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Vietnamese Coffee Roasting Features
Roasting is a heat process that turns coffee into the fragrant, dark brown beans everyone knows and loves. Vietnamese coffee roasting has some features and is done in a little different way. In this article we are going to talk about why coffee beans are roasted and what is special about how Vietnamese do it.
Why roast coffee beans?
Why roast coffee beans?
The main aim of coffee roasting process is to allow coffee solubles to dissolve in water as these solubles won't dissolve without roasting. Through high heat the cellulose structure on the upper layer of the coffee bean must be broken down.
As a result, it becomes more porous and larger because of roasting, which gives water better access to the soluble material. It just develops coffee's distinctive flavor and reveals aroma that stays locked inside the fresh beans. These fresh green beans totally differ from the roasted beans – they are soft and spongy to the bite and smell like grass. Coffee beans are roasted so that they become coffee as everyone knows it.
As a result, it becomes more porous and larger because of roasting, which gives water better access to the soluble material. It just develops coffee's distinctive flavor and reveals aroma that stays locked inside the fresh beans. These fresh green beans totally differ from the roasted beans – they are soft and spongy to the bite and smell like grass. Coffee beans are roasted so that they become coffee as everyone knows it.
Main types of Vietnamese coffee
Main types of Vietnamese coffee
Coffee from Vietnam is normally presented by two main varieties: Robusta and Arabica.
The majority of coffee in Vietnam is made from Robusta beans, which are grown throughout the whole country. They contain much more caffeine than Arabica, but 60% less sugar and fats. Coffee made from Robusta is stronger, darker, harsher, and nuttier and has notes of chocolate and nut.
Arabica, on the other hand, tends to have a smoother, sweeter taste, with flavor notes of chocolate.
You can learn more about differences between Arabica and Robusta and their feutures in our blog as well.
The majority of coffee in Vietnam is made from Robusta beans, which are grown throughout the whole country. They contain much more caffeine than Arabica, but 60% less sugar and fats. Coffee made from Robusta is stronger, darker, harsher, and nuttier and has notes of chocolate and nut.
Arabica, on the other hand, tends to have a smoother, sweeter taste, with flavor notes of chocolate.
You can learn more about differences between Arabica and Robusta and their feutures in our blog as well.
Check the Roast and Ingredients of the Exact Coffee
Vietnamese coffee is sold in different roast levels and product recipes. Check the exact pack and specification when choosing a coffee for a café or retail range.
For a flavoured product or blend, ask for the ingredient description of the exact SKU. Confirm the process details with the producer when they matter to the product you are buying.
Taste a sample in the drink you intend to serve, then keep its reference with the roast description and pack details. The coffee wholesale RFQ worksheet helps you request those details alongside the quotation.
Send the wholesale team your coffee format, destination and expected order size.
For a flavoured product or blend, ask for the ingredient description of the exact SKU. Confirm the process details with the producer when they matter to the product you are buying.
Taste a sample in the drink you intend to serve, then keep its reference with the roast description and pack details. The coffee wholesale RFQ worksheet helps you request those details alongside the quotation.
Send the wholesale team your coffee format, destination and expected order size.
25.07.2022