Introduction to the manor production method of Vietnam coffee bean flavor description variety planting development history of production area treatment method

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Vietnam-- A country not famous for coffee, but with the increasing number of exports, people began to pay attention to the Vietnamese coffee industry. In 2012, exports beat Brazil, a big coffee country, and Vietnamese coffee was occasionally mentioned. This article will take you to find out!

A strong and strong taste

In tropical Vietnam, most of the beans are robusta beans with high caffeine and strong flavor, and most of them are exported into instant coffee, so most of the coffee consumed in Vietnam is Robusta. In recent years, with the popularity of chains such as boutique coffee and Starbucks, Vietnam has also made progress in coffee. In Ho Chi Minh City, boutique coffee shops have been established, and the overall level has gradually begun to rise.

Zhongyuan Coffee V.S. Plateau coffee

The two most famous coffee brands in Vietnam are easy to remember, one is the Central Plains and the other is the plateau.

Central Plains Coffee (TRUNG NGUYEN)

It is the most chain coffee shop and authorized distribution brand in Vietnam. In mid-1996, original Coffee was only a small business. In Bangmeishu, a city seven hours' drive from the capital Ho Chi Minh City, there was a growing trend of coffee exports. Zhongyuan Coffee recognized that the local plateau of Vietnam has a good environment, latitude suitable for coffee growth, soil and other conditions. And then produced the Central Plains coffee exported to 60 countries, including Europe, America and Japan. Its founder, Dang Le Nguyen Vu, was originally a doctor, because he had the foresight to see the future of the coffee industry in Vietnam. After abandoning medicine and going into business, he formed Central Plains Coffee with friends, which not only successfully marketed Vietnamese coffee, but also enabled many Vietnamese to have jobs. Dang Le Nguyen Vu also spent a lot of money to help poor students, low-income families, Vietnam War victims and other disadvantaged ethnic groups related to assistance. Its famous G7 instant coffee is roasted with cream and tastes strong but smooth. It is a well-known instant coffee in Asia and a common brand in Taiwan.

Plateau Coffee (HIGHLAND COFFEE)

There is also a Starbucks of Vietnam, which takes a more international route, with eye-catching corporate logos and neat uniforms, as well as warm color light with sofas, which is a gathering place for the Vietnamese middle class. such as business, gossip, leisurely afternoon tea and so on. Plateau Coffee founder David Thai, who emigrated to Seattle when he was six years old, happens to be the birthplace of Starbucks. Seeing Starbucks every day makes him decide to return home to start a business. In the early days, coffee was sold in hotels and supermarkets, but more and more branches opened after the 2000s, offering good Arabica beans rather than inferior Robusta. The two coffee shops that many tourists to Vietnam are bound to visit are the Central Plains and the Plateau. You can try it next time!

Mink coffee

The most expensive and high-end coffee in Vietnam is mink coffee, which is the most expensive and high-end coffee, somewhat similar to the way musk coffee is made in Indonesia. Mink coffee is picked from wild minks in Vietnam because it cannot digest coffee beans on its own. after being processed by digestive enzymes in the body, mink coffee has a special smell. Finally, it is roasted with cream to produce the so-called mink coffee. Due to the scarcity of coffee production, the Central Plains Coffee specially asked European scientists to simulate the digestive enzymes in the mink, hoping to make their own mink coffee. Mink has been listed as a conservation animal, and the number is very small. They are also proud of the taste of iced coffee made from mink coffee.

Coffee making method in Vietnam

The more popular coffee in Vietnam is coffee with condensed milk, because the taste of traditional Vietnamese coffee is quite bitter, so the Vietnamese invented the drinking way of adding condensed milk. You can find that Vietnamese people drink coffee no matter in the morning, middle or evening. As long as they have simple utensils, they can take a bench and enjoy coffee leisurely. Vietnam is among the happiest countries. Maybe in our eyes, Vietnam is not so rich. But the happiness of their hearts may be the real wealth.

It is suggested that Vietnamese coffee should be moderate or deep, and it will taste more authentic. Vietnamese coffee is so strong that even Vietnamese people are not used to drinking ordinary lattes and cappuccinos and think the taste is relatively light.

Preparation:

Vietnamese coffee filter cup / Vietnamese coffee pot

Like other drip coffee, a filter cup is required. It is also very easy to buy in Taiwan, mostly made of stainless steel, but also made of aluminum, which is easy to deform and difficult to preserve. A Vietnamese coffee filter cup is usually around NT $600.

Coffee beans / powder

There are not many Vietnamese coffee beans sold in Taiwan. You can look for them at a nearby Southeast Asian grocery store, or you can find one at the YAHOO shopping mall.

Ice cubes

The temperature in Vietnam is high, so most of the Vietnamese coffee is iced. In Vietnam, hot coffee and ice will be served. You can decide how much ice you want to add.

Condensed milk

Cups

Spoon

Steps:

Add condensed milk

Condensed milk is a very sweet and greasy food, do not need to add too much, add a little condensed milk in the base, if not enough can be added later.

Open the top cover of the filter cup and add coffee powder.

Open the top lid of the filter cup and add the coffee powder, which is recommended to use a thicker grinding, about the same as the filter pressure, otherwise it is easy for coffee powder to enter the coffee, and the tightening of the top cover will also affect the taste.

Screw into the upper cover

The top cover should be rotated in to allow some space for the coffee powder to expand, not too tight.

Too loose will lead to more space, the flow rate is too fast so as to lack of extraction; on the contrary, too tight will lead to too slow flow rate of extraction for too long, bitter and astringent taste will appear.

Add hot water

Add hot water and wait for the coffee to filter out, then stir the condensed milk and coffee with a spoon, and finally add ice.

DONE! Enjoy Vietnamese coffee!

Vietnamese coffee filter cup

Taimo Vietnam Coffee filter Cup / Vietnam Coffee pot

The taste of Vietnamese coffee filter cup is similar to that of French filter pressure. In the early days, Vietnam was also colonized by France, which more or less affected the coffee culture. The Vietnamese coffee filter cup can also be used on boutique coffee beans, but it is not recommended to share it with Vietnamese coffee. Vietnamese coffee beans are mostly baked with cream, which will produce a lot of oil in the brewing process, which will affect the cleaner boutique coffee beans. Use it in the same way as Vietnamese coffee, except that it is a boutique coffee.

Coffee users all know that coffee is actually a necessity of life. If you don't drink it for a day, you will be in a trance. There are countless coffee shops in Vietnam, and the Vietnamese love coffee one of the best in Asia. It is said that in the early French colonial era, the French brought coffee beans to Vietnam, which not only made the Vietnamese associate with coffee; since then, the Vietnamese began to grow coffee beans, making Vietnam by far the second largest coffee exporter in the world, after Brazil.

Vietnamese coffee is famous all over the world for its unique taste, which is full-bodied and slightly bitter, and its unique brewing method makes many people equate Vietnamese coffee with dripping coffee. Even if you have never been to Vietnam, you must have seen or tasted dripping coffee, but Vietnamese coffee may be more intriguing than you think.

1. Why is Vietnamese coffee different from the usual Western-style coffee?

This is because the varieties of coffee beans produced in Vietnam are mainly Robusta, while most of the Western-style coffee that you drink is made from Arabica beans from Brazil. Vietnam is a hot and humid tropical climate, suitable for growing Robusta coffee beans, its caffeine content is close to twice that of Arabica coffee beans, and caffeine itself is slightly bitter, so Robusta coffee beans naturally have a bitter taste.

two。 Why is the drip coffee filter so small that it can only flush out one person at a time?

It is not because Vietnamese do not like to drink large cups of coffee or do not like to share with others, and deliberately turn stainless steel or aluminum coffee pots into selfish ones. In fact, this has something to do with the caffeine content mentioned just now, because it tastes strong and bitter, so it is not suitable to drink too much every time. The dripping coffee pot of "Dice" can generally brew 4-6 oz black coffee, which is more suitable for a light taste. At the same time, in order to match the dripping type of slow-boiled coffee, Vietnamese coffee beans usually take a little longer to roast, making the flavor stronger. However, at the same time, it also makes the bitterness of coffee more prominent. Therefore, even if you are used to drinking Espresso coffee, you may not be able to drink too much at once.

3. Why do Vietnamese coffee use condensed milk instead of fresh milk?

Condensed milk is used, on the one hand, because the sweeter condensed milk can beautifully neutralize the bitterness and sour taste of Vietnamese coffee beans, and on the other hand, because Vietnam lacks fresh milk. Once upon a time, the French brought coffee beans to Vietnam, but they could not bring perishable milk by sea. Therefore, it is the second best to bring condensed milk to Vietnam, which has become a major feature of Vietnamese coffee.

4. Why does the clerk bring up the whole cup of ice instead of cold water on the iced coffee?

In Vietnam, if you order coffee without asking for hot coffee, there is a good chance that the clerk will automatically bring you a cup of iced coffee, and unlike the usual iced coffee in a cafe, Vietnamese iced coffee will not be mixed with cold boiled water. Some people say that ice plays a role in reducing bitterness, but I think the weather is the main cause. After all, in the hot weather in Vietnam, drinking whole ice is good enough.

5. Why not drink Vietnamese coffee at roadside stalls?

Of course, the authentic street flavor is worth promoting, but the roadside coffee stalls or small shops should be careful. Earlier, the food safety inspection office in Vietnam found that the coffee sold by many street vendors was actually decaffeinated fake coffee. In order to save costs, some vendors mix chestnut powder, soybean powder and even coffee-flavored chemicals into shoddy coffee and try to mix beads with fish eyes. Therefore, when it comes to coffee that is unreasonably cheap (below VND15000), you should pay more attention. For the sake of health, it is safer to go to a familiar coffee shop or chain store, such as Trung Nguyen, Highland, Passio or Thuc Coffee.

In fact, the method of brewing dripping coffee in Vietnam is very simple. When you have the opportunity to go to Vietnam, be sure to buy some local coffee powder and dripping pots, make your own letters or brew them at home, even if you taste the unique taste of dripping coffee.

When it comes to the origin of coffee, Vietnam does not seem to have the top beans in the world, but in terms of world coffee output, Vietnam has always been the leader in terms of world coffee output. In recent years, Vietnam has not only firmly ranked in the top several, but also jumped to become the world's largest coffee exporter in 2012, surpassing Brazil, which has always been the world's largest exporter.

The territory of Vietnam is long and narrow, and the climate varies greatly from south to north due to latitude and topography.

Because of the temperate climate in the northern mountains, Arabica can be planted in the north, but the yield is not much.

The southern part of the country has a tropical monsoon climate, mainly planting Robusta (sturdy beans, or Luodou). At the same time, it is also the main force of Vietnam's coffee export. as long as the coffee production season arrives, the whole piece of coffee flowers bloom, a piece of white, is also very beautiful.

In the past, Robasta, the main force of coffee cultivation in Vietnam, had a popular flavor, but it was easy to grow and did not need to be taken care of carefully. in addition, the technology of ordinary Vietnamese coffee farmers was not high, so the quality of Luodou produced was naturally poor and the flavor was not good, so it was widely used to roast until the end of the second explosion, and the beans did not come out until they were scorched black and the bean surface was full of oil. The beans are severely carbonized, leaving only the bitter smell of coffee, and in order to increase the aroma, they are roasted with cream, so Vietnamese beans have a strong creamy aroma and have a creamy sticky feeling in their hands, but this still does not make coffee delicious. If you take a bean and chew it in your mouth, you will feel the taste of cream or milk powder at first, but it is still only the smell of bitter coffee.

Vietnam will grow Luoda out of a large banking project aimed at bringing Vietnam into the global economy. However, due to the poor quality, the market is flooded with a large number of cheap Vietnamese beans, which once plunged the world into a coffee price crisis. (this passage is from Dean. Saikang's work: dispatch from Coffee producing areas: X40,000 km in 9 countries, a traceability record of a human rights lawyer. )

The taste of beans is not good, it is difficult to bite the throat, and the income of Vietnamese civilians is generally not high. It is an M-shaped society. The most economical and simple seasoning method is to add condensed milk to cover up the shortcomings of poor flavor of beans. That is today's unique way of drinking Vietnamese coffee.

The culture of drinking coffee in Vietnam was introduced by French missionaries in the early days of French colonization, and then influenced Vietnam far-reaching until now, and became a part of the life of the Vietnamese people. This Vietnamese coffee pot, which can be seen everywhere in the streets of Vietnam, is derived from the way coffee was made in France in the past.

Vietnamese coffee pot

For the use of coffee pots in Vietnam, please refer to another article on brewing methods of coffee pots in Vietnam.

The most famous brand in the Vietnamese coffee market is TRUNG NGUYEN coffee. The Central Plains coffee taste is strong, the brand is local, there are storefronts and channels for sales. This brand can be seen in a large number of local stores and grocery stores in Vietnam, and it is also the first choice for Vietnamese coffee.

The G7 three-in-one series of Central Plains Coffee is also very famous, and it is now available everywhere in Taiwan.

Another famous coffee is Highland Coffee (HIGHLANDS), which was early known as Starbucks in Vietnam. The taste is mild, mainly through the chain store system, providing freshly brewed and fancy coffee, store decoration is modern and fashionable, very similar to Starbucks, more favored by tourists, it can be seen in all major tourist scenic spots in Vietnam.

By the way, there are already Starbucks in Vietnam.

Although these two brands account for the highest share of the market, the products are mainly coffee powder, the ingredients are mostly sturdy beans (Luodou), and a small number of products are mixed with a little Arabica beans.

If you want to buy Vietnamese coffee beans, you can buy them early in the local market, in hypermarkets or in private coffee shops (this is the Anton market in the fifth county of Ho Chi Minh City, Vietnam, ch "an coffee ô ng").

When you go to the market to buy coffee beans, you can see the coffee beans packed in buckets and arranged on the shelves for guests to choose from. Each kind of beans are oily deep-baked beans.

When buying coffee beans, the boss will pick up the beans and let the guests see the beans and smell them, and will seriously explain the public beans and mother beans. On the other hand, the beans in the store are generally baked until blackened and greasy, and the creamy or powdered milk almost masks other flavors, even the Arabica Manning.

You can also buy Southeast Asian coffee's famous internal fermented beans (such as civet coffee), and they are sold in almost every store, with an average price of about NT $400 per pound. But ask people who have lived there, most of what is sold on the market is not the real thing, that is, beans simulated through the formula, and the price seems to reflect this message. In the end, I chose two beans: Super mink and raccoon coffee.

Not only the bean body is greasy, but the ground coffee powder is also full of greasy feeling.

Pay attention to grinding these tar coffee beans bought from general stores in Vietnam, do not share them with the grinding machine that grinds ordinary beans, because their taste and greasy degree are really terrible, as long as they are ground down, the grinding plate will stick to coffee powder and cream as deeply as the picture above, resulting in the lingering smell of fuel consumption. While the beans at the back will be stained with the smell of fuel consumption when grinding, destroying the original flavor of the beans, even if they are dismantled and cleaned, the smell will inevitably remain. Therefore, if you want to grind the beans in Vietnam, you should use the special machine (the machine that is only used to grind Vietnamese coffee beans), or have the consciousness to replace the whole set of parts.

Even the highland coffee or Central Plains coffee with better local quality in Vietnam, the coffee powder is also very creamy or creamy, but not greasy.

After grinding the beans, rinse the beans first, and the coffee fat (Crema) is in good condition.

It should also be noted here that as long as your utensils have boiled the Vietnamese coffee beans on the general market, it is inevitable that the terrible smell of oil consumption will remain after cleaning, destroying the coffee flavor when brewing other beans, so it is suggested to prepare another set of special utensils for brewing Vietnamese coffee beans.

Basically, no matter what method you use to brew this general Vietnamese coffee (including utensils, temperature control, etc.), the dry fragrance, wet fragrance, and sip flavor are similar, and there will be no special changes. And as mentioned earlier, the taste of a single drink is not good, and it is hard to bite the throat, even if it is brewed in a Vietnamese coffee pot.

Even if you switch to high-quality highland coffee or Central Plains coffee, the flavor of the brewed coffee is still not good. Although it is more gentle, it is still bitter and difficult to taste.

After several attempts, I had no choice but to give up drinking alone and drink it with condensed milk, as in Vietnam. According to the local coffee drinking tradition in Vietnam, condensed milk will be added to the cup before brewing, and the amount will be adjusted according to personal preference.

After brewing the coffee, stir to let the condensed milk into the coffee, that is, a cup of traditional Vietnamese coffee. As condensed milk will precipitate at the bottom of the cup, it can be stirred moderately according to individual taste preferences to control the amount of condensed milk mixed into coffee.

If you want to drink ice, you can prepare a separate cup and then fill it with ice.

Then pour the condensed milk coffee which has been filtered and stirred together to make a cup of Vietnamese iced coffee.

Strictly speaking, this Vietnamese coffee with condensed milk is just a cup of coffee-flavored sugar water, tastes like Unified Coffee Square, and because of the use of thick and strong beans (Luodou), the caffeine content is extremely high, prone to heart palpitations. But when you are thirsty in the heat of summer, an occasional cup of iced Vietnamese coffee can still be drunk, and it may be more appropriate to position it as a coffee drink.

It is worth mentioning that in recent years, Vietnamese coffee merchants seem to have begun to attach importance to the quality of coffee. For example, these two 100% Vietnamese Arabica and Robasta coffee beans produced by Vietnam's local Pham Ha company (P.H) are designed in linen bags with a sense of quality.

The instructions on the small card can be seen that it is mainly suitable for automatic coffee machine.

Beans are sealed and packed in aluminum foil bags. This bag is their Arabica beans, marked 100% made from local Arabica beans in Vietnam.

Open the posterity to make people's eyes bright! This bean is no longer baked like the scorched black cream beans in traditional Vietnamese stores, but is medium-baked / urban baked (Medium/City roast), and is no longer the same creamy or powdered cream aroma, replaced by a strong ginseng fragrance, which is amazing. But if you look carefully, there are a lot of defective beans, and almost all types of defective beans appear.

After hand flushing, mildew, astringency and green beans taste. The smell of defects has all come out, and the closer it is to the room temperature, the more musty it is, and there is a feeling of throat biting after the entrance, but the aroma of fruit and caramel is strong after drinking the cup, which is quite surprising.

Vietnam Coffee

Another bag of Robasta also marked 100% of the use of local Vietnamese Robasta coffee beans.

After opening it, you can find that the bean statue is not bad, better than its Arabica, and there are fewer defective beans. The degree of baking is about urban baking / metropolitan baking (City/Full city roast), with aromas of tobacco and toast.

After a try, although its flavor shows Pupu, it tastes cleaner and smoother than its Arabica because of its less defective taste, but still has a bit of a bite on the throat. After drinking the cup, the aroma of fruit and caramel is also strong.

Generally speaking, the flavor of Arabica should be better than Robasta, but this phenomenon also seems to reflect the lack of good care of Arabica beans, the flavor is even worse than Luodou.

Although these two packets of P.H coffee beans have an unexpected experience in aroma compared with the traditional charred cream beans in Vietnam, and the aroma of fruit and caramel is also very strong after drinking the cup, the taste of the brewed coffee is not satisfactory. Of course, it is a good thing to start to pay attention to quality. For example, recently, many good boutique coffee shops have begun to appear in Ho Chi Minh City. If you really want to drink good Vietnamese coffee beans, you are advised to visit these boutique coffee shops. You'll get a great experience.