STYLE COFFEE

If Europeans prefer mild coffee, yogurt lot of Vietnamese people prefer dark coffee, bitter almond smell, the smell of the land ... But these factors is a sum total of the last full with a delicious cup of coffee.
sytle coffee creating shades of each local culture. One can look at how to drink, sytle coffee and realize that the people are. However, with the big city culture "multiracial" coffee sytle much better tone. The cultural identity of that "maritime law" many times from the foot of the French coffee in colonial Vietnam. They chose the Lam Vien Plateau and Buon Ma Thuot to grow this plant.

Sytle coffee
According to Saigon Tiep Thi, coffee in Vietnam there are two main varieties of Arabica and Robusta are. Arabica is grown at an altitude of only 800 meters or more above sea level. But right at an altitude of 1300-1500 meters, the new Arabica really valuable. And lower down, they plant Robusta coffee.

Arabica coffee varieties with the Moka coffee is well known for a long time. Moka Coffee oil Cau Dat, Da Lat (Don Duong area) of Bourbon. Key to its unique quality has made ​​a name Moka coffee in Vietnam and abroad. Moka Coffee tasty, outside factors like soil, the way processing is also important.

Mr Tan Phat Pham, director of the company in Indochina garden coffee, Moka is present from the French to Vietnam. But in the 40-50 decade of the last century, the residents of Cau Dat started developing this plant garden-style coffee rather modern plantation style.

A delicious cup of coffee and you have the natural flavor. Maybe when roasted, the addition of a little butter to increase the fat, fragrant, not for flavor additives in processing.

Acidity (acidity) of coffee to bars, fresh, clean blade. Europeans often prefer acidity, depending on which coffee varieties in their sour smell of incense and flowers, or fruits. The oil (body) coffee on his tongue when it feels fat and heavy on the tongue. This will sound fat from mild to fats, oils and sweets bold. Vietnamese people usually prefer the dark oil. Regarding fragrance (aroma), there are coffee flavored nut, fruit, butter oil, the smell of earth, ... Depending on breed, how to harvest, how fragrant roasted ... will be unique to each type of coffee. Meanwhile, the bitter taste of bitter coffee bar natural right, not leisurely, not acrid, burning.
Some people still use the profit to many chemicals and odors generated from color ... for the kind of low-quality coffee, to improve the taste of coffee but do not have. People in the industry said a few coffees also remove the chemicals separately to each iced coffee drink coffee stand is not lost foam beer foam, or color of dark coffee, bitter acrid ... This is how to kill your appetite to enjoy, not to mention the other harmful.
Cup of coffee makes people more alert, but after drinking coffee that heart palpitations as war drums, vertigo, dizziness ... caused by chemicals having failed, would rather do than drink.
In order to achieve own taste, it can be mixed two or more together as Arabica coffee and Robusta or mixed with other varieties of coffee. This is the secret of its own, is the appeal of this drink, but every place has a mix ratio so that the taste of your coffee best, most unique.
Moka Coffee Recipes follow any taste depends on the harvest. If dry collection, plucking grain whole fruit on the tree, then dried and exposed to coffee's retrieve. Coffee grain harvest this way will turn brownish soil. At that time, the aroma of coffee will smell of the soil, the leaves really unique item.
Meanwhile, if collected wet, just choose whole fruit picked ripe coffee, then coffee right away rice for human parts. The beans should be very sure this is old. This will give white beans. Beans and rice husk outer layer also helps in seed oils absorbed more and more. Its flavor also keep the smell of flowers, fruit, almonds, avocado oil and coffee special.

Sytle coffee 
Roasting is one of the important stages and has her own secret. Depending on which people like coffee roasted with fire, and the appropriate time. Coffee trees as high above the grain as sure. And it helps the seeds to make roast withstand high heat, longer roasting time. Arabica coffee this meet. Due to the high heat that roasted coffee beans will reach it. Depending on desired coffee density more or less that one fire watch. Now known coffee beans were first started exploding coffee beans have been, but more so tasty, people continue to roast until the crack again.
Detonators second time with the first time and only twenty seconds to watch stars before the end of roasted nuts im explosion. Because the mean particle silence has scorched coffee. sytle of Vietnamese people like to drink coffee roasted dark so often this type. Perhaps iced coffee, cappuccino-style ice fatality Vietnam began conquering alien thanks in part to the way this type of dark roasted coffee affordable.
Days ago, the shop usually roasted clean coffee spot. The iron drum of oil soaked and smoke shade over the years. The mechanic rang just turned barrel, just by the smell test, look at the smoke and hear the explosion of particles. Roasted coffee as well as wine, weather factors such as humidity, air pressure ... will affect the quality of fresh coffee. Currently roasting equipment is controlled by sophisticated programs. But according to a number of coffee producers must still incorporate the "feel" of the roast and new equipment to ensure the next batch of coffee.

G8Coffee Collected sources.