Arabica vs Robusta: What’s the Difference in Taste?

When it comes to coffee, Arabica and Robusta are the two main types of beans used around the world. While both make great coffee, they taste very different — and understanding the difference can help you choose the right cup.

Arabica Coffee Beans

Arabica beans are generally considered higher quality, with a smoother, more complex flavour. Key characteristics include:

• Taste: Sweet, soft, with hints of fruit, berries, or chocolate

• Acidity: Light to medium, giving a bright, clean flavour

• Body: Lighter, more delicate mouthfeel

• Aroma: Sweet and fragrant

• Caffeine content: Lower than Robusta

Arabica beans are often used in espresso blends, speciality coffee, and single-origin pour-overs because of their nuanced flavours.

Robusta Coffee Beans

Robusta beans are hardier and easier to grow, but they produce a very different cup. Key characteristics include:

• Taste: Strong, bold, sometimes bitter or earthy

• Acidity: Low, making the flavour heavier and less bright

• Body: Full-bodied, with a thicker mouthfeel

• Aroma: Nutty or woody

• Caffeine content: Higher than Arabica

Robusta is often used in espresso blends for added crema and punch, and in instant coffee for a stronger, more robust flavour.

How the Difference Affects Your Coffee

• Espresso: Arabica gives a smooth, aromatic shot; Robusta adds crema and strength.

• Milk drinks: Arabica blends work well in lattes or flat whites for a sweeter flavour.

• Black coffee: Single-origin Arabica showcases delicate notes; Robusta delivers boldness.

Many cafés and coffee shops, including TOST, blend Arabica and Robusta beans to balance flavour, strength, and crema in every espresso.