Da battle of da beans: arabica and robusta
beans, beans, nothing but beans.
It is scientifically proven that you cannot have coffee without beans. This is science; I don’t make the rules!
So let’s talk about those beans and maybe even dive into roasts! I’ll start by reminding you that there is no such thing as espresso beans. They don’t exist. They’re like unicorns. Or smart Trump supporters. If you don’t believe me, check out my myths about coffee post.
That’s right. I just evoked logos by citing MYSELF.
If you have a problem, please cite the complaint box:
Let’s get started!
There are over 50 different species of the coffea plant, which produces our sweet sweet beans, but only 3 are produced commerically: liberica, arabica, and robusta1
Arabica vs Robusta
We are only going to talk about arabica and robusta coffee. Why? Because liberica coffee beans make up less than 1% of the market. And frankly, my dear, I don’t give a damn.
Arabica is the king of the jungle. In fact, it makes up for almost 70% of the world’s coffee, a result of its preferable taste.
That brings us to the first difference between arabica and robusta: arabica is sweeter, with 6-9% sucrose compared to robusta’s 3-7%2. Arabica is said to have chocolatey and fruity undertones, while occasionally the taste of robusta is likened to burnt rubber3.
With better taste, there’s always a trade-off. Arabica is more expensive to produce, as it's sensitive to weather (me too, sis) and more susceptible to disease. This production cost is inherited by the consumer: the price of arabica ranges from $2.60 to $4.50 per kg while robusta typically doesn’t cost more than $2.10/kg4.
Robusta also touts a higher caffeine content: 2.2-2.7%, almost double that of arabica. Why is that, you ask? I actually know why!
You may recall from my caffeine post (or not, you’re a busy person) that caffeine is actually a defense mechanism for coffee plants. Thereforeeee, the more predators in an area, the more caffeine present in the beans. Arabica is grown at higher altitudes, which means fewer predators, which means less caffeine5!
Regardless of the many pros of robusta, “100% arabica” will always be a flex for coffee companies (to give you a better idea, Starbucks uses 100% arabica coffee while instant coffee companies use robusta6).
Most, if not all, commercial beans/grounds will be a blend of the two. That’s why, uh, they’re called blends. Robusta is used as a filler to lower cost while still getting some sweet flavor and quality from the arabica.
If you remember anything from this post, remember that it is SCIENCE that coffee needs beans, and we need coffee, so I guess we all need beans <3
If there’s no citation, it means I got it from my old class notes from the Design of Coffee class I took last year. Deal wit it
Carbohydrates in Coffee | coffeechemistry.com
Arabica vs Robusta Coffee Beans: The Differences (With Pictures) | Coffee Affection
Arabica Vs Robusta: What's The Difference? (coffeebrewster.com
A Guide To Different Types Of Coffee Beans, Roasts & Drinks (fluentincoffee.com)
The Type Of Coffee Bean Most Commonly Used In Instant Coffee (tastingtable.com)