Taste of robusta coffee: Along with Arabica, Robusta is also a famous coffee commonly used in Vietnam and many other countries around the world. With many unique characteristics, it is not too difficult to recognize the taste of this famous coffee.
Robusta coffee characteristics
In shape, Robusta coffee beans are round, about 10-13 mm in diameter. Robusta beans are dark brown in color and have a caffeine content of 3-4%, while Arabica only accounts for 1-2%.
In terms of growing conditions, Robusta coffee grows well in areas with a lot of rain and lots of sunshine. The temperature is suitable at 24 – 29 degrees Celsius, prefers to live in areas with altitudes below 1000 meters, common at 850 – 900 meters and in areas with fertile basalt red soils.
In Vietnam, there are many suitable regions for growing Robusta varieties, especially Buon Ma Thuot, Dak Lak, Lam Dong, Gia Lai, Dak Nong,… These are the lands that offer the delicious and famous taste of pure Robusta coffee. However, due to the difference in soil, the Robusta flavor in the regions is also relatively different. Coffee connoisseurs, with delicate taste will easily feel this impressive but interesting difference.
Pure Robusta Coffee Flavor
Pure Robusta coffee is popular with many people because of its rich taste and characteristic aroma. In general, pure robusta usually has a much more acrid and bitter taste than Arabica. One of the reasons for this property is that Robusta is often applied dry processing method.
In addition, pure Robusta coffee beans contain high levels of Chlorogenic Acid (CGA). Although called Acid, Chlorogenic Acid is not characterized by “sourness” but “bitterness”. During the roasting process of coffee beans, CGA will break down to form caffeic acid and quinic acid, which when combined with caffeine will create the characteristic bitter taste often found in Robusta. So although Robusta has twice as much acid as Arabica, it is actually not sour, but more bitter than Arabica.
Besides, with an average caffeine content twice as high as Arabica, when combining these two types of coffee, it produces a harmonious product that many people love. Therefore, on the market many types of Italian coffee (Espresso) always have 10-15% Robusta coffee to enhance the flavor and create a more attractive crema layer.
Choose pure Robusta coffee
Depending on each person’s own preferences, they will have their own coffee “taste”. However, pure coffee, clean coffee without impurities is always the first choice criterion of coffee lovers.
Understanding the passion and magical emotions of coffee lovers when sipping pure and flavorful coffee, HELENA COFFEE has launched Original 1 coffee. The product is 100% composed of Dak Lak Robusta coffee, the best coffee growing region in Vietnam. By applying modern roasting techniques, Original 1 Coffee offers a great experience when drinking coffee at home with a rich traditional flavor.
In addition, the famous Dak Nong Robusta coffee beans and Cau Dat Arabica coffee beans of Vietnam are also encapsulated by HELENA COFFEE and form a new and attractive flavor in the Peak Flavor product line. Roasted with golden temperature, Peak Flavor coffee is a blend of many levels, layers of flavor and flavor that will bring users a new day full of inspiration.
Brewing Kon Tum Robusta Coffee at Home: Tips and Techniques – HELENA COFFEE
If you’re eager to enjoy the rich flavors of Kon Tum Robusta Coffee in the comfort of your own home, you can explore several brewing methods. The traditional Vietnamese Phin filter is famous, allowing you to experience authentic flavors and aromas.
For a more modern twist, pour-over methods, espresso machines, and French presses can also be used to extract the robustness of the beans. Experimenting with different brewing techniques will help you discover your preferred way of enjoying this excellent coffee.
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