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Robusta is the everyday name for Coffea canephora, one of the two coffee species behind almost all the coffee grown commercially (arabica is the other). It grows lower and warmer than arabica, stands up better to pests and disease, and tastes bolder and earthier, with a fuller body. Vietnam is the world’s top robusta producer.
Yes. Robusta generally contains more caffeine than arabica, but how much more depends on the beans, the dose and the brew method, so any single number is an average. Our robusta vs arabica guide has the measured ranges and their sources.
Pick by how much robusta you want. Gia Lai Robusta (100%) is our classic all-robusta coffee, with dark chocolate, caramel and low bitterness. Oh! So Peachy Fine Robusta (100%) is fruity and bright, best black. Signature Blend (70%) is our boldest blend, a dark roast made for cà phê sữa đá. Da Nang Blend (50%) is smoother in milk. Espresso Blend (10%) is the gentlest of the five, and easy and forgiving on a home machine.
Use 20 g of Phin Grind coffee to 100 g of water at 93–95°C (a 1:5 ratio). Bloom with 20 g of water for one minute, then pour the remaining 80 g and let it drip, about five minutes. For cà phê sữa đá, drip it over 30–40 g of sweetened condensed milk, stir, and pour over ice.
Yes. Robusta has long been used in espresso blends for body and crema. For Gia Lai Robusta, start at 22 g in, 40 g out, in about 28 seconds at 94°C, then adjust to taste. If you want a softer shot, our Espresso Blend uses 10% robusta.
Fine robusta is robusta grown, picked and processed with the care usually reserved for specialty arabica, so the cup is cleaner and more complex. Ours is Oh! So Peachy, a limited lot from Bui Origin in Nam Ban, Lâm Đồng, grown at 1,080 m and processed with controlled fermentations for peach, jasmine and honey notes.
