Vietnamese coffee. Vietnamese ground coffee: reviews, price

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vietnamese coffee is known worldwide for its unique quality and extraordinary taste. The aroma of this drink intertwined notes of chocolate, vanilla, cocoa, cream and caramel. If you ever felt its extraordinary taste with the finest shades, then you will remain a fan of this drink forever.

Drink history

Coffee is the hallmark of Vietnam. Its history began in 1857. During the colonization of this country, the French planted the first coffee trees here, having determined that the climate of Vietnam is ideal for the ripening of beans. Since 1888, Nghe An Province has become the place where the first plantations appeared. A little later, coffee began to be grown and harvested on the Tai Nguyen Plateau and in the Central Highlands.

In the mid-twentieth century, this flavored drink was the second cash crop of the country, and it lasted until the American-Vietnamese War broke out, which destroyed the Vietnamese economy. But thanks to the great love of the people for this wonderfuldrink, in the early 80s of the last century, its production was restored in the country. Since 1996, Vietnam has been the world's second largest coffee exporter. Now the center of its production is the province of Dak Lak, located at an altitude of 1500 meters above sea level. Plantations occupy 506 thousand hectares, the yield is approximately 2-2.5 tons per hectare. The annual harvest is about 1 million tons.

In 2001, the country joined the "International Coffee Organization", and control over the quality of the drink became more stringent. Unfortunately, imperfect cultivation and processing methods, as well as improper storage and transportation conditions, degrade the quality of the product. The drink often falls short of world standards due to the presence of damaged grains and husks in it. The technologies of growing and harvesting are not always observed, often green fruits are also removed along with ripened fruits. In addition, the older the tree, the lower the quality of the grains. There are frequent cases of fakes when soybeans are used instead of coffee beans.

Main varieties

The main varieties are Robusta and Arabica. The last variety is the most revered among connoisseurs. Arabica beans contain a lot of essential oils, thanks to which the drink has a bright aroma and a mild taste with sourness. This variety is grown in the northern cool regions. Robusta contains twice as much caffeine, so the taste of the drink is slightly bitter. This variety is the most common and budget. Robusta grows in places with high humidity and constantly high temperatures.

Trun Nguyen Arabica Se is another popularvariety that grows only in Vietnam. The drink has a sour taste with refreshing floral notes. This coffee has no bitterness and has a light vanilla aftertaste. An equally worthy variety is Katimor. This type of Vietnamese coffee was obtained by crossing Cattura and Hibrido de Timor varieties. The Catimor variety is high yielding and disease resistant. The drink made from it is full of aromas of herbs and fruits.

The cost of these varieties is different and can range from $5 to $15 per 1 kg. Coffee connoisseurs note that all types are surprisingly fragrant and invigorating, after the first sip you want to buy all varieties for testing.

Rare varieties

Vietnamese coffee also has less common varieties, the cost of which is much higher. The price of such varieties ranges from $20-60 per 1 kg.

Shari (Excelsa)

This is one of the rarest species. The plant is quite capricious, irregularly bears fruit, crop volumes are unpredictable. Because of this, the variety is considered unsuitable for cultivation on an industrial scale. Excelsa has large grains, the caffeine content in them is minimal, so even after roasting, an intense green aroma is felt. Judging by customer reviews, a pure drink from this variety is not to everyone's liking, but when added to elite coffee blends, unique combinations with wonderful flavors are obtained.

Dat Saigon - Cooley

Dak Lak province produces an elite, high quality coffee variety. Its price is high and is explained by the fact that this species has a rich taste of a very wide range, a bright aroma and a long aftertaste. Coolie is remarkably invigorating, therefore it is considered a leader among energy drinks. Fans of this variety note that it goes well with ice, while toning and cooling, which makes the drink indispensable in hot weather.

Vietnamese Coolie coffee is produced in very limited quantities. The best beans of Robusta and Arabica varieties are hand-selected by professionals to make this drink.

Kopi Luwak

This is an exclusive and expensive look. In addition, Vietnamese Luwak coffee is the most exotic variety due to its specific production method. Small predatory animals (musangs) feed on ripe and fragrant fruits of coffee trees, digesting only the shell. After the coffee beans have been treated with the animals' stomach juices, they are harvested, washed and roasted. In the stomach of musangs, grains are saturated with musk and change their chemical composition, thanks to which the drink acquires a unique aroma, a unique taste with hints of chocolate and a long and bright aftertaste.

The most exclusive variety is the "wild" Luwak. This can be explained by the difficulty of collecting, because in the wild animals move absolutely freely. This coffee is harvested in small quantities, about a few hundred kilograms per year. Semi-artificial production, when musangs are bred on farms, is more widespread. The animals are kept in cages and fed fresh daily.ripe coffee berries. Feeding is done by three or four people. A he althy animal eats up to a kilogram of berries in the evening. From this amount, only 50 g of green grains are obtained, which the workers collect, wash and dry.

Vietnamese Luwak coffee is believed to have strong healing properties. Where to buy this drink today? This can be done in specialized coffee shops. Its price on the plantation is approximately $ 15 per 100 g. In Europe, the cost of the drink reaches $ 400 per 1 kg.

Reviews about Luwak coffee are ambiguous, not everyone dares to try a drink obtained in such an unusual way. Someone does not find anything special in it, noting only a sour taste, for others this coffee is unusually tasty, soft, with chocolate notes. In addition, connoisseurs of this drink say that this coffee does not affect the heart rate at all.

How the drink is prepared

Preparation of Vietnamese coffee is unthinkable without a special filter coffee maker. They are made from aluminum and stainless steel. For the production of the most expensive copies, silver is used. It is thanks to this device that strong and aromatic Vietnamese coffee is obtained. How to brew it, we will tell in detail. We hope you enjoy your drink.

To prepare one serving of the drink you need:

• Vietnamese ground coffee - two or three teaspoons (it is advisable to use medium-ground coffee);
• 100 ml boiling water;
• metal filter;
• cupor glass.

Cooking method

The filter is installed on a glass or ceramic cup. Then ground Vietnamese coffee is poured into it, distributing it evenly along the bottom of the filter. The amount of cereal depends on the strength of the drink you prefer. We cover the coffee with a press and tamp it a little, turning it several times to the sides. Pour approximately 10 ml of boiling water into the container so that the aroma of ground grain opens, after 15-20 seconds add the remaining water.

Having covered the container, we are waiting for the drink to start dripping. If the droplets fall quickly, the coffee is not compressed enough. If slowly, then, on the contrary, too tight. The optimal brewing time is 5 minutes. The finished drink is filtered through a filter.

Vietnamese coffee hot white

In this recipe, in addition to the main ingredients, there is also condensed milk. The rich and bitter taste of coffee goes well with the sweetness of condensed milk. In addition, the drink has a unique aftertaste.

"How to brew Vietnamese coffee this way?" - you ask. There is nothing difficult about it.

To prepare it, pour condensed milk into a heat-resistant glass and repeat the brewing procedure described in the previous recipe. The process of watching how hot fragrant drops dissolve in condensed milk is simply mesmerizing. We remove the filter after the coffee passes completely through it and fills the glass. After that, you can mix the drink andenjoy the wonderful taste and aroma. If desired, ice can be added at the last stage of cooking.

Invite your guests to taste real Vietnamese coffee brewed in one way or another. Reviews will undoubtedly be the most pleasant. This exclusive drink is able to give a lot of taste pleasure to both true coffee connoisseurs and experimenters. Those who have tried Vietnamese coffee at least once will never be able to forget the taste of this unique drink.