Robusta coffee: know its origin, flavor and uses in the world of coffee

Have you heard of Robusta coffee ? If you're a coffee lover, you probably already know that it's not just any coffee. It's one of the two most widely grown types of coffee beans in the world.

But what makes Robusta so special and unique? The answer lies in its cultivation characteristics, taste, and uses in different preparations. It is true that some people consider it very bitter or intense. But in fact, Robusta is a favorite of many because of that distinctive profile.

Origin of Robusta coffee

Robusta coffee is native to Africa, specifically two places: the Congo and Guinea. Over time, its cultivation has expanded to various parts of the world, including Asia and South America, where climatic conditions are favorable for its growth.

Unlike the Arabica coffee plant , which grows best at higher altitudes, the Robusta coffee plant prefers low-lying regions, typically below 900 meters above sea level. In addition, its coffee plant ( Coffea canephora ) has adapted to these environments, making it a reliable and profitable option for farmers.

An important fact is that this is one of the types of coffee beans that are most resistant to pests and difficult weather conditions. For example, high temperatures and humidity. This is one of the reasons why many producers prefer it. In general, it requires less intensive care than other varieties. Its ease of cultivation allows for greater productivity.

Beyond its productive value, however, this difference in cultivation areas and origins also influences the taste of Robusta. Arabica is known for its soft, fruity and floral notes. Robusta, on the other hand, offers a stronger profile, with a more bitter and earthy taste. This unique character makes it ideal for those looking for a more intense experience in every cup.

Robusta Romex coffee: characteristics

Within the world of robusta coffee , there are several subspecies and varieties. These have slight differences in flavor, resistance, and chemical characteristics. Robusta romex , which is grown primarily in Mexico , is one of these specific varieties and has gained popularity in the coffee industry for its distinctive profile.

One key aspect that differentiates romex robusta from other types of robusta is the size of its fruit. In fact, some refer to it as the “improved robusta” (World Coffee Research, 2023). Romex has a slightly lower lipid and sugar content compared to Arabica and other robusta varieties.

This contributes to its bitter taste, but also gives it greater stability and resistance to aging, making it ideal for products such as instant coffee and espresso blends that require a longer shelf life without losing flavor.

Espresso and instant coffee: Robusta or Arabica?

We've already mentioned that Robusta is the king when it comes to espresso . But why? The answer lies in its chemical composition. Robusta coffee has about twice as much caffeine as Arabica (Alves, 2024). This gives it that extra hit of energy and makes it the favorite choice for those who need a coffee with more "punch."

In addition, Arabica also contains twice as much sugar and more than 60% fat than Robusta. This is also a factor that makes the flavors of the two types of coffee different ( Detech Coffee, 2022).

Due to its higher intensity, Robusta is commonly used in espresso blends. It provides a denser body and a thicker crema, two essential characteristics for a perfect espresso. On the other hand, it is also the main component of many instant coffees. Its strength makes it ideal for this type of product, which seeks to maintain a strong flavour and a long shelf life.

What is robusta coffee used for ?

If you enjoy more intense flavors, this type of coffee can be the perfect complement to your mornings (or afternoons, we don't judge). Plus, its versatility makes it ideal for different preparation methods .

Here we share three ideas to prepare a delicious cup of robusta coffee so you can enjoy its unique characteristics:

1. Robusta coffee in double espresso

As you may know, Robusta is known to be the favorite for creating strong espressos with a thick crema. If you have an espresso machine, this is the perfect way to enjoy it:

Ingredients : 18-20 grams of ground robusta, filtered water.
Instructions: Use a fine grind and add the ground coffee to your portafilter. Make sure to pack it down properly. Extract the espresso with water at around 92-94°C and in about 25-30 seconds you will have a double shot ready to enjoy.

2. French press

The French press is ideal for bringing out the robust body and bitter notes of robusta, as it allows the natural oils of the bean to be preserved, creating a very flavorful cup. How to do it?

Ingredients: 20 grams of coarsely ground robusta coffee, 300 ml of water at 93 °C.

Instructions: Heat water to approximately 93°C. Place ground coffee into the French press, pour in hot water and let steep for 4 minutes. Then, slowly press the plunger to separate the coffee grounds from the liquid and enjoy!

3. Vietnamese style

Vietnamese coffee is known for combining robusta beans with condensed milk. This creates a perfect balance between the strong bitterness of the robusta and the sweetness of the milk.

Ingredients: 2 tablespoons of coarsely ground robusta coffee, 2 tablespoons of condensed milk, 100 ml of boiling water.
Instructions : In a Vietnamese coffee pot (phin), place the ground coffee and slowly pour in the boiling water. While the coffee is brewing, place 2 tablespoons of condensed milk in a glass. Once the coffee is ready, pour it over the milk and mix well.

Don't be put off by its reputation for being "more bitter." Robusta actually has many layers of flavor waiting to be discovered. So, give Robusta a try! It's sure to surprise you.