Robusta vs Arabica: Why the Magic is in the Blend
The case for embracing both sides of the spectrum
I wrote a recent post on Arabica, and why, contrary to popular opinion, I don’t think it’s superior but rather shares its important role in coffee hierarchy with Robusta. I would say these two species of coffee are on opposite ends of the spectrum, and that’s what makes them so interesting.
Imagine having a pizza without the tomato sauce to provide the contrast for the mozzarella and dough, it would still taste good, for sure, but it won’t deliver the depth of flavor you experience when you take a bite into a pizza with tomato sauce. I am of the mindset that diversity is what keeps life exciting.
In this article, I’ll give a background of the Robusta just like I did with Arabica, and why, together, they make a perfect blend.
History of the Robusta bean
Coffea canephora, also known as Robusta, is a coffee plant native to to central and western Sub-Saharan Africa. It gets its name from its hardy nature. Though its origins stretch thousands of years, it is said to have been introduced to the outside world in the 19th century when French botanists first recorded their cultivation in the Democratic Republic of the Congo. While Arabica was an already established coffee bean in the western world, Robusta was about to pave its own path. Robusta coffee seeds quickly spread to Indonesia by way of Brussels and later spread to India, Asia, and then South America.
The push for Robusta cultivation was due to its hardiness and increased resistance to diseases and pests, Arabica plantations were being destroyed by coffee leaf rust (a type of fungal disease) and an alternative was needed. Production was significantly down across coffee plantations and caused catastrophic economic losses. This is how Robusta grew to prominence in the 20th century.
Most of the world’s Robusta beans are grown in Africa (Uganda, Côte d’Ivoire, and Democratic Republic of the Congo), Vietnam, Brazil, and Indonesia. Robusta accounts for roughly 40% of worldwide coffee production.
The flavor profile of Robusta is strong, earthy, woody, bitter, with subtle nutty and chocolatey undertones. The bitterness is caused by the high caffeine and low sugar content.
Unique characteristics
Robusta is known as a very resilient plant, the high amount of caffeine is helpful in warding off pests. Some characteristics of Robusta include:
cultivated in low altitudes (0-800m)
has a natural bitter and earthy flavor
thrives in warmer temperatures than Arabica, around 70°F to 86°F
contains almost double the amount of caffeine found in Arabica
beans are round and smaller than Arabica
higher productivity and yields than Arabica
Techniques for great flavor
If you want to try what 100% robusta tastes like I would recommend experimenting with a french press and a coarse grind. You can also use the same method for Arabica beans. These two techniques will deliver different profiles and will also help you extract different flavors. I would encourage you to go for a dark roast as this reduces the naturally high caffeine levels and combats the low sugar found in Robusta.
A coarse grind and ideal water temperature of 195°F in the french press permits for optimal extraction of the earthy flavor without being too bitter. Allow the Robusta coffee grinds to steep in the french press for about 4 to 6 minutes before consuming.
My favorite way to drink Robusta though, is through a blend extracted via an espresso machine.
Why the magic is in the blend
To highlight the point I made earlier it’s important to recognize complexity. According to Webster’s Dictionary complexity is “a whole made up of complicated or interrelated parts”. It’s the nuance caught between two opposite poles, black and white, the grey area, where the magic is.
Because Robusta and Arabica are two very different coffee beans on almost every level, the blend of these two is what makes it special. It’s also why Italian espresso has such a distinct flavor profile because they incorporate both beans in their blend. The high pressure of the espresso will yield that delicious famous crema, and is my absolute favorite visual of an espresso.
The sweet and citrus notes of Arabica beans and the earthy and woody notes of Robusta is a marriage of complexity and creates an intense depth of flavor.
My list of favorite blends is very long, and I enjoy them all for different reasons. Therefore I would invite you to seek out a blend you enjoy. Things to look for in a blend: dark roast, high quality beans, Fair Trade and organic when possible, and a roaster that has a direct relationship with the farmers. The supply chain in the coffee industry can be very long and it’s important to know the origin of the beans, the farmers that cultivated your coffee, and the roasters. This fosters a coffee industry that is equitable and sustainable.
Do you have a favorite blend? Share them in the comments below!
Thank you for sharing this in depth view of both coffee varietals. As for Robusta- Nguyen Coffee in Brooklyn roasts life changing Robustas. The clarity and layered flavors than contend with the more popular Arabicas. Hanoi is a 100% Robusta, and I think I liked it more than the blend version. They even did an Anaerobic Robusta, a few years back that was a first for me. Incredible roaster that takes Robusta to very high levels. Must try!
Excellent write up Bernardette! It reminds me of the blend of Virginia and Burley tobacco for pipe smokers. One is bright and citrusy and the other is earthy and woody. Burley is much hardier and ubiquitous than Virginia plants. Two very different varietals that make magic when blended together. Add a little cigar leaf and it becomes exponentially more expansive on the palate. For those that enjoy tobacco as their favorite vegetable (in jest of course) an accompanying cup of coffee is a perfect companion.