What is the difference between Arabica and Robusta?

When you sip your favorite cup of coffee in the morning, have you ever wondered what's behind its aroma and flavor? The world of coffee is vast and diverse, but two main players dominate the commercial market: Arabica and Robusta.

These two seemingly similar beans are actually radically different from each other - from taste to caffeine content. Let's take a closer look at what the main differences are between them.

1. Taste and aroma

This is the most noticeable difference:

• Arabica (Coffea Arabica): Considered a higher quality, premium bean. Its flavor is smooth, refined, and complex. It often has a pleasant acidity, fruity, berry, or floral notes, and a natural sweetness. Arabica has less bitterness. If you are looking for just such a pure, 100 % Arabica experience, DolceVita GRAN GUSTO falls into this category. DolceVita's "Gran Gusto" - stands out with a particularly refined and balanced flavor profile and a wonderfully fragrant texture.

• Robusta (Coffea Canephora): As the name suggests, Robusta is "strong" and "hard." Its flavor is more intense, bitter, and earthy. It lacks the subtle flavors of Arabica, but it produces a strong, full body, often with hints of nutty or dark chocolate.

  

2. Caffeine content:

If you drink coffee mainly to wake up, this factor will be crucial for you.

• Robusta: Contains much more caffeine - around 2.2% to 2.7%.

• Arabica: Caffeine content is much lower, averaging 1.2% to 1.5%.

  
  

3. Grain shape

An experienced eye can also visually distinguish grains:

• Arabica: The beans are usually larger, oval, and elongated in shape. The central fissure is often curved and resembles the Latin letter "S".

• Robusta: The beans are smaller, rounder, and denser. The split is generally straight.

  

4. Quotation and price

• Arabica: A very "pretentious" plant. It grows at high altitudes (600-2000 meters above sea level) and requires a temperate climate. It is more difficult and expensive to grow.

• Robusta: Much more durable. It grows well at low altitudes, is resistant to high temperatures and diseases. It is relatively inexpensive to maintain.

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5. The Art of Blends: Why Do They Blend?

The question arises: if Arabica is so refined, why do they use Robusta? The answer lies in Italian espresso.

Although 100% Arabica makes excellent coffee, adding Robusta to a classic Italian espresso has two major advantages:

1. Crema: Robusta creates a much thicker, more persistent, and velvety golden foam (crema), which is an integral part of espresso.

2. Body: It gives the drink fullness, density, and that "strong" character that many people like, especially in milky drinks (like cappuccinos), where the delicate flavor of Arabica can be lost.

That's why the best blends often balance the aromaticity of Arabica with the strength of Robusta.

For example, Dolcevita's GRAN CREMA blend , which combines 70% Arabica and 30% Robusta, focuses on exactly the result its name suggests - obtaining a rich, velvety cream, while preserving floral and dark chocolate aromas.

And if you want maximum strength and intensity, the Dolcevita INTENSE blend offers the perfect balance - 50% Arabica and 50% Robusta - which creates a strong and full-bodied drink.

Summary: Which is better?

There is no single right answer - it all depends on your taste.

• Choose 100% Arabica (such as Dolcevita Gran Gusto ) if you're looking for a refined, smooth, aromatic, and less bitter coffee (ideal for espresso and other filter methods).

• Choose a blend of Arabica and Robusta (such as Gran Crema or Intense ) if you enjoy traditional espresso, moka pot, or make cappuccinos and lattes, and need a drink that will retain the strong coffee character even when mixed with milk.

Article:What is the difference between Arabica and Robusta?