Arabica vs Robusta Beans: Differences Explained

The Arabica vs Robusta debate is all about quality - which, as specialty roasters, we refuse to compromise on.

 

Some coffee companies use the cheaper Robusta coffee beans to fill their blends and save money. No matter what percentage of Robusta coffee bean is used in a blend, the inferior quality bean still alters the taste and quality of the coffee.

 

Whilst some will try to justify using Robusta, we at Vittoria Coffee make no such excuses. All our pure coffee blends are 100% Arabica.

 

Here's a quick look at the differences between the two beans:

 

 

Bean to Brew: Why Arabica beans are the superior choice

From the start, Arabica differs to Robusta

Arabica coffee plants (coffea arabica) grow best at high altitudes, above 800 metres. They are pickier plants which grow well in moderate temperatures to ensure the fruit does not develop and ripen too quickly and the plants do not get damaged. They need plenty of water and shade.

 

Robusta plants (coffea canephora) prefer lower altitudes, inhabiting different climes and conditions to their premium counterpart. The plant itself is hardier against pests, disease, and exposure to heat and direct sunlight. It also needs plenty of water to grow.

 

The Arabica plant typically fruits faster (8 months compared to 11 months) and flowers more predictably despite being the less hardy plant overall. The resulting 'cherry' yield has bigger beans with a marked difference in taste.

 

The difference in regions and conditions is part of the reason why Arabica is a more expensive bean for roasters to use; it is more intensive to produce in the first place, and only grows well in certain places.

 

However, coffee experts agree that the extra effort and expense pays off when comparing the taste, texture and aroma of the coffee beans.

 

Arabica coffee beans - better in every way

Arabica beans are lower in caffeine than Robusta beans. Caffeine acts as the plant's natural pesticide, and Robusta varieties produce much more of it. While this helps with the pest resistance of Robusta plants, it also contributes to the bitter notes of Robusta. The high levels of caffeine are part of what gives the bean its astringent, harsh taste.

 

Arabica has more nuanced, smooth notes of sugar and caramel with hints of fruits and berries. The exact notes you will taste in your cup vary by region, the roasting process, and whether the brew is made from single origin beans or a curated blend.

 

When it comes to choosing between the two beans... Robusta does not compare to Arabica for quality, grind, and the flavour once brewed.

 

Arabica coffee beans have a smoother, finer grind once roasted and are less susceptible to drying out (which is a risk for Robusta beans). Robusta beans can also be 'grainy' when introduced to a blend, which throws off the grind and ultimately, any coffees made from that blend.

 

Uses for Arabica and Robusta

Arabica Coffee Beans: Specialty coffee products

Specialty coffee is the highest standard of coffee. There are specific guidelines and a point scale of up to 100. Beans must be scored at 80 or higher by expert Q-graders to be considered specialty coffee. This examines details like the amount of defects per 300g, as well as tasting aspects like sweetness, cleanliness and uniformity.

 

Specialty coffee roasters using 100% Arabica beans will have better tasting products than other options. By using the best grade of beans, the roasting process starts with the best possible base.

 

This can then be used for any number of coffee products for any brewing method. Whether you prefer to grind your own premium coffee beans, purchasing pre-ground coffee, or go for something quick and easy like coffee capsules or instant coffee, you will truly taste the difference with 100% Arabica coffee.

 

Robusta Coffee Beans: Cheaper blends and brews

Robusta coffee is commonly used for cheaper products like instant coffee, where taste is not the manufacturer's main priority. It is simply inferior - you do not need to be a coffee aficionado to recognise the distinctive bitter flavour of Robusta in any product.

 

Specialty roasters will not be using Robusta beans. While you may save a fraction on cost by buying blends containing Robusta, you will be sacrificing the sensory indulgence of pure Arabica coffee.

 

Roasting 100% Arabica coffee since 1958

Arabica makes up 70% of the world's coffee production. Long before the market recognised the superiority of the Arabica bean, we were using exclusively Arabica for our specialty coffee range.

 

When it comes to the age old question of Arabica vs Robusta, we at Vittoria Coffee believe there is no comparison. We use only the best, so you can enjoy the best coffee in turn.