Robusta, also known as Canephora coffee, and its prejudices

A high Robusta content is considered to be 30% or more. Canephora coffee is so flavorful that even 30% has a strong influence on the flavor profile of an entire blend. A blend with the appropriate Robusta content benefits from nutty or chocolatey aromas, for example. At the same time, the bitter aromas of the Robusta bean balance out the acidic tendencies of the Arabica coffee. A blend with a 30% Robusta content also changes the overall sensory experience in terms of appearance and texture. This is because the crema takes on a caramel color and becomes more stable overall.

Blends with a Robusta content of between 30 and 40% are particularly suitable for coffee drinkers who appreciate a strong, full-bodied espresso without the typical earthiness of Robusta dominating. This creates a ratio that reflects the classic northern Italian espresso style: rich crema, distinct chocolate notes, pleasant bitterness, and balanced acidity. Such blends are ideal for milk drinks such as cappuccino or latte macchiato, as the intense espresso flavor is not lost in the milk. At the same time, beginners and everyday users benefit from the fact that Robusta makes the coffee more stable during extraction and less sensitive to minor errors. If you are looking for an espresso with a "kick," a strong body, and reliable results in the morning, 30–40 percent Robusta blends offer the perfect balance.

In terms of taste, blends with more than 40% Robusta content do not usually appeal to the mainstream. This is easy to explain: Arabica coffee has a much greater variety of aromas than Robusta coffee. Up to 40% Robusta beans in a blend can balance or complement certain aromas in Arabica coffee. The perfect blend therefore offers exactly the right balance of flavors that makes a good espresso. In fact, there are roasters that sell espresso blends with over 50% Robusta content. However, such blends are often criticized for being harsh and one-dimensional in taste.