Cafe has long been considered one of the popular drinks of our people. From customer meetings to chatting with friends, everyone chooses a cafe as a meeting place as a habit.
But, getting a cup of coffee on hand from the shop staff, have you ever wondered how it was formed, the process of becoming a product? Let us tell you a story about this journey, through a super close-up perspective that we may have never seen before with our bare eyes.
A coffee bean we often see will have a dark color, but actually it has undergone the roasting process. There is a coffee bean when it is just harvested, ripe from the branch also has to go through many different stages of separation, not to mention the wet or dry processing method depending on the type of seed.
This is a coffee bean after being processed, taken with the macro camera of Samsung Galaxy A51 gives us a strange look that is difficult for the eyes to see such details.
After the screening and processing, the best coffee beans are put into the roasting stage. Why must we roast? Green coffee beans still contain acids, proteins, caffeine but lack the flavor. Therefore, the roasting process (providing heat) will help promote the chemical reactions in the coffee, creating aromas, causing the beans to lose steam, expand, change both color and smell.
Dark brown color appears after the coffee bean has roasted.
At this stage, picking up each roasted new coffee bean, you can feel the aroma of the nose, smell that you want to … use right away. But wait, before you can use it, these roasted coffee beans still have to be ground.
The coffee beans after being finely ground look like this.
Vietnamese people have long had the tradition of drinking coffee and filtered coffee. Currently, there are many other types of brewing from foreign countries, but the traditional brewing method is still popular, whether at sidewalk shops or air-conditioned cafes.
A corner of the coffee filter. Some film makers are too careful to make the handle with leather cover so that when the bartender’s hands come in contact, it will not be burned by heat.
And to make a delicious cup of coffee filter, we need a very good filter, moderate volume to contain enough for a cup of coffee. One trick is to rinse the filter with boiling water before brewing so that the coffee will get a fuller amount of heat, thereby helping the coffee taste and aromatic.
Ground coffee is added to the filter before being pressed and poured with boiling water.
Put coffee in filter, then use squeeze to moderate, not too tight or not too light. Because if too tight, it is difficult to flow out of the cafe too light, too light coffee and coffee powder bulges a lot. Then, pour boiling water in to brew coffee.
The first drop of coffee drops, little by little, and this is where we sit reading the morning newspaper, or chatting with friends, waiting for a cup of delicious coffee.
With the drinking habit of Vietnamese people, we often enjoy coffee slowly, not in a hurry like other types of coffee from the West. Many people believe that Western coffee or instant coffee is usually quite light and thin, while they like the thick and strong match in every drop of Vietnamese coffee. For that reason, Vietnam’s coffee filter still has a huge foothold through the centuries, the cafe culture everywhere, every day is still there and will continue to grow, becoming a symbol of attachment to people. Vietnam.