Which Beans Do I Want For My Espresso? Arabica or Robusta beans?
When buying an Espresso Roast, does it matter what types of beans are in the bag? I mean does it need to be Arabica, Robusta, or a blend of both? Why does it matter?
At The Commercial Drive Coffee Company (CDCC), we have 2 offerings for making Espresso and Espresso based drinks and both are Arabica Beans. We have our The Drive Espresso – Medium Roast (Very Traditional and what we would consider - the espresso that puts us back into Italy - well balanced taste, little bitter, little chocolate with no acid!) and the East Village Espresso – Dark Roast (What more in North America might enjoy - little more bite).
Arabica Beans for Espresso
Arabica beans are the most commonly used coffee beans and are often prized for their higher quality and nuanced flavours.
Flavour Profile:
Sweeter, more complex, and smoother than Robusta.
Common notes: Floral, fruity, chocolate, caramel, and nutty.
Acidity: Higher acidity, which can add brightness to the espresso if light roasted.
Well balanced with stronger if medium and darker roasts.
Pros:
Ideal for those who prefer refined, complex flavours.
Often used for single-origin espressos or higher-end espresso blends.
Produces a softer, velvety crema compared to Robusta.
Cons:
Lacks the deep, earthy punch some people prefer in traditional espresso.
Crema may be thinner and less persistent than with Robusta or blends.
2. Robusta Beans for Espresso
Robusta beans are known for their higher caffeine content and bolder, more bitter flavours. They are often used in traditional Italian-style espressos.
Flavour Profile:
Bold, earthy, and nutty, with a more straightforward taste.
Less nuanced flavours; may have hints of dark chocolate or smokiness.
More bitterness and less acidity compared to Arabica.
Pros:
Creates thick, rich, and persistent crema—one of the defining features of espresso.
Provides a stronger caffeine kick and deeper body.
More affordable than Arabica.
Cons:
Can taste harsh or overly bitter if not roasted or brewed well.
Lacks the sweetness and complexity of Arabica beans.
3. Blends (Arabica + Robusta)
Blends are popular because they combine the best traits of both Arabica and Robusta.
Flavor Profile:
Balanced, with sweetness and complexity from Arabica and boldness and crema from Robusta.
Can be tailored to different preferences by adjusting the ratio of Arabica to Robusta (e.g., 80/20 or 60/40).
Pros:
You get the richness and crema of Robusta with the smoother, more nuanced flavours of Arabica.
More forgiving in extraction, making it easier to brew a balanced shot.
Widely used by traditional espresso roasters, especially in Italian espresso blends.
Cons:
Depending on the ratio, the blend may still be too bold or too acidic for some.
Quality can vary—lower-end blends may use cheap Robusta for filler.
Which is Best for Espresso?
Arabica-only: Best for those who enjoy delicate, sweet, or fruity espressos. Great for single-origin enthusiasts or lighter espresso styles.
Robusta-only: Ideal if you want a strong, punchy espresso with lots of crema and minimal acidity.
Blends: A good all-around choice, especially for milk-based drinks (lattes, cappuccinos) or anyone looking for a balance of crema, boldness, and sweetness.
Recommendation:
If you’re new to espresso, a blend (typically 60-70% Arabica and 30-40% Robusta) is a great place to start. Brands like Lavazza, Illy, Miscela D’Oro or A.Genco are great brands to look at. These come in the traditional brick or in tins and they are pre-ground and ready to go. The first 3 Brands here are Italian and the A.Genco is Canadian (If you are trying to buy Canadian)
For purists or specialty coffee lovers, exploring Arabica espressos can be an exciting way to discover unique flavours. Our The Drive Espresso and The East Village Espresso from The Commercial Drive Coffee Company are awesome options! 100% Canadian Owned and Operated. Coffee roasted and packaged in Canada.