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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?

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.

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.

What is so special about Vietnamese coffee roasting?

Coffee from Vietnam is usually viewed as a dark roasted beverage because as Vietnamese prefer a stronger coffee over the regular ones. Vietnamese coffee beans are the result of long roasting process. Long roast makes the beans look very dark. It also explains the low water content that roasted Robusta beans have, resulting in a much thicker texture of coffee.

Due to this strong taste many people add condensed milk to their coffee. The proper-temperature process is aimed to avoid any breakdown of oils and sugar, as well as quick oxidation that comes about from burning. In the end we have a more full-flavored and a consistent roast.

Nothing is added to the coffee during roasting. All additives are included when coffee is poured from the roaster drum into a special container for cooling. And at this stage, the Vietnamese can add something loke oils, sugar, etc. This is a feature of the Vietnamese traditional blend. But there are many manufactories in the country that produced pure coffee without adding flavorings, oils, etc.

Our coffee beans from Mr. Viet are carefully harvested and professionally roasted in Vietnam, near the famous Dalat city. The taste of our freshly roasted coffee has unique chocolate and caramel notes. We offer wide range of flavors starting from Vietnamese traditional blends and ending by selected Arabica beans. Try real Vietnamese authentic coffee and learn more about it with Mr. Viet!

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