Introduction of Variety characteristics of Flavor description and Grinding Calibration treatment of Vietnamese Coffee beans

Drinking coffee is a daily habit of Vietnamese people. Vietnamese cafes are very common and not expensive places. Ordinary coffee is only a few yuan RMB. Vietnamese coffee is not brewed in a coffee pot, but a special drip coffee cup, followed by an old-style printed glass, drop by drop to pass the time. When making, put the coffee powder into the drip cup on the bottom of the glass cup holder, press a metal sheet with holes, and then brew with hot water, so that the coffee drips 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 down. Some people like to add a layer of very sweet condensed milk at the bottom of the cup. When the coffee drips into the cup, they mix black coffee and white condensed milk to drink, which is extremely sweet. Ice can also be added.

This kind of coffee practice seems to only exist in Vietnam. I'm afraid only gentle Vietnamese have such a good temper to wait patiently for a cup of coffee to drip out and then drink it slowly. Even in the street coffee pick, but also the same production process, and unambiguous.

There are so many cafes in Vietnam that people have the impulse to open one immediately. If you don't lie, there are five or six in a small street. The cafes in each city are very different and have their own temperament.

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 have a big improvement 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. Many places use SORTEX color sorters to improve processing equipment in grades, adopt Vietnam 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.

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 side and coffee factory, the other is Nestle (Thailand) in Vietnam factory, the current problem is to expand the market scope. In addition, the development of boxed liquid coffee is also being considered