Coffee is Vietnamese. Ground coffee Vietnamese: отзывы, цена

Vietnamese coffee is known all over the world for its unique quality and extraordinary taste. In the aroma of this drink the notes of chocolate, vanilla, cocoa, cream and caramel were intertwined. If you once felt his extraordinary taste with the finest shades, then you will remain a fan of this drink forever.

History of the drink

Coffee is a visiting card of Vietnam. Its history began in 1857. During the colonization of this country, the French planted the first coffee trees here, determining that the climate of Vietnam is ideal for the ripening of grains. The province of Ngean since 1888 became the place where the first plantations appeared. A little later, coffee began to grow and collect on the plateau of Tai Nguyen and in the Central Mountainous Area.

In the middle of the twentieth century, this fragrant drink was the second commodity culture of the country, and it lasted until the American-Vietnamese war broke out, which destroyed the economy of Vietnam. But thanks to the people's great love for this wonderful drink, in the early 80s of the last century the country restored its production. Since 1996, Vietnam is the world's second largest exporter of coffee. Now the center of its production is the province of Daklak, located at an altitude of 1500 meters above sea level. Plantations occupy 506 thousand hectares, productivity - about 2-2.5 tons per hectare. The annual harvest is about 1 million tons.

In 2001, the country joined the "International Coffee Organization", and the control over the quality of the drink became more stringent. Unfortunately, imperfect methods of cultivation and processing, as well as improper storage and transportation conditions, impair the quality of the product. Drink often falls short of world standards due to the presence of damaged kernels and husk in it. Not always observed technology of cultivation and harvesting, often with ripe fruits, and remove the green. In addition, the older the tree, the lower the quality of the grains. Cases of fakes are often used, when soybeans are used instead of coffee beans.

Main grades

The main varieties are robusta and arabica. The last grade - the most revered among connoisseurs. The arabica grains contain many essential oils, thanks to which the drink has a bright aroma and a mild taste with sourness. Cultivate this variety 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 temperature.

Trun Nguyen Arabica Se is another popular variety that grows only in Vietnam. The drink has a sour taste with refreshing floral notes. This coffee has no bitterness and has a slight vanilla aftertaste.
Not less than a decent grade - Kathimore. This kind of Vietnamese coffee was obtained thanks to the crossing of varieties Cattura and Hibrido de Timor. The Catmorite variety is high-yielding and resistant to diseases. The drink, prepared 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. Connoisseurs of coffee note that all kinds of amazingly fragrant and invigorating, after the first sip you want to buy all the varieties for testing.

Rare varieties

Coffee Vietnamese 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 rather capricious, irregularly fruiting, crop volumes are unpredictable. Because of this, the variety is considered unsuitable for growing on an industrial scale. Excelsa has large grains, the content of caffeine in them is minimal, so even after roasting there is an intense aroma of greenery. Judging by the feedback of customers, a pure drink from this variety is not to everyone's liking, but when added to elite coffee blends, unique combinations with fine taste tones are obtained.

Dat Saigon-Coulee

In the province of Daklak produce an elite, high-quality coffee. Its price is high and due to the fact that this species has a rich taste of a very wide range, a bright aroma and a long aftertaste. Cooley excellently invigorates, therefore is considered the leader among energy drinks. Fans of this brand note that it is perfectly combined with ice, while it tones and cools, which makes the drink indispensable in hot weather.

Coffee Vietnamese Cooley produce in a very limited number. The best grains of robusta and arabica sorts by hand are selected by professionals for making this drink.

Kopi Luwak

This is an exclusive and expensive view. In addition, Vietnamese coffee Luvak is the most exotic variety due to the specific way of production. Small predatory animals (musangs) eat ripe and fragrant fruits of coffee trees, digesting only the shell. After the coffee beans are processed with the gastric juices of the animals, they are collected, washed and fried. In the musangs' stomach, the seeds are saturated with musk and change their chemical composition, so the drink acquires a unique flavor, unique taste with notes of chocolate and a long and bright aftertaste.

The most exclusive variety is the "wild" Luvak. It can be explained by the complexity of the collection, because in the wild nature, animals move absolutely freely. This coffee is collected in small amounts, about several hundred kilograms per year. Semi-artificial production, when musangs are bred on farms, is wider. The animals are kept in cages and fed daily with fresh ripe coffee berries. Three to four people are engaged in feeding. A healthy animal eats up to a kilogram of berries per night. Of this amount, only 50 g of green seeds are obtained, which the workers collect, wash and dry.

It is believed that Vietnamese coffee Luvak has strong healing properties. Where to buy this drink today? This can be done in specialized stores selling coffee. Its price on the plantation is about $ 15 per 100 g. In Europe, the cost of the drink is $ 400 per 1 kg.

Reviews about the coffee of Luvak are ambiguous, not everyone will risk trying a drink obtained in such an unusual way. Someone does not find anything special in it, noting only the 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 to prepare a drink

Preparation of Vietnamese coffee is unthinkable without a special filter coffee machine. They are made of aluminum, stainless steel. For the production of the most expensive specimens, silver is used. It is thanks to this device is obtained strong and fragrant Vietnamese coffee. How to brew it, we'll tell you in detail. We hope you enjoy the drink.

To prepare one portion of a drink you need:

• Coffee ground Vietnamese - two or three teaspoons (preferably use coffee medium grind);
• 100 ml of boiling water;
• Metal filter;
• Cup or glass.

Cooking method

The filter is placed on a glass or ceramic cup. Then pour ground Vietnamese coffee into it, distributing it evenly along the bottom of the filter. The amount of cereal depends on what kind of fortress you prefer. Cover the coffee press and a little rammed, turning it several times in the sides. In a container pour about 10 ml of boiling water, so that the aroma of ground grain is opened, after 15-20 seconds add the remaining water.

After covering the container, we wait for the drink to start to drip. If the droplets fall quickly, then the coffee is not compressed enough. If it's slow, it means it's too tight. The optimum 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 saturated and bitter taste of coffee is perfectly combined with the sweetness of condensed milk. In addition, the drink has a unique aftertaste.

"How correctly to brew Vietnamese coffee this way?" - you ask. In this there is nothing complicated.

In order to prepare it, it is necessary to pour the condensed milk into a heat-resistant beaker 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. The filter is removed after the coffee passes through it completely and fills the glass. After that, you can mix the drink and enjoy the wonderful taste and aroma. If desired, ice can be added at the last stage of cooking.

Offer your guests to taste the real Vietnamese coffee brewed in one way or another. The reviews will undoubtedly be the most enjoyable. This exclusive drink is able to give a lot of taste pleasure and real coffee connoisseurs, and experimenters. Those who have ever tried Vietnamese coffee can never forget the taste of this unique drink.