Robusta VS Arabica Coffee | 罗布斯塔 VS 阿拉比卡咖啡

 

There are two main types of coffee: Arabica and Robusta. Robusta was discovered about 100 years after Arabica, but today, a significant portion of Vietnamese coffee production focuses on Robusta. This preference is influenced by geographical, historical, climatic, and cultural factors in Vietnam, though Arabica is also cultivated here.

Robusta plants are known for their resilience; they thrive in higher temperatures and can endure direct sunlight. They’re also more resistant to diseases and pests, yielding more coffee per hectare in just two years, while Arabica requires about four years to produce the same amount.

Globally, Arabica accounts for around 70% of coffee production, with Robusta making up the remaining 30%. However, Vietnam stands out as the world’s largest exporter of Robusta coffee, producing an impressive 95% of its coffee from this variety each year. Despite its smaller global footprint, Robusta is favored by many, particularly in the Vietnamese community, due to its higher caffeine content—twice that of Arabica—making it a great pick-me-up for those feeling sleepy. It also boasts a stronger flavor profile, with a bitter, less acidic taste that many consider more “traditional.”

When it comes to health, light-roasted Robusta beans tend to have more antioxidants, while medium and dark-roasted Arabica contains higher antioxidant levels.

There’s no definitive "best coffee in the world" since preferences vary widely. Some people gravitate toward Arabica for its smoother, sweeter, and less bitter taste, while others prefer the robust flavor of Robusta, especially when paired with condensed milk or prepared in various ways.

Comparing Vietnamese Coffee to Regular Coffee:

Vietnamese Coffee:

  • Lower acidity
  • Stronger, thicker, and more bitter taste
  • Brewed using a traditional Vietnamese filter called a PHIN
  • Can be served with or without condensed milk
  • Primarily made from Robusta beans
  • Hand-roasted for a unique flavor profile

Regular Coffee:

  • Higher acidity, which can lead to a sour taste if not roasted and brewed correctly
  • Sweeter and generally less intense than Vietnamese coffee
  • Brewed using various filters that often come at a higher cost
  • Typically served with cream, sugar, or different types of milk
  • Mostly made from Arabica beans
  • Usually machine-roasted

Whether you prefer the bold and invigorating flavors of Vietnamese coffee or the smoother notes of Arabica, each type has its own charm. Explore the diverse world of coffee and discover your favorite!

市场上基本上有两种类型的咖啡：阿拉比卡（Arabica）和罗布斯塔（Robusta），而罗布斯塔是在阿拉比卡之后大约100年被发现的。由于地理、历史、气候、越南文化和消费者偏好的原因，越南种植的大部分咖啡都是罗布斯塔类型，但阿拉比卡咖啡在越南也有所种植。

在抗性方面，罗布斯塔植物更为强韧，能够承受更高的温度，比如直接接受阳光的热量。此外，罗布斯塔对病虫害的抵抗力更强，每公顷的产量也能在大约两年内超过阿拉比卡，而后者通常需要四年才能成熟。

尽管全球70%的咖啡是阿拉比卡，而罗布斯塔仅占30%，但越南的罗布斯塔咖啡年产量高达95%，使得越南成为全球最大的罗布斯塔咖啡出口国。虽然罗布斯塔咖啡的全球生产规模较小，但它依然受到许多咖啡爱好者，尤其是越南人的青睐。由于罗布斯塔的咖啡因含量较高（是阿拉比卡的两倍），非常适合提神，尤其是在感到困倦时。此外，罗布斯塔的味道更浓烈（苦、酸少，更加“传统”）。

在健康方面，轻烘焙的罗布斯塔豆往往含有更多的抗氧化剂，而中度和深度烘焙的阿拉比卡豆则含有较高的抗氧化剂。

虽然没有“世界上最好的咖啡”，因为每个人对咖啡的喜好各不相同。有些人更喜欢阿拉比卡，因为它的味道较少苦涩，甜度更高、口感更顺滑。而另一些人则偏好浓烈的味道，尤其是加入炼乳时，或根据不同的制作方法，罗布斯塔也可能成为他们的首选。

越南咖啡与普通咖啡的其他比较：

越南咖啡：

  • 较低的酸度
  • 味道更浓、更厚、更苦
  • 使用名为PHIN的传统越南过滤器制作
  • 可选择使用炼乳或不加奶
  • 主要采用罗布斯塔豆
  • 手工烘焙，味道独特

普通咖啡：

  • 较高的酸度，若未正确烘焙和冲泡，可能会导致酸味过重
  • 与越南咖啡相比，口感更甜、更淡
  • 使用成本较高的过滤器
  • 常添加奶油、糖及其他类型的牛奶（如全脂牛奶）
  • 主要使用阿拉比卡豆
  • 通常是机械烘焙

无论你偏好哪种咖啡，它们各自都有独特的魅力，值得你去探索与品尝！