The History and Development of Coffee History and Culture Brand Coffee Culture in Vietnam
According to the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Viet Nam, high density planting, heavy irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield, and make full use of the production capacity of medium-grain coffee. Many coffee plantations in Daklak, GiaLai, Kontum and DongNai areas of Viet Nam have a per unit yield of 340t / ha, and some plantations have a yield as high as 8000t / ha.
Vietnamese coffee, strong flavor, sour taste, smooth and moist taste, mellow slightly bitter, aromatic, refreshing, representative products are Central Plains Coffee and Highland Coffee.
But the Vietnamese like to add condensed milk to their coffee, so it tastes very sweet and greasy. Therefore, most people prefer to add ice to their Vietnamese coffee, so it is not so sweet.
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 appears to be free and erosive, and the coffee is still the same, while the guests drink coffee in their own mood is a daily habit of the Vietnamese. Vietnamese cafes are very common, not high-spending places, and ordinary coffee is 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.
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What are the varieties of small-grain coffee beans? Yunnan small-grain coffee brand flavor taste Huaguoshan introduction
This species is the most widely cultivated species in the genus Coffea. Because of its strong cold resistance and short-term low temperature resistance, it can grow on a mountain at an altitude of 2100 meters in the tropics, but is not resistant to drought; the branches are fragile and not resistant to strong wind; the disease resistance is relatively weak; the fruit is easy to fall off after ripening; after processing, the coffee has a low flavor and caffeine content. 1, sexual reproduction is a performance to obtain a large number of seedlings.
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Sun-treated Erika G1 has more lively citrus citric acid, aromas of apricot blossoms, exploding nuts of walnuts, and subtle aromas of cinnamon, cloves, rosemary and other spices. taste with a very good honey brown sugar sweet, very soft and attractive, as if the whole body soaked in the sea in early autumn, by the cool sea
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