Arabica vs. Robusta Coffee: Taste, Caffeine & Uses
Updated: Aug 30
Quick answer: Arabica generally offers more nuanced sweetness and acidity, while Robusta tends to taste bolder and contains more caffeine. Blends can use both species to balance flavor, body and intensity.
Suppose you are buying coffee beans for yourhome or businessand are unsure what to look for.
If so, this guide will help you understand the differences between the basic types ofcoffeeand dispel the coffee jargon so you can decide which variety is right for you.
The two main varieties of coffee are arabica and robusta. Arabica originated from Ethiopia, while robusta came from Uganda. Both are now grown in several other regions throughout theworld.
Generally speaking, arabica is superior to robusta, with a much stronger and more distinct flavor—robusta can be bitter and weak-tasting. However, the taste also varies depending on which region thecoffeecomes from and the processes it is subjected to during growing, shipping, storing, and brewing.
You will often find that coffee is described in terms similar to those you might find in wine tasting: the main three categories used are flavor (such as ‘sweet’ or ‘spicy’), aroma (such as ‘flowery’ or ‘chocolaty’), body (such as ‘medium-bodied’ or ‘full-bodied’) and acidity (which refers to how ‘sharp’ or ‘clean’ thecoffeetastes,LOW ACIDITY).
When you buycoffee beans, you will probably buy them already roasted. Roasting unlocks the bean's flavor, and the extent to which beans are roasted varies—for example, you can buy ‘medium roast’ beans or ‘Italian roast’ beans (‘Italian’ refers to the roast—it does not indicate that the beans came from Italy), and so on.
It is worth trying different types of coffee, using the above points as a guide. You will be amazed at the range offlavorsavailable, and the more you try, the more expert you will become.
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