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.
FAQ
Why does robusta have a reputation for tasting worse than arabica? Robusta naturally has a harsher, more bitter, sometimes rubbery flavor profile with less acidity than arabica, which is why it’s more often used in blends, instant coffee, and espresso for crema and caffeine rather than served alone.
See the Arabica Coffee Guide and the Espresso Roast Guide.