You can’t deny that coffee is an an essential drink and is considered an indispensable part of the Vietnamese people's life.
A cup of black or iced milk coffee in the mornings has become the daily habit of many people. With a history of over 100 years of drinking coffee in Vietnam, we’ve discovered many ways to prepare and enjoy our coffee. Recently, however, there has been a movement towards ‘pure coffee’. Let’s have a look at that in more detail.
Origin of the phrase pure coffee:
In the history of Vietnamese coffee culture, there has always been the belief that - when roasting coffee - it is necessary to have some other ingredients (besides coffee) in order to create a unique product with delicious flavors; some go as far as to claim it’s the basis for their own ‘secret recipe’.
In 2014, the Vietnamese government actively detected and severely sanctioned production facilities that violated food safety, or used flavorings of unknown origin. Among the ones sanctioned were coffee roasters using chemical-like powdered coffee; essentially turning filtered water into a cup of coffee without actually having to brew it.
There were also rumours that some companies added black powder extracted from used batteries or dirt and rock dust to reduce costs and increase their profit margins.
All this led consumers to start seeking out real, pure coffee - coffee roasted with 100% coffee beans.
The taste of pure coffee:
As mentioned above, pure coffee is processed by roasting 100% of coffee beans without any additional ingredients. However, Vietnamese coffee production has traditionally focused on quantity rather than quality, so when roasting, we get a variety of different flavors, which can be hard to consume as a drink
To solve this, there are 2 ways we can handle it:
• Some roasters will produce a darker roast to give it a strong, bitter taste due to the roast reaching burning point. Then margarine or caramel is added to soften and enhance the taste.
• The second method is to understand and tackle the issue from the source. In order to improve the input quality of the roasting batches, roasters have to collaborate directly with the farmers with regards to the cultivation, harvesting and processing of the raw ingredients - red ripe coffee cherries. Roasting also requires techniques using modern and controlled machinery in order to create pure coffee that isn’t bitter nor burnt, and consistently which requires a lot of resources and perseverance.
Most people (consumers and suppliers) prefer the second method of making pure coffee, which also creates sustainable practices, ensures food safety and hygiene as well as is on trend.
Some notes when drinking Pure Coffee:
Pure coffee contains quite a high amount of caffeine. People who are not used to drinking but drink a lot will be prone to caffeine intoxication, especially if you’ve had it on an empty stomach – you might experience nauseousness, and an increase in heartbeat. Caffeine does help you stay awake, pushes the brain to work more effectively, giving you that much needed boost. Be sure to consume just the right amount though.
Belvico recommends drinking pure coffee about 1 hour after meals; to avoid insomnia, do not drink coffee in the evening
About Belvico pure coffee:
Belvico pure coffee is grown in Lam Dong. We work directly with local farmers to guide them through the planting and harvesting processes in order to produce top quality coffee beans. We use state-of-the-art roasting technology combined with world-class knowledge to bring you the best pure coffee products. Have a look at our store to discover our range of Belvico coffee products.