Cambodian Robusta Blend Ratios: How Roasters Should Test 10%, 20% and Beyond

There is no universal ideal percentage for Robusta Cambodia in an espresso or commercial blend. The right ratio depends on the specific lot, companion coffees and target drink.

Test in controlled steps

Create a base blend and change only the Robusta percentage. Small steps make it easier to identify how body, crema, sweetness, bitterness and aftertaste change.

Evaluate in the drinks customers buy

A blend that seems intense as straight espresso may perform well in milk. Another may be designed for automatic machines or iced beverages. Test the actual menu application.

Calculate economics after sensory approval

Robusta can change blend cost, but price should not determine the ratio before quality is tested. Compare cost per serving with customer preference and product positioning.

Trial matrix

• 0% reference
• 10% Robusta Cambodia
• 20%
• 30%
• Higher levels if the concept requires it

Record espresso parameters and blind sensory results for each version.

A deliberate blend trial allows Robusta Cambodia to earn its percentage through performance rather than through assumptions about what Robusta is supposed to do.

Related guide

For the broader origin, quality, Mondulkiri and sourcing context, see the Robusta Cambodia complete buyer guide.