Robusta is the hardier, bolder coffee species. It brings strength, crema, and almost double the caffeine, which makes it a key part of many espresso blends.
| Property | Detail |
|---|---|
| Species | Coffea canephora |
| Flavor | Bold, bitter, earthy, woody |
| Caffeine | High, about 2.2% |
| Growing | Low altitude, hardy, hot |
| Price | Lower |
| Best for | Espresso blends, instant coffee |
Where Robusta shines
Robusta plants resist heat and disease and yield heavily, so it is cheaper to grow. Its high caffeine and oils produce a thick crema, which is why a touch of robusta is traditional in Italian espresso blends for body and punch.
Strength and crema. A small amount of quality robusta adds body and a lasting crema to espresso. Too much, or low-grade beans, brings harsh, rubbery flavors.
See the Arabica Coffee Guide and the Espresso Roast Guide.