As we mentioned earlier, in Italy, some robusta beans will often times be added for the additional crema, caffeine, and complexity they contribute to the blend.

在文章前面提到过，在意大利，一些罗伯斯特咖啡豆被添加到混合咖啡中，以增加其油脂、咖啡因以及咖啡风味的复杂性。

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Robusta beans account for 40 percent of the beans and are easier to grow because they are less susceptible to disease. They have a strong flavor, so they add a good punch to any blend.

罗布斯特豆占咖啡豆的40%，较易种植，因为它们较不容易感染病害，它们有一种浓郁的香味，所以它们给任何混合物都添加上一种好的调味剂。

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By contrast, steeped or percolated coffee made with robusta beans is very strong in caffeine.

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Around 70% of production is the robusta type of beans, the more bitter and cheaper variety than arabica.

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There is also a fantastic resource on the different types of beans available and how they are processed - discussing the difference between Arabica and Robusta coffees and a very interesting explanation of how monsooned beans are made.

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