Coffee bean flavor describes the rich, warm and mellow Vietnamese coffee.

The first time to make Vietnamese coffee is to use a mocha pot, which is a little different from the Vietnamese dripping pot. When the mocha pot is cooked, it has a very fragrant and strong fragrance, which is very simple to describe, a mixture of coffee, chocolate and cream. But the feeling of the entrance is relatively light, there is no other coffee mellow taste, of course, perhaps a little too much water, so more is the enjoyment of the nose.

Today, I tried to use the Vietnamese dripping pot (I'm going to invite someone to drink Vietnamese coffee tomorrow, so I'm familiar with the operation first). People say that Vietnamese coffee is a feeling, a feeling of leisure, and I realize that it takes nearly half an hour for a small cup of coffee to complete, and most of the time is waiting for it. It's a pity that I don't have a glass, and I can't see the dripping process with a coffee cup, so my leisurely feeling is gone. In the process of dripping, it has to be covered tightly, so the taste can hardly be smelled, and the coffee dripping out at last is pitifully little and not hot, warm. However, the taste of coffee is so strong that I suddenly feel a little dizzy, and this is the first time I have been so dizzy. Verified the saying, "what is concentrated is the essence."

The representative products of Vietnamese coffee are Zhongyuan Coffee (TRUNGNGUYEN) and Highland Coffee (HIGHLANDS).

If we say that the Central Plains Coffee has a strong and strong taste, then the Highland Coffee is elegant and mellow; if the Central Plains Coffee focuses on product research and development, then the Highland Coffee emphasizes the store decoration; if the Central Plains Coffee is the first choice for the Vietnamese, then the Highland Coffee is favored by tourists; if the Central Plains Coffee catches the worker and peasant class, then Highland Coffee has mastered the middle class. If we say that the boss of Central Plains Coffee is a local talent, then the head of Highland Coffee is the representative of Vietnamese; no matter what kind of Vietnamese coffee it is, it has a characteristic that is 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.