It is easy to see that the coffee culture of each locality or region has its own distinct nuances. Even in our country, there are 3 strips of land north-central-south stretching on the shape of the letter S, coffee taste has been deeply imprinted and different in each region. Looking at the way coffee is made, enjoying coffee can tell where the person is.
With big, busy and “hybrid” cities, the coffee taste of the people there is even more nuanced. These coffee nuances have experienced many ups and downs since the time when “the mother country of France” brought coffee varieties to Vietnam during the colonial period. They chose the Central Highlands as the capital to develop this plant.
machine roasted coffee
Coffee in Vietnam has two main varieties: Arabica and Robusta. Arabica can only be grown at an altitude of 800 meters or more above sea level. However, it must be at an altitude of 1,300 – 1,500 meters for Arabica coffee to be really valuable. In the lower areas, people grow Robusta coffee.
Arabica coffee varieties with Moka coffee line are known for a long time. Cau Dat oil moka coffee, Da Lat (Don Duong area) belongs to Bourbon variety. It is its unique quality that has made Moka coffee famous in Vietnam and abroad.
According to Mr. Pham Tan Phat, director of Indochina garden coffee company, Moka has been present since the French came to Vietnam. But in the 40s – 50s of the last century, residents of Cau Dat area began to develop this plant in the style of garden coffee, not in the style of a large plantation.
Moka coffee is delicious, in addition to the variety and soil factors, the processing method is also important. Good coffee is coffee that must follow the most rigorous processing process, to ensure its flavor is kept natural.
How to roast delicious pure coffee
Coffee roasting is an art. Each type of coffee will have a different way of roasting, mainly adjusting the roasting temperature and roasting time accordingly to achieve the best coffee quality.
The higher the coffee tree, the stronger the coffee beans. It is the firmness of the coffee beans that when roasted, they withstand high temperatures and take a longer roasting time. In Vietnam, Arabica coffee trees meet this requirement. Also thanks to the high temperature that when roasting coffee beans will reach its standard. Depending on how you want the coffee to be more or less dark, people regulate the fire and heat when roasting.
When I heard the sound of coffee beans exploding for the first time, the coffee beans were fine, Vietnamese people like to drink strong coffee, so they continue to roast until the coffee beans explode again. The time of the second and first explosion is only a few dozen seconds apart. Therefore, when roasting, we must watch so that at the end of the roasting process before the coffee beans are silent, if they are silent, it means that the coffee is burnt.
Walk in front of the coffee shops, often roasted and ground on the spot. The corrugated iron barrel has soaked up oil and smoke with its color over the years. The roaster rotates the barrel while checking by sniffing, looking at the smoke and hearing the crackling of the beans. Roasting coffee as well as cooking wine, weather factors as well as moisture, air pressure…will affect the quality of the roasting batch.
Today, advanced science has produced state-of-the-art, program-controlled coffee roasters. But according to some coffee manufacturers, it is still necessary to combine the “feel” of the roaster with the new equipment to ensure the best results of the coffee roasting batch.
Coffee roasting machine
What are the elements of good coffee taste?
Good coffee is coffee that does not have any additional flavorings added during processing. Maybe when roasting, people add a little butter to increase the fat and aroma. A good cup of coffee must have natural flavors and aromas:
types of coffee flavors
Experts are trying coffee flavors
– Acidity: sour taste must be bar, fresh, clean tongue. Europeans often prefer acidity, depending on the coffee variety, its sour taste has the scent of flowers, or fruits.
– Body oil: When coffee is put on the tip of the tongue, it will feel fat and heavy on the tip of the tongue. This fatness will range from light bars to fatty, oily and candied bold. Vietnamese people often like bold oils.
– Aroma (aroma): coffee has aromas of almonds, fruit, butter, earth, … Depending on variety, harvesting, roasting, … will give a unique aroma for each type of coffee. .
– Taste: the bitter taste of coffee must be naturally bitter, without ring, not acrid, burnt.
If Europeans like light, sour coffee, Vietnamese people prefer strong, bitter coffee with almond, earthy smell… But the above factors must be a complete combination to have a good cup of coffee.
Some for-profits still use a variety of chemicals to create from smell to color… for low-quality coffees, in order to enhance the flavor that these coffees don’t have.
Industry insiders also said that some types of coffee also have their own chemicals removed so that each time you drink iced coffee, the coffee foam will float not less than the beer foam, or create a dark, bitter black coffee color… way to kill the taste of the person enjoying, not to mention other harmful things.
A cup of coffee makes people more alert, but after drinking a cup of coffee, the heart beats wildly like a battle drum, dizziness, dizziness … due to chemistry.