Why does Robusta coffee produce a better crema than Arabica?

Why does Robusta coffee produce a better Crema than Arabica?

To explain this, we need to understand how the crema in a cup of espresso forms.
When enjoying and judging the quality of an espresso, drinkers and baristas look first at the crema.
If you dig deeper into espresso brewing in general and crema in particular, this golden foam reveals the whole process from preparation to extraction, including: whether the grind fineness, pressure and water temperature are truly right.

To answer why Robusta beans produce a better crema than Arabica, we have to consider the involvement of many compounds rather than judging by lipid content alone. Two groups of compounds recently identified as the main components of crema are sucrose esters and 4-vinylcatechol oligomers.
Scientists then verified that, roasted to the same level, Robusta beans contain more caffeic acid and chlorogenic acid and less lipid than Arabica beans. These figures show that when these substances combine under the influence of pressure and CO2, Robusta yields a better crema than Arabica.

Put more simply: first, Robusta’s higher acid content gives it a better ability to form crema; second, Robusta has less oil, so its crema stays stable longer than an extraction made entirely from Arabica.
Most decisive of all, the coffee must be pure coffee, pure roast (no additives) and properly degassed to make a truly good cup.

At Greenfields Coffee, we always guide customers to blend Robusta and Arabica in the ratio that suits their taste, for a cup that is delicious in both aroma and flavor, with just the crema you want.