Brewing guide
Arabica vs. Robusta: How Do They Compare?
Arabica and Robusta are the two groups you encounter most often in the coffee trade. Arabica refers to Coffea arabica. Robusta is the common trade name for Coffea canephora. Both include different varieties and lots of widely varying quality. [6]
What can you expect from the flavor?
Arabica is often associated with a broad range of aromas, while Robusta is commonly associated with fuller body and more intensity. Growing conditions, harvest, processing, storage and roasting can change the result considerably.
Look for a clean, balanced lot that works in the drink you want to make. Good cups and defects can occur in either species.
What does the blend ratio tell you?
In an espresso blend, the ratio can reflect decisions about body, flavor, crema and cost. Two different Arabica or Robusta lots can produce different results at the same percentage.
If you buy for a business, specify what you want in the cup alongside a ratio such as 80/20. Describe any flavors you want to avoid and what should come through in milk drinks.
Can you infer caffeine content from the ratio?
To estimate or measure caffeine in a prepared cup, consider the product, dry dose, brewing method and serving volume. If a precise milligram figure is important, ask which product and serving were measured.
Which coffee should you choose?
You may want different qualities for black filter coffee, espresso and Turkish coffee. Try the product as you will actually serve it. Assess aroma, balance and finish along with the height of the foam or crema.
When choosing an Ahanda blend, treat the species ratio as a starting point. Check whether your equipment gives you the flavor you want and whether you can repeat the result.