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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 India. Central and South America has never been there and dare not talk about it, but I do have a lot of feelings about the latter because of working in Vietnam. 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.

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. Now, 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 roadside, with lounge chairs or hammocks or even small stools facing the road below. 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) ca phe da (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 as early as the period of Indochina of France, the coffee industry did not develop by leaps and bounds until the last 20 years. At present, it has become the second largest coffee exporter in the world, following Brazil, especially Robusta, which is made of three-in-one instant coffee, accounting for almost 1gam4 of the world's output. 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 is the central and western central plateau Grand Lat province (Dak Lak), Bon Meishu (Buon Ma Thuot). The local climate and soil are very suitable for growing coffee, and it is one of the top 10 coffee producing areas in the world.

The representative products of Vietnamese coffee are Zhongyuan Coffee (TRUNG NGUYEN) 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.

The history of Central Plains Coffee is not long. Its founder and current general manager, Dang Le Nguyen Vu, is 36 years old. 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. 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. He also won the title of ASEAN Best Young Entrepreneur and Vietnam third Class Labor Medal (2004), Greater Vietnam Star Medal (Sao Vang Dat Viet,2003-2005) and Vietnamese Entrepreneur Red Star Medal (Doanh Nghiep Sao Do,2002). At the same time, he also extended the successful model of Central Plains Coffee to other excellent domestic agricultural products (market forum), such as Dalat wine, Phu Quoc fish sauce, Binh Thuan dragon fruit, Can Tho Royal No. 5 pomelo and so on. In addition, he provides financial assistance to Vietnamese low-income families, martyrs, students in need, entrepreneurial youth, and even dioxin victims. 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 process of vacuum packaging will make coffee lose part of its aroma, of which the advanced is the so-called "ferret coffee" CA PHE CHON, also known as Legendee or Coffee Weasel. 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 (Kopi Luwak), is regarded as the top coffee in the world.

Now Zhongyuan Coffee specially invites experts from Germany to provide technical guidance, using a special formula to simulate the digestive enzymes in ferrets, making Legendee Coffee Weasel with low caffeine content, so that people can produce the best iced coffee in the world without going through ferret feces, enjoying endless aftertaste.

Other special Central Plains coffee is Zhongyuan 4 Premium Culi, 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 House Blend is the best entry for Zhongyuan coffee. In addition, the G7 (said to be hoping to enter seven major developing country markets, including China) three-in-one instant coffee, taste good.

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 Free Wifi 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.

David Thai, 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, a subsidiary of Yue Thai International Joint Stock Co., Ltd. (Viet Thai International Joint Stock Company,VTI). Initially, it was mainly promoted 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 Espresso Arabica Supreme 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 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.

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: 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 canister 6 pot height), gently shake the pot 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 stuffy). 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 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, 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.

There is also a cold bubble method, which is said to release 90% of the aroma and caffeine, 2-3 times the concentration of regular coffee, but only about 15% of the original oil, acidity and bitterness. How to do it: find a covered glass or container, put in coffee powder with a volume of 1x3 or 1gam4, pour into cold water at room temperature, the ratio of water to coffee is 4:1, stir well, leave it at room temperature for 3-4 hours (or overnight), then pour coffee into another cup with a filter, back and forth 2-3 times, until there is no residue, put in the refrigerator, drink, then add ice, condensed milk to dilute.