by Robusta seems to be one of those things that in the coffee world, we just don’t talk about it. If you forgot what it was, Robusta is one of the two main species of coffee beans, with the other being the ones we do talk about, Arabica. Robusta coffee is cheaper, due to it being more hardy and resilient. You’ll note that instant coffee absolutely uses Bobusta coffee beans. Maybe that’s why coffee snobs seem to hate (or ignore) Robusta so much; but should that make all Robusta beans bad? Absolutely not. If I generalized an entire coffee bean species based on a bad experience with it, that would be complete nonsense, as I’ve had plenty of awful Arabica brews before. Despite Robusta’s bad rap, it is especially common in Espressos. Also, perhaps some bold people out there wanna try something new, and that just might mean an actual brew of Robusta. Several brands like Espresso International are making a case for Robusta coffee… Maybe Robusta will have be a sleeper hit one day…
