Robusta or Arabica: What a 60/40 Blend Really Changes in Your Cup

On a coffee package, two words always appear: Arabica and Robusta. The first is popular. The second has a bad reputation. However, a good blend of the two often results in a better cup than pure Arabica. Here's why, and what our 60% Arabica, 40% Robusta balance concretely does.

Arabica: Aromatic Finesse

Arabica accounts for about 60% of the world's coffee production. It grows at high altitudes, between 800 and 2000 meters, on more challenging terrains.

What it brings to the cup:

• Lively acidity and complex aromas
• Notes of fruit, flowers, sometimes chocolate
• A gentle, less pronounced bitterness
• Approximately 1.2 to 1.5% caffeine

It's the nuanced bean. But alone, it sometimes lacks body and consistency, especially in espresso.

Robusta: The Unloved Bean That Holds the Cup Together

Robusta grows at lower altitudes, is more disease-resistant, and produces more. The result: it costs less. This is partly why it has been used to fill low-end coffees, giving it a poor image.

The reality is more nuanced. Quality Robusta brings things that Arabica doesn't:

• A dense body and mouthfeel
• A thicker and more stable crema
• More earthy, sometimes chocolatey notes
• Approximately 2.2 to 2.7% caffeine, nearly double that of Arabica

The problem has never been Robusta itself. It's bad Robusta, poorly roasted, in too large quantities.

Why Blend Rather Than Choose

Arabica alone lacks structure. Robusta alone lacks finesse. Blending takes the best of both.

Our choice: 60% Arabica for the aromas, 40% Robusta for the body and crema. This ratio yields a bold, consistent coffee, without the aggressive bitterness of a dominant Robusta or the lightness of a pure Arabica.

This is the classic Italian espresso blend, where Robusta plays its role as the backbone. It doesn't draw attention to itself. It provides structure.

What It Tastes Like in the Cup

Concretely, this 60/40 balance results in a distinct tasting profile:

• On the attack: dark chocolate
• In the middle: roasted hazelnut
• On the finish: a hint of red berries

The medium to dark roast rounds out the whole. The crema holds. The coffee retains its character even when diluted or mixed with milk.

How to Prepare It

This blend lends itself to several methods:

• As an espresso, it reveals its crema and density
• As a lungo, it gains length without being diluted
• In a cappuccino or latte, it stands up to the milk instead of disappearing
• As a filter coffee, it delivers a round and satisfying cup

A tip: adjust the grind to your method. Finer for espresso, coarser for filter. This is what separates a decent cup from a successful one.

Key Takeaway

Arabica or Robusta is not the right question. The real question is the quality of each bean and the balance between the two. A well-composed 60/40 blend beats a mediocre pure Arabica on almost all counts: body, crema, consistency.

Taste our blend and judge for yourself. It's the best argument.