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Sweet Milk for A Sweet Cup of Coffee

By :Mulberry Analytics 0 comments
Sweet Milk for A Sweet Cup of Coffee

For a very long time, Vietnamese coffee has lived in the shadows, and the coffee has experienced little to no renown in the world of coffee. As of late, however, the dim status that Vietnamese coffee has had in days past has started to wane, and more and more people are beginning to realize just how special Vietnamese coffee is. Many reasons have significantly contributed to the rise of Vietnamese coffee.

Vietnamese coffee is widely known to be the most commercial-grade coffee that fails to deliver the flavor expectations of the consumers but it can be effective for a quick caffeine fix. As such Vietnamese coffee has been put down to the role of instant coffee and much of this is related back with the first and second wave of coffee where any discussion in the world regarding coffee revolved around the topic of instant coffee, and no emphasis was placed on the artisanal potential of coffee. All this began to evolve with the third wave of coffee and this is where it took a turn to the betterment where Vietnamese coffee began to receive the recognition it deserved for a long time.

The third wave of coffee is essentially a shift in focus from the concept that the only redeeming quality that coffee has is that it gives you a quick caffeine fix. More and more roasters around the world began to understand the artisanal potential of coffee and the many wonderful and delicious that were possible with different blends of coffee. The consumers and producers now began to  wonder  on how the beans used in their blends were sourced. Understanding the journey from bean to coffee became of importance to them. The emphasis on specialty coffee as well as on the journey from bean to coffee is what set the stage for Vietnamese coffee to finally get the recognition it deserves

As vast as the commercial coffee was growing, consumers were not sure on how proper Vietnamese was being made or if the beans were being roasted in a proper manner. This led many to blindly accept the notion that all Vietnamese coffee is good for is instant commercial-scale coffee. With the third wave of coffee, consumers and produce alike began to question the origin of this coffee and quickly realized that commercial coffee had barely scratched the surface of what Vietnamese beans had to offer. More and more roasters came to the realisation that  the sheer variety of premium-quality coffee that was made possible by Vietnamese beans if they went through the proper preparation and process. An ancillary benefit of the third wave has been the recognition that Vietnamese coffee bean farmers are finally receiving for their hard work. Their produce has finally begun to receive the recognition it deserves.

Because Vietnamese coffee is new to the world of coffee, it can be hard to distinguish between the brands passing commercial coffee as specialty coffee and authentic Vietnamese specialty coffee brands. This is the point where Genuine Saigon Coffee makes life easier and convenient for its consumers. GSC makes sure that it sources the beans directly from the rich farmlands in Vietnam and  that the beans go through a proper process before they find their way to the consumer, hence ensuring a high- premium quality product that captures Vietnamese coffee's true extract. This emphasis on the bean's journey is exactly what the third wave stresses upon, and GSC understands that.

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