A brief introduction to the flavor, taste and aroma characteristics of Vietnamese coffee beans, a big coffee exporter in the world.

At present, coffee production in Vietnam is growing. Among Vietnam's export products, tea ranks first and coffee ranks second. Vietnam's coffee output can be as high as 950 kilograms per hectare, and many newly planted coffee trees are invested by the Japanese.

Vietnam's next goal is clearly not just to become the world's second-largest coffee exporter, because it has so many coffee-loving citizens. In Vietnam, drinking coffee between friends is as natural as shaking hands. An Australian food guide who has been in Hanoi for seven years is deeply impressed. A cafe in three or five steps is not only a street view of large and small cities in Vietnam, but also a ritual. In Vietnam, you only share coffee with friends. "it's an important way to socialize, while at home, only drink tea." Obviously, Vietnam, which has been colonized by France for many years, is not only deeply affected by the language. Coffee comes to Vietnam with the French, and coffee is drunk in the same way, often served with baguette and milk sugar.

Vietnamese coffee is not brewed in a coffee pot, but in a special dripping coffee cup, which is filled with an old-fashioned printed glass and filled drop by drop. It takes a lot of effort in advance to put a drip cup on the mouth of the glass, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee tick into the glass below. Some people put a layer of extremely sweet condensed milk in the glass, such as Singaporeans, and then slowly wait for the coffee to drip into the cup, which takes about 10-20 minutes, and finally the black coffee is mixed with white condensed milk to make the mouth bitter and sweet. This complete set of coffee filter is called Ca Phe Phin, do you have some understanding from the pronunciation? In fact, they also have their own coffee slang, which is similar to Singapore's in structure.

Most of the coffee produced in Vietnam is Robusta coffee, mainly and initially produced in the Annan plateau, but the changeable natural environment provides a variety of choices. today, the plateau of northern Vietnam begins to produce Arabica coffee, while the south produces more robusta coffee. In order to narrow the gap with Brazilian coffee in quantity and make a breakthrough in quality, the Vietnamese now put more emphasis on expanding the planting scope of Arabica coffee and have begun to introduce and experiment with some special coffee, such as Indonesian civet coffee, which is locally called C à Ph ê Ch.

The reason for the unique taste of Vietnamese coffee is said to be the addition of butter (occasionally vegetable oil) in the baking process and the use of deep baking in French baking, which is definitely a heavy taste, so it is no wonder that Vietnamese like to drink it by filtering. and drink with sweet condensed milk, otherwise, it is fierce straight to the forehead, fierce aftereffect, and even some people drink straight chest tightness. This sweet taste with bitter ice and fire is also the flavor of Vietnamese coffee. In this place with many cafes, it is fun to find the right restaurant and go into one at random.

Almost all of the world's robusta coffee beans (Robustabean), which are often used to make instant coffee and high-end coffee blends, are exported from Vietnam. Vietnam is the world's second largest exporter of coffee, surpassing Colombia and second only to Brazil. Vietnam has a long history of coffee production, but the development and expansion of its production scale began in the last 20 years. After the ups and downs of the world coffee market from 2001 to 2005, Vietnam's coffee industry gained momentum and handed in a satisfactory answer for the world in 2005: Vietnam produced 810000 tons of coffee (13.5 million bags, 60 kg each) from 2001 to 2006. The export volume reached 776 tons (12.9 million bags), and the export value increased by 35%.

Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) because there is no effective way to deal with fallen leaves, medium-grain coffee was selected as the main variety in the early 1980s. (2) based on the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Vietnam, high density planting, large amount of irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield and give full play to the production capacity of medium-grain coffee. The per unit yield of many coffee plantations in Daklak, GiaLai, Kontum and DongNai areas of Vietnam reached 340t / ha. The yield of some plantations is even as high as 89.9 tons per hectare. (3) processing technology: mainly making full use of the solar energy drying method in the dry season in the plateau of central Vietnam to process coffee.

Perhaps under the influence of French colonial rule, coffee grown in Vietnam has a French flavor. Arabica coffee was first brought to Vietnam by French missionaries.

Coffee producing areas in Vietnam:

96% of Robert's coffee comes from small farms, but some state-owned farms also grow coffee trees. Near Tokyo (Tonkin) Bay, there are mostly Java or bourbon varieties. The main varieties produced are Robbins coffee beans.

The characteristics of Vietnamese coffee:

Flavor: moderate taste, good balance

Suggested roasting method: medium to deep roasting, can be prepared into high-quality mixed coffee, suitable for various uses

★: general