Vietnamese coffee culture, Vietnamese coffee varieties

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The Coffee Culture of Vietnam

Drinking coffee is a daily habit of Vietnamese. Vietnamese cafes are very common, not high-spending places, and ordinary coffee is only a few yuan RMB. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, followed by an old-fashioned printed glass, drop by drop to pass the time. When making, put the dripping cup on the cup holder below, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of very sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, which is extremely sweet. Ice is fine.

The practice of this kind of coffee seems to be found only in Vietnam, and I am afraid that only gentle Vietnamese have such a good temper to wait patiently for a cup of coffee to finish, and then drink it slowly. Even if you pick up coffee on the street by the side of the road, it is the same production procedure and is not ambiguous.

There are so many cafes in Vietnam that people have the urge to open one right away. There are five or six cafes on a small street. The cafes in each city are very different and have their own temperament.

Hanoi's Huanjian Lake is a gathering area of backpackers, surrounded by a lot of beautiful CAFE, with a balcony overlooking the night of Huanjian Lake. The cafes that locals like to patronize usually have a small face. the room is a long, deep strip, with curtains at the door, tables and chairs are short, coffee is very cheap, and a cup of black coffee costs only 5000 guilders. The cafe specially prepared for foreign tourists is different. It is more westernized and the storefront is specially decorated. The price is more than double, but it is still very cheap compared with domestic cafes. Some cafes are opened in a century-old house, where everything is made of wood, with beautiful floors, stairs and tables. You can sit outside and enjoy the street view in the sun, with pink roses on the table. Although such a store knows full well that it costs twice as much, everyone competes to sit there and write postcards and diaries, and no one wants to leave.

The cafes in Saigon are completely different. The tables and chairs face the street, or the house is surrounded by windows extending in all directions. The space is open. The atmosphere in the cafe also seems free and erosive, the coffee is still the same, but the guests all have their own feelings.

Varieties of Vietnamese coffee

The representative products of Vietnamese coffee are MOOSSY, Central Plains Coffee (TRUNGNGUYEN), Saigon Coffee (SAGOCAFE) and Highland Coffee (HIGHLANDS).

Mo's coffee

Mos Coffee is made from Arabica and Robusta coffee beans from the Bang Mei Shu Plateau of Vietnam, one of the top ten coffee bean producing areas in the world. with its high quality materials, the professionalism of the production technology retains the sweet aroma and original color of the coffee beans. The coffee is full-bodied and full-bodied, sweet and slightly bitter, full and smooth.

Source of the name:

Vietnam is a country with the combination of oriental mystery and French romantic customs. Its tropical warm and humid climate and colorful history have created its unique natural and cultural landscape. In recent years, in addition to the graceful Vietnamese girls dressed in Audai (Vietnamese national service), mottled but green buildings and noisy but orderly streets, there is another flavor that people will not forget in recent years, that is, the strong aroma of coffee.

As the origin of Vietnamese coffee, Buon Ma Thuot Plateau is one of the top ten coffee producing areas in the world. In the 19th century, coffee entered Bang Mei Shu (Buon Ma Thuot) with French culture, and from then on it began to perform her sweet and mellow beauty. Season by season sowing, season by season harvest, baking, grinding, cycle after cycle, unwittingly, Bang Mei Shu has passed on her coffee history for more than a hundred years, including MOOSSY coffee. In Bang Mei Shu, there is a beautiful history of MOOSSY coffee.

In 1860, in war-torn Vietnam, a French man named MOOSSY, as the logistics and quartermaster of the French army, came to Pang-Mei-Shu with the army. He found that the shaded Bang Mei Shu has a rare plateau near the equator in the world, with an average elevation of 800 meters and a temperature difference of more than 20 degrees between day and night. Bang Mei Shu realized the cycle of four seasons in one day, early spring, mid-summer, late autumn, late winter, and frost-free throughout the year. Such climatic and geographical advantages are a complete cradle for growing coffee. With the help of the granddaughter of the local tribal chief, MOOSSY began to build his own coffee kingdom in Bang Mei Shu. The coffee beans they grow "Arappica" and "Robusta" have a pure taste, and the coffee ground with these two kinds of coffee beans is full-bodied and mellow, in addition to supplying the local upper class and the French garrison. Cross the sea to become the guest of honor of the French royal aristocracy. And MOOSSY and the chief's granddaughter also made a love story.

History has passed down to today, due to the long history, people can no longer remember the full name of MOOSSY, a Frenchman, only his surname, so later generations named the coffee produced by their own coffee garden after MOOSSY, with the head portrait of the chief's granddaughter as a symbol to commemorate the two pioneers in the history of coffee cultivation in Bang Mei and Shu.

Central Plains Coffee

If we say that the Central Plains coffee has a strong and strong taste, then the highland coffee is elegant and warm.

If we say that Zhongyuan Coffee focuses on product research and development, then Highland Coffee emphasizes store decoration.

If Central Plains Coffee is the first choice for Vietnamese, then Highland Coffee is favored by tourists.

If Central Plains Coffee has captured the workers and peasants, then Highland Coffee has mastered the middle class.

If we say that the boss of Central Plains Coffee is a local talent, then the head of Highland Coffee is the representative of overseas Chinese.

The history of Central Plains Coffee is not long. Its founder and current general manager, DangLeNguyenVu, is 36 years old. In 1996, he was a 25-year-old medical student. Seeing that coffee is the most potential industry in Vietnam, he founded Zhongyuan Coffee with three friends in Bangmeishu, a coffee producing area in central Vietnam. In addition to hoping to expand Vietnamese coffee to the world. Tong Coffee is also expected to improve the lives of local ethnic minorities (whose name is the Central Plains). Over the past ten years, with the cooperation of weather, geography and people, Zhongyuan Coffee has successfully leapt onto the international stage since 2000. Zhongyuan Coffee has won the Best Product Award in Vietnam for seven consecutive years. At present, Zhongyuan Coffee has 400 chain stores and 1,000 franchise stores in Vietnam. The coffee they produce is also sold to more than 40 countries around the world, including the United States, Canada, Britain, Germany, the Netherlands, Sweden, Russia, Ukraine, Australia, Japan, Singapore, China, Cambodia and Thailand. He also won the title of ASEAN Best Young Entrepreneur and Vietnam third Class Labor Medal (2004), Greater Vietnam Yellow Star Medal (SaoVangDatViet,2003~2005), Vietnamese Entrepreneur Red Star Medal (DoanhNghiepSaoDo,2002). At the same time, he also extended the successful model of Central Plains Coffee to other fine domestic agricultural products such as Dalat red wine, PhuQuoc fish sauce, BinhThuan dragon fruit, CanTho Royal No. 5 pomelo and so on. In addition, he provides financial assistance to low-income families, martyrs, students in need, entrepreneurial youth, and even dioxin victims in Vietnam. From the desertion of soldiers in medical school at that time to the act of great love and righteousness now, it may also be another manifestation of Deng Li Yuanyu's hanging pot to save the world.

Zhongyuan coffee does not use vacuum packaging, because the vacuum packaging process will make coffee lose part of its aroma, of which the advanced is the so-called "ferret coffee" CAPHECHON, also known as Legendee or CoffeeWeasel. allegedly. In the early days, ferrets in Vietnam liked to pick coffee beans that tasted ripe. Because the ferrets could not digest the coffee beans themselves, they had to excrete them by secreting some special digestive enzymes. The next day, coffee workers would look for complete coffee beans from ferret feces, wash and dry them with cream, and finally produce chocolate-like coffee, which is expensive because of its special "achievement" process and scarce output. Together with Indonesian civet coffee (KopiLuwak), it is regarded as the top coffee in the world.

Now Zhongyuan Coffee specially invites experts from Germany for technical guidance, using a special formula to simulate the digestive enzymes in ferrets, making LegendeeCoffeeWeasel with low caffeine content, so that people can brew the best iced coffee in the world without going through ferret feces, enjoying endless aftertaste. Other special Central Plains coffee is Zhongyuan 4 PremiumCuli, which combines chocolate, tamarind and other aromas, suitable for heavy tastes; Zhongyuan 9 Passiona is the latest low-caffeine product with the price almost the same as Legendee, but I think it is more suitable for women, especially girls; boxed HouseBlend is the best entry for Zhongyuan coffee. In addition, the G7 (said to be hoping to enter seven major developing country markets, including China) three-in-one instant coffee, taste good.

Unlike the localized Central Plains Coffee, Highland Coffee takes the international route, so it is called the Starbucks of Vietnam: from afar, there are eye-catching signs, outdoor seating is full of different languages, waiters all wear red and black uniforms, deliberately built lantern optical fiber with lazy sofas, the most suitable for people to nest FreeWifi all day. It attracts foreign tourists, business people and modern Miss Saigon, as well as a new ethnic group, the middle class, emerging in Vietnam's economic development.

Saigon coffee

Food (Vietnam) Co., Ltd. is a company specializing in the production and sales of "SAGOCAFE" coffee.

South overseas Chinese enterprise. In the early days, Vietnam provided substitute processing and coffee raw material supply for many coffee enterprises. at present, it has a subordinate production base in China-Nanning Xigong Coffee Food Co., Ltd., which has been registered through industrial product production license, self-import and export right and license. The company has its own scientific research team, focusing on the research and development of new coffee products and the construction of coffee eco-economic park. Its products have been exported to Europe and the United States, Japan, Thailand, Singapore and the Middle East and other countries and regions, import and export volume is increasing year by year.

Highland coffee

DavidThai, founder of Highland Coffee, was born in South Vietnam in 1972 and emigrated to Seattle at the age of 6. Under the influence of Starbucks' hometown, he decided to return home to start a business at the age of 24. In 1996, he went to Hanoi to study Vietnamese for a year, during which time he also visited Japan, Thailand, Singapore and other Asian countries. Two years later, he founded Plateau Coffee, a subsidiary of Yue Thai International Joint Stock Co., Ltd. (VietThaiInternationalJointStockCompany,VTI). At the beginning, he mainly promoted it in major hotels and supermarkets in Vietnam. In 2002, the first Highland Cafe opened opposite the Red Church in Ho Chi Minh City, offering cinnamon coffee that foreign tourists are most familiar with, while its EspressoArabicaSupreme strictly selects 100% Arabica, which is representative of the top taste. In addition to coffee, Highland Coffee also offers a variety of light meals and teas, so it achieved brilliant results in its first year. At present, Highland Coffee has dozens of branches in Vietnam, most of the five-star restaurants, high-end Western food and 3gamer 4 tourists unanimously trust the coffee brand is HighlandsCoffee.

No matter what kind of Vietnamese coffee it is, it has a "resilience" different from Eurasian bourgeois coffee culture, and this toughness comes from its constant "mixed race". From the beginning with France, Vietnamese coffee has continued to "mix", even now is still mixed, such as VINACAFE launched a Korean red ginseng flavor of four-in-one instant coffee, well received. However, I have also heard that some Taiwanese have taught Vietnamese to add monosodium glutamate to their coffee, so this kind of desktop mixed-race taste is more difficult to imagine, at least it is not good for health.