arabica coffee
ingredient / ingredient-arabica-coffee
アラビカ種コーヒー / Coffea arabica
Coffee beans of Coffea arabica (Arabica). They are described as having lower caffeine and chlorogenic-acid contents than Robusta.
On this page (6 sections)
Reading the bitterness
Arabica (Coffea arabica) is one type of coffee bean alongside Robusta (Coffea canephora). In a comparison in which both types were roasted in the same industrial roaster under the same conditions and made into espresso, Arabica's sensory bitterness intensity was rated lower than Robusta's. The result compared only 1 lot of each type.
However, another study comparing decaffeinated blends reversed the ranking, rating Arabica as more bitter than Robusta. This was a sensory evaluation by 20 panelists on a 10-point scale; roasting conditions were optimized separately for each sample and were not controlled to the same degree of roasting between types. Whether roasting is standardized can reverse the bitterness ranking of Arabica and Robusta.
Sources for this overview
Checked for this overview: Uses the sensory comparison of Robusta and Arabica bitterness under the same roasting conditions.
Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
Checked for this overview: Uses the opposite-direction evaluation result for bitterness and astringency in decaffeinated blends.
Follow the connections
robusta coffee →differs from→ arabica coffee
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: Layer: food. Both species were roasted with the same roasting process on an Italian industrial roaster (Musetti), and compared across 4 extraction methods — espresso, Neapolitan, moka, and filter — using untargeted metabolomics plus sensory analysis.
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ingredient-robusta-coffee —differs_from→ ingredient-arabica-coffeeScope: Layer: food. A 10-point-scale sensory evaluation by 20 panelists (experienced in coffee sensory evaluation). Roast conditions were optimized individually for each sample and were not standardized to the same roast degree across species.
Show data
ingredient-arabica-coffee —differs_from→ ingredient-robusta-coffee