Vietnamese Coffee making Technology, Vietnamese Coffee characteristics

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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:

The main results are as follows: (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.

VINA's experience is as follows:

1. The taste is direct and there is a feeling of quick decision.

2. Refreshing! Don't have a clear experience of blending milk.

The most important feature of Vietnamese coffee beans is baked with special cream, so there will be a strong tropical coffee wrapped with a strong creamy flavor. So the mellow aroma of Vietnamese coffee is world-famous.

Vietnamese coffee brands include local brands such as Central Plains (G7), CAODI and VINA, as well as international brands such as NESCAFE.

Quality: the second largest exporter in the world, after Brazil. Its traditional material selection process ensures that the selected coffee beans are excellent. The export is subject to the quality supervision of many food associations, and the quality is reliable. Almost all of the world's robusta coffee beans (Robusta bean), which are often used to make instant coffee and high-end coffee blends, are exported from Vietnam.

Price: the price of Vietnamese coffee is very affordable. Although the quality is no different from that of Brazilian coffee. The reason is because of the cost of transportation. From Brazil to Asia, and with Vietnam, the gap is self-evident. In Hong Kong, Vietnamese coffee is usually chosen for fresh coffee.

Species: there are many kinds. In addition to fresh grinding, instant coffee has white coffee and black coffee. White coffee with cream and sugar, with sweet and milk tea flavor. It's suitable for girls who don't like bitterness. Generally speaking, there are 3 IN 1 on the box and marked on it. Black coffee is pure coffee powder, without adding anything. Bitter with fragrance, fragrant and mellow. It is authentic and tastes excellent. (especially the G7, it is thought to be freshly ground without careful taste, and there is no instant taste.) so people who really like to drink will choose not to add anything.