It is very difficult to change a mindset shaped in Vietnamese coffee drinking culture, everyone understands this, because Robusta coffee blends, with condensed milk (black ice or brown stone) already exists. hundred years here. If we want to talk about change, we can hope for the younger generation later, but if we don’t do anything, everything will still stop at exporting robusta coffee to the coffee making industry. Just dissolve. That’s the reason why I’m writing about it.
When I started writing about coffee, I hope to make a small contribution to change, albeit slowly, but will be the first step for those interested in coffee in general and coffee culture in Vietnam. Male in particular. If you are wondering what “to do”, there are some things I have outlined below, hopefully when you finish reading, you will also find something similar and motivated to share your interest. For coffee, there will be one more supporter of this new perspective on specialty coffee in this country:
Coffee has a lot of flavors, and you deserve the opportunity to experience it. If you are only familiar with iced coffee, or “brown stone” then you would like me for a while, believing that the rich and rich coffee is the best. From a culinary perspective, not only Vietnamese but also many foreigners all over the world like this taste. But with coffee, because the whole world is “taking care” of the development of this drink, and because it is a natural drink containing many flavors of other foods in the world, it deserves. It is worth to open your heart to learn, and care a little more.
Delicious coffee should be recognized and evaluated fairly. A lot of people confuse Vietnamese coffee milk and drink deliciously, the best Vietnamese coffee in the World. Most Vietnamese people think so, and this is an unfair way of looking at it. To assess the quality of a coffee, or more specifically compare the quality between 2-3 different types of coffee, you need to conduct concoctions in a general way, even by a level of roasting then the new word gives quality points through tasting skills (tasting). In the coffee industry, this technique is called cupping. If you are in Hanoi, try going to some famous coffee shops to buy their whole-grain coffee, then bring it back, place it on the table, grind an equal amount of each coffee into a cup, Pour boiling water in equal amounts, wait 4 minutes and taste .. you will notice the difference. There have been many times I have tried that and invited colleagues at the company to experience, resulting in coffees that they have been drinking with “brown stone” for a long time now they cannot swallow. For me, it’s a fair assessment.
Because no one wrote about Vietnamese coffee seriously, I wrote. You may be surprised but believe me, I was the one who dug, ransacked bookstores in Vietnam to find materials about coffee and then went home. I even had to go to Bangkok, buy Thai books about “watching for help”: D, and then order Amazon.com to buy coffee books in English for self-study. A big question is why? Perhaps coffee was not given proper attention before, or coffee workers (barista, roastery) who had good expertise in Vietnam were unable to write, or did not have time to write, they had to give birth With coffee shops and their previous jobs, Europe is understandable. Moreover, if you look more broadly, more coffee knowledge, to learn and practice fluently, you need to spend a lot of money (an average of about $ 2,000 for a coffee course under the SCA system ) and time, therefore, is not easy for those with expertise and seniority to share.
Vietnam in the last 3 years has been silently and dedicated to making high quality coffee. Therefore, I hope that my tiny words can somehow speak out for them, help them and encourage them to continue their path and passion.
To one day, Vietnamese coffee has a quality control system that is no different from places like Jamaica, Ethiopia, Kenya, Mexico and Columbia. Maybe the common ground of people in Central African and South American countries is still poorer than people in Hanoi and Saigon, but they leave us far behind in knowledge, thinking and quality of coffee. In Vietnam, when there are more people interested, the market requires better quality, hopefully everything will need to change, with better quality processes.