At this moment we know 124 different types of coffee. It is outrageous, but we can conclude that there are 2 types that we usually use in their different variants:
Coffea arabica, the scientific name for coffee that is simply called “arabica” in commerce and which represents about 60% of the international market.
Coffea canephora, the scientific name for the coffee we know as ¨Robusta¨, which represents the other 40% of the international market.
The difference between Arabica beans (left) and Robusta beans (right) is easy to recognize. Arabica has the line down the middle in a snake shape while the slightly smaller Robusta bean has it straight.
If you want more information about variants, we recommend you visit the World Coffee Research website.
https://varieties.worldcoffeeresearch.org/es/info/catalog
Coffea arabica, the scientific name for coffee that is simply called “arabica” in commerce and which represents about 60% of the international market.
Coffea canephora, the scientific name for the coffee we know as ¨Robusta¨, which represents the other 40% of the international market.
The difference between Arabica beans (left) and Robusta beans (right) is easy to recognize. Arabica has the line down the middle in a snake shape while the slightly smaller Robusta bean has it straight.If you want more information about variants, we recommend you visit the World Coffee Research website.
https://varieties.worldcoffeeresearch.org/es/info/catalog
Arábica
Arabica is characterized by being of a noble type, finer and more complex than the earthy robusta variant. Unlike what we have thought for a long time, there is no family relationship between the two. Robusta is a precursor to Arabica. It is suspected that ¨Coffea canephora¨ was crossed with ¨Coffea Euenioides¨ and that the result was ¨Coffea Arabica¨, which, from Ethiopia, has conquered the world. The most characteristic of the arabica complex is that it has 44 pairs of chromosomes, and therefore, about 800 different aromas, and that, due to its sensitivity to heat, it grows best at altitudes between 600 and 2,400 meters. It has a fruity flavor which is very popular in Scandinavia but, in other countries, it is considered too pronounced, and even more so in strong coffee preparations, such as espresso. For this reason many espressos have a part of robusta included to nuance the flavor. In the south of Italy, the espresso that they like the most is one of 100% robusta.
Based on the average caffeine content, in an espresso, the arabica part contains about 77mg of caffeine, which is half that of the robusta variant (141mg of caffeine).
The flavor is fruity, sweet and versatile and comes from countries like Brazil, Colombia and Ethiopia
Based on the average caffeine content, in an espresso, the arabica part contains about 77mg of caffeine, which is half that of the robusta variant (141mg of caffeine).
The flavor is fruity, sweet and versatile and comes from countries like Brazil, Colombia and Ethiopia
Robusta
Robusta, which has an extremely strong flavor, was discovered around 1898 in the African tropics. This variant does not like drought but tolerates the higher temperatures that can be incurred in lower areas without problems. The fruits ripen faster than those of Arabic plants
As we have mentioned before, the robusta variant contains twice as much caffeine as the arabica.
The flavor is earthy, woody, strong, nutty, bitter, and comes from countries like Vietnam, Indonesia, and Brazil.
A 100% robusta is rarely drunk, usually in soluble coffee mainly for economic reasons. The robust variant presents its qualities as the basis for an immense number of blends, because it gives body to the Arabica and helps its flavor to fully develop.
Not only the types of coffee decide the taste, but also the country or region of origin. Over time, each site has developed its own flavor profile, and in this way different coffees can be made from beans from the same region.
As we have mentioned before, the robusta variant contains twice as much caffeine as the arabica.
The flavor is earthy, woody, strong, nutty, bitter, and comes from countries like Vietnam, Indonesia, and Brazil.
A 100% robusta is rarely drunk, usually in soluble coffee mainly for economic reasons. The robust variant presents its qualities as the basis for an immense number of blends, because it gives body to the Arabica and helps its flavor to fully develop.
Not only the types of coffee decide the taste, but also the country or region of origin. Over time, each site has developed its own flavor profile, and in this way different coffees can be made from beans from the same region.
Torrefacto
The price of the robust variant is generally lower due to the faster growth. There are 2 countries in the world that still use a method (from the Spanish José Gómez Tejedor) to further lower the price of coffee. In Portugal and Spain they usually roast a part of the grains with sugar. Thus, the most common today are mixtures of 80% robusta with 20% torrefacto. Burnt sugar intensifies the flavor and makes it more bitter as well as lengthening its life after the process since it oxidizes less quickly (it looses less flavor).
It was not until 2012 when exactly what roasted coffee was was defined. According to Royal Decree 1676/2012, it is: 'roasted coffee beans, with the addition of sucrose or glucose syrup before the end of the roasting process, in a maximum proportion of 15 kilograms of said sugars (expressed in dry matter) for every 100 kilograms of green coffee'.
Although there is a strong evolution towards 100% natural coffees, roasted coffee is still used in most bars and restaurants. By custom, the Spanish and Portuguese like the strength and bitterness of torrefacto, and these blends are up to 10% cheaper, which also makes it difficult to switch to blends without burnt sugar.
Contact Snack Time Vending to try our blends, to create Your Moment
It was not until 2012 when exactly what roasted coffee was was defined. According to Royal Decree 1676/2012, it is: 'roasted coffee beans, with the addition of sucrose or glucose syrup before the end of the roasting process, in a maximum proportion of 15 kilograms of said sugars (expressed in dry matter) for every 100 kilograms of green coffee'.
Although there is a strong evolution towards 100% natural coffees, roasted coffee is still used in most bars and restaurants. By custom, the Spanish and Portuguese like the strength and bitterness of torrefacto, and these blends are up to 10% cheaper, which also makes it difficult to switch to blends without burnt sugar.
Contact Snack Time Vending to try our blends, to create Your Moment