History of Vietnamese Coffee Development is Vietnamese Coffee good

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Vietnamese coffee flavor: smell: the smell and aroma emitted after the coffee has been blended. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness: bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light: coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty taste: after brewing, if the coffee is overheated, it will produce a salty taste.

Vietnamese coffee was brought to Vietnam by French Jesuit missionaries around 1860. in nearly 150 years of history, Vietnam has gradually developed its own unique coffee culture.

Today, walking from Ho Chi Minh City, the largest city in the south, to Sapa, a mountain city on the border between China and Vietnam, you can often see canvas sheds and umbrellas piled or clustered by the roadside, with recliners or hammocks or even small benches facing the road, and a simple aluminum drip on a low table. People sit or lie down or cross their feet while sipping (experience, not drinking, drinking, not sucking or licking. Capheda (iced coffee), pointing at a passing girl or a motorcycle crash across the street, sips the coffee, smokes half a pack of cigarettes, and fades away in a morning or two in the afternoon.