Coffee Beans-Special

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Product information – Ingredients: Robusta and moka beans. 

Size: floor S16(18). 

Origin: Lam Dong plateau and Daklak coffee capital. 

Characteristics: brown color, low caffeine content. 

Level of uniformity : 99% . Humidity : < 5%.


I. AMZ Pure Bean Coffee:

Special Bean Coffee: Using Cau Dat Arabica processed by special methods. Coffee is roasted at City Roast level for Arabica, leaning towards a gentle aftertaste, seductive aroma, will satisfy all customers who tend to like the fruity taste of this coffee line.


Why is it that when you drink coffee, you sometimes feel the taste of coffee with the taste of many different fruits? Because in coffee beans there are many acidic components. Specifically: Citric Acid found in citrus fruits, Phosphoric Acid in grapefruit – mango, Malic acid in peach – plum – apple – pear fruit, Cholorogen Acid, Acetic Acid, Quinic Acid…


Obama coffee


Have you heard the term fermentation when preparing coffee?

Controlling the fermentation process is key to harnessing the power to create positive flavor attributes. Fermentation – with its natural biomechanics occurring in all forms of coffee processing, is an opportunity to influence flavor. By understanding fermentation and processing, producers and roasters like us can ensure flavor diversity while improving coffee consistency and quality.


In the field of microbiology, fermentation can be briefly described as the metabolic process of microorganisms, in which beneficial bacteria convert sugars into energy compounds and release other compounds. other organic. However, to properly carry out the fermentation process when preparing coffee is a long story behind.



The biggest challenge in coffee fermentation lies in the control of the process. The first problem is not to let the coffee be over-fermented, because then it will lead to the growth of harmful microorganisms that cause spoilage, which adversely affects the taste of the coffee. Coffee beans resulting from such over-fermentation are often referred to as ‘stinkers’. These particles contain trace amounts of undesirable chemical compounds, notably propionic and butyric acids, which give off a pungent (onion-like) odor…

During the fermentation process that takes place in the coffee bean, the yeast does only one thing, which is to consume the sugars in the rind and produce enzymes that help break down pectin (the main ingredient in mucilage). But along with the primary function, yeast also produces secondary metabolites known as flavor precursors (which are reabsorbed into the coffee bean). In this way, properly fermented coffee will be a complex product with more flavor and value than natural processed coffee.


With different coffee varieties, the ratio of sugar components and nutrients in the skin of the coffee cherries all affect the fermentation process differently. Not to mention the structure of the fermentation tank, the ambient temperature, the water quality, and countless other factors that also create different fermentation results. This means that we are fully capable of maintaining the variety of flavors – but at the same time reducing the appearance of undesirable flavors.


Obama coffee


Making coffee with the V60 device brings out the natural aroma from the coffee beans

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 coffee filter.

+ 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).



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