Being so close to Miami, people frequently come into Sip Java Co. looking for Cuban coffee. A Café Cubano is a 1-ounce espresso sweetened during extraction with sugar. I can prepare an espresso with sugar, but it's not a true Café Cubano. Café Cubano is traditionally made with a dark roasted coffee that is Robusta based and I don't currently stock robusta beans. More importantly, the first drops of espresso are whipped with sugar to create a thick, sweet foam known as espuma. I think the intense flavor of the robusta beans, combined with the sugar, is what sets a Café Cubano apart from a standard espresso with sugar.
Most coffee served in specialty coffee shops like Sip Java Co. is Arabica. In fact, the 55% of coffee grown and consumed around the world is Arabica.
So, what is the difference between Robusta and Arabica?
Here are the three key differences:
Cultivation
Robusta is a hardier coffee plant than Arabica.
Coffea canephora (Robusta)- the botanical name of Robusta, possesses greater resistance to heat, pests, and disease. It is typically cultivated at lower elevations, ranging from slightly above sea level to about 3,000 feet above sea level. Whereas Coffea arabica, which includes numerous cultivars, is grown throughout the coffee belt. Generally, Arabica grows at higher elevations, typically between 2,000 and 6,500 feet, depending on latitude and local climate. The cooler temperatures help develop Arabicas complex flavor profile.
Taste Profile
Robusta has a bolder, fuller-bodied taste that is often described as earthy, woody, nutty, and bitter. It is commonly used in espresso blends because it produces a thick, persistent crema.
Arabica, by contrast, is more acidic, which contributes to its complexity and perceived sweetness. It often exhibits floral, citrus, berry, and other fruit-forward flavors, along with lower perceived bitterness. Depending on the roast level, Arabica also produces a delicious crema.
Caffeine Content
Robusta generally contains about 2.0% to 2.7% caffeine by dry weight, compared with approximately 1.2% to 1.5% for arabica. As a result, robusta typically contains 50% to 100% more caffeine than arabica, depending on the specific varieties and growing conditions.
The higher caffeine content in robusta provides a natural defense against pests, which is one of the reasons it can thrive at lower elevations and in more challenging growing conditions.
I am currently evaluating some exceptional Robustas from Southeast Asia. I will be reporting soon.