Perfectly Made Robusta Coffee | Good to the Last Drop

There are many coffees to discuss like cappuccino, flat white, strong black coffee and much more. As for now, I'll be discussing something about robusta coffee. After Arabica coffee, Robusta is the most well-known coffee, and it is getting highly popular all over the world. Robusta coffee originates from the plant named 'Coffea canephora.' As the name implies, it is robust and a strong kind of coffee as compared to Arabica. It makes about 40 percent of the world's aggregate coffee harvest. The Robusta plant has a more noteworthy harvest yield than that of Arabica and have more caffeine (2.7 percent contrasted with Arabica's 1.5 percent), and has lesser sugary content (3–7 percent contrasted with Arabica's 6–9 percent).

About 40% of the world's coffee consumed every day is coffee Robusta. The Coffee Robusta plant is amazingly strong. It is relatively unproblematic to tend to on the ranch. It can survive through severe temperatures, sunshine, as well as harsh climatic conditions. Its crop gives higher yield and is less prone to plant diseases and insects because of its significant caffeine content. It needs a lesser amount of pesticides and herbicides than Arabica. The main thing it needs to grow is a lot of water. Because of all of these reasons, its growing cost is lower, and it yields higher profits.

In contrast to Arabica coffee, the Robusta plant needs to grow at lower altitudes. It is ideally best when it is under six hundred meters or around two thousand feet.

When left to grow freely, its plant can ascend to 30 feet height or more under appropriate growing conditions. But the farmers who grow it keep it about half of the height as mentioned above to get efficient yield.

Like other coffee plants, Robust coffee's flowers are white, and the fruits turn a deep shade of red when they mature. The plant might take only half a year to ripen in certain regions fully. However, it can take up to 1 year in some other regions. Every "cherry" (that is what each coffee fruit is called) will typically create two coffee beans (seeds).

Around75% of the world's total coffee yield is Arabica, while 25% is Robusta. Brazil is the most noteworthy Arabica maker, and Vietnam creates the most Robusta.

Coffee made from Robusta has its unique flavor profile. It has an Earth-like tint, grainy to some degree, has a hint of oak plant and bitterness if the roasting is done properly. It also has a hint of peanut taste in it.

These guidelines will let you make fifty cups of sixteen-ounce, delicious, Robusta coffee made from scratch. If you roast your coffee beans by yourself, it will not only lessen your coffee costs by 80 percent but will also help you achieve a coffee blend of your choice. You can adjust the quantity of Robusta coffee and Arabica coffee in your coffee mix according to your taste. This recipe uses fifty percent of Arabica and Fifty percent of Robusta coffee.

A relatively higher bit of Robusta will truly balance a fine mix, enhance flavor and quality.

1. 250 Grams of good quality Arabica Beans.  
2. 250 Grams of good quality Robusta Beans.
3. Milk as needed
4. Sugar according to taste.
5. Water as needed.

1. Heat energy as required.

1. Start with roasting your Arabica and Robusta beans on a hot, cooking pan on a medium flame. The beans may get burnt if left unattended for long. So make sure you keep stirring them rapidly and regularly.  
2. Keep roasting and let them turn light brown or dark brown or according to your desire.    
3. Once the desired shade has been achieved, let the coffee beans cool down completely. To check if they are enough roasted or not, test a couple of beans by grinding them with a handheld crushing stone to make sure they are sufficiently fragile so that they can now be powdered.
4. When the coffee beans are sufficiently cool, move all the beans into a coffee blender/mixer or a manual pounding stone (mortar pestle).
5. Grind/blend well until you have finely powdered coffee according to your need.
6. Your delicious Robusta coffee mix is ready.

Sometimes, the lightly ground coffee powder does not get processed in the coffee machine. You may need to roughly crush to utilize a coffee machine, or you can opt for the traditional coffee boiling method. For that, do the following:

1. Let the powdered coffee cool down once it is ready.
2. After that, take one tablespoon full for one large mug of coffee. Add an adequate amount of water into a small saucepan. Continue to cook until the coffee begins to overflow from its pan. Now, wait for a few moments to let the coffee settle down to the bottom of the pan then and fill a cup. Use a strainer if needed.
3. The next step is to add sugar and milk according to your taste.
4. Enjoy your own espresso that is not only financially effective but great and unique in taste.

1. The enemy to your coffee beans and mixes is moisture from the air, light, heat, and water. Keep the coffee mix in a clean, dry, and cool place.
2. To preserve the freshness, taste, color, and aroma, keep the freshly grounded coffee mix in an airtight, an opaque container that will save it from moisture and light.
3. Store coffee at room temperature. Do not freeze.
4. Sun rays or light rays will alter the taste of your coffee if put in the see-through glass as well as plastic jars.
5. Places near the stove or window where there is a lot of sunlight is too warm. Choose a cabinet that is far from the oven and cool.