A flavor experiment

更新日期:2月 26

Located in the street Le Thanh Ton known as ‘the little Tokyo’, Vietnam Coffee Republic is in sharp contrast with the surroundings. Vietnam Coffee Republic is decorated with wooden furniture and white plank wall. The Hemingway tough man spirit can be easily told from the motorcycle standing in the middle of the shop.

The thought of finding what different people have in common drives the founder Phong La to travel around the world and find the answer. He visited coffee shops in every country and realize what coffee is and the value of a coffee shop. His wide vision and experience in the coffee industry urge him to find out Vietnamese coffee besides ‘Ca Phe Sua Da’. Although Vietnam is the second largest coffee export country in the world, most of the coffee is the species ‘Robusta’. The Arabica, often used for specialty coffee, is only a minor portion.

To teach the Vietnamese people what high quality coffee is, the founder insists on using local coffee beans and roasts them with different ratio of the two species Arabica and Robusta. He performs the combination of tradition and modern perfectly by pouring local specialty coffee beans into Vietnamese tradition phin filter.

Jack, who works in an international coffee brand, explains the difference taste of Robusta and Arabica.” Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanut-flavor aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some Robusta beans, however, are of high quality and valued especially in espressos for their deep flavor and good crema.” By Jack’s guide of professional cupping, customers can tell the difference of these two species correctly.

#vietnamesecoffee #Robusta #Arabica #saigonlinkjourney

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