The vast majority of Robusta coffee is grown simply to extract the caffeine to add to other beverages or to add more caffeine to drinks like Italian expresso. Thus Robusta generally has a reputation for being a low quality coffee vastly inferior to fine Arabica varieties. However, Robusta is a different coffee species that Arabica and not an inferior variety of Arabica coffee. The taste of Robusta is strongly influenced by it caffeine content and by the care taken in producing a high quality crop by growers aiming at an excellent brew instead of massive amounts of coffee beans grown simply for their caffeine content.
What Does a Good Cup of Robusta Taste Like?
Because of its higher caffeine content Robusta coffee has more body and more bitterness than a similar cup of Arabica. Robusta coffee runs from just over two percent caffeine to just over two and a half percent. By comparison, Arabica runs from just over one percent to one and a half percent. Its lower acidity adds to the increased bitterness. Robusta generally has more “mouth feel” than Arabica because of its lower acidity. How Robusta is processed adds more variety and flavor to the brew.
Robusta Coffee Notes
High quality Robusta commonly has nutty, woody or earthy notes which can pivot to rubbery and smoky with lower quality beans. The highest quality Robusta beans compare well to a good Arabica with citrus, berry, chocolate or roasted nut notes in higher roasts.
Robusta Processing Is Important as Well as Brewing
When processors use natural, washed or even honey methods the results include fruity, sweet and “cleaner” taste and aroma. This is getting to sound more and more like high quality Arabica coffee characteristics. Because Robusta has lots of caffeine and bitterness it is wise not to over extract when brewing. Go with a slightly lower temperature range and a slightly shorter brewing time and adjust for taste. A coarser grind will also help reduce extraction when necessary.
How Good Can a Good Cup of Robusta Taste?
The first thing to remember in this regard is that taste is subjective. In fact there are specific receptors or bitterness that some folks have and others lack. When the Robusta coffee grower is using the highest quality beans and growing their crop with high quality instead of high volume and their focus you will always get better taste and aroma with any coffee species or variety. The same applies to processing, appropriate storage, and time in storage. If you like a stronger cup of coffee with lots of body and more bitterness you will be more likely to appreciate a good Robusta. If that is not the case, you will probably want to stick with your Colombian Arabica! For the best results look for a high quality single source Robusta, use a coarse grind, and brew at a lower temperature and for a shorter time.
And What if You Just Want a Strong Cup of Coffee?
If you do not care about or do not appreciate the more subtle aspects of coffee aroma and taste (such as if you are a heavy smoker) you may just want a regular Robusta or Robusta and Arabica blend for the best price. In that case you need not worry about the details. Just ask for a strong cup of coffee wherever you get your Java!