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Coffee Trung Nguyen is Vietnamese coffee with a rich chocolate-hazelnut flavor, which distinguishes it from traditional coffee production. Trung Nguyen produces more types of coffee, but the most original and best known is the Creative coffee line , which is numbered 1 to 5 + 8 , the numbers essentially equal the quality of the coffee and the ratio of robust and arabic , where 5 contains only good arabic. The number 8 is then reserved for a special imitation of Cibet's coffee .
Coffee is prepared in a traditional Phin Filter , roughly ground, but can also be prepared in French press . Traditionally, it is served with condensed milk and ice, a wonderful drink not only in hot Vietnam, try it, it is completely different from other coffee !
Phin filter is a traditional tool for preparing Vietnamese coffee, in the original Cà phê sua dá. The coffee is served hot or more authentically with ice and condensed milk.
Phin filter is a traditional tool for preparing Vietnamese coffee, in the original Cà phê sua dá. The coffee is served hot or more authentically with ice and condensed milk.
Themost popular coffeemodel Trung Nguyen! Hand-sorted 100 rabica. The result is the best that the typical Southeast Asian style of coffee roasting has to offer.
Themost popular coffeemodel Trung Nguyen! Hand-sorted 100 rabica. The result is the best that the typical Southeast Asian style of coffee roasting has to offer.
Thestrong aroma and rich taste go hand in hand with the higher caffeine content. The coffee contains a handpicked selection of un-hopped beans (called Culi) of Arabica, Robusta, Chari and Catimor.
Thestrong aroma and rich taste go hand in hand with the higher caffeine content. The coffee contains a handpicked selection of un-hopped beans (called Culi) of Arabica, Robusta, Chari and Catimor.
Top of the line Trung Nguyen coffee! Enzymatic artificial simulation of Cibet coffee, identical to real Kopi Luwak, but without the animal suffering! Very sweet to chocolate taste.
Top of the line Trung Nguyen coffee! Enzymatic artificial simulation of Cibet coffee, identical to real Kopi Luwak, but without the animal suffering! Very sweet to chocolate taste.
The unique taste and aroma of Vietnamese coffee should not be missed by any lover of this drink.
Most people don't associate coffee with Vietnam. The aroma of the popular drink usually evokes images of Brazilian or Colombian scenery. Yet the second largest coffee exporter today is surprisingly Vietnam. And the biggest share of exports is accounted for by the brand...
This is a coffee grown in the perfect climatic conditions of the mountains of central Vietnam and processed with the utmost care. It is produced by certified growers, usually small-scale farmers, who use traditional methods of drying and further processing the beans.
The history of the Trung Nguyen brand is not as rooted as many would expect. The company was founded on 16 June 1996 by Dang Le Nguyen in Buon Ma Thuot, which is now considered the coffee capital of Vietnam. The founder's only input was an old bicycle and a huge taste spiced with youthful enthusiasm. Nguyen's goal was nothing less than to introduce the world to the quality of Vietnamese coffee.
Two years later, he opened his first coffee shop, followed it up with more branches in the company chain, and by 2001 he had successful franchises in Japan and Singapore.
By 2010, the company boasted that it exports coffee to more than sixty countries worldwide, and in Vietnam, Trung Nguyen is clearly one of the most sought-after coffee brands.
If you choose Trung Nguyen coffee, you will find that it has several different lines today. The original one - Creative - is also marked with numbers from one to five, or eight.
The first classification tells you the ratio of robusta to arabica, with five being used to denote 100% arabica. The number eight is reserved for a type of imitation civet coffee (the coffee beans have been treated exclusively with special enzymes, which animal protectionists will appreciate).
In terms of flavour, the two coffees are incredibly similar, but in the case of Vietnamese "Eight" it's not such a strain on your wallet.
If you want to enjoy Vietnamese coffee, you should prepare it as tradition dictates. That means using a coffee phin filter. If you don't already have one, then reach for a french press. This is because the coffee is coarsely ground to meet the demands of traditional brewing. The coarseness of the grind will therefore suit the aforementioned French press.
You should drink it with condensed milk and ice. However, even if you serve it according to your habits, it's definitely a coffee worth trying.
