🅢 = Story: Robusta Takes a Minute

Fat Miilk turns 5 next month, and if there’s one thing I’ve learned – it’s that Robusta isn’t an easy sell. Not because it isn’t good, but because it’s unfamiliar. Most people have never had access to good Robusta, so when they try it for the first time, it’s not just about taste, but about retraining the palate and reframing expectations in a bean that’s been understudied (and misunderstood) for decades.

 The mouthfeel is different, the caffeine is stronger, and the flavor profile doesn’t always read as “safe” or “expected”. It takes a moment for the customer to understand what makes it special and to feel the difference. To us, that’s the whole point! 

We’re not just selling a product here, we’re introducing a new experience. One that asks people to unlearn and stay curious with something they’ve never had before. 

The way I see it, Robusta isn’t meant to be instantly palatable like a passing trend. I know it takes time to build trust. But when it delivers on its promise, and I’ve seen it firsthand, people come back…again…and again.

— Lan Ho, Founder of Fat Miilk

🅘 = Insight: Robusta Revelations on the Cupping Table

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

When cupping Robusta, there are a few best practices I’ve observed that do the coffee justice and evaluate its quality in the way it deserves. That said, there was definitely a learning curve after years of primarily cupping Arabica, with the occasional Robusta or Liberica thrown in. Each species has its merits, and Robusta shines when treated with care.

Lower Water Temperature = More Sweetness

I’ve found, and confirmed with other coffee professionals, that using a lower water temperature than you would for Arabica helps improve cup clarity when cupping Robusta. Robusta extracts very efficiently, and using boiling water (212°F) can draw out excessive bitterness that masks the coffee’s more redeeming qualities.

A pour temperature between 195°F–203°F is ideal on the cupping table. It helps maximize sweetness and better control acidity. Since cupping relies on full immersion and continuous extraction, starting with cooler water allows the coffee to extract more slowly, drawing out more of the sweetness without overwhelming the cup.

Grind Size Matters

If your grind is too coarse, the coffee may under-extract and taste sour. If too fine, it can lead to an overly heavy mouthfeel and increased bitterness. With Robusta especially, nailing the right grind size is key to revealing the coffee’s true quality without overpowering the palate.

A grind similar to what you’d use for a pour-over usually works well, but it’s worth testing a few settings side by side to dial it in just right.

Rest the Palate

Cupping multiple Robusta samples can be intense on the tongue, so it helps to pause after the first round, especially while the coffee is still warm. It’s good practice to take 2–3 passes at the cupping table, as extraction continues to evolve over time.

Tasting a coffee while warm, then again after 5–10 minutes, offers a fuller picture of its quality. Some coffees reveal flaws as they cool; others come alive and show off their complexity. Either way, it's always an adventure.

Always Work the Muscle

The most important thing I’ve learned after cupping thousands of samples: this is a skill that builds with repetition. The more you cup, the more you learn. Like any muscle, it gets sharper the more you use it—and with that growth, an entire world of flavor opens up.

🅟 = Pulse: One Customer, Two Rituals – and What it’s Teaching Us. 

At Fat Miilk, we’ve noticed a clear trend: matcha isn’t stealing the spotlight from coffee – it’s sharing the stage. Over the past quarter, matcha sales have grown by more than 30% and are now approaching the sales volume of our best-selling coffee drinks.

But here’s the kicker, it’s not a different customer. It’s the same one. Our regulars are starting their day with a bold caffeine boost and coming back for an iced matcha in the afternoon. This behavior reinforces what we’ve always believed: diversification doesn’t dilute brand identity, but rather expands it. Just make sure you do it really well! 

We’re more confident than ever in leading with Robusta. The data backs it, and cafés that continue to overlook it are missing a major opportunity (just like with matcha) to serve the same customer in a new, exciting way.

When you know your audience, you don’t need more customers – you just need more reasons for them to come back.