Napoli Coffee History - Italian

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Napoli coffee is a traditional way of preparing and enjoying espresso in Naples, Italy. It is more than just a drink; it is a ritual, a culture, and a lifestyle. Napoli coffee is characterized by its strong flavor, thick crema, and low acidity. It is usually served in small cups with a glass of water and a piece of sugar on the side.

The history of Napoli coffee dates back to the 18th century, when the first coffee houses opened in Naples. The city was under the influence of the Spanish and French, who introduced coffee beans from their colonies. The Neapolitans developed their own roasting and brewing methods, using dark roasts and high pressure to extract the essence of the beans. They also invented the "cuccuma", a metal pot with a filter that was placed on the stove to make coffee.

The cuccuma was later replaced by the "moka", a stovetop coffee maker that is still widely used in Italy today. The moka consists of three parts: a bottom chamber that holds water, a middle chamber that holds ground coffee, and a top chamber that collects the brewed coffee. The water is heated until it boils and passes through the coffee grounds, creating a rich and aromatic brew.

The moka was followed by the "napoletana", another stovetop coffee maker that has a similar structure but works in reverse. The napoletana has a bottom chamber that holds the coffee grounds, a middle chamber that holds water, and a top chamber that serves as a handle. The napoletana is filled with water and placed on the stove upside down. When the water boils, the napoletana is flipped over and the water drips through the coffee grounds into the bottom chamber.

The napoletana was eventually superseded by the "espresso machine", which was invented in Milan in 1901 by Luigi Bezzera. The espresso machine uses steam pressure to force hot water through finely ground coffee, producing a concentrated and foamy drink. The espresso machine was refined by Achille Gaggia in 1948, who added a spring piston that created a higher pressure and a thicker crema.

Bezzera Classica 2 group machine

The espresso machine is now the standard way of making Napoli coffee in cafes and bars across Naples. The Neapolitans are very particular about their coffee and have strict rules for its preparation and consumption. For example, they prefer to use local beans from Vesuvius or Etna, which have a volcanic flavor and low acidity. They also insist on using filtered water, which enhances the taste and aroma of the coffee. They grind the beans on demand, using a fine setting that creates more surface area for extraction. They tamp the grounds firmly into the portafilter, creating an even and compact layer that prevents channeling. They brew the coffee for about 25 seconds, using a temperature of 90°C and a pressure of 9 bars. They serve the coffee in preheated porcelain cups, which retain the heat and prevent oxidation. They drink the coffee quickly, while it is still hot and fresh.

Napoli coffee is not only a beverage, but also a social occasion. The Neapolitans enjoy their coffee in company, often accompanied by pastries or sweets. They have different names for different types of coffee, depending on the amount of milk or foam added. For example, a "caffè" is a plain espresso, a "caffè macchiato" is an espresso with a drop of milk, a "cappuccino" is an espresso with steamed milk and foam, and a "latte macchiato" is steamed milk with a drop of espresso. They also have special terms for different times of the day, such as "caffè sospeso" (suspended coffee), which is when someone pays for two coffees but only drinks one, leaving the other one for someone else in need.

Napoli coffee is more than just a drink; it is an art form that reflects the history, culture, and personality of Naples. It is a way of expressing oneself and connecting with others. It is a symbol of hospitality and generosity. It is a source of pleasure and satisfaction. It is Napoli coffee

New to Viet-coffee Napoli Coffee

Do you know about Napoli Coffee Vietnam? It is a famous clean coffee brand in Vietnam and some countries around the world. Napoli Coffee not only provides pure, delicious coffee, but also supports those who want to start a business with an efficient and cost-effective franchise model.

History of establishment and development of Napoli Coffee

Napoli Coffee was founded in 2001 by Mr. Nguyen Van Thanh, an entrepreneur with a passion for coffee and a desire to bring consumers clean, high quality and reasonable coffee products.

Mr. Thanh has researched and applied modern roasting technology to create pure coffee beans, which do not contain preservatives or coloring. He has also built a strict management system from raw material procurement to production and distribution to ensure the quality and food safety of products.

Napoli Coffee has quickly won the trust of consumers by the typical and diverse flavors of coffee, from iced milk coffee, iced black coffee, egg coffee, to Italian coffees such as espresso, latte, cappuccino... Napoli Coffee has also exported products to more than 20 countries around the world, including fastidious countries such as the US, Japan, Korea, and now Australia. ...

In addition, Napoli Coffee is also the brand chosen as the official drink for important events such as Apec Meeting, Mekong Subregion Meeting... This is a testament to the prestige and quality of Napoli Coffee in the coffee industry.

Napoli Coffee's Mission

Napoli Coffee not only wants to bring consumers clean and delicious coffee, but also wants to contribute to the development of Vietnam's coffee industry. Napoli Coffee always prioritizes purchasing raw materials from reputable coffee growing areas and cooperating with farmers to create high value-added products for workers.

Viet-coffee has recently partnered with Napoli Coffee and will over the next months be sharing with you their product line up

First off is their Huong Chon 100% ArabicaEspresso beans

If you are looking for a strong and intense coffee experience, you might want to try Napoli vietnam Espresso beans. These beans are sourced from the highlands of Vietnam, where they are grown under optimal conditions and roasted to perfection. Napoli vietnam Espresso beans have a rich and full-bodied flavor, with notes of chocolate, caramel and nuts. They are ideal for making espresso, cappuccino, latte or any other coffee drink that requires a powerful kick.

Huong Chon 100% Arabica is an espresso with a rich and full-bodied flavor, perfect to start the day or for an afternoon break. Napoli Vietnam's Houong Chon 100% Arabica is available in packs of 250g

Napoli Vietnam Espresso beans are only available online. Order now on our website and take advantage of introductory pricing. Try them today and enjoy a taste of Vietnam in your cup!

Napoli Vietnam Huong Chon Espresso beans $9.99 for 250g

Butter coffee

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You've heard of butter roast coffee but have you ever considered putting butter in your coffee?

There are a number of reasons why you might? Butter “bullet proof coffee” can herlp you take on the world.
Bullet proff coffee required MCT Oil

Butter being slowly absorbed in the gut avoids the short sharp hit with a blood sugar crash and helps keep those hungrt pangs at bay. There are a number of ways that one can create butter coffee, with many recipes some suggesting the use of coconut either as oil or as coconult  milk or Cocount Cream. 

Flavours added to Butter Coffee can include cashew milk, vanilla extract, or MCT oil known as brain octane oil (My recipes have not used MCT oil).

Butter coffee is also associated with the keto diet and so it's not necessary to give up your milk coffee just substitute with butter coffee.

A good reason for substituting butter in coffee is that milk reduces the bioavailability of the antioxidants in coffee. As butter has only tiny amounts of milk protein that block the bioavailbity of antioxidants, your antioxidant absorption is improved.

For some, they say adding butter to their coffee turns a bland black coffee into a long-lasting energy drink that enables them to skip lunch and go straight to dinner without feeling hungry..

The ingredients that you put into your butter coffee can be simple or expensive - you can go high end coffee beans, grass-fed unsalted butter, and MCT oil instead of coconut oil. Or butter on special and coconut cream.

Our recipie is a shot of Vietnamese coffe from an espresso phin a teaspoon of butter and coconut cream then whisk.

So there is a butter coffee for every budget. Butter coffee is not a new phenomenon and has existed for centuries when coffee was drunk prior to refrigeration  Butter coffee drinkers had easy access to butter as opposed to milk prior to refrigeration.

Six possible reasons to swap to butter from your regular coffee are:

1 butter coffee keeps you full for longer

2 butter coffee promotes improved metabolism

3 butter is a healthier alternative to sugar and whipped cream

4 Butter coffee reduces caffeine sensitivity and the acidic effects of coffee

5 Butter coffee increases energy levels

6 butter coffee really tastes amazing

1. Fuller for longer- Butter can promote keto metabolism with the right diet. The amount of butter fat in a cup of coffee helps promote weight loss and makes you feel fuller for longer as the fat which is full of vitamins takes longer to digest. This helps you minimise unplanned snacking.

2. Improved metabolism - Butter contains butyrate a short train fatty acid that reduces inflammation and contains Vitamin A being necessary for thyroid and adrenal health

3. Healthier alternative- Butter is higher in Vitamins A,E,K . In recommended serving sizes butter is a healthy natural food not being like Margarine that is artificially made and only became popular due to a shortage in the United States after World War II. Subsequently Margarine was heavily marketed as an alternative. People with Lactose intolerance may be able to tolerate butter due to the low levels of lactose.

4. Butter coffee reduces caffeine sensitivity and the acidic effects of coffee Butter due to its purported ability to slow digestion by lining the stomach. This stomoch lining and slowed digrestion may slow the metabolism of caffeine as caffeine is both water and lipid soluble and Lipid(fat) digestion takes longer. Also Butter is known for reducing the perception of acidity of tomatoes cooked and raw for the same reason above

5. Butter coffee increases energy levels-  Separately coffee is known to increase energy, promote fat burning, and enhance concentration due to thigh levels of antioxidants and the effects of caffeine. Butter has antioxidants, and anti inflammatory omega 3 fatty acids and beta carotene with the beneficial effects being enhanced with Grass fed butter. Coconut cream contains Protein, anti oxidants, phosphorous, magnesium, folate and choline that will assist in preventing muscle cramps, reducing blood pressure and maintaining cell health

6. Butter coffee tases amazing. I had never thought of having butter coffee until I came across a recent article and had some beans in my coffee machine that were quite acidic. Butter coffee raises the coffee flavour to a new level. All Vietnamese coffee, in its various forms is complimented by, just butter or, coconut butter coffee.

EMC Beans a new product line

Viet-coffee goes back to its roots with our first shipment of EMC beans . A culi and straight robusta. Both have wonderful aroma from the rich basalt soils of the central highlands of Vietnam and are exceptional value. Only available in 1 kg packs

 

Pure 100% Pure Coffee Culi beans

Coffee beans have the natural aroma of rustic roasted coffee. Keeping the original essence in every drop of coffee - Introductory pricing

EMC2 Ca Phe Nang Luong Hat Robusta Beans 1kg $19.99

 

Pure 100% Pure Coffee Thuong Hang, special, has the most natural quintessential flavor preserved in every drop of pure Italian-style coffee. The passionate scent impresses and conquers. The aftertaste is long and inspiring. 
Robusta Beans. Introductory pricing

Stay tuned for Additions to our Range wih New Napoli Vietnamese coffe

Coffee On

Hugh and Van

Above - Full container

Shipment arrived – internet store being updated  Your favourite not in stock – let us know

Lots of Trung Nguyen Coffee!

New Vietnamese brand Napoli - stay tuned for more information

Saigon Phin Daklak back in stock order yours now

Saigon Phin Daklak 250g SKU: SKU19

$6.67

A traditional Vietnamese style coffee, the most popular in the country, know in the local languages as "the pot sitting on the cup".

The main bean blend is Robusta and Peaberry. This is our most popular coffee in the Viet-Coffee range and is very popular with our restaurant customers looking for that authentic Vietnamese coffee flavour in a ready to use grind, for use in a Phin They also love the cost with no sacrifice of flavour to give you an authentic bargain Vietnamese coffee

Saigon Phin Daklak 250g with delivery

SKU: SKU19612  $13.49

Saigon Phin Daklak 250g x 5 packs with shipping in BX1

SKU: SKU194  $45.94

Saigon Phin Daklak 250g x 7 packs with shipping to New Zealand

SKU: SKU1941  AUD 72.99

Saigon Phin Daklak 250g x 9 packs with shipping

SKU: SKU1921  $73.99

Saigon Phin Daklak 250g x 18 packs with shipping

SKU: SKU19214  AUD 124.00

 AUD 71.99 

Gourmet blend and Saigon Phin Daklak - 'Russels favourite' 2.5 kg ground coffee with shipping

SKU: SKU19213

The best of both - the very popular Gourmet blend and Saigon phin. Mixed together the bean blend is Robusta and Peaberry. Arabica, Chari & Catimor.

4x 250 g Gourmet blend and 6 Saigon Phin,

20 kg packs here  Saigon Phin Daklak 250g x 80 packs shipping with where available  May attract remote area surcharge

Saigon Phin Coffee on!

Hugh and Van

Viet-Coffee visits Com Nieu Sai Gon www.comnieusaigon.com

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PICKING OF ORDERS WILL START 11TH JANUARY

Viet-Coffee has late lunch at Com Nieu Sai gon or in English ‘Saigon Rice restaurant’.

We arrived quite late for lunch and almost stayed for dinner as we discussed plans with our new coffee Partner. There is a lot of work to do to bring their Product to Australia so it will be maybe June before we see their product on our site.

I felt the service and food quality was high, as befitting this famous restaurant in District 3. It was on Anthony  Bordains rave list some time ago.

Others have complained about the speed of service but this is not a fast food restaurant and their signature dish of clay pot rice has to bake before serving. The serving is quite novel with the clay pot being smashed to get the rice out and then thrown across the room to be caught by a waiter at the other end baked rice throwing thus allowing the baked rice to cool before eating with baby spring onion in oil and  black and regular sesame seed.

This was accompanied by clay pot fish

Waiter serving regular clay pot rice

Porkfat and chilli

Vietnamese egg plant with Prawn paste – A favourite of Van’s

Prawn paste and Vietnames egg plan

Mild Chilli Chicken

Bean sprouts and Pickle

Mixed green Vegetables

This was washed down with an interesting South African
Grenash

A good time was  had had by all

How far can you go with a Viet-coffee martini?  All the way to Morroco and back!

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Last night we found out as we had a special launch of 2 new Viet-Coffee martinis at www.jawhara.com.au

They have a fantatic fusion of middle Eastern flavours

We invited along my sailing mates and quite a few of our Viet-coffee Martini Aficionados to the Jawhara Restaurant in Palmyra. Jawhara provides delicious Eastern Mediterranean Cuisine and Viet-coffee kicked the evening off with a  Blanco and Nero Viet-coffee Martini.

With the large number of guests there was a bit of a shortage of showmanship on the martini dispensing but the lack of flair was more than made up by the fast dispensing with a pump pot used to dispense the Blanco mIx of Vietnamese Caphe Sua then combined over ice with the Galliano and West Winds Cutlass Gin also premade in a bottle  with a shot measure on the end of the bottle. Again chose for its for quick and easy dispensing.

The Nero was premixed and poured over ice. Both were so popular that a few guests asked if they could take some home and the staff atJahwara loved the taste as well.

We had the Morrocan Feast

Moroccan Feast

Selection of 3 dips (hummus, baba ghanoush, muhammarah); Zaatar bread, vine leaves, zaalouk; Boneless chicken cooked with saffron, confit lemon, olives, crispy potatoes & cilantro; Slow cooked lamb with prunes, almonds & sesame seeds; Saffron rice, batbout bread

And with several vegetarians there was a fine selection for everybody.

The evening was complimented by fantastic belly dancing and I gave it a crack - cut and paste the link to see.

https://www.messenger.com/messenger_media/?thread_id=100000201406345&attachment_id=616294786572913&message_id=mid.%24cAAAAAAR8NIGJxaG0zWDlFv1_E_ml

Recipes for the Viet-coffee Martinis are below

Viet-Coffee Martini Blanco

30 ml Viet -Coffee liquor

30 ml Longevity milk

30 ml Gin or Vodka (Westwinds Sabre Gin) (Hanoi or Men Vodka)

15 ml Galliano – vanilla

Shake over ice, pour and add Coffechino garnish

Viet-Coffee Martini Nero

30 ml Viet -Coffee liquor

30 ml Gin or Vodka (Westwinds Sabre Gin) (Hanoi or Men Vodka)

15  ml Lakanto Golden Malt flavoured Syrup

15 ml Cointreau or Triple Sec

Shake over ice strain and pour drop on top one or three roast coffee beans for garnish.

Update on Coffee shipment – Cleared from Quarantine and awaiting shipping slot – ETA warehouse Friday 7th October – allow time for unpacking and website updating..

Martini on

Hugh and Van

Vietnam's magical Mid-autumn Festival

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Vietnam’s full moon festival in 2022 was held earlier in the Gregorian calendar this year. The reason being that the lunar calendar is used to calculate the day on which the festival is held. This year the festival fell early, on September the 10th. The calculation for the holiday is based on it being the 15th day of the 8th month of the lunar calendar and is on a full moon day

Many people throughout Asia have a three-day break from September the 10th to September the 12th to celebrate the moon festival. It's not a public holiday for those of us in Australia but it's interesting that it's well celebrated by many people of Asian descent.

The origins of the full moon festival go back to the Shang dynasty of China in the 1500s and was at first focused on the worship of the Chinese moon goddess in the expectation of a bountiful harvest. Today the full moon festival revolves around family and most especially children, so will also be known as The Children’s múa lân Festival.

Vietnamese children dream about an amazing  Tết Trung Thu with their own brightly lit Lantern and a belly full of mooncakes. This Year Western Australian Vietnam Business Council with its associated women's group helped celebrate Tết Trung Thu where we saw many children with full bellies. The day was a celebration of Vietnamese food including trays of Vietnamese Bunmi and other Vietnamese delicacies along with concessions to Australian cuisine with mobs of pizzas.

Whilst the mid autumn festival has art has its origins in China the Vietnamese version has its own traditions and legends, most particularly about a  man named Cuội who hung onto a magical banyan tree as it floated up to the moon. It is said that if you look closely at the full moon you can see the shadow of Cuội sitting under a tree. The association of lanterns with the mid-autumn festival is an attempt to help light the way back to earth for Cuội from his time at the moon.

As seasons are opposite on this southern side of the world compared to Vietnam. Tết Trung Thu is  the Autumn festival at a time when harvest is finished and there is time to celebrate the harvest’s end with family. We are of couse celebrating Spring.

Traditional songs and dance

Preparation for Tết Trung Thu will bring out groups of lion dancers practising in the streets and alleys. Stalls selling mooncakes and every other kind of Lantern pop up along the city streets. Brightly lit toys and colourful masks are also included in the market stalls. The most popular  Tết Trung Thu Lantern is that of a star with red cellophane.

As with many Vietnamese festivals fruit  forms an important part of the celebrations with a five fruit tray and cakes being placed on people’s ancestral shrines. Mooncakes are also present, both  round or square and moulded with elaborate details of flowers carp and other geometric patterns.

The two most common types of mooncake are bánh dẻo being soft sticky cakes with glutinous rice flour outer and fillins such as mung bean, red bean or lotus seed paste and bánh nướng  a baked cake with a thick wheat crust. Mooncakes now come in a seemingly infinite variety of flavours both sweet and savoury.

Sweet Moon cake

On the night of the full moon children will form raucous groups and tour the neighbourhoods carrying the brightly coloured lanterns and singing songs. They will often be accompanied by a male dancer wearing a round happy faced mask, symbolising the moon. He urges the children and lion dancers on and delights the crowd with comical moves. He represents the earth God Ông Địa and the associated bounty  of the earth’s harvest, reminding celebrants to give thanks to harvests bounty. Ông Địa brings joy and fun and smiles to all Vietnamese children.

Lion dancing or múa lân is an essential part of the festivities with the children's excitement peaking when the drumbeats ring out from down the dark streets. Smaller children shrink back and the older ones run forward as the mythical lion bursts into the court yards and houses with its giant head and sinuous body born by acrobatic dancers.

The gaping mouth protruding eyes brightly red and gold coloured body is both comical and formidable. As the lion dancers lunging into the crowds making the children scream and laugh, the red and gold sequined bodies sparkles as it dances. For Vietnamese children not much else beats this brightly coloured noisy spectacular performance on the night of Trung Thu.

Coffee update - Shipment is on boat but delayed ETA Fremantle end of month

Coffee On!

Hugh and Van

Hario V60 Dripper  - More expensive Alternative to Phin

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The Hario V60 Dripper has attracted a following from coffee aficionados around the world.  Although not really associated with Vietnamese coffee, its pour-over brewing style is ideally suited to Vietnamese coffee.

(Hario V60 in red plastic with pot)

The Japanese known for their innovation and simplicity of excellent design are the originators of this clever simple brewer. The main differences in their operation are the Hario V60 is a 2 piece design. The 2 component parts are the single V-shaped over cup or over pot holder and the second part the v-shaped disposalbe filter.

(Glass V60 with pot in borosilicate glass -filter not shown)

The use of a filter is especially attractive to those coffee drinkers who object to the residue of grounds of coffee in the bottom of the cup that is sometimes evident in coffee made with a phin..

Hario is the Japanese glass company that is responsible for the invention and production of the Hario V60. The company’s “Hario”name has its origins in the 1920’s when its founders put together ‘Hari” meaning glass and “Ou” King. They commenced production of fine glass with a focus on Laboratory glassware combined with a desire to improve the heat-resistant qualities of their glassware.

Hario became very successful in the production coffee making equipment with their introduction of the siphon coffee pot developed in 1946. This siphon brewer became the most popular coffee pot in the United States at the time.

The complexity of the siphon coffee brewer encouraged Hario to look for simpler ways to make coffee and in an acknowledgment to their roots of laboratory glassware they produced in the 1980’s the “Mini Coffee Dripper”  it met stiff opposition with the inception of drinkable instant coffee and mechanical coffee brewers. It was soon discontinued.

In 2004 Hario again turned its attention to the development of helping customers with making best quality individual single-pour coffee. There was an increased interest in specialty coffee and manual pour-overs. Hario saw design flaws with the use of straight diagonal ribs in the inner walls and the small opening at the bottom of the filter. These features allowed the filter paper to stick to the walls and restricted the degassing during the initial bloom when pouring the hot water.

Hario’s solution was spiraling ribs and a large drainage hole allowing the coffee to flow smoothly down the sides and degassing not restricted by the filter stuck to the side. Users now had control over the speed of the extraction being either a fast or a slow pour.

The Name V60 is in reference to the “V” shape of the brewer and the 60-degree angle of the edges of the brewer.  In 2005 the V60 was released commercially and soon after became the recipient of Japan’s Good Design Award for both the Plastic and ceramic versions.

(y=x² )

Subsequently, the Hario V60 has been produced in a range of materials from glass, metal, and the original plastic and ceramic style. They are also produced in 2 main sizes and a variety of colours.

In the 2010’s decade, the Hario V60 was used to win the World Brewers Cup 5 times. Not content to sit on their laurels Hario last year released the “Hario Mugen”. The Hario Mugen has broken the tradition of the spiral ribs with the intention of making it a slower brew than the regular V60. It is however still relatively quick at average brew time of 40 seconds.

The single pour in the Hario V60 has the advantage of quicker set up and clean down. The grounds being trapped in the filter (depending on type of filter) is likely to be biodegradable and can go straight into the compost bin. The brewer is also dishwasher safe.

Single pour avoids the variable factor to sneak in and result in what has been described as muddled  flavour with multiple pours.

Single pour in the Hario Mugen is beginner friendly and reputed to bring out the best in single origin coffee preserving the floral fruity nutty notes for a rich clean cup.

Sorry still out of stock of Saigon Phin Daklak - Update on order progress – following about a month of negotiations coffee is being purchased to create an aggregated order to get us back in stock – sorry still not able to give eta as have to negotiate shipping and expected delays through Singapore.

Still, plenty of stock of EMC2 Robusta,  Metrang MC1, “S” and “I”blends and House and Gourmet Blend and Creative1 if you are looking for a traditional Vietnamese flavour.

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USA Second largest consumer of coffee

Second in the world in coffee consumption is USA with 26 569 000 bags of coffee pre annum, which is a lot, but on a per capita basis is nowhere near the Canadian consumption of more than 150 liters per person per annum. American coffee is associated with quantity and speed and has been described as human gasoline.

The popularity of coffee can be traced back to the Revolutionary War where Tea boxes were dunked overboard in protest against British taxes  and John Adams the second president declared tea as a traitors drink.

American Entrepreneurship in the form of the Arbuckle brothers selling roast coffee by the pound and  Folger & Co.  were the start of the love affair Americans have with coffee. They were quickly followed by Maxwell house and Hills Brothers.

After the war instant coffee became popularly available not really being challenged until Starbucks opened in Seattle in 1971 and the trend to Espresso machine styles.

The Arbuckles’ were 2 brothers John and Charles and they initiated the concept of roasted coffee sold by the pound. At that time you had to roast your own in a skillet, so this was almost the first step in faster food and convenience food!

Their idea was a success as it allowed consumers to have a consistent roast every time and their Airosa blend commonly became known as cowboy coffee. Still available today it comes with a peppermint stick and as a coffee is richly flavoured, has balanced acidity, faint Smokey notes and a subtle chocolate finish. Its available in all different grind types now and I love that one of the blends is called campfire (very coarse) for boiling in a pot on the fire just like the cowboys did.

Folgers have an interesting history starting in the 1850’ where James, who was 14 years old came with his 2 brothers from Nantucket to San Francisco. Family misfortune in the form of a fire had cut short their the search for gold. James got a Job in The Pioneer Steam Coffee and Spice Mill. It was not long and James became a full partner but following the civil war the economy collapsed. He persuaded his creditors to pay off the debts, bought out the remaining partners and founded J.A Folger & Co.

James was an innovator and he introduced cup testing as a better way to achieve quality control. At his death James passed the business on to his son with the sage advice ‘money making is always secondary to a good reputation’. Folgers rise to prominence was assisted by the values of merit and high quality, elaborate in store displays and the drive of Frank P. Atha who assisted grocers with sales, displays and giving out samples.

The 1906 San Francisco earthquake found Folgers buildings as the only surviving coffee business and it was used as a base by the U.S. Marines to pump water from the bay to fight the fires. Citizens got free coffee during the rebuilding.

Since this time small independent café’s and roasters have grown in popularity using sustainable, locally roasted, fair trade bean with a focus on brewing processes.  Millions of Americans have a coffee a part of their daily routine, the style of coffee is quite diverse both due to the influence of American coffee origins, fast food restaurants and coffee chains such as Mcdonald’s and  Starbucks and on top of this the wave of Aussi Baristas slugging it out with the major Coffee chains.

The bean style is most commonly Arabica as medium roast  for hot coffee and a darker roast for iced coffee. Robusta does feature but mostly as a blend to give good crema  and commonly in instant blends. Not all will use a blend as the coffee snobs in Seattle determined that Arabica is best and this attitude has  been difficult to shift.

The most common brewing method is similar to Canada, they are neighbours after all, with a drip brew which is well suited to the medium roast and then pour over and French press.  Interestingly the sale of espresso machines in the last decade have doubled from about $136 million to $240 million looking like there is 10% growth every year.

The Major players in ground beans are Folgers with sales of over one billion which is twice Starbucks sales and for the leading chain restaurant there Is Macdonald’s with over 40 billion dollars in 2020.

Seattle is considered the coffee capital of the US and so its no surprise to see that they have the largest number of coffee shops per capita followed by Manhattan, San Francisco, Pittsburgh and Chicago.  All these major cities have cold winters which seems to be a common factor for high coffee consumption.   What ever way you look at it coffee is big in the US

How the the Americans pair food and coffee.Like the Canadians they are very  familiar with a stack of pancakes or bacon and eggs paired with a slice of buttered toast or

Of course there the inimitable burger and chips

And donuts

Hot dogs

Key lime Pie

Steak

Pizza

For a really strong coffee cocktail try a Long Island iced coffee

Simply add a measure of each Baileys, Kahlua, vodka, rum, and tequila and a sot of coffee, shake pour over ice and enjoy

Coffee On

Hugh And Van

Fourth is Japan

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with 7 832 000 bags. Japan has a rich history in the careful and meticulous preparation of food and beverages Historically Japan was not a coffee culture but the mid 1800’s saw a dribble of beans coming into the country, mostly being consumed by the Dutch traders of Nagasaki. In 1888 Eiki Tei in Ueno district wanting to emulate the cultural vibrancy of French café’s opened a café only lasted a few years unfortunately being before his time. Japanese being the masters of imitation inspired several other cafes those in the Ginza district did well.  

It all came to a halt after the Second World War when Japan banned all imports of coffee.                     Things moved in the 1960’s when instant coffee came back and in 1980’s Hiromichi Toriba started Duotor coffee that was very successful and later has evolved to compete with Starbucks concept of the third place and the Kissasten’s that evolved to become places of old school, high quality, hand created beverages with their hand dripped pour over style.

Kissasten’s are all about coffee and socialising over the black beverage. They have become a favourite tourist destination due to their extra services provided like newspapers and old style service in a retro environment.

Japan has the honour of being responsible for the Hario V60 dripper which is ideal for Vietnamese coffee being a single piece drip brewer with a paper filter. It was in 2004 that the dripper came into being. The name comes from the V shape and its 60 degree angle. The intent was for a drip through coffee that was to be cleaner tasting rather than steeping grounds.

How do the Japanese mix coffee and alcohol? How about a Sochu Mohito

Zesty and refreshing like any mohito  Ideally cool and refreshing on a hot summer afternoon.

Ingredients

• Coffee Shochu(infuse the Sochus with Coffee beans)
• Fresh mint leaves
• Club soda
• Sugar syrup (optional)
• Lime (Wedges or slices)
• Crushed ice

Preparation

• Add 60 ml of Coffee Shochu into a nicely chilled tall transparent glass.
• Add lime wedges, and fresh mint leaves into the glass.
• Crush mint leaves and lime.
• add sugar syrup (optional), crushed ice, & cold club soda.
• Stir

Biggest coffee drinking Nations Part 2

In our count down Number 7 is Algeria,

Algeria at 2286 000 bag of coffee is purported to be the original home of ice coffee. The Scirocco a hot breeze off the desert is perhaps one of the reasons that Mazagran, an iced coffee, was created in the 1840s. Or was it a French garrison in Mazagran being besieged and they ran out of brandy to cut their coffee with so with only cold water and plenty of lemons being available they improvised and so the original iced coffee was born.

It’s a bit like Vietnamese Caphe Da with a twist.

The Recipe for a Mazagran is: Fill glass with ice,  make your preferred shot of coffee and pour over ice, add some lemon juice and sweetener to taste and garnish with a lemon.

Mazagran in its various forms spread back to France and through Europe with the Portuguese perhaps being truest to its original form and now often adding rum to it. Sorry there seems to be a bit of a theme for these hard coffee drinking countries they also like their hard Liquor with it as well.

At Number 6 South Korea is next :

Korea with 2484 000 bags is right up there with heavy coffee drinkers. Notably from the start Koreans viewed coffee as exotic and highly valued and still today are prepared to pay a premium for the right atmosphere. There are 70 000 plus café’s in Korea and coffee and cake is the go.

First introduced in 1896 when King Gojong tried it for the first time. Korean Café’s (dabang) followed soon after. Originally for the elite,  soon after for the statesmen, artists and salesmen with many a deal done in a dabang over a coffee and cake

The dabang was considered a representation of modernism with the eating of cake with a fork and having coffee from a cup instead of chopsticks for kimchee, and drinking soup from a bowl.

In South Korea the consumption of coffee has been increasing at about 10% year on year. Café’s will often have their own roastery and massive chains have grown with the Korean coffee Chain  Ediya having 2200 shops throughout South Korea and notably Seoul has more Starbucks than any other city in the world.

Instant coffee is the number one coffee drink with almost a third of Koreans having a cup of coffee a day. Next most popular is the Americano from a speciality shop in tune with the Dabang coffee and cake theme (Read Starbucks now) the Americano may be turned into a latte and milk substitutes are very popular as are very unusual taste combinations both for coffee and for cake.

Americano is a short black with hot water added and it retains the crema so espresso coffee is not typically Vietnamese with running through an espresso machine but in Vietnam an Americano is often whisked to boost the crema (see our coffee whisk here at half the price of may other suppliers) Iced coffee whisk - battery powered

Viet-coffee has its own Mocha blend ideal for Americano available here.

American Moka 250g ground taster, phin and espresso spoon with shipping

Sixteen random coffee questions answered.

Vietnamese bean coffee what are the popular styles?

Vietnamese bean coffee in Vietnam is most commonly Robusta but for export  an Arabica Robusta blend is the most popular which gives good crema through an Espresso machine. When using a coffee machine Vietnamese coffee can be suitable for espresso styles – I use my trusty Saeco to make my morning short black, but for the authentic Vietnamese coffee flvour we recommend that a lower brew temperature is used and if your machine allows a ristretto or no more than a short shot and topped up with hot water al la americano.

Why Americano Style?

The Americano style avoids over extraction that is often seen with a long black coffee made from automatic espresso machines where they keep extracting the flavour from the beans but in our opinion extracts more bitter alkaloids that really is not typical of Vietnamese coffee.

Americano style It is not usually found on the streets of Vietnam where in the South of Vietnan Caphe su da (iced coffee) is very popular and when in the cooler areas a hot sweet coffee is popular.

Vietnamese ground coffee for Phin

Normally Vietnamese coffee is pre-ground, we do however, as you have seen, have a comprehensive range of bean coffee for those who like to grind their own. There are a wide range of styles both in roast and bean varieties but most the most common styles in beans are  Robusta arabica blends and often in peaberry style.

Whats peaberry?

Peaberry coffee is called this as the coffee bean is literally shaped like a pea being more rounded. This is due to there only being one seed in the coffee cherry and the peaberry’s are valued for their flavour and roasting characteristics.

What is the phin?

A picture says a thousand words

How is it used? Go to our you tube channel and watch from 2 minutes on or watch the full version of our coffee story

https://www.youtube.com/watch?v=97qX88QslxM

Do I need a paper filter?

The stainless steel  phin is a no-paper, dishwasher safe, low technology  brewing tool. Not space consuming and great for the environment. It does leave a few grounds in the bottom of your cup but this is typical of the style of authentic Vietnamese coffee

Does the phin come in different sizes?

Yes, we stock from espresso style 125ml, and up 150 ml, 200ml, 375 ml, 500ml. 750ml, 1500ml.

The bigger the phin, the more coffee you’ll have to use with the larger sizes being suitable for shop use to make and store.

How do I make phin coffe

It takes a little practice so start with these guidelines for a 150 ml phin.

1. Boil water
2. Pour boiled water over the phin and cup (this helps keep the coffee warm)
3. Half fill the phin with ground coffee  usually a rounded table spoon
4. Tamp the filter press on top of the coffee
5. Place the plate and chamber (filled with coffee) on top of a cup
6. Add 30 ml (or cover the filter press by a few mm od hot water) with off the boil hot water approx 90 degrees at this stage
7. Let water absorb for 30 seconds
8. Then fill water to the top of the phin  - It should take about 5 mins to drip through.

I am using a larger phin what quantity of coffee grounds?

As a rule of thumb the body of the phin is filled half full such that the phin cover is not coming into contact with the tamper.

How do I control the drip speed  in my phin?

Different grinds allow the coffee liquor to run through at different rates. A coarser grind will allow coffee through quicker. To adjust the speed you can either use the tamper more firmly for slower drip speed or add more coffee. A larger pin will take longer to drip and finish extraction as there is more coffee to go though. So much longer needs to be allowed for the really big phins. Up to 20 mins or more.

What grind?

 If you can adjust the grind size to achieve the flow of first drip by 2 minutes, and last drip by 5 minutes – drip speed is affected by how fine the grind and how firmly tamped finely ground and firmly tamped gives slower dripping. A coarser grind is more typical of Vietnamese coffee but depending on the beans and roast a Vietnamese coffee artisan will vary the grind to allow the best flavour extraction.

• First drip should happen before 2 minutes
• Last drip should be around 5 minutes 

Can I do a second pour of hot water into my phin? 

I would only do this with the larger phins as its very easy to go from a thick tasty coffee liquor to watery and over extracted bitter coffee.

How do I make a thicker coffee liquor?

If you want a thicker, fattier, and sweeter coffee, we suggest adding the sweetened condense milk, or coconut oil, coconut milk, or even butter to your cup of coffee. It’s not too far from the butter coffee (ie. bullet coffee) trend. With our preground coffee won’t  need you to go to the addition of oil and butter unless your taste buds go that way

Can I drink phin coffee black?

The phin is a brewing tool, so you can drink phin coffee however you like! Black, with almond milk, sweetened condensed milk, shaken, stirred, blended, hot or iced.

What milk do I use for Vietnamese coffee?

You can go non traditional with almond milk, or soy milk but in Vietnam sweetened condensed milk is used. This style of milk is  know colloquially as “old man’ milk with a picture of an old man on the can,. From Sữa Ông Thọ  - Mr Longevity milk - we recommend Longevity milk as it has the right balance of fat, sugars and salt.

Why would I froth my Vietnamese coffee?

Foam on coffee forms naturally in espresso coffee and is known as crema. A decent crema is considered the sign of a well made barista coffee. The foam/crema is considered to take your coffee to the next level enhancing the silky creaminess of the milk and adding texture and volume to your coffee. Our electric milk frother makes the job of foaming your café su da easy. It has just the right amount of power to create a light fluffy foam but needs help at the bottom of the cup with the thick longevity milk so just work it up and down in the cup and use the frother at the top to build up you foam by including air in your coffee.

Its still hot enough to enjoy an iced coffee.

Viet-coffee has every thing that you need to make this popular refreshing drink.

Van can be seen giving instructions for this all time favourite on our promotional video - Here is a link to it   https://www.youtube.com/watch?v=97qX88QslxM  coffee iunstructions start at 2 minutes.

All you need to make this is available as the Taste of Vietnam 1   we have upgraded the pack to include a battery powered whisk for a quick easy way to froth up the tinned milk and coffee liquor.

The whisk can be used for frothing all beverages. Such as cappuccino, late, mocha, frappe, chocolate and syrup based smoothies.

Jake loves his iced coffee in the morning before he goes to school or TAFE.

He has a quick and easy iced coffee with equal parts condensed milk and coffee

and whisked up to a foamy creamy brew

and then throw in some ice.

Sorry I turned my back and Jake got to it before I photo’d it

Yummy refreshing iced coffee brew, very Vietnamese and a great pick me up.

The whisk is available for single purchase  Iced coffee whisk - battery powered  for $5.50

Transline Cut and Covid Logistics Log Jam

Sorry but your parcel may take a bit longer for a while. The transline that is the only rail link between Perth and the Eastern States has been cut due to major flooding with 400 km of the line from Port Adelaide to Tarcoola being flooded. Road freight is still moving but there will be extreme pressure on road frieght as the rail frieght is diverted. There is no estimated time for resumation of rail services, However Australia Post Express service should work reasonably well.

Tet

Tet is the shortened form of Tết Nguyên Đán and is Vietnam’s spring festival. Also know as Lunar New Year or Vietnamese Lunar New year, Tet is is the most important event of the year in Vietnam. It is a celebration for the Vietnamese people of the first morning of the first day acknowledging  the coming of spring. This year it is early in the Gregorian calendar with the timing of the event being based on the phases of the moon.

Tet Traditions

Vietnamese families celebration of Tet is seen by the “Sending off the Kitchen Gods” , with offerings of fruit such as Watermelon, Dragon Fruit, Pomelo and other expensive fruits. These offering are usually also put together with flowers, sweets and other foods, being carefully arranged around the families shrine.

 Bánh chưng is a traditional rice cake made with fatty pork, rice and mung beans all wrapped in a leaf and cooked by boiling in a big pot for hours and hours. The tradition of families making Bánh chưng can still be seen in many locations with a huge pot boiling for a day with the rice cake wrapped in special green leaves and tied with string

A peach,  cherry  or apricot tree in full bloom in the north or more commonly in the south a cumquat tree is brought in to the home. Special markets are set up throughout the cities to allow country side workers to sell the trees they have been growing in preparation for Tet.

It is a time of mass migration across Vietnam where families reunite and many of the city workers return to their families in the country side. Tet can be a great time to avoid the hustle and bustle of the city by staying in the city as the city empties of workers returning home.

Fireworks displays are used to usher in the New year and massive street displays and city lights are put up in the days before Tet to help celebrate the coming of the new year.

Family and friends are visited and lucky money and gifts are exchanged

Pagodas and temples are visited to pray for good luck with some travelling across countries to pray for good luck

Seeds at Tet

Seeds have a special place in Tet Celebrations. Along with a special tray of snacks including candied fruit, biscuits, jam, fruit, roasted nuts and seeds have a special place creating a cheerful, happy atmosphere as people crack the seeds and eat the kernels.

Many of these seeds are inside their outer husk and getting the kernel out can be time consuming but is considered an essential part of spending time with family and friends. The nuts and seeds being washed down with tea, usually green. But watch out the Vietnamese love their tea strong and bitter.

The most common seeds are Hạt dưa (Watermelon seeds) both in red or black. The largest are chosen for roasting in a big pan. The red is from natural pigment with red being a typical good luck colour for Tet. Reputed to be good for muscles, blood, bones and the nervous system. WaterMelon seeds are eaten to enhance memory and protect from heart disease.

Hạt bí (Pumpkin seeds) are creamy white in colour and no pigment is use to colour them, often taken for Kidneys, heart and digestion they are a slightly bigger feed than the watermelon seeds

Hạt hướng dương (Sunflower seeds) are dried and roasted, they are a children’s favourite with some having the knack to split the husk and extract the kernel just by popping it in their mouths and giving a gentle bite

Hạt điều (Cashew nuts) originally from northern china and Mongolia cashew is the small seed on a cashew apple, Vietnam has become a major producer of Cashews. The can be fond raw but usualy being roasted and salted and sometimes honey is added. Traditionally in Vietnam cashews have their skin left on which is off putting for western tastes. So easy to eat with beer, celebrate now with our roasted salted honeyed

Hat Viet Cashews. Available now in the 100g snack pack for $3.50.

Hạt dẻ cười (Pistachio) are originally from Persia and considered the most expensive roasted nuts in Vietnam. Great with tea or a snack with beer or more commonly now wine. Alcohol of any kind is a Tet tradition.