How to process Vietnamese coffee beans: traditional roasting and modern innovation!

Vietnamese coffee is famous for its unique flavor and processing methods. In Vietnam, traditional roasting and modern innovation are the two main methods of processing coffee beans.

Traditional roasting is an old and classic method widely used in rural areas of Vietnam. This method is usually done manually over an open fire using small home-style equipment. The coffee beans are slowly heated and stirred until they reach the desired degree. This process requires patience and skill, as both temperature and time need to be precisely controlled to achieve the desired result.

Traditional roasting gives Vietnamese coffee a rich, full, deep taste and aroma. Due to the use of open fire for heating, the coffee beans will absorb some wood or earth flavors, making the taste more complex and diverse. In addition, maintaining strict control of temperature and time throughout the process also helps to reduce bitterness and enhance acidity.

However, in modern society, with the advancement of science and technology and the accelerated pace of life, Vietnam's coffee processing methods are also constantly innovating. Modern innovative methods include the use of large-scale mechanical equipment and advanced technology to roast coffee beans. This method is more efficient and precise, and can produce high-quality coffee in large quantities.

Modern innovations have brought some changes, such as more precise control of roasting time and temperature, making each batch of coffee of consistent quality. In addition, modern equipment can also add other flavorings or spices to enhance the taste and flavor.

Whether it is traditional roasting or modern innovation, Vietnamese coffee has its own uniqueness. Traditional roasting gives Vietnamese coffee a rich and complex flavor, while modern innovation provides more choices and convenience. No matter which way you like, you can experience its rich and diverse taste and aroma when tasting Vietnamese coffee.