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The Fine Difference: About the Coffee Varieties Arabica and Robusta

Altogether, over 100 types of coffee are known, but only two of them are really relevant for the coffee drinker: Arabica and Robusta. But what is the difference between these two types?

Arabica or Robusta? Arabica is often sold to us as “the better coffee”. But is there something to it?

Until the discovery of Robusta at the end of the 19th century, Arabica was the only decisive plant in commercial coffee cultivation, but it has its pitfalls. The Arabica plant is very susceptible to diseases such as coffee rust, which affects the leaves and ultimately causes the entire plant to die. In addition, it is only suitable for certain climatic conditions. The Arabica plant only grows at certain altitudes, which ideally have temperatures of 18 to 22 degrees. In addition, too much wind, humidity and heat cause problems for the Arabica. The Robusta, on the other hand, lives up to its name: It is insensitive to diseases such as coffee rust and tolerates more heat and moisture.

The outside of the bean (appearance)

At first glance, it seems difficult to tell Arabica and Robusta beans apart, as the two beans look very similar. Here are a few features to guide you. The Arabica bean has an elongated, oval shape and is larger than the Robusta bean. Where this has a small, rounded shape. Another distinguishing feature, which is more popular than found common enough to be identified as a feature, is the indentation in the middle. In the case of the Arabica bean, this is S-shaped, whereas in the case of the Robusta bean, it is often wider and straight.

Most important: taste

The Arabica beans often taste fruity, aromatic and less bitter. Remain sweet in the taste range. To put it bluntly, the beans of the Robusta coffees have something “mouldy”. They taste earthy or nutty, and have notes of wood or leather in their taste. In general, they are also stronger and have more bitter substances. This is why Robusta beans are more dominant in terms of taste in a bean mixture than their bean partner Arabica.

Acid & caffeine: Key ingredients

Raw Robusta beans have nearly double the caffeine and chlorogenic acid content compared to the raw Arabica bean variety. When the roasting begins, however, many things change in the bean types. While the percentage of caffeine hardly decreases, the proportion of chlorogenic acid decreases over time and depending on the roasting process. However, the acid does not disappear completely. It is partially converted into aromatic substances, from where the bean gets its certain intensity. Overall, this results in the Arabica bean having a light, mild and floral flavor and a defined acidity. The Robusta bean, on the other hand, has a much more distinctive, earthy and nutty taste. To explain: Chlorogenic acid is an ester of caffeic acid and is also found in nettles, valerian and St. John’s wort. It is debatable whether it is predominantly positive or negative for the human organism.

About the plant: Cultivation and harvest of the bean varieties

The Arabica plant reaches a height of approx. 2 to 5 meters in cultivated cultivation and needs a temperature of 15 to 20 degrees and an annual rainfall of between 1200 and 2200mm for good growth. This bean can be optimally grown at an altitude of 600 m and up to approx. 2300 m. It usually takes 7 years from cultivation to the first harvest. Well-known growing areas of the Arabica bean are South America, Africa, Australia and Indonesia. The Robusta plant grows to a height of up to 7 meters in the cultivated area. Ideal climatic conditions are: 2200 – 3000mm of precipitation, 18 to 36 degrees temperature, and a cultivation height of up to approx. 600 metres. Central growing areas are Vietnam, India, Africa and Indonesia. The great advantage of the Robusta bean becomes apparent during the harvest: Since the ripe cherries simply get stuck on the branches, they are much easier to harvest than the falling (and then quickly rotting) Arabica beans.

The beans in world trade

Robusta is significantly more economical than the Arabica bean due to the cultivation height and the easier harvest. This also explains the difference in price: Robusta coffee costs only a fraction of Arabica coffee. Nevertheless (or perhaps because of this) only 25% of the coffee grown worldwide is Robusta. The Robusta bean is used in many mass roasts and in various instant coffees. Although there are high-quality Robusta bean varieties that are grown in India, Ecuador and Brazil, these tend to go under due to a lack of market presence.

Roasting – what makes the bean tasty

The time to maturity increases the higher the corresponding coffee bean is grown. When roasting, the degree of browning can be adjusted individually – the longer the bean is roasted, the stronger the bean tastes. It is roasted at a temperature between 180 and 220 degrees. In the process, amino acids and sugars are reassembled, resulting in the formation of an estimated 1,000 aromas or chemical compounds. The longer a bean is roasted, the less acid and the more bitter substances it contains.

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Arabica vs. Robusta: These Are the Differences

Arabica and Robusta: You are guaranteed to have drunk both of them before – because these types of coffee make up around 90 percent of the world harvest. They are often available as a carefully composed mixture, as each variety impresses with its own character. Are you interested in the bean? Then here is the most important information about the difference between Arabica and Robusta.

The difference between Arabica and Robusta plants

Both Arabica and Robusta thrive as shrubs and trees and belong to the Rubiaceae family. But that’s about all the two types of coffee have in common.

Because they are two very different types of plants. There is no “coffee plant” per se – “Coffea” is a genus of plants with over a hundred subspecies. Arabica and Robusta are two of them.

Arabica (scientifically: Coffea Arabica) is a delicate, sensitive little plant, the coffee has a fine aroma. Their beans are considered to be of particularly high quality, accounting for around 60% of the world market.

Robusta (Coffea canephora), on the other hand, is – as the name suggests – of a robust nature and strong in taste. The variety accounts for about 30% of the world coffee harvest.

The most important information about the Arabica plant:

Growth: reaches a height of up to ten meters.
Constitution: is quite resistant to frost, heat, humidity, diseases and parasites.
Cultivation height: 0 to 700 meters.
Maturity: about nine months
The main growing areas for Robusta are Southeast Asia and
West Africa. Since this type of coffee is mainly grown in the lowlands, it is also known as lowland coffee. Incidentally, the Robusta plant was discovered in the 19th century in the Congo and quickly spread from there all over the world.

What is the difference between Arabica and Robusta coffee?

The beans are as different as the plants. On the one hand already in appearance.

The Arabica bean is

rather elongated,
with curved notch,
greenish-brown in color, sometimes bluish.
On the other hand, the Robusta bean presents itself

plump,
with a straight notch
relatively small,
yellowish brown.
The beans also differ significantly in terms of their inner values – which later affects the taste of the coffee.

Characteristics of the Arabica bean:

relatively low caffeine content: 1.1 to 1.7%
little chlorogenic acid, so the taste is rather round and soft
pronounced aroma formation due to slow growth
Characteristics of the Robusta bean:

higher caffeine content: 1.7 to 3.5%
relatively high chlorogenic acid, therefore slightly bitter taste, pronounced earthy notes
low oil content, thus longer lasting crema

Arabica or Robusta for espresso?

Mixtures with a high proportion of Robusta are usually used for the typical Italian pick-me-up. Because Robusta impresses with a strong body and a nice crema – and also has the higher caffeine content. Southern Italians in particular are big fans of Robusta. If you prefer a milder espresso, choose a blend with a higher proportion of Arabica.

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Arabica and Robusta Coffee – Differences and Similarities

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.

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