Robusta or Arabica
on Feb 16, 2018
Two words you’ll often hear thrown around by coffee boffins (AKA Twats) are Robusta and Arabica. There is a difference, and each brings their own piece to the party. Let’s cut through the BS and clear this up.
There’s two main type of coffee plant – Arabica and Robusta.
They’re found all over the world, but both originated in Africa. Arabica coming from Ethiopia and Robusta from Uganda.
Now, we aren’t about that “I’m better than you” life, but typically Arabica is a preferred coffee with a stronger flavour. Robusta can be a little “weak” and bitter – like a shit ex from years gone by.
BUT, don’t write lil old robo off just yet, the taste also varies depending on where your coffee comes from, and the processes it is subjected to during growing, shipping, storing and brewing.
We’ll cover a little more about how we ensure you get the best in a moment.
Another bit you’ll hear the snobs get hooked up on is describing the taste like they’re on a wine tasting weekend from groupon.
They tend to stick to the main categories:
Flavour (such as ‘sweet’ or ‘spicy’)
Aroma (such as ‘flowery’ or ‘chocolaty’)
Body (such as ‘medium-bodied’ or ‘full-bodied’)
Acidity (which refers to how ‘sharp’ or ‘clean’ the coffee tastes, NOT to its pH).
You’ll notice we give a 1-5 score on our bags, but don’t bang on about this in our posts.
Why? Good question.
If you’re a coffee snob, these 1-5 guide will help with your choice.
If you aren’t a coffee snob, you aren’t arsed about how fancy it sounds. Hence our straight to the point descriptions (kick to the face etc.)
It is worth trying out different types of coffee, although it is easy to have a single fave.
If you spend a moment to taste and appreciate the coffee you’re drinking, you might be amazed at the range of flavours out there, and the more effort you make to try blends, methods of making etc. the more of an expert you will become.