Vietnamese coffee

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Vietnamese coffee logo
Title Info
English name Vietnamese coffee
Chinese name 越南咖啡
Foreign name Vietnamese coffee
Prop Vietnamese pot
Material Vietnamese coffee beans

Vietnamese coffee[edit]

  • Vietnamese coffee has a strong aroma, a sour taste, a smooth and moist taste, a bitter bitterness in the sweetness, a rich aroma, refreshing, and representative products are moossy, G7 coffee, Saigon coffee. (SAGOCAFE), Highland Coffee.


  • Vietnam has a very good location [1] Conducive to coffee planting, southern Vietnam is a hot tropical climate, suitable for growing ROBUSTA coffee, and suitable for growing ARABICA coffee in the north. Each coffee bean used in the products produced by Saigon Coffee is selected from the best coffee area in the Vietnamese plateau. It is specially baked with special cream. The milk is outstanding, the coffee is mellow, the coffee is prominent and the taste of Saigon coffee is unique. The palate has a long aftertaste.
  • The traditional Vietnamese coffee is a method of coffee and condensed milk. The fragrance is very rich and rich, and the milky fragrance basically covers the original flavor, sourness and coffee-like aftertaste of the coffee. Saigon coffee is slightly different from traditional Vietnamese coffee. Its unique production and processing technology, high standard materials, restore the pure flavor of coffee, so that consumers can drink pure Vietnamese original coffee.
  • Vietnamese coffee (Figure 1)
    This is the use of a modified Vietnamese pot to extract pure Vietnamese coffee beans in a drip-type manner. Moreover, the biggest feature of Vietnamese coffee beans is that it is baked with special cream, so there will be a strong tropical coffee wrapped with a thick creamy aroma.
  • There are two main types of instant coffee in Vietnam: vinacafe (Wine Coffee) and Central Plains G7 Coffee.
  • Werner three-in-one instant coffee is produced and exported by Vietnam Bianhewei Co., Ltd., and the market share of Werner Coffee in Vietnam has been maintained at more than 45%, leading the way. At present, Werner has participated in the China-ASEAN Expo for many years, and some influential exhibitions in the Mainland often see Werner Coffee. VINACAFE is selected from the famous top-quality BUON ME THUOT coffee beans, high-quality creamers and sugars, with natural fragrance and great value. The product contains 85 calories per calorie, 24 g (4%) fat, less than 1 g of protein, and 14 g of carbohydrate (5%). The normal calorie intake per person is about 2, 000 calories, which can be adjusted according to individual needs and drink Vinacafe. Absolutely not getting fat.
  • Although G7 coffee is also instant coffee, the taste is mellow and mellow. If you don't taste it carefully, you can't taste instant coffee, which is similar to the taste of freshly cooked. G7 coffee is one of the most famous coffees in Vietnam. Each coffee bean is selected from the best coffee area in the Vietnamese plateau. It is baked with special cream, with strong milk and rich coffee. G7 Coffee is the only white coffee brand on the Vietnamese market, made with advanced European technology. G7 coffee has great advantages in taste and adaptability. Customers who drink G7 coffee will not feel dizzy, irritated and odorless, nor will it affect consumers' sleep, and will not affect normal work and study. Come to a relaxed and pleasant mood, which is a very distinctive feature that distinguishes it from traditional coffee. The G7 coffee is very suitable for the taste of the Asian population, and anyone who has ever drunk the product will feel the obvious advantages. Especially with the role of regulating endocrine, is a natural beauty fitness daily work fashion coffee.


  • Vietnamese coffee (Figure 2)
    The location of Vietnam is very conducive to coffee planting. The southern part of Vietnam is a hot and humid tropical climate, suitable for growing ROBUSTA coffee, and suitable for growing ARABICA coffee in the north. Vietnamese coffee production has the following characteristics: (1) In the early 1980s, the medium-sized coffee was selected as the main variety because there was no effective way to treat the fallen leaves. (2) Based on the planting technology, the coffee planting method was determined, that is, in the hot and humid climate in southern Vietnam, high-density planting, large-scale irrigation, excessive fertilization, no shading trees were planted to obtain maximum yield, and the medium-sized seeds were fully utilized. The production capacity of coffee has reached 3-4 tons/ha in many coffee plantations in Daklak, Gia Lai, Kontum and Dong Nai areas in Vietnam, and some plantations have yields as high as 8-9 tons/ha. (3) Processing technology: It is mainly to make full use of the solar drying method in the dry season of the Central Plateau of Vietnam to process coffee.
  • The coffee planting area in Vietnam is about 500, 000 hectares, 10%-15% belong to enterprises and farms in various countries, and 85%-90% belong to farmers and manors. The manor is small, usually 2-5 hectares, and the large estate is about 30-50 hectares, but not much. Vietnamese coffee ranks second only to rice in the export of agricultural products. The more than 300, 000 farmers are engaged in coffee planting every year, the labor force is 600, 000, and the labor force can reach 700, 000 to 800, 000 in the three-month harvest period. Therefore, the coffee industry absorbs 1.83% of the total labor force in the country, and the total agricultural labor force 2.93%.
  • Vietnam Coffee Corporation (VINACAFE) is a 100% state-owned enterprise with 73 companies and farms. 20-25% of Vietnam's coffee production is exported annually by VINACAFE.
  • According to the statistics of the Coffee Association, in 2000-2001 (from October 2000 to September 2001), 149 units of coffee were exported to 874, 676 tons, of which the three largest exporters were OLAM (foreign sole proprietorship, 21326). Tons), DAKMAN (joint venture, 18, 076 tons) and VINAFIMEX (local company, 13, 719 tons).
  • The Vietnam Coffee Quality Standards Committee was led by the Vietnam Coffee Association to draft the Vietnam National Coffee Standard, which was submitted to the Ministry of Science, Technology and Environment (now the Ministry of Science and Technology) for approval by the General Administration of Quality Supervision. [2]


  • Vietnamese coffee (Figure 3)
    In the field of coffee processing, since 1975, there have been some dilapidated processing factories. There are several processing factories in the North Tongjiao, Fukui and other places. The equipment was manufactured in East Germany from 1960 to 1962. In the south, the old factories left by former manor owners such as ROSSI and DELPHANTE are not large. The expansion of the coffee planting area also began to build a new coffee processing plant, initially to create some stand-alone equipment, and later in accordance with the HANGXA style imitation production line, the main manufacturers are Haiphong Wuyi Machinery Plant, the Ministry of Industry in Ho Chi Minh City, A74 plant, etc. In recent years, many companies and farms have imported more complete equipment from Germany and Brazil, and imported more than a dozen coffee processing lines from Brazil's PINHALENSE. Later, some factories began to imitate and improve their own production of Brazilian equipment. In recent years, the more coffee processing capacity has been greatly improved, and it can guarantee the processing of 150, 000 to 200, 000 tons of coffee kernels per year. In addition, there are a lot of enterprises with insufficient equipment, only a few single machines for processing, and the first processed coffee is purchased from farmers in order to ensure export standards. The coffee purchased from the private sector is mainly distributed by each farmer through the cement field or the soil field. Many local farmers use small grinders to grind coffee nuts into coffee and sell them to coffee purchasers. This type of processing leads to unstable product quality. The coffee produced by companies and farms is usually of good quality and beautiful appearance, such as the various companies of Dole: thang loi, phuoc an, viet duc, buon ho, drau (d'dao), etc., confirmed by the customer. In general, coffee sales have not been carried out according to national standards for a long time. The quality regulations in the sales contract are very simple and are only determined by the buyers and sellers. They have not effectively promoted the improvement of coffee quality and processing industry.
  • In recent years, the above situation has improved. As the supply exceeds demand, the price of coffee continues to fall, causing the buyer to demand higher quality and increase the requirements to the seller, such as the general request for sample samples, and use this as a basis for settlement payments. The Vietnamese coffee industry must raise the level of processing in a timely manner. In addition to the higher quality standards demanded by customers, the Vietnamese coffee industry faces problems in the world coffee market:
  • The Association of Coffee Producers (ACPC) supports a number of Chinese and American coffee producers to phase out low quality coffee out of the world coffee market to stabilize market supply and demand balance.
  • EU countries have applied OCHRATOXYN A pollution indicators since January 1, 2003, and destroyed non-standard coffee on a large scale.
  • The above requirements require that Vietnamese coffee needs to be greatly improved in the processing field in order to continue to adapt and develop.
  • At present, Vietnamese coffee is still mainly based on dry-processed ROBUSTA, and coffee is purchased and used to dry air. If there is continuous rainy weather during the harvest season, burn coal or firewood to dry. There are also some companies that use a mixer for wet processing. The smaller yield of ARABICA is completely processed by wet process. Many places use the SORTEX color picker for grading. [2]

Development plan[edit]

  • Determine industry development strategy goals
  • Vietnamese coffee (Figure 4)
    Reduce the planting area of ROBUSTA coffee, and convert the land with low coffee planting efficiency into other perennial cash crops such as rubber, pepper and fruit trees, and annual crops such as cotton and hybrid corn.
  • Expand the acreage of ARABICA coffee in conditional areas. The ultimate goal of the strategy is to maintain the current perennial coffee planting area, or a slight reduction, from 450, 000 to 500, 000 hectares, including 350, 000 hectares to 400, 000 hectares of ROBUSTA coffee (reducing 100, 000 to 150, 000 hectares), ARABICA coffee 100, 000 hectares (an increase of 60, 000 hectares from the 40, 000 hectares previously planted by the French aid loan). The total output is guaranteed at around 600, 000 tons, equivalent to 10 million bales, which is 5 million packs less than the current ROBUSTA coffee.
  • Reduce costs and improve efficiency
  • Although the coffee industry in Vietnam is relatively low in labor costs and coffee production is high, the coffee cost is still high and it is difficult to be competitive. The main reason is that Vietnamese farmers have increased the production of fertilizers and irrigation in order to increase production as much as possible, which has reduced investment efficiency and increased production costs. Therefore, it is necessary to adjust the investment structure, reduce investment in fertilizers, pesticides, and irrigation, without having to pursue the highest output but achieve the most profitable level. In addition, the more farmers use fertilizers, they should replace organic fertilizers and increase scientific and technological content.
  • Improve equipment and improve quality
  • Improve processing equipment, adopt Vietnamese national product quality standards in line with international standards, and improve product quality according to market requirements. Now, the ability to process ARABICA coffee is poor, especially in the first process. Because many areas lack the large amount of clean water required, and there are no sewage treatment facilities, it is inevitable to pollute the environment.
  • Produce and supply to the market a variety of commodities in addition to raw coffee, to meet the needs of consumers. At present, there are two manufacturers of instant coffee, one is the side and coffee factory of VINACAFE, and the other is the factory in Nestle (Thailand). The current problem is to expand the market. In addition, consideration is also being given to developing boxed liquid coffee.
  • Producing high quality products
  • Produce high quality products such as organic coffee, specialty coffee, etc. The climatic conditions in the mountains of northern Vietnam are favorable for the growth of ARABICA. Local ethnic minorities rarely use chemical fertilizers and pesticides to develop organic coffee, but the problem is that organic coffee requires authoritative certificates and market recognition. The larger the region, the lower the level.
  • Strengthen international market development
  • Reforming the trading relationship, Vietnam Coffee strengthens the international market and further focuses on developing the domestic market. Now, Coffee has exported to 50 countries and regions in the world, but it lacks traditional and stable trading partners. The more coffee, the more the coffee has not yet participated in the futures market. At the same time, the Vietnamese domestic coffee market has not yet been fully developed. Although Vietnamese people drink tea for a long time, the potential of young people to drink coffee is considerable.
  • Keep the coffee industry stable
  • The Vietnamese coffee industry has fed 600, 000 farmers, and the number of people involved in the industry has reached 1 million. The coffee industry is still weak, and it is still very weak compared with the world's traditional coffee power. Therefore, it is necessary to take advanced measures in coffee planting, production and processing, and trade to improve the efficiency and develop the Vietnamese coffee industry into a stable and sustainable development industry. [2]

Coffee culture[edit]

  • Drinking coffee is a daily habit of Vietnamese people. Vietnamese cafes are very common. They are not high-consumption places. Ordinary coffee costs a few yuan. Vietnamese coffee is not brewed in a coffee pot, but a special drip coffee cup. The old-fashioned printed glass is used below, and every drop is used to kill the time. When doing it, drop the cup on the glass cup holder below, put the coffee powder in the drip, press a piece of metal with a hole, then brew with hot water, and let the coffee drip into the cup. When you're a little hot coffee, keep the cup holder in a large bowl filled with boiling water, because it may take ten minutes to drip a cup of coffee, and the hot coffee will cool down. Some people like to add a layer of very sweet and sweet condensed milk under the cup, wait for the coffee to drip into the cup, then mix the black coffee and white condensed milk to drink, sweet enough. Add ice.
  • This kind of coffee practice seems to be only in Vietnam. I am afraid that only the gentle-natured Vietnamese have such a good temper to wait patiently for a cup of coffee to be dripped, and then slowly drink it. Even the street coffee picks on the roadside are the same making process and unambiguous.
  • There are many cafés in Vietnam that have the urge to open one at a time. They don't lie, there are five or six streets in a small street. The cafes in each city are very different and have their own temperament.
  • Hoan Kiem Lake in Hanoi is a gathering place for backpackers. There are many beautiful CAFEs around, and there is a balcony overlooking the night of Hoan Kiem Lake. The cafes that locals like to visit usually have small faces. The house is a long and slender strip, the curtains are hanging at the door, the tables and chairs are short, the coffee is very cheap, and the black coffee is only 5000 shields. The cafes specially prepared for foreign tourists are different. They are more westernized, and the storefronts have been specially decorated. The price is more than doubled, but it is still very cheap compared with domestic cafes. Some cafes are open in a century-old house. Everything in the store is made of wood. Floors, stairs, tables are very beautiful. You can sit outside and watch the street scene with a pink rose on the table. Such a store, although knowing that it cost twice as much, but everyone rushed to sit there and write a postcard to write a diary, no one wants to go.
  • The cafes in Saigon are completely different. The tables and chairs are all facing the street, or the rooms are surrounded by open windows. The space is open. The atmosphere in the cafe is also free and gorgeous, the coffee is still the same, and the guests are all in love.

Representative products[edit]

  • Representative products of Vietnamese coffee are MOOSSY, TRUNGNGUYEN, SAGOCAFE, HIGHLANDS.

Mohs coffee[edit]

  • Mohs coffee is selected from one of the world's top ten coffee beans, and the Arabica and Robusta coffee beans are mixed and ground in Vietnam. The quality of the production technology retains the coffee beans. Glycol aroma and original color. The coffee is full-bodied and full of bitterness in the sweetness, and the taste is full and smooth. [3]
  • Name source:
  • Vietnam is a country that combines the mystery of the East with the romantic atmosphere of France. Its tropical warm and humid climate and its vicissitudes of history have created its unique natural and cultural landscape. In recent years, in Vietnam, where people are deeply in memory, in addition to the graceful Vietnamese girl dressed in Ao Dai (Vietnamese national costume), a mottled but green small building, noisy but orderly street, There is a taste that can't be forgotten, and that is the rich coffee fragrance.
    Mohs coffee
  • As the plateau of the Vietnamese coffee origin, the Buon Ma Thuot plateau is one of the top ten best coffee producing regions in the world. In the 19th century, coffee entered the Buon Ma Thuot with French culture, and since then it has been the interpretation of her sweet and mellow taste. One season of sowing, one season of harvest, repeated baking, repeated grinding, and repeated, unconsciously, Bangmei has passed on her coffee history for more than 100 years, including MOOSSY The figure of coffee... a beautiful history of MOOSSY coffee in Bangmei
  • In 1860, in a war-torn Vietnam, a French man named MOOSSY, as a logistics and military supply officer in the French army, came to Vietnam in Bangmei. He found that the country surrounded by greenery has a rare plateau near the equator in the world, with an average altitude of 800 meters and a temperature difference of up to 20 degrees. On the day of Bangmei, the reincarnation of the whole year is realized, early spring, mid summer, late autumn, night and winter, and there is no frost all year round. This climate and geographical advantage is completely a cradle for growing coffee. With the help of the grandfather of the local tribal chief, MOOSSY began to build his own coffee kingdom in Bangmei. The coffee beans they planted are “Arapica” and “Robusta” have a pure taste. The coffee brewed with these two kinds of coffee beans is rich in flavor, except for the local high society and the French garrison. The sea became a guest of the French royal aristocracy. And MOOSSY and the chieftain's granddaughter also made a love story.
  • History has passed to this day. Due to the age, people can't remember the full name of MOOSSY, the Frenchman. He only remembers his family name, so later generations named the coffee produced in their own coffee garden with MOOSSY, using the portrait of the chieftain's granddaughter. As a symbol to commemorate the history of the two state-owned coffee brewing history.

Zhongyuan Coffee[edit]

  • If the Central Plains coffee tastes strong and heavy, then the highland coffee is elegant and warm;
  • If Zhongyuan Coffee focuses on product development, then Highland Coffee emphasizes store decoration;
  • If Zhongyuan coffee is the first choice of Vietnamese people, then highland coffee is favored by tourists;
  • If Zhongyuan Coffee seizes the workers and peasants, then Highland Coffee has mastered the middle class;
  • If the owner of Zhongyuan Coffee is a local talent, then the head of Highland Coffee is a representative of Yueqiao;
  • The history of Zhongyuan Coffee is not long. The founder is also the current general manager of Dang LeNguyen Vu. He is 36 years old. In 1996, he was originally a medical student at the age of 25, because it is the most potential of Vietnam. In the industry, he founded Zhongyuan Coffee with three friends in Bangmei, a coffee producing area in central Vietnam. In addition to hoping to expand Vietnamese coffee to the whole world, he also hopes to improve the life of local ethnic minorities through the coffee (the name of the nation is the Central Plains). ). In the past ten years, under the conditions of time, location and people, Zhongyuan Coffee has successfully jumped 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 in Vietnam. And 1, 000 franchise stores, and the coffee they produce is also sold to more than 40 countries in the world, including the United States, Canada, Britain, Germany, Netherlands, Sweden, Russia, Ukraine, Australia, Japan, Singapore, China, Cambodia and Thailand. He also received the ASEAN Best Young Entrepreneur Award and the Vietnam Third Class Labor Medal (2004), the Vietnam Viet Nam Star Medal (SaoVangDatViet, 2003-2005), and the Vietnamese Entrepreneur Red Star Medal (Doanh Nghiep SaoDo, 2002). At the same time, he also promoted the successful mode of Zhongyuan Coffee to other excellent agricultural products in China such as: Dalat Red Wine, PhuQuoc Fish Dew, BinhThuan Dragon Fruit, CanTho Royal No. 5 Pomelo. In addition, he provides financial assistance to low-income households, martyrs, difficult students, entrepreneurial youth, and even dioxin victims in Vietnam. From the escape of the medical school in that year to the current big love, perhaps it is also the demonstration of another kind of hanging pot of Deng Li Yuan Yu.
  • Zhongyuan coffee does not use vacuum packaging, because the process of vacuum packaging will make the coffee lose part of the aroma. The advanced one is the so-called “wild coffee” CAPHECHON, also known as Legende or CoffeeWeasel. It is said. In the early days of Vietnam, the wild donkeys liked to pick up the delicious coffee beans. Since the wild donkeys could not digest the coffee beans, they could only be excreted by secreting a special digestive enzyme. The next day, the coffee workers would look for them from the wild manure. Complete coffee beans, washed and dried, served with creamy baking, and finally produce chocolate-like coffee, which is expensive due to its special “achievement” process, low yield, and Indonesian civet coffee (KopiLuwak) Together they are regarded as the world's top coffee.
  • Now Zhongyuan Coffee specially invited experts from Germany to give technical guidance to simulate the digestive enzymes in the wild cockroaches with a special formula, and made LegendeCoffeeWeasel with low caffeine content, so that people can brew without having to pass the wild manure. Enjoy the best ice coffee in the world and enjoy the endless aftertaste. Among the other Central Plains coffees are the PremiumCuli of Zhongyuan No. 4, which combines chocolate, tamarind and other aromas for heavy tastes. The Central Plains No. 9 Passiona is the latest low caffeine product, almost the same price as Legende. But personally feel more suitable for women, especially girls; boxed HouseBlend, is the best entry for Central Plains coffee; and G7 (it is said to hope to break into the main seven developing markets, including China) Sanhe An instant coffee, the taste is not bad.
  • Different from the localized Central Plains Coffee, Highland Coffee is an international route, so it is called Starbucks in Vietnam: there is a striking sign from afar, the outdoor speakers are filled with different languages, the waiters are all dressed in red and black. Uniforms, deliberately created lantern-type fiber with a lazy sofa, is best for people to enjoy FreeWifi all day... attracting foreign tourists, business people and modern Miss Saigon, but also meet the emergence of Vietnam’s economic development. New ethnic group, middle class.

Saigon Coffee[edit]

  • Saigon Coffee [4] Food (Vietnam) Co., Ltd. is a professional manufacturer and seller of "SAGOCAFE" brand coffee.
    Saigon Coffee
    South China Overseas Enterprises. In the early days, it provided supply processing and coffee raw materials for many coffee companies. Currently, it has a subordinate production base in China - Nanning Xigong Coffee Food Co., Ltd., and has passed industrial product production license, self-operated import and export rights, and license registration. The company has its own research team, focusing on the research and development of new coffee products and coffee eco-economic park construction. Its products have been exported to Europe, America, Japan, Thailand, Singapore and the Middle East and other countries and regions, and the volume of imports and exports has increased year by year.

Highland coffee[edit]

  • Highland Tea founder David Thai, born in Nanyue in 1972, immigrated to Seattle at the age of 6, and was stunned by the ears of Starbucks. At the age of 24, he decided to return to China. In 1996, he went to Hanoi to study Vietnamese for a year. During this time, he also visited Asian countries such as Japan, Thailand, and Singapore. Two years later he founded Plateau Coffee, which is part of the VietThai International Joint Stock Company (VTI) and was initially marketed in major supermarkets in Vietnam. In 2002, the first highland cafe opened opposite the Red Church in Ho Chi Minh City, providing the most familiar cinnamon coffee for foreign tourists, while its EspressoArabicaSupreme is a 100% Arabica, which is the top taste. In addition to coffee, Highland Coffee also offers a variety of light teas, so the first year of performance has been brilliant. At present, Highland Coffee has dozens of branches in Vietnam. Most of the five-star restaurants, high-end western food and 3/4 tourists trust the coffee brand HighlandsCoffee.
  • No matter which kind of Vietnamese coffee, there is a special feature, it has a kind of "toughness" different from the culture of Oia Bourgeois, and this resilience comes from its constant "hybrid". From the beginning with France, Vietnamese coffee has continued to be "hybrid", even if it is still mixed now, such as VINACAFE launched a Korean red ginseng flavor of four-in-one instant coffee, very well received. However, I also heard that Taiwanese teach Vietnamese to drink coffee to add MSG. This kind of desktop mixed taste is hard to imagine. At least it is really bad for health.

Drinking method[edit]

  • The drip-type leaking cup has stainless steel and aluminum. The stainless steel has a good taste without aluminum, but the aluminum is easy to deform. It is said that the effect of aluminum-silver alloy is better, and it is not easy to deform. To ensure a certain degree of expansion, the filtered coffee will taste better. Many people do not pay attention to the pot. Most of this coffee belongs to the most popular coffee in the alley. It is wrapped in gauze and put in a pot, then boiled out of the pot and put on ice. Condensed milk to drink. If it is black coffee, generally do not give you a straw, if it is condensed milk will give you a straw - asked a lot of people do not know the reason, only said that it has been like this until now.
  • It takes seven minutes to make a cup of authentic espresso coffee. The required materials are: medium-sized coffee powder (to avoid too much residue when dripping), drip pot, condensed milk, ice cubes (must be large enough, because the coffee can be the most extreme after the hot and cold interaction Flavor), one high and one short transparent glass (for fun to watch the drip), hot water from 96 to 100 °C.
  • The bubble method is as follows:
  • 1. Pour 3 to 4 teaspoons of condensed milk into a short glass, then place the drip pot over the glass, then add 3 teaspoons of ground coffee (1∕6 body height), and shake the body to make the coffee powder. Evenly distributed
  • 2. Gently lower the sieve and inject a small amount of hot water (friends who are familiar with coffee know that this is called stuffy), wait for about 30 seconds to allow the coffee powder to fully absorb and swell, and the coffee has begun to leak.
  • 3. Press the sieve down (not too tight or too loose), then inject 5 or 6 minutes of hot water and cover. Ideally, coffee is dripped in 5 or 6 minutes at a rate of 65 drops per minute. This process is critical, too fast or too slow, indicating a problem with the proportion of gouache, the feed of the sieve, or the temperature of the water, which may result in too light, bitter, or early cooling.
  • 4. Fill the high transparent glass with ice cubes, then put the drip pot lid in turn with the drip pot (the coffee won't drop everywhere), then mix the short glass of coffee with the condensed milk and pour it into the big glass. Wait 30 seconds for the coffee, condensed milk and ice to blend in and enjoy.
  • There is also a cold bubble method, which is said to release 90% of the aroma and caffeine, the concentration is 2 to 3 times that of ordinary coffee, but the oil quality, acidity and bitterness are only about 15%. I have never tried it, I will only give you a reference for the practice:
  • Find a covered glass or container, put 1/3 or 1/4 of the volume of coffee powder, pour cold water at room temperature, the ratio of water to coffee is 4:1, stir evenly and control for 3-4 hours at room temperature. (Also can be placed overnight), then use the strainer to pour the coffee into another cup, 2-3 times back and forth, and people do not have residue residue, put it in the refrigerator, drink it, add ice cubes, dilute the condensed milk.

Speed of development[edit]

  • In 2010, Latin America’s dominance in the international coffee market was seriously challenged by Asian countries. The rapid rise in the rankings of Vietnam and Indonesia on the world's coffee exporters has surprised people.
  • According to the Latin American Business Daily published by the Southern Common Market, from March 2000 to March 2001, Vietnam exported coffee 1 [5] 2.5 million bags (60 kg per bag) became the world's second-largest coffee exporter, pushing the formerly famous Colombia to third place. In February of this year, Vietnam’s coffee exports made a miracle, surpassing Brazil, the world’s number one coffee exporter. Indonesia is also eyeing the threat of Côte d'Ivoire, the world's fourth-largest coffee exporter.
  • At present, although Vietnam's coffee production cannot be compared with Brazil, the speed of coffee production in Vietnam is very noticeable. It is predicted that Brazil's coffee production this year will reach 34 million bags, of which 24 million bags are high quality Arabic coffee. Vietnam's coffee production in 1985 was only 3.6 million bags. In 2001, it will leap to 13 million bags. In 2004, it is estimated to rise to 16 million bags.
  • The Latin American Business Daily said that the direct impact of the increase in Asian coffee production is to make the supply of coffee oversupply in the international market. This year, the world's total coffee production is estimated at 115 million bags, the world's coffee consumption is about 105 million bags, and the excess supply reaches 10 million bags. At present, there are 40 million bags of coffee in the world. The large increase in the amount of coffee listed will inevitably impact the price of coffee. Between 1995 and 2000, the average price of the finest Arabic varieties of coffee on the international market was $1.3 per pound, but at the end of May this year, the average price of the coffee had fallen to $0.60 per pound.
  • According to reports, the annual export volume of coffee beans in the world reaches 8 billion US dollars, and the export value of roasted coffee beans is 55 billion US dollars. In the 1990s, global coffee consumption increased by 1.5%. The United States is the world's largest coffee consumer, consuming 19 million bags of coffee a year; Brazil is the second, consuming 13 million bags of coffee a year. Every year, Finland drinks 11 kilograms of coffee, and the per capita coffee consumption ranks first in the world. The second and third place are the United States and Brazil. Each person drinks 5 kilograms and 3.6 kilograms per year. [6]

Related noun[edit]

  • Flavor: An overall impression of aroma, acidity, and alcohol.
  • Acidity: The strong acidity of all coffee grown on the plateau. The acidity here is different from bitterness and acidity (Sour), and has nothing to do with the pH value. It refers to a fresh and lively trait that promotes the function of coffee to boost the mind and cleanse the taste. The acidity of coffee is not the acidity or acid odor of pH, nor the unpleasant acid that enters the stomach. When brewing coffee, the performance of acidity is very important. Under good conditions and skills, it can develop a special taste with refreshing acidity, which is a necessary condition for advanced coffee. The sour taste of coffee is a description of a lively, bright flavor that is somewhat similar to the way wine is described. If the coffee beans lack acidity, it is equivalent to losing vitality, tastes empty and boring, no depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, whose acidity characteristics have a fruity aroma and a red wine-like texture.
  • Body: The taste of the tongue after drinking coffee. The change in alcohol content can be divided into light to light, thin, medium, high, fat, and even smothered Indonesian coffee such as syrup thick.
  • Aroma: The scent and aroma of the coffee after it is finished. The words used to describe the odor include caramel, charcoal, chocolate, fruit, grass, malt, and the like.
  • Bitter: Bitter is a basic taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep roasting is deliberately created, but the common cause of bitterness is the excessive use of coffee powder and too little water.
  • Bland: Coffee grown in the lowlands, usually very light and tasteless. Coffee with insufficient coffee powder and too much water will also have the same light effect.
  • Briny: If the coffee is brewed, it will produce a salty taste if it is overheated.
  • Earthy (Earthy): Indonesian coffee, usually used to describe spicy and earthy, does not mean that the coffee beans are stained with dirt. Exotic: Describes the unique aroma and special flavor of coffee, such as the sweetness of flowers, fruits and spices. Coffee produced in East Africa and Indonesia usually has this characteristic.
  • Mellow: used to describe coffee with good acidity balance.
  • Mild: used to describe a coffee with a harmonious, meticulous flavor, used to refer to all plateau coffee except Brazil.
  • Soft: Describes low-acid coffee like Indonesian coffee, which is also described as aromatic or sweet.
  • Sour: A sense zone that is primarily located on the back side of the tongue and is characteristic of lightly roasted coffee.
  • Spicy: A flavor or scent that is reminiscent of a particular fragrance.
  • Strong: In terms of technology, it describes the advantages and disadvantages of various tastes, or the relative proportion of coffee and water in a specific conditioning product. In terms of popular usage, it describes the strong flavor of deep roasted coffee.
  • Sweet: It is essentially fruity and related to wine.
  • Wild: Describes the extreme taste characteristics of coffee.
  • Winey: The fruity acidity and smoothness of the alcohol create a contrasting special flavor. Kenya coffee is the best example of wine flavor.
  • Another: coffee beans can only be turned into coffee beans for grinding and drinking, usually divided into light, medium, deep and extra deep baking.

Related venues[edit]

  • There are many cafés in Vietnam that give people the urge to open one at a time, not to lie, even more than France. The cafes in every city are very different and have their own temperament.
  • Hoan Kiem Lake in Hanoi is a gathering place for backpackers. There are many beautiful CAFEs around, and there is a balcony overlooking the night of Hoan Kiem Lake. Cafés that locals like to visit usually have small faces. The house is a long and slender strip, the curtains are hanging at the door, the tables and chairs are short, the coffee is very cheap, and the black coffee is only 3, 000 rupees. The cafes specially prepared for foreign tourists are different. They are more westernized, and the storefronts have been specially decorated. The price is more than doubled, but it is still very cheap compared with domestic cafes. The cafe opened by the sister in the Vietnamese movie "The Stolen Wife" is basically the former one. Some cafes are open in a century-old house. Everything in the store is made of wood. Floors, stairs, tables are very beautiful. You can sit outside and watch the street scene with a pink rose on the table. Such a store, although knowing that it cost twice as much, but everyone rushed to sit there and write a postcard to write a diary, no one wants to go.
  • The number of cafés in Saigon is far more than any other city, high school and low school. Those who can drink coffee in the alleys are low-end, and most of them are mid-range cafes. Some cafes have small bridges, old trees, some music, full of romantic atmosphere. The cafe is a place for casual chat.


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