Arabica coffee beans are known for their aromatic and mild flavor and their lower caffeine content. Compared to Robusta, Arabica beans contain up to 70% less caffeine. They are commonly used in high-quality blends as well as in 100% Arabica coffees. Thanks to their smooth taste and complex aroma, Arabica beans are especially popular among coffee lovers who prefer a refined cup of coffee.
Robusta coffee beans have a stronger, more bitter and more intense flavor than Arabica beans. They also contain significantly more caffeine. Because of this, Robusta beans are often used in espresso blends, where they add strength, body and a rich crema.
Coffee is a beverage that is usually consumed hot and naturally contains caffeine. It is made from roasted seeds of the coffee plant, which are commonly referred to as coffee beans. Botanically speaking, these beans are actually the pit of a fruit called a coffee cherry. During the roasting process, hundreds of chemical compounds are formed, creating the characteristic aroma and flavor of coffee. After roasting, the beans are sold either whole or ground.
Most coffee sold worldwide is a blend of two main coffee species: Coffea arabica and Coffea canephora (also known as Coffea robusta). The main differences between these beans lie in flavor and caffeine content. Arabica beans are milder and more aromatic, while Robusta beans provide a stronger, more powerful taste.
Coffee is also used as a flavoring ingredient in desserts such as cakes, pastries and ice cream. For this purpose, a strong brew—often referred to as moka—is used in recipes like tiramisu, ice cream, creams and cake batters.
These coffees are known as blends and consist of a specific combination of Arabica and Robusta beans. Popular examples include blends with 80% Arabica and 20% Robusta for a balanced flavor, or a 50/50 mix for a stronger taste and higher caffeine content.
