If you’re a true coffee aficionado, you’d have heard of Arabica and Robusta beans – two of the most popularly used coffee beans in the world.
But do you know the difference between them? How do they affect your daily brew? Here we break down their differences. Keep reading to find out which bean is used in Foodphilo Infuso Black Brew!
Differences between Arabica and Robusta beans
Arabica is the world’s most popular coffee type and makes up 60% of the world’s coffee production today. These beans tend to have a smoother and sweeter taste, with hints of chocolates and fruits.
Due to the lower caffeine content, it doesn’t taste as bitter compared to Robusta. Instead, it has a higher acidity which brings about a sharper taste when the coffee hits your taste buds.
The Arabica plant is one that requires higher maintenance and care, which makes it more expensive to grow. They grow at higher altitudes and thrive only under very specific cultivation requirements. Some of the top Arabica beans producing countries are Ethiopia, Columbia and Brazil.
If you love a coffee that’s less bitter, Arabica hits the sweet spot.
Hate the acidic taste of coffee? Robusta might be a good choice for you. This bean tends to produce coffee that’s more bitter, and is often described as “earthy” and “harsh”. Robusta beans have a higher caffeine content and lower acidity compared to Arabica.
Grown mostly in Vietnam, Brazil and Indonesia, Robusta plants are much easier to cultivate than Arabica. This plant is less sensitive to pests’ damage and is also climate-resilient. The beans appear rounder and shorter.
Robusta is most often used in instant coffee and espresso blends, where its bitter notes and strong taste tend to be balanced out in the mix.
Here’s a quick infographic on the differences between Arabica and Robusta beans that’ll help when you’re choosing your coffee!
Which bean is used in Black Brew?
Infuso Black Brew uses 100% Arabica beans. This results in smooth, sweet and chocolatey notes for an easy-to-drink coffee, any time of the day.
The beans are harvested from three of the most popular coffee-harvesting origins – Ethiopia, Brazil and Laos. They are then grounded into a medium size that’s best suited for drip coffee.
The brewed coffee is low in bitterness and acidity, with a smooth mouthfeel, which will delight both coffee beginners and pros.