Vietnamese coffee Vietnamese coffee beans Vietnamese Didi coffee pot

Vietnamese coffee

Vietnamese coffee, aroma is stronger, sour is lighter, taste is smooth and moist, mellow slightly bitter, aromatic, refreshing, representative products are Central Plains coffee and highland coffee.

product introduction

Use a modified Vietnamese pot to extract pure Vietnamese coffee beans in a drip style. And the biggest feature of Vietnamese coffee beans is roasted with special cream, so there will be a strong tropical coffee wrapped in a strong creamy aroma.

There are two main types of instant coffee in Vietnam: vinacafe and G7 coffee.

Weiner 3-in-1 instant coffee is produced and exported by Vietnam Bien Hop Weiner Co., Ltd., and its market share in Vietnam has remained above 45%, leading the way. At present, Weiner has participated in the China-ASEAN Expo for many years in a row, and some influential exhibitions in the Mainland often see Weiner Coffee. VINACAFE is selected from the famous premium BUON ME THUOT coffee beans, high quality creamer and sugar, rich in natural aroma and value enjoyment. The product contains 85 calories per 20g, 24g fat (4%), less than 1 g protein, and 14g carbohydrate (5%). The normal daily calorie intake of each person is about 2000 calories, which can be adjusted according to individual needs. Drinking Vinacafe will definitely not gain weight.

Although G7 coffee is also instant coffee, it tastes rich and mellow. If you don't taste it carefully, you can't taste it as instant coffee. It tastes similar to freshly brewed coffee. G7 Coffee is one of Vietnam's famous coffees. Each coffee bean is selected from the best coffee areas in Vietnam Plateau. It is roasted with special cream. The milk fragrance is strong and the coffee is mellow. G7 Coffee is the only white coffee brand on the Vietnamese market, refined using advanced European technology. G7 coffee has great advantages in taste and adaptability to the crowd. Customers who have drunk G7 coffee will not feel dizzy, irritable and tasteless, nor will it affect consumers 'sleep, nor will it affect normal work and study, bringing customers a relaxed and happy mood, which is a very significant feature different from traditional coffee. The G7 coffee is very suitable for Asian people's taste, and all users who have drunk the product will feel obvious advantages. Especially with the role of endocrine regulation, is a natural beauty fitness fashion coffee for daily work.

production situation

Vietnam's geographical location is very conducive to coffee cultivation, the south of Vietnam has a hot and humid tropical climate, suitable for growing ROBUSTA coffee, and the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) Since there is no effective method to deal with defoliation, in the early 1980s, medium-grain coffee was selected as the main variety. (2)According to planting techniques, coffee planting methods were determined, namely, high density planting, heavy irrigation, excessive fertilization, no shade trees to obtain maximum yield under humid and hot climate conditions in southern Vietnam, giving full play to the production capacity of medium-grain coffee. In Daklak, Gia Lai, Kontum and Dong Nai regions of Vietnam, the yield of many coffee plantations reached 3~4 tons/ha, and some plantations even reached 8~9 tons/ha. (3)Processing technology: mainly to make full use of the central plateau of Vietnam dry season solar drying process coffee.

Vietnam coffee cultivation area is about 500,000 hectares, 10%-15% belong to state-owned enterprises and farms, 85%-90% belong to farmers and manor owners. The size of the estate is small, usually 2-5 hectares, and the large estate is about 30-50 hectares, but the number is small. Vietnamese coffee ranks second only to rice among Vietnam's exports of agricultural products. Each year, about 300,000 farmers are engaged in coffee cultivation, with a labor force of 600,000, and the labor force can reach 700,000 to 800,000 during the three-month harvest period. Therefore, the coffee industry absorbs 1.83% of the total labor force in Vietnam and 2.93% of the total agricultural labor force.

Vietnam Coffee Corporation (VINACAFE) is a 100% state-owned enterprise with 70 companies and farms. 20-25% of Vietnam's coffee production is exported annually by Vinacafe.

According to statistics from the Vietnam Coffee Association, in 2000-2001 (October 2000 to September 2001), Vietnam exported 874676 tons of coffee from 149 enterprises, of which the three largest exporters were OLAM (foreign-owned enterprise, 21326 tons), DAKMAN (joint venture, 18076 tons) and Vinafimex (local enterprise, 13719 tons).

The Vietnamese Coffee Quality Standards Committee was led by the Vietnamese Coffee Association to draft Vietnamese coffee standards, which were submitted to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for approval by the Vietnamese General Bureau of Standards and Quality Monitoring. [2]

processing situation

In the field of coffee processing, Vietnam has only had some dilapidated processing plants since 1975, and there are several processing plants in the north, such as Tongjiao and Fukui, whose equipment was manufactured in East Germany between 1960 and 1962. In the south, the old factories left behind by former manor owners such as ROSSI, DELPHANTE, etc. are also small in scale. While expanding the coffee planting area, Vietnam also began to build new coffee processing plants, initially manufacturing some single equipment, and later copying production lines according to HANGXA model. The main manufacturers are Haiphong 51 Machinery Factory and A74 Factory of the Ministry of Industry in Sau Duc, Ho Chi Minh City. In recent years, more and more companies and farms imported equipment from Germany and Brazil to build more complete new processing plants, imported more than a dozen sets of Brazilian Pinhalense coffee processing production lines. Later, some factories began to imitate Brazilian equipment and improve their own production. In recent years, Vietnam's coffee processing capacity has been greatly improved, and it can guarantee the export of 150,000 to 200,000 tons of coffee kernels every year. In addition, there are many enterprises with insufficient equipment, which only process with a few single machines. In order to ensure export standards, they purchase coffee that has been initially processed from farmers. Coffee purchased from the private sector is mainly distributed by farmers through cement or soil drying. In many places farmers use small grinders to grind dried coffee into coffee kernels, which they sell to coffee buyers. This process leads to unstable product quality. The coffee produced by each company and farm is usually of good quality and beautiful appearance, such as the companies of Dole: victory (thang loi), phuoc an (phuoc an), viet duc (viet duc), buon ho (buon ho), delao (d 'dao), etc., which are affirmed by customers. Generally speaking, coffee sales have not been carried out according to national standards for a long time, and the quality provisions in the sales contract are very simple, which are only determined by the buyer and the seller through consultation, which fails to effectively promote the improvement of coffee quality and processing industry level.

The situation has improved in recent years. As supply exceeded demand, coffee prices continued to fall, leading buyers to demand higher quality and to impose additional requirements on sellers, such as a general demand for samples as a basis for settlement of payments. Vietnam's coffee industry must improve processing in a timely manner. In addition to customers demanding higher quality standards, Vietnam's coffee industry is also facing problems in the world coffee market:

The Association of Coffee Producing Countries (ACPC) supports a number of Central American coffee producing countries in their efforts to phase out low-quality coffee from the world coffee market in order to stabilize the market supply and demand balance.

EU countries applied OCHRATOXYN A contamination targets from 1 January 2003 and mass destruction of substandard coffee.

The above requirements require Vietnam coffee to be greatly improved in the processing field in order to continue to adapt and develop.

At present, Vietnamese coffee is still dominated by dry-processed ROBUSTA, which is purchased and dried by solar energy. If the harvest season encounters continuous rainy weather, burn coal or firewood to dry. There are also some companies that use mixers for wet processing. ARABICA, which has a smaller yield, is processed entirely wet. Sortex color sorters are used for classification in many places. [2]

development planning

Change the planting structure and determine the strategic objectives of industry development. Reduce the planting area of ROBUSTA coffee and convert the land with low coffee planting efficiency to other perennial cash crops such as rubber, pepper and fruit trees and annual crops such as cotton and hybrid corn.

Expand ARABICA coffee cultivation areas in areas where conditions permit. The ultimate goal of the strategy is to maintain or slightly reduce the current area under permanent coffee cultivation to approximately 450,000 to 500,000 hectares, of which 350,000 to 400,000 hectares are ROBUSTA coffee (a decrease of 100,000 to 150,000 hectares) and 100,000 hectares are ARABICA coffee (an increase of 60,000 hectares over the 40,000 hectares previously cultivated with French aid loans). The total output is guaranteed to be about 600,000 tons, equivalent to 10 million packs, 5 million packs less than the current ROBUSTA coffee.

Reduce production costs and improve operating efficiency

Although Vietnam's coffee industry has relatively low labor costs and high coffee production, Vietnam's coffee costs are still high and it is difficult to compete. The main reason is that Vietnamese farmers buy and use large quantities of chemical fertilizers and irrigation in order to maximize production, which reduces investment returns and increases production costs. Therefore, it is necessary to adjust the investment structure, reduce the investment in fertilizers, pesticides and irrigation, and do not have to pursue the highest yield but can achieve the highest profit level. In addition, the more farmers currently use chemical fertilizers, organic fertilizers should be replaced to improve scientific and technological content.

Improve processing technology and equipment to improve product quality

Improve processing equipment, adopt Vietnamese national product quality standards in line with international standards, and improve product quality according to market requirements. Now, the more processing ARABICA coffee ability is poor, especially the first step of peeling. Because many areas lack the required amount of clean water and sewage treatment facilities, it is inevitable to pollute the environment.

Production provides a variety of goods to meet consumer demand

Produce and supply to the market a variety of commodities other than green coffee kernels to meet consumer demand. At present, there are two manufacturers of instant coffee, one is VINACAFE's Bian Wo Coffee Factory and the other is Nestle (Thailand)'s Zaiyue Factory. The current problem is to expand the market scope. The development of boxed liquid coffee is also being considered.

produce high-quality products

Production of high quality products such as organic coffee, specialty coffee, etc. The climatic conditions in the mountainous areas of northern Vietnam are favourable for ARABICA growth. Local ethnic minorities rarely use chemical fertilizers and pesticides, and there are conditions to develop organic coffee, but the problem is that organic coffee needs authoritative certificates and market recognition, which is not reached in most areas.

Reform the relationship between buying and selling and strengthen the development of international markets

Reforming buying and selling relations, Vietnam Coffee strengthened international market development and paid more attention to developing domestic market. At present, Vietnam coffee has been exported to 50 countries and regions in the world, but it lacks traditional stable trading partners. Vietnam Coffee has not yet participated in futures market trading. At the same time, Vietnam's domestic coffee market has not yet been fully developed. Although Vietnamese people have long been drinking tea, the potential for young people to drink coffee is considerable.

Maintaining stable development of Vietnam coffee industry

The Vietnamese coffee industry supports 600,000 farmers and the number of people associated with the industry reaches 1 million. Vietnam's coffee industry is still weak, compared with the world's traditional coffee power is still very weak. Therefore, it is necessary to take advanced measures in coffee cultivation, production, processing and trade to improve efficiency and develop Vietnam's coffee industry into a stable and sustainable industry. [2]

representative product

Representative products of Vietnamese coffee are TRUNGNGUYEN and HIGHLANDS.

Zhongyuan coffee

If Central Plains coffee tastes strong and heavy, then Highland coffee is elegant and warm;

If we say that Zhongyuan Coffee focuses on product development, then Highland Coffee emphasizes store decoration;

If Central Plains coffee is the first choice of Vietnamese, then Highland coffee is favored by tourists.

If Central Plains coffee has captured the working and peasant class, then Highland coffee has captured the middle class.

If the boss of Central Plains Coffee is a local talent, then the head of Highland Coffee is a representative of Vietnamese overseas Chinese.

The history of Zhongyuan Coffee is not long. Its founder is also the current general manager DangLe Nguyen Vu. At the age of 36 this year, he was originally a medical student at the age of 25 in 1996. Because coffee is Vietnam's most promising industry, he founded Zhongyuan Coffee with three friends in Bang Mei Shu, a coffee producing area in central Vietnam. In addition to hoping to expand Vietnamese coffee to the whole world, he also expects to improve the lives of local ethnic minorities through coffee (the name of the ethnic group is Zhongyuan). Over the past ten years, Zhongyuan Coffee has successfully leapt to the international stage under the coordination of favorable weather, geographical location and people. 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 franchised stores in Vietnam, and the coffee they produce is also sold to more than 40 countries in the world, such as the United States, Canada, Britain, Germany, Holland, Sweden, Russia, Ukraine, Australia, Japan, Singapore, China, Cambodia and Thailand. He was also awarded the title of Best Young Entrepreneur of ASEAN and Vietnam Labor Medal (2004), Grand Vietnam Yellow Star Medal (Sao Vang DatViet, 2003 - 2005), Vietnam Entrepreneur Red Star Medal (Doanh Nghiep Sao Do, 2002). At the same time, he also extended the successful model of Zhongyuan coffee to other excellent agricultural products in China, such as Dalat red wine, PhuQuoc fish sauce, BinhThuan dragon fruit, CanTho Royal No.5 pomelo, etc. In addition, he has provided financial assistance to low-income families, families of martyrs, needy students, young entrepreneurs and dioxin victims in Vietnam. From the deserter of medical school in those years to the great love of charity now, perhaps Deng Li Yuanyu is also another kind of display of charity.

Zhongyuan coffee does not use vacuum packaging, because the vacuum packaging process will make coffee lose part of the aroma, among which the advanced is the so-called "wild ferret coffee" CAPHECHON, also known as Legend or Coffee Weasel. Allegedly. Early Vietnamese ferrets liked to pick ripe coffee beans. Because ferrets could not digest coffee beans themselves, they could only excrete them by secreting a special digestive enzyme. The next day, coffee workers would look for complete coffee beans from ferret droppings. After washing and drying, they were baked with cream. Finally, coffee with similar chocolate flavor was produced. Due to its special "achievement" process and rare production, it was expensive. Together with Indonesian Kopi Luwak, it is considered the world's top coffee.

Now Zhongyuan Coffee specially invited German experts for technical guidance, with a special formula to simulate the digestive enzymes in the wild ferret, made into LegendeeCoffee Weasel with low caffeine content, so that people do not have to go through the droppings of wild ferrets to brew the best iced coffee in the world, enjoy endless aftertaste. Other special Zhongyuan coffees include Premier Culi of Zhongyuan No. 4, fusion chocolate and tamarind.(tamarind) and other aromas, always heavy taste; Zhongyuan No. 9 Passiona is the latest low-caffeine product, the price is almost the same as Legendee, but personally feel more suitable for women, especially girls; Boxed HouseBlend, is the best introduction to Zhongyuan coffee; There is also G7(reportedly hoping to break into seven major developing country markets, including China) three-in-one instant coffee, which tastes good.

Unlike the localized Central Plains coffee, Highland Coffee takes an international route, so it is called Starbucks in Vietnam: From a distance, there are eye-catching signs, outdoor seats filled with different languages, waiters are all wearing red and black uniforms, deliberately created lantern fiber with lazy sofa, the most suitable for people to nest all day FreeWifi... attract foreign tourists, business people and modern Saigon Miss, but also meet the new ethnic group emerging in Vietnam's economic development, the middle class.

Highland coffee

David Thai, founder of Highland Coffee, was born in South Vietnam in 1972. He immigrated to Seattle at the age of 6. He was influenced by Starbucks 'hometown and 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 this time, he also visited Japan, Thailand, Singapore and other Asian countries. Two years later he founded Plateau Coffee, part of Vietnam Thai International Joint Stock Company (VTI), initially marketed mainly in Vietnam's major hotels and supermarkets. The first Highland Cafe opened in 2002 opposite the Red Church in Ho Chi Minh City, offering cinnamon coffee most familiar to foreign tourists, while its EspressoArabicaSupreme is strictly selected 100% Arabica, representing the top taste. In addition to coffee, Highland Coffee also offers a variety of light meals and teas, so its first year of performance was brilliant. Currently Highlands Coffee has dozens of branches throughout Vietnam, most of the five-star hotels, high-end Western food and 3/4 tourists trust the coffee brand is Highlands Coffee.

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.

Vietnamese coffee culture

Drinking coffee is a daily habit of Vietnamese. Vietnamese cafes are very common, not high-spending places, and ordinary ones are only a few yuan RMB. Vietnamese coffee is not brewed in a coffee pot, but a special dripping coffee cup, followed by an old-fashioned printed glass, drop by drop to pass the time. When making, put the dripping cup on the cup holder below, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee drip into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee, and the hot coffee will cool off. Some people like to add a layer of very sweet condensed milk under the cup, wait for the coffee to drop into the cup, and then mix black coffee with white condensed milk to drink, which is extremely sweet. Ice is fine.

The practice of this kind of coffee seems to be found only in Vietnam, and I am afraid that only gentle Vietnamese have such a good temper to wait patiently for a cup of coffee to finish, and then drink it slowly. Even if you pick up coffee on the street by the side of the road, it is the same production procedure and is not ambiguous.

There are so many cafes in Vietnam that people have the urge to open one right away. There are five or six cafes on a small street. The cafes in each city are very different and have their own temperament.

Hanoi's Huanjian Lake is a gathering area of backpackers, surrounded by a lot of beautiful CAFE, with a balcony overlooking the night of Huanjian Lake. The cafes that locals like to patronize usually have a small face. the room is a long, deep strip, with curtains at the door, tables and chairs are short, coffee is very cheap, and a cup of black coffee costs only 5000 guilders. The cafe specially prepared for foreign tourists is different. It is more westernized and the storefront is specially decorated. The price is more than double, but it is still very cheap compared with domestic cafes. Some cafes are opened in a century-old house, where everything is made of wood, with beautiful floors, stairs and tables. You can sit outside and enjoy the street view in the sun, with pink roses on the table. Although such a store knows full well that it costs twice as much, everyone competes to sit there and write postcards and diaries, and no one wants to leave.

The cafes in Saigon are completely different. The tables and chairs face the street, or the house is surrounded by windows extending in all directions. The space is open. The atmosphere in the cafe also seems free and erosive, the coffee is still the same, but the guests all have their own feelings.

Various drinking methods

The leaking cup is made of stainless steel and aluminum, and the taste of stainless steel is not as good as that of aluminum, but the aluminum is easy to deform. It is said that the effect made of aluminum-silver alloy will be better, it is not easy to deform and can guarantee a certain expansibility. The coffee filtered out will taste better. Many people may not notice that this kind of coffee belongs to the most civilian coffee in the alley, that is, the coffee powder is wrapped in gauze and boiled in the pot, then scooped out of the pot and served with ice and condensed milk. If it is black coffee, generally do not give you straws, if there is condensed milk will give you straws-asked a lot of people do not know why, only said that it has been so before.

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), 96cm 100 ℃ of hot water.

The bubble 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 pot height), gently shake the pot to distribute the coffee powder evenly.

two。 Gently put down the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is boring). 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), pour in 5 or 6 minutes of hot water, and close the lid. Ideally, coffee would be dripped within 5 or 6 minutes at a rate of 65 drops of ∕ per minute. 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, then put the drip pot on the lid (the 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.

Another method is cold soaking, which is said to release 90% of the aroma and caffeine, 2 to 3 times the concentration of regular coffee, but only about 15% of the original oil, acidity and bitterness. We have not tried it, but we will only provide you with the following advice:

Find a covered glass or container, put into a volume of 1 beat 3 or 1 hand 4 coffee powder, pour into cold water at room temperature, the ratio of water to coffee at 4:1, stir well, prevent and cure at room temperature for 3-4 hours (also can be put overnight), then use a filter to pour the coffee into another cup, back and forth 2-3 times, and there is no residue, put in the refrigerator, drink, add ice, condensed milk dilution.

Speed of development

In 2010, Latin America's dominant position in the international coffee market is being seriously challenged by Asian countries. The rapid rise of Vietnam and Indonesia on the list of world coffee exporters has caused surprise.

According to the Latin American Business Daily published by Mercosur, from March 2000 to March 2001, Vietnam exported 12.5 million bags of coffee (60 kg each), making it the second largest coffee exporter in the world, pushing Colombia into third place. In February this year, Vietnam's coffee exports performed miracles, surpassing Brazil, the world's number one coffee exporter. Indonesia is also eyeing covetously, threatening the status of C ô te d'Ivoire, the world's fourth-largest coffee exporter.

At present, although the coffee production in Vietnam is not comparable to that in Brazil, the development rate of coffee production in Vietnam is very remarkable. It is predicted that Brazil's coffee production will reach 34 million bags this year, of which 24 million bags are high-quality Arabica coffee. Vietnam's coffee production was only 3.6 million bags in 1985, will leap to 13 million bags in 2001 and is estimated to rise to 16 million bags in 2004.

The Latin American Business Daily said that the direct impact of the increase in coffee production in Asia is that the supply of coffee exceeds demand in the international market. This year, the total world coffee output is estimated to be 115 million bags, and the world coffee consumption is about 105 million bags, with an oversupply of 10 million bags. At present, the world coffee stock has 40 million bags. The substantial increase in the number of coffee on the market is bound to impact the price of coffee. From 1995 to 2000, the average price of the highest quality Arabian coffee on the international market was $1.30 per pound, but by the end of May this year, the average price had fallen to $0.60 per pound.

It is reported that the annual export value of coffee beans in the world reaches 8 billion US dollars, and the export value of roasted coffee beans is 55 billion US dollars. In the 1990s, global coffee consumption increased by 1.5%. The United States is the world's largest consumer of coffee, consuming 19 million bags of coffee a year, while Brazil is second, consuming 13 million bags of coffee a year. Finland drinks 11 kilograms of coffee per person per year, ranking first in the world in terms of per capita coffee consumption, followed by the United States and Brazil, with 5 kilograms and 3.6 kilograms of coffee per person respectively. [4]

Vietnamese coffee related nouns

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in 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 [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

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

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.

In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting.

Related venues

There are so many cafes in Vietnam that people have the urge to open one right away, not deceiving people, even more than in France. The cafes in each city are very different and have their own temperament.

Hanoi's Huanjian Lake is a gathering area of backpackers, surrounded by a lot of beautiful CAFE, with a balcony overlooking the night of Huanjian Lake. The cafes that locals like to patronize usually have a small face. the room is a long, deep strip, with curtains at the door, tables and chairs are short, coffee is very cheap, and a cup of black coffee costs only 3000 guilders. The cafe specially prepared for foreign tourists is different. It is more westernized and the storefront is specially decorated. The price is more than double, but it is still very cheap compared with domestic cafes. The cafe run by the sister in the Vietnamese movie "wife stealing" basically belongs to the former kind. Some cafes are opened in a century-old house, where everything is made of wood, with beautiful floors, stairs and tables. You can sit outside and enjoy the street view in the sun, with pink roses on the table. Although such a store knows full well that it costs twice as much, everyone competes to sit there and write postcards and diaries, and no one wants to leave.

There are far more cafes in Saigon than in any city, with high, middle and low grades. Those who can drink coffee casually in the alley belong to low-grade, and most of them are mid-range cafes. Some cafes have small bridge and flowing water, there are old trees, and some have music playing, which is full of romantic atmosphere. This kind of cafe belongs to the place of leisure and chat.