robusta coffee
ingredient / ingredient-robusta-coffee
ロブスタ種コーヒー / Coffea canephora
Coffee beans of Coffea canephora (Robusta). They are described as having higher caffeine and chlorogenic-acid contents than Arabica.
On this page (7 sections)
Reading the bitterness
Robusta (Coffea canephora) is a type of coffee bean. In a comparison in which it and Arabica were roasted in the same industrial roaster under the same conditions and made into espresso, Robusta had greater sensory bitterness intensity and greater aroma persistence, with caramel-, roast-, and stone-fruit-like aromas. However, the result compares only 1 lot of each type.
Conversely, in a comparison of decaffeinated blends for which roasting conditions were individually optimized for each sample (20 panelists, 10-point scale), Robusta was rated lower in bitterness than Arabica. However, in that study as well, Robusta was more astringent than Arabica regardless of extraction method, and the paper attributes this to Robusta's higher chlorogenic-acid content.
In HPLC analysis of 6 roasted coffee-bean samples of mixed origins and types, Brazilian Robusta had the highest caffeine content, 22.38 mg/g (dry-matter basis), among the 6 samples. The same beans also showed the highest values for chlorogenic-acid isomers (3-caffeoylquinic acid 14.09, 4-caffeoylquinic acid 8.23, and 5-caffeoylquinic acid 4.65 mg/g, all on a dry-matter basis). This is the only 1 of the 6 samples explicitly identified as Robusta; the origins and types of the other samples have not been confirmed.
Sources for this overview
Checked for this overview: Uses the result of higher sensory bitterness intensity for Robusta under identical roasting conditions.
Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
Checked for this overview: Uses the relationship between astringency and chlorogenic acid in Robusta in decaffeinated blends. / Uses measured caffeine and chlorogenic-acid contents for Brazilian Robusta.
Follow the connections
robusta coffee →differs from→ arabica coffee
robusta coffee →— composition→ caffeine →is a poor universal prototy…→ bitterness
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Layer: food (roasted beans, dry-matter-basis values). HPLC analysis. The other 5 samples were a mix of arabica and robusta with some origins undisclosed; this is not an exhaustive species-by-species comparison.
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ingredient-robusta-coffee —has_composition→ compound-caffeineSensory (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.
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ingredient-arabica-coffee —differs_from→ ingredient-robusta-coffee