🅢 = Story: A Statement from the Founder

When I started Fat Miilk, I wasn’t just trying to build a coffee company – I was reclaiming space. Space for Robusta. Space for culture. Space for the stories that don’t always make it into the cupping notes.

If you know the brand, you know we lead with coffee as a lifestyle – but there’s so much more to this journey than dope aesthetics and good vibes.

S.I.P. on Robusta is how we invite you into that deeper space. Each month, we’re sharing what we’re learning from our community, from the farmers we partner with, and from our own team as we push the boundaries of what Robusta can be.

You can expect breakthroughs in roasting and quality, honest feedback from first-time sippers at our café, and origin stories that remind us why we do this in the first place. We’re not here to gatekeep. We’re here to build a movement.

Welcome in.

— Lan Ho, Founder of Fat Miilk

🅘 = Insight: Why Screen Size Matters for Robusta

At Fat Miilk, we roast to order, which gives us an intimate understanding of the beans and the process. With 10+ years in the specialty coffee industry, working in quality control, sourcing, sample roasting, and now production, I’ve never been more excited to share what we’re discovering with Robusta. — Kim Nguyen, Head of Coffee Quality and Sourcing

Like any coffee species, screen size (the physical size of the coffee seed) varies, typically between 14 and 18. With our Honey Process Robusta, I’ve observed a consistently dense structure and a uniform screen size of 16–18, which directly impacts the roast quality.

Uniform screen sizes roast more evenly, allowing each bean to absorb and retain heat at the same rate. This consistency brings out nuanced flavor, including caramel, toffee, and even a gentle baked lemon acidity to round out a flavorful cup of Robusta.

When inconsistent smaller screen sizes (14/15) are mixed in with screen sizes of 17/18, I found the smaller beans risk being scorched and dulling the cup with burnt or ashy notes. 

Many coffee professionals may find Robusta to be grainy, cereal-like, or having a sesame taste perceived as an “underdeveloped roast.” However, it’s not always the case and could be a symptom of uneven roasting caused by mixed screen sizes. 

With careful sorting and proper roast development, Robusta can taste sweet, structured, and balanced, with just enough acidity to round out the cup.

🅟 = Pulse: What Customers Are Loving This Month

This month, our two bestselling drinks say it all:

The Fat Miilk Signature – phin drip Robusta + sweetened condensed milk
Sea Salt Cold Foam Coffee – topped over our Robust Black Cold Brew
Why do they hit? Because Robusta and milk were made for each other.

Robusta contains nearly double the caffeine and up to 60% less sugar than Arabica, giving it a naturally bold, full-bodied profile. That intensity holds up beautifully to milk and cream, especially sweetened condensed milk, which smooths the edge while highlighting notes of chocolate, roasted nuts, and subtle smoke.

This pairing isn’t just delicious, but cultural. Cà phê sữa đá, the iconic Vietnamese iced coffee, is built on this very balance. And thanks to Robusta’s higher crema and soluble solids, the richness holds strong even over ice.

Simply put, Robusta doesn’t disappear in milk – it stands out. And our customers love it.