Which is better, Vietnamese coffee or Malaysian coffee?

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

Vietnam Coffee

Vietnamese coffee originated from dripping coffee, which was very popular in France in the early 20th century, and was introduced into Vietnam with the colonial relationship between France and Vietnam. Just like the utensils above, I also bought one when I went to Vietnam. In general, a beautifully decorated store is only about 5 yuan a cup, and a roadside stand of 2.5 yuan is fine, using deeply roasted coffee beans (usually seasoned with cream after baking). Grind into a very fine powder, put it into a dripping pot made of aluminum or stainless steel with a lid, press it slightly with a pressing plate, inject boiled hot water from above, and place it quietly on the cup. The coffee drips slowly and gracefully into a cup with condensed milk, which takes about three to five minutes to finish. It is customary for Vietnamese to use glasses or white porcelain cups; condensed milk instead of milk and sugar has become the most unique flavor source of Vietnamese coffee due to lack of materials.

The French have left a deep impression on Vietnam, and coffee culture is the representative of it.

At the end of the 19th century, French colonists brought coffee cultivation to Vietnam, and the highlands in central Vietnam were born with fertile coffee soil, and have been rich in Arabica and Robusta coffee beans ever since. This marriage is now blooming and bearing fruit. Vietnam currently has a coffee planting area of 5 million hectares and an annual coffee output of 60-650000 tons, making it the second largest coffee exporter in the world after Brazil.

Malaysian white coffee

Malaysian white coffee originated in Ipoh (located in northern Malaysia) and was developed by the grandfather of Mr. Wu Wenqing, a Chinese who emigrated to Malaysia. Yibao White Coffee is the most excellent and authentic. As a local specialty of Ipoh, it has a history of more than half a century. White coffee is a native product of Malaysia with a history of more than 100 years. Malaysian white coffee is coffee beans roasted directly at low temperature without caramel. the time is 2.5 times longer than that of high-temperature charcoal and ground into coffee powder. It is because this process removes the scorched and sour taste of general high-temperature hot stir-frying and charcoal roasting, and retains the natural flavor and rich aroma of the original coffee, which makes people memorable, fragrant and palatable, and the brewed coffee is milky white and golden in color, called "white coffee", and its taste is fragrant and smooth.

General coffee powder, using the traditional production method to add caramel, the fried coffee beans will turn black and lose the original flavor of the coffee.

The Malaysian white coffee does not add additives to enhance the taste during the whole production process, so the coffee can retain the original color and flavor.