WHAT MAKES ROBUSTA REALLY IMPORTANT FOR A BLEND COFFEE?

#Robusta is well known for the more flat-tasting and higher degree of caffeine than #Arabica.

However, Robusta hides the virtues needed in an espresso blend. Adding Robusta to a blend gives it strength, greatly improves its body and, in the case of espresso, enhances the “cream”, which is one of the main features of espresso. And if we like to enjoy espresso-based cold drinks or even espresso-milk-based beverages.

The taste profile of a blend varies depending on the proportion of robusta and arabica.

Vietnamese style – 80% to 90% is robusta makes the cup notes of cereal, earthy aromas of wood, roasted nuts, maybe bitter cocoa and chocolate. The caffeine content is usually higher and the acidity absent.

Phê Cafe in the US – 50% of each type. The Robusta’s features remain intense, but the aromas and subtle flavors of the Arabica begin to come to the fore. The cream is rich, the body intense but the acidity is balanced and the flavor is enriched with notes of milk chocolate, dried fruit, honey and more generally a more complex aromatic spectrum.

While 100% Arabica makes the cup boring, especially in cold beverages, the effect is often weak due to lack of body.

Test different proportions of the blend and find out your best fit ^^

With Love From Vietnam!

Source: Coffees.gr

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