I. AMZ Pure Bean Coffee:
No.1 Coffee Beans: Is a combination of 2 types of beans including: Dry processed Robusta and dry processed Arabica in a reasonable ratio. Coffee is roasted at Light French Roast level for both Robusta and Arabica lines, to give a strong bitter aftertaste (heavy body). Suitable for those who like strong taste. The grain characteristics predominate in high uniformity.
Before roasting, coffee beans are green in color with an odor almost like beans or grass, only when roasted do flavor and flavor substances begin to increase in the bean. All such flavor creation is controlled under two mechanisms: one part science with physicochemical reactions, the other part art & inspiration. So the flavor we get from coffee, doesn’t come entirely from the tree, the farm, or the processing station, but it also comes from a heated roasting process that converts trace elements into taste, with a multitude of variations in substance and taste.
Roasting: is the process of heating raw coffee beans so that they become coffee beans that we can grind and brew – That’s the simplest expression possible. However, in reality things are a bit more complicated than that. Coffee roasting involves a lot of science, in terms of Maillard reactions, caramelization, crack 1, crack 2, or changes in grain structure.
As the coffee beans turn in the heat of the roaster, hundreds of chemical reactions will continuously take place, some compounds will decompose, some will be denatured into other compounds and countless new compounds. formed, all of this plus a series of physical changes will form in the coffee bean unique flavors.
The first part of the roasting process is often referred to as the drying phase (although the beans continuously lose moisture during the roasting process). During this early stage, the gradual loss of chlorophyll causes the coffee beans to change color from green to yellow. Next, when turning to browning, coffee beans turn from yellow to light brown mainly due to the Maillard reaction. And later, when towards the end of the roasting process, the coffee beans approach the first crack (Frist crack), the brown color becomes darker due to the caramelization reaction taking place.
The degree of roasting is just a name, a concept, but also the most important point of the roasting process. Usually light roasted coffee will exhibit many of the “original flavors” derived from species characteristics, processing methods, altitude, soil & climate. The darker the roast, the more the initial flavor of the bean is overshadowed by the flavor produced by the heat, and as it approaches the dark roast the “roast flavor” dominates to the point that it is difficult to distinguish the source of the roast. different types of coffee.
The secret for roasters to choose for themselves a suitable roast that shows the potential flavor characteristics of each coffee is in the concept of Roast profiles. Basically, a Roast profile is a collection of all kinds of data that affect the roasting of coffee. Including input information such as: geographical location, cultivation altitude, seed source, processing method, moisture, grain density, desired flavor characteristics… to roasting process variables such as temperature machine, particle temperature, convection speed…
We often say that life is not a destination, but a journey. Same with coffee, coffee can be roasted to the same color but the taste is completely different. Thus, another trend has dominated the coffee roasting industry, in which the roasting process has shifted its focus from focusing on color, temperature or finish time to recording a Roast profile with a large amounts of data to ensure product consistency.
Filtered coffee is a unique way of enjoying Vietnamese people.
1. How to make delicious filter coffee.
This is a long-standing way of enjoying coffee and imbued with Vietnamese cultural identity. Each shop has a secret in how to make a delicious blend to sell with its own filter. However, any brewing method should follow the following procedure:
Choose filter: Currently, the types of filters on the market are very rich and diverse. But for coffee shops, you should use aluminum or stainless steel filters. Stainless steel filters are more durable than aluminum filters, but aluminum filters when brewing will give you a better cup of coffee.
2. How to make basic filter coffee.
+ Put 20-25g coffee powder evenly on the filter, use a compression plate to lightly compress the coffee powder.
+ Pour boiling water about 10-15ml (90 to 96 degrees) into the filter for the coffee to infuse evenly from 20 to 30 seconds (called the COFFEE BREAKING phase).
+ Add boiling water a second time about 30-50ml, extract the most pure coffee drops.
+ Add sugar, milk, ice according to preference.
3. How to make delicious large-sized filter coffee:
+ Each large filter will use about 150g of coffee, compressing the coffee powder to spread evenly in the filter.
+ Pour 300ml of boiling water into the filter for about 1-2 minutes for the coffee powder to expand evenly.
+ Process about 350ml of boiling water into the filter and wait for the pure coffee drops to be slowly extracted.
+ Divide the amount of coffee after brewing into small cups.
+ Add sugar, milk, ice depending on the taste of the diners.
With a large coffee filter, grind coffee finely to produce the most delicious coffee drops.
+ Because coffee is pure and clean, when boiling water is added, it will absorb water and expand with bubbles. We slowly pour in enough water, until the amount of coffee absorbs enough water (also known as brewed coffee).