🅢 = Story: A Statement from the Founder

In the coffee industry, we love to debate origins, varieties, and processing methods. However, I’ve learned that most consumers don’t live in that world – and it shows.

While professionals may have strong political opinions about Arabica vs. Robusta, many of the people who walk through our doors are just simply curious.

I get asked all the time, “Why haven’t I ever had this before?” and “Where has this been all my life?!”

Those questions alone speak volumes. It tells me that the issue isn’t about preference. It’s about access. I believe many think the barrier is surrounding quality or taste, but the simple fact is that Robusta isn’t readily available or acknowledged. Therefore, we don’t have consumer insight on why the “demand” for this bean exists or not. I’m not saying quality and taste aren’t important (because trust me, that’s at the forefront of everything we do), but where can coffee lovers readily get hold of a single-origin, thoughtfully roasted, and intentionally brewed cup of Robusta? 

When I envisioned our first storefront, one of my goals was to change that narrative. At Fat Miilk, we’re creating access by showcasing Robusta through three intentional brewing methods and telling a story that challenges industry norms. The response has been powerful. Once people taste our coffee, they’re intrigued, excited, and often come back for more. Seeing that firsthand is not only satisfying, but it’s also deeply affirming of the vision I had for Robusta from the start.

— Lan Ho, Founder of Fat Miilk

🅘 = Insight: Extraction and How It Can Affect Flavor in 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

At our storefront, we highlight the versatility of our Honey Robusta through three distinct brewing methods: batch brew, espresso, and phin.

Batch Brew (Drip Coffee)

Our batch brew is the most approachable way to experience our two roast profiles:

• Charisma offers caramel and toffee-like sweetness, ideal for those who enjoy a smooth cup with layered notes.
• Courage brings bold, dark chocolate and a touch of nuttiness, pairing beautifully with a splash of half-and-half. The batch brew method delivers a consistent, even extraction with a balanced acidity-to-sweetness ratio and a smooth, approachable body.

Espresso

For espresso, we exclusively use Charisma, whose caramel sweetness and soft malic acidity create a well-rounded shot. Robusta’s naturally creamy body and depth of sweetness shine here, while the controlled acidity ensures a smooth integration with milk – never sharp, always balanced.

Phin Brewing

At our phin bar, we use a traditional Vietnamese brewing method that combines full immersion with a slow pourover-style extraction. This technique emphasizes Robusta’s heavier body while allowing clean, sweet flavor notes to emerge. Using water between 196°F – 202°F optimizes extraction, enhancing natural sweetness while minimizing any sour, butyric acid notes. The result is a bold, smooth brew that pairs perfectly with condensed milk.

By offering these distinct extraction methods, we aim to showcase the full range of what Robusta can offer. As a variety of the Coffea canephora species, Robusta has a wide range of flavor potential, and we intend to unlock as much as we can out of it. 

🅟 = Pulse: Robusta’s Rise: Challenges, Change and Opportunity

Robusta is in the spotlight like never before. Prices surged to record highs earlier this year and, while they’ve come down slightly, they remain well above average. Much of this volatility is driven by speculation, not just supply and demand. 

For coffee businesses, that means tighter margins, unpredictable costs, and pressure to adapt – whether through pricing, sourcing strategies, or blend adjustments.

For consumers, it often means paying more, but it’s also opening doors. Specialty cafes are beginning to showcase Robusta’s full potential: its bold body, rich sweetness, and versatility when brewed with care. 

At Fat Miilk, we’re leaning into that opportunity. Rather than hiding Robusta, we’re celebrating it – and our customers are responding with curiosity and enthusiasm. Check us out in the Windy City!