Ever wonder what makes robusta vs arabica such a hot topic in the coffee world? When it comes to Vietnamese coffee, the difference matters — a lot.
It’s not just the brewing style — though the phin filter plays its part. It all starts with the beans. Vietnamese coffee relies heavily on robusta, a type of coffee bean that’s stronger, more bitter, and contains nearly twice the caffeine of the more common arabica.
In this post, we break down robusta vs arabica, how they differ in taste, strength, and sustainability — and why robusta is key to the bold flavour of Hanoi Drip coffee.
Robusta vs Arabica: What’s the Difference?
There are many types of coffee beans, but arabica and robusta make up about 99% of global production.
- Arabica is smoother, lighter, and makes up most café-style coffees around the world.
- Robusta, on the other hand, is bolder, more bitter, and used primarily in Vietnamese coffee — including every cup we brew at Hanoi Drip.
Both beans come from different species of coffee plant, grown at different elevations, in different climates, and with very different flavour profiles.
Caffeine Levels: Why Robusta Coffee Hits Harder
If your Vietnamese coffee wakes you up faster than usual, that’s not your imagination — it’s the caffeine.
- Robusta beans contain almost twice the caffeine of arabica beans.
- On average, arabica beans have around 1.2% caffeine, while robusta ranges from 2.2% to 2.7%.
This gives robusta coffee that extra kick — stronger, more energizing, and a bit more bitter. It’s one reason Vietnamese coffee is often enjoyed with sweetened condensed milk: to balance the strength without losing the depth.
If you’ve ever wondered about the caffeine in Vietnamese coffee, now you know — robusta is the reason behind the buzz.
Robusta vs Arabica: Flavour and Texture Compared
When it comes to taste, arabica vs robusta is all about contrast.
- Arabica: Smooth, sweet, often described as fruity or floral. A popular choice for pour-overs and lattes.
- Robusta: Earthy, bitter, sometimes nutty or chocolatey. It has a heavier body and leaves a stronger impression.
Vietnamese coffee lovers prefer robusta for its intense flavour — especially when brewed slowly with a phin. It doesn’t get lost in ice or milk. It holds its own and delivers that signature boldness every time.
How Vietnam Became the Land of Robusta
Vietnam is the world’s largest producer of robusta coffee, and that didn’t happen by accident. The country’s climate, soil, and farming practices are ideal for cultivating robusta beans at scale.
More than just tradition, it’s also a matter of sustainability:
- Robusta plants are more resilient to disease and pests.
- They require less water than arabica.
- They grow at lower altitudes and yield higher output.
Choosing robusta isn’t just about taste — it’s about supporting a coffee culture rooted in resilience, accessibility, and deep-rooted craftsmanship.
Why Hanoi Drip Uses Robusta Beans
At Hanoi Drip, we proudly use 100% robusta beans in our phin-brewed coffee. Why?
- Because boldness is part of our identity.
- Because it connects us to the heart of Vietnamese coffee culture.
- And because we believe strong coffee should taste like coffee — unapologetically.
Our beans are carefully selected, roasted to enhance the robusta profile, and brewed slowly using traditional methods that honour the process from farm to cup.
Robusta vs Arabica Is About Identity
The next time you sip a cup of Vietnamese coffee and feel that bold intensity, you’ll know where it comes from: robusta.
It’s more than just a bean. It’s what gives Vietnamese coffee its character — bold, energizing, and full of purpose.
Robusta vs arabica isn’t about better or worse. It’s about identity. And if you ask us, we’ll always take the strong route.
Frequently Asked Questions
What is the main difference between arabica and robusta beans?
Arabica beans are smoother and sweeter, while robusta beans are stronger, more bitter, and contain nearly twice the caffeine. Vietnamese coffee typically uses robusta.
Does robusta coffee have more caffeine than arabica?
Yes. Robusta beans have significantly more caffeine — around 2.2–2.7% compared to arabica’s 1.2–1.5%. That’s what gives Vietnamese coffee its extra kick.
Why does Vietnamese coffee taste so strong?
It’s a combination of robusta beans and the phin brewing method, which creates a concentrated, bold cup. The result is a coffee with rich body and deep flavour.
Is robusta lower quality than arabica?
Not at all. While arabica is often marketed as “premium,” high-quality robusta is prized for its flavour, strength, and sustainability — especially in Vietnamese coffee.
Can I buy Hanoi Drip’s robusta beans?
Yes! We offer premium robusta beans roasted specifically for phin brewing. Visit us in-store to bring the Hanoi Drip experience home.