Robusta's great return!
It is, as we know, the "enfant terrible" of the coffee family. And yet, the misunderstood Robusta may have begun to come to the fore again.
Although it accounts for 35% - 40% of world coffee production, Robusta, the strongest, bitter and caffeine rich of the two varieties of coffee, has seen its popularity decline in recent years. The rise of Arabica, the bad name it acquired due to its use in instant coffee production, various poor-quality coffees that dominated the market, and the widespread spread of the "Third Wave" principles of coffee, echoed Arabica's popularity and marginalized him. Robusta. Its unique loyal, authentic Italian espresso fanatics, who know that adding Robusta to a blend adds to its body, robustness and rich cream.
Recently in the United States, however, recognition of Robusta's features comes from one would expect: from Third Wave coffee shops.
Rediscovering Robusta
The hipsters of the Third Wave coffee may be notorious for their Arabica coffee worship, but they are known to go through the history of coffee, trying to discover recipes, extracts and forgotten varieties. Thus, a recent breakthrough in this culture was Vietnamese coffee, whose specialty, striking appearance and flavor are particularly suited to the characteristics of the Third Wave of Coffee.
However, Vietnam is the largest producer of Robusta in the world, so traditional Vietnamese coffee is brewed with Robusta - which is why it is so powerful. Searching for quality Vietnamese Robusta coffee for the drinks they wanted to serve, US hip cafes have rediscovered Robusta's forgotten virtues.
Although espresso fanatics never stopped recognizing the benefits of quality Robusta beans, and continued to seek blends that balanced between the earthly power of Robusta and the polite, aromatic, aromatic profile of Arabica's sophisticated Kyri of coffee looked until recently intended exclusively for Arabica coffee.
However, good varieties of Robusta, in addition to their strong body and intensity, have a taste profile that may be different from their Arabica counterpart, but it is of particular interest. The aromas and flavors are more earthy, with intense elements of nuts, tobacco, wood, herbs and spices.
A new age for Robusta;
Alongside the slow but ever-increasing demand for quality Robusta, it is a fact that in the global coffee market one finds easier quality Robusta beans than in the past. Properly cultivated and processed Robusta beans are marketed to release all their aromas and strong flavor. These beans have little to do with the beans intended for instant coffee production and gave Robusta its bad name. It is characteristic that one now finds Robusta beans processed with the most expensive, "washed" treatment method, and even single origin Robusta coffees are occasionally available.
How can we taste Robusta's coffee;
The best way to taste the virtues of Robusta is to choose a blend consisting of 100% Robusta beans and experiment. Undoubtedly, the most appropriate extract for such a blend is espresso, but we can try other extracts, especially Asian recipes, traditionally prepared with Robusta. Still, if we are more adventurous, we can also try Robusta in a filter brewing, and we must not forget that due to the body's strength, Robusta fits very well in iced beverages, but also in coffees that require milk, such as Latte or Cappuccino.
If you prefer flavors that are more in line with the Italian tradition of blending, you can try two great, 100% Robusta blends: Lavazza's Vending Gusto Forte and Amigos's Qualita Rossa. But if you are looking for something more adventurous and exotic, you can try Cosmai Caffe's single origin Raja coffee, which brings together unique, high quality Robusta beans from India.
We will not, of course, stop appreciating the rich taste of Arabica - but the old "bad body" of coffee never makes his return. Well we will get to know it because it has a lot to offer us.
