THE LUGGAGE AND AN ADVENTURE
OF COFFEE BEANS (P1)
Developing and surviving with human civilization, Specialty Coffee is becoming a popular and impressive drink. With its valuable properties and nature, the coffee beans and precious qualities are what make Baristas, as well as coffee lovers, immerse themselves in the art space.
PART 1: SPECIALTY COFFEE AND ADVENTURE IN VIETNAM
Coffee is a popular name. As a “legal addictive substance”, many people regard coffee as a daily spiritual pill to stay awake, live, work and pursue ideas. Coffee developed and accompanied the evolution of mankind, from which a branching concept of coffee emerged: Specialty Coffee.
Specialty Coffee is arabica coffee beans, which score over 80 points on the scale of the Specialty Coffee Association.
There are 2 standards for green coffee:
– Specialty Coffee for Arabica (if it is Robusta, then we call it Fine Robusta)
– Commercial (Commodity) Coffee if it is not evaluated as Specialty
To meet the standard Specialty Coffee (Fine Robusta), coffee beans must go through 3 stages of evaluation:
Stage 1: Green Grading with 350gr sample. The Institute is appointed to test and not involved in the coffee trade activities to maintain equity. Beans must be green to greenish (equivalent to the standard moisture of 11-12.5% + -0.5% and the scent must be clean and free from mold, over ferment and has no unpleasant odors.
Stage 2: Roasting Grading. After the sample is roasted (light roast) there are no Quaker beans (beans have light yellow or light brown, offer smell like tobacco and medicine).
Stage 3: Cupping grade of 80/100 according to SCA’s standard with 10 Sensory criteria such as Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Sweetness, Balance, Uniformity, Cleancup and Overall of 3 scoring results, based on QGrader – CQI standard.
In Vietnam, entering the first decade of the 21st century, the 3rd wave of coffee brings a new transformation in the coffee industry and brings Specialty Coffee closer to those who love this special fruit.
As a country famous for coffee, claiming to be the “second-largest coffee producer in the world”, Vietnamese farmers yet only cultivate Robusta, providing a source of coffee for the big companies like Nestle and small domestic consumption. Coffee in these sunny and windy highland areas often do not qualify and become the specialty coffee beans.
A few small localities still devote their enthusiasm and nutrients from the sky to Arabica, so that those coffee beans will become the leaders of the Vietnamese coffee industry.
In big cities, specialty coffee shops are quite easy to find. With quality products, many Baristas have really brought the third wave of coffee to Vietnamese coffee lovers in exquisite Coldbrew, the finest cup of Espresso. Hanoi City, Ho Chi Minh City, and Da Nang, who have a lot of independent coffee shops, are the leading places and encapsulate the emerging traditional and modern coffee culture in Vietnam. The big man in the Vietnamese coffee industry like Trung Nguyen, King Coffee or the Coffee house also pays much attention and resources to Specialty Coffee.
In just a short time, Specialty Coffee has drawn new colors on the Vietnamese-coffee-culture picture.