it must be grown in areas with temperatures from 18°C – 36°C, the rainfall is 2200 – 3000 mm / year.
Arabica tree requires difficult farming conditions and it is not large of productivity, so the price is nearly double that of Robusta coffee.
Arabica coffee beans are long and if you take a careful look at the groove between the grain, you see that it is usually wavy.
Conversely, Robusta coffee beans are smaller and the groove in the middle of the grain usually is in a straight line.
The caffeine content of Arabica coffee beans is only 1.5%, while this one in Robusta beans is very high: 2.5%
When roasted at the same temperature, Robusta always has a darker color than Arabica and a little bigger than the original roaster.
How To Make:
Arabica coffee berries will be fermented by soaking in water after harvest. Then the seeds will be washed and dried. Robusta coffee after harvest will be dried directly without fermentation like Arabica coffee.
So, between Arabica and Robusta, which one is more delicious? To my mind, there is no appropriate answer. This depends on individual taste. Arabica is considered to be less acrid than Robusta. Many people prefer to drink Robusta coffee instantly, but when they switch to Arabica, most people do not want to use Robusta anymore.