Which espresso ratio is commonly used in traditional Italian espresso?

The commonly used ratio of 80% Arabica to 20% Robusta in traditional Italian espresso strikes a balance that is appreciated in espresso preparation. Arabica beans are known for their sweetness, complex flavors, and aromatic qualities, which contribute significantly to a rich and nuanced cup of espresso. Meanwhile, Robusta beans are often included for their bold, earthy flavors and a higher caffeine content, providing a thicker crema and added body to the espresso.

This particular blend allows for a substantial taste profile while still delivering the characteristic strength and robustness expected from a traditional Italian espresso. The choice of this specific ratio reflects a long-standing tradition in Italy, where the emphasis is placed on achieving a harmonious balance that highlights both flavor complexity and a strong, lasting finish.

Other ratios, such as those with more Arabica or Robusta, may not achieve the same balance of flavors, texture, and crema as sought after in traditional Italian espresso, thus making the 80/20 blend the most recognized and preferred in classic recipes.