Arabica and robusta coffees, the two main species used to prepare
brews, have different chemical and sensory properties. The
quality of the beverage is usually dependent on the proportion of
both in the blend, arabica being considered a higher value product.
In Portugal, the majority of the commercially available coffee
brands are mixtures of both arabica and robusta, with the latter
usually at no more than 30% of the blend. However, some blends
containing higher amounts of robusta can also be found in the market.
The addition of this coffee species to the blend aims to increase
the body and improve the espresso foam, together with some economical
saving, since robusta price is lower