How to make Vietnamese iced coffee _ which brand tastes good _ Origin Story of Vietnamese Coffee

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It is said that the most classic "hot coffee" is in Central and South America, while the most flavored "iced coffee" is in Vietnam. Central and South America has never been there, so I dare not talk about it. However, for the sake of organic fate to travel to Vietnam, I have drunk dripping coffee in a cafe called Red River Valley. The lack of a cup of Vietnamese iced coffee really makes the coffee hot. In Vietnam, where the four seasons are like summer, a cup of iced coffee not only relieves heat and relieves thirst, but also refreshes the mind.

The Origin of Vietnamese Coffee beans

Vietnamese coffee was brought to Vietnam by French Jesuit missionaries around 1860. in the past 150 years, Vietnam has gradually developed its own unique coffee culture. nowadays, walking along the street from Ho Chi Minh City, the largest city in the south, to the mountain city of Sapa on the border between China and Vietnam, you can often see canvas sheds and sunshades piled or clustered by the side of the road, with lounge chairs or hammocks or even small benches facing the road. There is a simple aluminum drip on the low table next to it. People sit or lie down or cross their feet, sipping (not drinking, drinking, not sucking, licking, but sipping) capheda (iced coffee), pointing at passing girls or motorcycle bumps across the street, coffee has been sipped, half a pack of cigarettes have been smoked, and the morning or afternoon has worn out.

Although Vietnam began to grow coffee during the period of Indochina of France, the coffee industry did not develop by leaps and bounds until the last 20 years, and now it has become the second largest coffee exporter in the world, following Brazil, especially Robusta (Robusta), which makes three-in-one instant coffee, accounting for almost 1x4 of the world. Starbucks, Nestle and others also purchase a considerable number of coffee beans from Vietnam on a regular basis. The best coffee producing area in Vietnam, the central and western central plateau Grand Lat province (DakLak) Bang Meishu (BuonMaThuot), the local climate and soil are very suitable for growing Vietnamese coffee beans, is one of the top 10 coffee producing areas in the world.

The representative products of Vietnamese coffee are Zhongyuan Coffee (TRUNGNGUYEN) and Highland Coffee (HIGHLANDS). If Central Plains Coffee has a strong and strong taste, then Highland Coffee is elegant and mellow; if Central Plains 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 catches the worker and peasant class, Highland Coffee dominates the middle class. If we say that the boss of Central Plains Coffee is a local talent, then the head of Highland Coffee is a representative of overseas Chinese.

Deng Li Yuanyu: a Vietnamese Coffee King who abandoned Medicine and went into Business

The history of Central Plains Coffee is not long. Its founder is also the current general manager, DangLeNguyenVu. 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. It is also expected to improve the lives of local ethnic minorities through coffee (whose name is the Central Plains). Over the past ten years, with the cooperation of weather, geography and human conditions, Central Plains Coffee has successfully leapt onto the international stage. (for special topics, please see [Deng Li Yuanyu: Vietnamese Coffee King who abandoned medicine and went into business])

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 1000 franchise stores in Vietnam. Their coffee has also been 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. In addition, he provides financial assistance to low-income families, martyrs, students in need, entrepreneurial youth, and even dioxin victims in Vietnam. From the "deserter" of 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. It is said that the ferrets in early 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 coffee similar to chocolate flavor. Due to its special "achievement" process, the yield is rare. Therefore, it is expensive and, together with Indonesian civet coffee (KopiLuwak), 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 no longer have to go through ferret feces to produce the best iced coffee in the world, 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 want to enter the seven major developing countries, including China) three-in-one instant coffee, but the fragrance does not support instant coffee.

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. Attracting foreign tourists, business people and modern Miss Saigon, it also satisfies the middle class, a new ethnic group emerging in Vietnam's economic development.

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 Highland Coffee, which belongs to Yue Thai International United Co., Ltd., and initially 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.

The flavor of Vietnamese coffee also lies in its special brewing process, with a simple Phin that drips like an hourglass. "in France, I've only seen my grandmother drink coffee in this drip pot," according to a Frenchman who wants to express his opinion. The advantage of the dripping pot is one cup at a time, the proportion and time are easy to control, and easy to carry, receive, and easy to clean; the disadvantage is that the sieve hole is large, there will inevitably be a small amount of coffee grounds floating in it.

It takes seven minutes to make an authentic cup of iced Vietnamese coffee. The required materials are: medium-sized coffee powder (to avoid leaving too much waste when dripping), dripping pot, condensed milk, ice cubes (be sure to be big enough, as coffee can only give out the best flavor under the alternating action of hot and cold first), a high and a low transparent glass (for the fun of watching dripping), 96 ℃ ~ 100 ℃ of hot water.

The brewing method is as follows:

1. First pour 3-4 teaspoons condensed milk into a short glass, then place the dripping pot on top of the glass, then add 3 small teaspoons of coffee powder (1-6 kettle height), gently shake the kettle to distribute the coffee powder evenly.

2. Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is called boredom). Wait about 30 seconds for the coffee powder to fully absorb and expand, when the coffee has begun to leak.

3. Press the sieve down (not too tight or too loose), fill it with 5 or 6 minutes of hot water, and close the lid. Ideally, coffee drips up at a rate of 65 drops per minute in five or six minutes. This process is critical, too fast or too slow, indicating that the gouache ratio, sieve feeding, or the temperature of the water is problematic, which can lead to too light, bitter, or early cooling.

4. Fill the tall transparent glass with ice cubes, then fill the lid of the drip pot with the drip pot (coffee won't drip everywhere), stir the coffee in the short glass with condensed milk, pour it into a large glass, and wait another 30 seconds for the coffee, condensed milk and ice to blend thoroughly.

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