this post was submitted on 04 Jul 2026
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Coffee

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Robusta - a delightful alternative to traditional arabica. (lemmy.nz)
submitted 3 weeks ago* (last edited 3 weeks ago) by CapuccinoCoretto@lemmy.world to c/coffee@lemmy.world
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I decided to try a small bag of mostly robusta coffee after a pleasant surprise at a Vietnamese restaurant.

It was, and is fantastic. It is a major flavour departure from Arabica so for those of you set in your ways, it might not be for you. The flavour is hard to describe, but the taste and aroma are very strong and immediately recognizable. The smell is very sweet and earthy. The flavour is like ... spiced stonefruit.

The restaurant served it with sweetened condensed milk and it was amazing. At home I drink it black.

If you're in for something different, worth a try.

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[–] Zier@fedia.io 7 points 3 weeks ago (1 children)

Robusta has more caffeine than Arabica. It's also not as smooth and can be very bitter, especially the lighter roasts. Most store coffee (cans, bags, bricks) by big names (folgers, maxwellhouse, etc) are Robusta unless the can states 100% Arabica.

Robusta can be a good coffee if you can get a really dark roast (espresso, french, italian) and mix it 50/50 with a dark Arabica roast.

[–] CapuccinoCoretto@lemmy.world 3 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

The Sang Tao pictured above is a mix, but I can't see the ratio of Robusta to Arabica.

My non coffee drinking family who hate my coffee say this smells really good. My 12yo daughter thought it smelled almost like hot chocolate.

[–] Zier@fedia.io 3 points 3 weeks ago

That sounds tasty!