5 components that make up a perfect cup of coffee. Blended coffee, also known as laced coffee, is a drink in addition to coffee, the roaster will add margarine, fish sauce, or alcohol… to have a more greasy taste or aroma.

Rustic coffee or in many places called pure coffee, accounting for the remaining 5%, is a way to enjoy pure coffee. It is a fact that very few and even the owner of the shop have little knowledge or ability to distinguish between the two types of coffee above. Just by experiencing the reality through observation and sharing about the process of making coffee just once, anyone will understand, distinguish and choose good coffee for themselves.

A coffee bean has all the special elements of flavor and taste, divided into 5 main groups: sweetness, bitterness, acidity, mouthfeel, and flavor (flavor).



5 components that make up a perfect cup of coffee

1. Sweet taste

Sugars (sucrose and glucose, alcohols, glycols, and some amino acids), which make up 6% – 9% by weight in green coffee beans, give the coffee a sweet taste when brewed. The sweetness will be felt first at the tip of the tongue. For the best experience, diners can try pour-over coffee such as Aeropress, Chemex, Kalita, Melita..

From a production perspective, the sweetness of coffee is guaranteed from two important steps: picking ripe fruit and properly processing that amount of ripe fruit.

Harvest ripe fruit: During the season, coffee cherries need to be harvested when they are ripe, the time when coffee berries get the most nutrients from the tree. Therefore, hand-picking and ensuring the highest ripening rate in ingredients is the first important step in a quality coffee, which any roaster wants to have. Because of conditions in the growing area and difficulties in labor, in many raw material areas, farmers still choose to pick all – that is, to quickly harvest all coffee berries on the same branch, including green and green coffee beans. ripe fruit. Changing picking habits to switch to selective hand-picking (only ripe fruit) is an ever-changing story in each coffee season for farmers and raw material collectors.


Pre-processing: There are different ways of pre-processing with different purposes to get the desired final coffee flavor. For sweetness, the pre-processing method is often chosen as Natural (dry ripe fruit, separate dried fruit pulp)  or Honey process (separate ripe fruit skin to leave a sweet viscous substance surrounding the seeds and then dry, depending on the ratio). The very name of this method shows its advantages.

2. Bitter taste

Many people think that coffee is bitter, but most do not understand where the bitterness of coffee comes from and why. It is because of this ambiguity that some coffees currently on the market are “created” to be bitter by roasting the beans very deeply (the stage in which every bean turns a deep black).

First, caffeine is one of the ingredients that make up the bitter taste in coffee (10%, next to another substance is trigonelline). The coffee plant produces caffeine to fight insect attacks. Plants grown at higher altitudes produce less caffeine than plants grown at lower altitudes. Accordingly, Arabica usually has less caffeine than Robusta (1.2% versus 2.2%).

Since people discovered that the caffeine in coffee makes them more alert and creative, we have begun to make coffee an indispensable and almost irreplaceable drink, for decades to come

In Vietnam, people often choose to drink Robusta coffee, partly because Robusta accounts for 93% of total planted and produced output. Vietnam is the second-largest exporter of Robusta in the world, just behind Brazil (Vietnam – 1.78 million tons compared to Brazil’s 3.36 million tons in 2016 data). Coffee cup from 100% Robusta brings bitterness, rich mouthfeel, and high caffeine (strong as the name implies – very robust). But in fact, the bitter taste of coffee in the world is not favored. And drinking taste is often in favor of Arabica beans. Arabica brings not only aroma (with attractive flavors such as floral, fruity, chocolate..), mild acidity, and lowers caffeine content, enough to be consumed 2-3 cups a day for each people.

3. Sour taste

Depending on the type of coffee will have a different sour taste. There are pleasant and often mentioned sour flavors like oranges, lemons, blueberries, strawberries… but they all have a pleasantly sweet aftertaste. And when it comes to sour, people will refer to Arabica as a coffee with much more acidity than Robusta.

4. Bold

The “bold” is the term that Vietnamese people often refer to describe the combination of coffee water (mouthfeel or body are other synonyms, used to describe the feeling when drinking). This term is often understood as the difference between whole milk and skimmed milk. The adjectives that are often used to describe the body in coffee are strong, full, or light and thin. It’s not that strong coffee is better or thinner is worse. This property depends on the taste of each person and is selected by the method of preparation or the type of grain.

5. Fragrance

The aroma in coffee is rich and there are more than 800 flavors from many different Arabica varieties. You will easily catch the smell of black tea, the natural chocolate flavor from Arabica Cau Dat.

If you are observant, you will notice that the coffee flavor is most recognizable at the following stages:
– Immediately after grinding the coffee beans into a powder
– After preparation: The scent will waft through the coffee solution
– When drinking: You will hear this scent after taking a sip of coffee, considered the aftertaste of coffee.


So, depending on the customers the restaurant serves, the few flavors of coffee you want, you can choose for yourself the right type of coffee with the ingredients of Robusta and Arabica.


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