Latest news with #Coffeaarabica
Time of India
18-07-2025
- Lifestyle
- Time of India
Robusta vs Arabica: What is the difference between these coffee types?
When it comes to coffee, two names dominate the global scene: Arabica (Coffea arabica) and Robusta (Coffea canephora). These two species account for over 95% of the world's coffee production, and while they may look similar in your cup, their taste, growing conditions, caffeine content, and even health impacts are quite distinct. Understanding the differences between Robusta and Arabica can help you choose the coffee that best suits your preferences and needs. Taste Profile The most noticeable difference between Robusta and Arabica lies in their flavor. Arabica is known for its smooth, mild, and often fruity or floral flavor with a slight acidity. It's considered more refined and is typically used in specialty and high-quality coffee blends. Robusta, on the other hand, has a stronger, harsher taste, often described as earthy, bitter, and even nutty or woody. It has less sugar content than Arabica, which contributes to its more bitter and bold profile—often favored in traditional espresso blends. Caffeine Content Robusta beans have a significantly higher caffeine content, roughly 2.2–2.7%, compared to Arabica, which contains about 1.2–1.5%. This makes Robusta a stronger pick for those seeking a more potent caffeine kick. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like She's 75, She's 78 – Their Handmade Jewelry Is 80% Off Craft & Chronicle Read More Undo The high caffeine in Robusta also acts as a natural pesticide, making the plant more resilient to insects and diseases—one reason why it's easier and cheaper to cultivate. Growing Conditions and Climate Arabica is more delicate and grows best at higher altitudes (600–2,000 meters), requiring cooler temperatures, shade, and careful handling. It is susceptible to pests and diseases and sensitive to weather changes. Robusta, by contrast, grows at lower elevations (200–800 meters), can tolerate hotter climates, and is much more disease-resistant and easier to cultivate, especially in tropical regions with high humidity. Appearance of the Beans Arabica beans are larger, oval-shaped, and have a curved crease running down the middle. They generally appear smoother and flatter. Robusta beans are smaller and rounder with a straighter crease, and they tend to be more compact and tougher—an indication of the plant's hardier nature. Price and Availability Because Arabica is more difficult to grow and harvest, it is more expensive and is considered premium. Most gourmet or single-origin coffees use Arabica beans. Robusta is less costly to produce, and is often used in instant coffees, commercial coffee blends, or espresso for its thick crema and strong punch. While Arabica dominates global coffee production (about 60–70%), Robusta plays a vital role in affordability and intensity. How to consume these two different coffee Due to its higher caffeine and chlorogenic acid content, Robusta may offer stronger antioxidant benefits, but its bitterness might not appeal to everyone. Arabica, with its smoother profile, is often easier on the stomach and more palatable without added sugar or cream. Many espresso blends combine both types: Arabica for aroma and smoothness, and Robusta for body, crema, and caffeine strength. Which one to choose? Choosing between Robusta and Arabica depends on your taste preferences, caffeine needs, and how you enjoy your coffee. If you like a smooth, aromatic, and slightly sweet cup, Arabica is your go-to. If you prefer a bold, strong brew with high caffeine, especially in espresso or instant coffee, Robusta is worth considering. Coffee lovers often explore blends of both to enjoy the best of both worlds.
The Guardian
08-04-2025
- Science
- The Guardian
Secret to stronger pour-over coffee with no extra beans unlocked by scientists
Forget expensive beans and pricey filters – if you want a stronger cup of pour-over coffee, just add water slowly, steadily and from a height, researchers say. While there are myriad ways to make coffee – from moka pots to cafetieres and barista-style machines – pour-over coffee is an everyday staple for many. Now scientists say they have discovered how to make a stronger cup using the same quantity of ground coffee. Dr Arnold Mathijssen, a co-author of the study from the University of Pennsylvania, said pouring the hot water slowly from a goose-neck kettle increases the contact time between the water and the coffee grounds, while pouring from a greater height increases mixing, both of which result in more coffee being extracted. But he added: 'If you pour too slowly, or if you go too high, then the jet tends to break up into these smaller droplets, and that's what you want to avoid as well.' Writing in the journal Physics of Fluids, Mathijssen and colleagues report how they carried out a number of experiments involving transparent silica gel particles – representing ground coffee – that were illuminated with a laser sheet, which were recorded with a high-speed camera. While slow pouring increases contact time, the team found that at low heights the velocity of the water was too low to dig into and disturb the bed of particles. Water poured from greater heights resulted in greater agitation of the particles, but the team found that water must flow in an unbroken jet to dig into the bed of particles and displace those at the bottom of the funnel – a process that results in particles building up on the sides and then falling in, creating an avalanche-like effect that increases mixing. 'The increased height compensates for the slow pouring. You only get the avalanche if there is enough energy available,' Mathijssen said. When the team applied their findings to coffee itself, they found pouring from a greater height resulted in stronger brews, provided an unbroken flow of water was used. The team add that a good starting point for those at home is to reduce the amount of ground coffee by 10%, say from 20 to 18 grams per cup, then taste the coffee produced by pouring the hot water at different heights – keeping to a limit of about 30cm for safety. Researchers have previously revealed that to make the perfect espresso every time, it is best to use coffee that is ground slightly coarser than normal. Both that study and the new research found that the proposed adjustments meant less coffee was needed to produce a drink of given strength. Experts say this is important given that climate breakdown is already causing problems for cultivation of the Coffea arabica plant. Prof Jamie Foster, of Portsmouth University, who was not involved with the new research but carried out the study on espresso-making, said it seemed 'totally plausible' that the proposed method would lead to a stronger cup of pour-over coffee and a more optimal use of the coffee grounds, and he saw no reason why similar logic could not be applied to cafetiere-style brewing. 'Of course, there is a cheat open to those who prefer cafetiere coffee,' he said. 'That is, put in a spoon and give the grounds a stir, but perhaps a cleverly chosen pour could save dirtying cutlery.'
