Common brands of Vietnamese coffee, how to make Vietnamese coffee

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

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.

How to make Vietnamese coffee

Step 1: prepare for the work

1. Prepare coffee companion: go to the supermarket to buy a can of fresh condensed milk, preferably with a plastic cover, so that condensed milk can be sealed after it is unsealed. (this is a common usage in Vietnam; you can also buy canned or bagged coffee companions, in which case buyer's sugar is needed.)

2. Prepare ice cubes: refrigerators are all equipped with that kind of grid for making ice. Make ice before making coffee. The method is simple: put the grid filled with water into the freezer and the ice will be ready in about 10 minutes. Note: please use mineral water to make ice, do not use tap water or hot water.

3. Prepare the drip pot: wash the drip pot in advance and set it aside. Note: for the dripping pot used for the first time, it is recommended that after washing the dripping pot, put it into the pot and boil it, then take it out to dry 3-5 minutes after the water boils.

4. Prepare two cups: a short cup (as a container for receiving coffee and a bracket for a dripping pot) and a tall cup (for ice and coffee)

5. Prepare a long-handle spoon to stir the coffee

Step 2: boil water

1. Water: use mineral water or pure water to make coffee; do not use tap water, which has impurities and bleach taste, which affects the mellow taste of coffee.

2, temperature: water temperature hedge coffee is very important, the water temperature is too low to ripen the coffee thoroughly; the water temperature is too high, it is easy to make the coffee bitter; therefore, do not use the hot blister of the water dispenser, the temperature is not enough; secondly, do not put the coffee into a leaky pot to filter The right way is to put the coffee in a leaky pot and use open fire or boiling water from the electric kettle to make the coffee, so that the temperature is not too high or too low, just right.

Step 3: add coffee partner

Use a spoon to take 1-2 tablespoons of condensed milk and add it to a short cup. as a coffee companion, the amount of condensed milk can be added or subtracted as needed. If you want to add more coffee sweeter, otherwise add less; if you use powdered coffee companion and cube sugar, it is more convenient, you can wait until the coffee has been brewed.

Step 4: fill the coffee

Place the base of the drip pot on a short cup filled with coffee companion (condensed milk), add 2-3 tablespoons ground coffee powder (if you like strong coffee powder can be added more), about 1 cm thick, then use the inner cover to compact the coffee powder (be sure to compact), and then put the pot on the base, ready for use.

Step 5: make coffee

After the water is boiled, first add a small amount of boiling water to the kettle to wet the coffee powder, the water can not be added more, it is better to be completely absorbed by the coffee powder, and the coffee powder expands after receiving the water, filling all the gaps at the bottom of the pot, so that the coffee powder will not leak underneath and will not overflow to the top of the lid. wait 10-20 seconds, then add boiled water to the kettle, almost fill it up, and then put the lid on. In this way, the boiling water will slowly pass through the coffee powder at the bottom and eventually turn into black coffee. It will take 5-8 minutes for all the water in the kettle to seep through.

Step 6: finish

When all the water in the pot has been filtered, the dripping pot can be removed, so that a cup of Vietnamese coffee will be ready. Then stir the coffee with your partner with a long spoon, then take out the ice from the refrigerator and add it to the long cup, then pour the mixed coffee into the long cup, so that a cup of Vietnamese iced coffee with milk is finished.