The introduction of Vietnamese coffee, the steps of making Vietnamese coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Vietnamese coffee is produced in Vietnam, just as tea is important to Chinese people, it is a kind of penetration into the bone marrow. Almost all of the world's robusta coffee beans (Robustabean), which are often used to make instant coffee and high-end coffee blends, are exported from Vietnam. Vietnam is the world's second largest exporter of coffee, surpassing Colombia and second only to Brazil. The representative products of Vietnamese coffee are MOOSSY, Central Plains Coffee (TRUNGNGUYEN), Saigon Coffee (SAGOCAFE) and Highland Coffee (HIGHLANDS). The Vietnam Coffee quality Standards Committee was led by the Vietnam Coffee Association to draft the Vietnam National Coffee Standard, which was reported to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for examination and approval.

Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) because there is no effective way to deal with fallen leaves, medium-grain coffee was selected as the main variety in the early 1980s. (2) based on the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Vietnam, high density planting, large amount of irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield and give full play to the production capacity of medium-grain coffee. The per unit yield of many coffee plantations in Daklak, Gia Lai, Kontum and Dong Nai areas of Vietnam reached 340t / ha. The yield of some plantations is even as high as 89.9 tons per hectare. (3) processing technology: mainly making full use of the solar energy drying method in the dry season in the plateau of central Vietnam to process coffee.

Coffee cultivation in Vietnam covers an area of about 500000 hectares, of which 10% are owned by state-owned enterprises and farms, and 85% by farmers and landowners. The scale of the manor is small, usually 2-5 hectares, and the large manor is about 30-50 hectares, but the number is small. Vietnamese coffee ranks second in all agricultural products exported from Vietnam, second only to rice. Every year, about 300000 farmers are engaged in coffee cultivation, with a labor force of 600000, and the labor force can reach 700000 to 800000 in the three-month harvest period. as a result, the coffee industry has absorbed 1.83% of the country's total labor force and 2.93% of the total agricultural labor force.

Vietnam Coffee Corporation (VINACAFE) is a 100% state-owned enterprise with 73 companies and farms under its jurisdiction. VINACAFE exports 20-25% of Vietnam's coffee production each year.

According to the business statistics of Vietnam Coffee Association, in 2000-2001 (from October 2000 to September 2001), a total of 874676 tons of coffee were exported from 149 units in Vietnam, of which the three largest export companies were OLAM (wholly foreign-owned enterprise, 21326 tons), DAKMAN (joint venture, 18076 tons) and VINAFIMEX (local enterprises, 13719 tons).

The Vietnam Coffee quality Standards Committee was led by the Vietnam Coffee Association to draft the Vietnam National Coffee Standard, which was reported to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for examination and approval.

The steps of making coffee in Vietnam

The Vietnamese habit of drinking coffee was brought about by the French more than a hundred years ago, and the Vietnamese also maintained the ancient French way of drinking coffee. In Vietnam's ubiquitous coffee shops, sitting lazily and enjoying the beauty of leaking coffee is also a good experience on the road.

[first introduce the right amount of condensed milk into the cup]

[next, put the base of the drip pot on the cup, pour 20g coffee powder into the drip cup, and gently spread it flat on the bottom]

[next, pour the hot water into the dripping pot]

[sit for about three minutes, mix coffee with condensed milk, and a cup of Vietnamese dripping coffee is almost complete!]