The world of coffee is diverse and complicated. A lover of coffee no longer buys a previously prayed product, passes it through a coffee maker and keeps it warm on the stove for hours. Eating coffee is part of culinary art. A universal drink accompanies its fans during the day in many branded dishes. Nevertheless, stubborn prejudices are preserved. Most coffee lovers are familiar with the varieties of Arabica and Robust. And the vast majority of coffee lovers preserved information: Arabica is good, Robusta is bad. They are unfair to Robust.
Optical and taste differences
Anyone who rejects Robust is as unfair as a connoisseur of wine, who prefers the variety of Sira Murvedra. But there are bad wines of Syrah and good wine Murvedr. And there are many good mixtures. The rapid visual difference between arabic and timid. Robusta grains are small, brown, chubby. They show an open gap. Arabica grains are elongated, greenish-brown, with a more closed gap. The difference in aroma and taste is as clear as the visual difference. Robusta comes from lowlands, and you can say: its earthy, rich taste and low acidity of a spilled drink. Arabica, “mountain coffee”, has well -integrated acids; It is tasted as sweet, clear, light and rounded.
Ingredients and tolerance
Arabica and robust differ in the content of caffeine and tolerance .. chlorogenic acid, which makes up each coffee grain, is 30% higher in robust. Chlorogenic acid can cause heartburn and pain in the stomach. To this should be added a higher caffeine content in all varieties of robust coffee. The consequences of increased consumption of Robusta manifest only after coffee is drunk: a feeling of intolerance, increased pulse, sweating, imperative calls for urination. The fact that Robusta has a higher content of alkaloids is already visible during tasting: it tastes more strong, bitter and has acute aftertaste. Bobs from the lowlands are a typical addition to espresso and Schümli. This makes the taste more characteristic and gives more foam. Anyone who has tried coffee 100% Robust recognizes it in all mixtures.
