About Vietnamese coffee

Vietnam, the second largest coffee producer in the world, is dominated by Robusta Robusta coffee.

Vietnamese coffee can refer to coffee made in Vietnam, or it can be a method of making coffee.

In terms of coffee produced in Vietnam, Robusta coffee has always been synonymous with low-grade coffee. Robusta coffee has much lower requirements for growth conditions than Arabica, but its disease resistance and fruiting ability are better than Arabica, and its commercial cost is lower than Arabica, so it has become the best choice for large coffee enterprises to control costs. Robusta is mainly used in instant coffee, in addition, it is used in some Esoresso blends. This preference is especially popular in Italy, where most of the Espresso product lines of well-known coffee bean companies such as ILLY and Lavazza contain robusta coffee.

The rough flavor of robusta coffee used in Espresso blending can be masked by the strong roasting of Espresso, but when drinking as a single coffee, it will highlight the flavor of beans because of the weakening of baking depth, while the flavor of robusta coffee itself usually lacks the richness and depth of Arabica species, so Robusta is generally not used for individual coffee production.

Vietnam has its own unique method of making coffee. Vietnamese-style drip filter coffee and a set of special coffee-making utensils are said to complement each other with Robsta coffee produced in Vietnam. The coffee is also known as Vietnamese coffee. Condensed milk and other seasonings are added in the production process, and it is said that the final coffee flavor is very unique.

The only worry, or impact on consumers, is caffeine. Robusta usually contains twice as much caffeine as Arabica.

Finally, with regard to Vietnamese coffee, friends who want to come to Huimen to find Vietnamese coffee can only be disappointed. Xiumen is a boutique coffee Specialty Coffee store.