Another week to deep dive into Vietnamese coffee beans with Drip! Let’s explore the key differences between Arabica and Robusta, and how roasting levels impact flavour to help you find the best coffee that suits your preferences.

Vietnam’s Coffee Landscape

Did you know Vietnam is the second-largest coffee-producing country in the world, just behind Brazil? The country is renowned for its production of two primary coffee beans: Robusta and Arabica. Each variety thrives in different conditions, leading to distinct flavours and characteristics.

Robusta: Grows at lower altitudes (200-900m) in high temperatures (24-30°C) and is highly resistant to pests.
Arabica: Thrives at higher elevations (800-1200m) with cooler temperatures (16-25°C) and takes longer to mature (3-5 years), often developing more nuanced flavours.

How to Identify Arabica vs. Robusta Beans

From plant structure to bean shape, there are several ways to distinguish between Arabica and Robusta coffee:

Plant & Leaf Form: Arabica plants have slightly smaller, dark green oval-shaped leaves with fewer waves, while Robusta has larger, lighter green leaves with more waves.
Coffee Cherries: Arabica cherries grow in sparse clusters, and have softer skin, with a thick mucus layer. Robusta cherries form denser clusters, have firmer skin, and the mucilage layer adheres tightly to the seed.
Bean Shape: Arabica beans are flatter, elongated, and have an S-shaped groove. Robusta beans are smaller, oval-shaped, and have a straight groove.

Arabica vs. Robusta: Flavour Differences

One of the biggest distinctions between these beans is their chemical composition, which directly affects taste:

Arabica contains almost double the sugar and fat compared to Robusta, resulting in a smoother, more complex flavour profile with natural sweetness.
Robusta has more than twice the caffeine and chlorogenic acid (CGA), making it more bitter and slightly more acidic. CGA contributes to the bean’s defence against pests but also breaks down into different acid groups at higher temperatures, enhancing its strong, bold taste.

How Roasting Levels Affect Flavor

Roasting plays a crucial role in unlocking and shaping the coffee’s final flavour. Here’s how different roasting levels impact the beans:

Light Roast: Retains more of the bean’s original flavours, often highlighting fruity and floral notes.
Medium Roast: Brings out caramelized sugars and balanced acidity, offering a well-rounded taste.
Dark Roast: Increases bitterness while reducing acidity, creating deep, smoky flavours with a sheen of oil on the surface.

As roasting time increases, sugars and chemical compounds inside the bean caramelize and break down. This process enhances aroma and taste, but excessive roasting can lead to carbonization, which masks the bean’s natural flavours.

Choosing the Right Roast for You

When selecting a roast, consider your flavour preferences and brewing method:

If you enjoy bright, fruity, and floral notes, opt for a light roast—great for pour-over methods.
For a balanced cup with caramelized sweetness, choose a medium roast, ideal for Espresso machines and Phin filters.
If you prefer a bold, robust flavour, go for a dark roast, perfect for stronger brews and milk-based drinks.

Discovering Your Favorite Roast

Finding the right roast level is a personal journey. To explore different flavours, try visiting local roasteries, attending coffee workshops, or chatting with your favourite barista. More factors can impact your coffee flavours which will be continued in the next blog. Overall, don’t be afraid to experiment—pair different roasting levels with various brewing methods to see what works best for you!

Understanding Vietnamese coffee beans and roasting levels will not only enhance your appreciation for the craft but also elevate your daily coffee experience. Whether you're team Arabica, Robusta, or both, the best coffee is the one you love.

What’s your go-to roast level?

Vietnamese coffee beans & roasting profiles