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product details



Product code : ROB4U500

Price: Contact

Describe :
Describe : - As a mixing line between two lines of Robusta and Arabica coffee. - A combination of strong, strong bitter taste of Robusta and the characteristic aroma of Arabica. - Ingredients: Arabica + Robusta - Specification: 250 g/ bag, 500 g/ bag, 1kg/ bag - Expiry date: 24 months from the date of manufacture - Production date printed on the packaging.
Coffea robusta (Coffea canephora or Robusta coffee) is the second most important tree in coffee species. About 39% of coffee products are produced from this type of coffee. The largest exporter of Robusta coffee in the world is Vietnam. Other important exporters include Brazil, Indonesia, India, Malaysia, Uganda, Côte d’Ivoire. In Brazil, Robusta coffee is known as Conilon.

Robusta coffee tree

Robusta coffee plants are in the form of trees or shrubs, the height of mature trees can be up to 10 m. Berries are round, smaller than tea beans (ie arabica coffee). Caffeine content in coffee beans is about 2-4%, while in coffee coffee is only about 1-2%.

Like tea coffee, Robusta coffee trees 3-4 years old can start harvesting. Plants for seeds in about 20 to 30 years. Robusta coffee preferred to live in the tropics, the height suitable for planting is less than 1000 m. The preferred temperature of the plant is about 24-29 ° C, the amount is about 1,000 mm. Robusta coffee plants need more sunlight than coffee tea plants.

The seeds are smaller than arabica, and are dried directly, not fermented, so the bitterness is predominant, the drink is heavier (robust, more caffeine). It is grown at altitudes below 600m, tropical climate, thus being present in more countries, totaling only 1/3 of coffee consumption worldwide.

Robusta coffee beans


Tools and materials
Coffee: Clean, pure
Phin: Aluminum, thick, even holes
Cups: Porcelain type (hot coffee)
Measuring cup of ml: 50ml, 100ml, 200ml ...
Instructions on how to
Before making coffee you need to make sure the filter and cup are clean and dry, so rinse it with boiling water before mixing. Use pure water, the more pure water the better your coffee cup. Make sure the glass and filter are used to make it clean, preferably by boiling water. Use boiled water at a temperature of 95-100 degrees C.

- How to mix for small filter (25GR - Total mixing time about 5 - 7 minutes)

Step 1: Use boiling water coated with coffee filter to ensure Phin is clean, besides warm coffee will help coffee bloom more and reduce heat absorption when making coffee.

Step 2: Add 3 tablespoons of coffee powder (about 25gr) to shake well

Step 3: Put the filter on the cup and pour slowly and evenly over the surface of the filter about 30ml of boiling water (92-98OC) for the coffee to bloom well.

Step 4: After 2-3 minutes, when the coffee has absorbed all the water and the coffee powder is evenly spread, then you compress the lid (you can compress the cap before applying the water for the first time) and proceed to 50ml acupuncture Boiled water to cover and wait.

About 1 minute later, the coffee will start dripping to the glass, waiting until the small coffee is almost finished, press the lid tightly to extract the rest of the coffee.

Delicious ice-cream coffee cup at home

Coffee starts to drip

Step 5: As a result, you get 40-45ml of coffee juice, you can add sugar or milk, ice (depending on your preference) and stir well and finally enjoy a delicious cup of coffee because I just made my own hand.

Contact now 0888060839 for advice and quotation! Very pleased to serve customers!

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