The process begins with harvesting coffee beans to initiate subsequent processing stages. The quality of harvested coffee beans must meet standards in terms of technical, sensory, and other chemical quality criteria.

Harvesting can be entirely manual, without the assistance of machinery. Even though it involves manual labor, this method ensures that only fully ripe coffee beans are harvested, maintaining uniform quality.

Alternatively, mechanical methods, such as stripping branches, can be employed to streamline the process, reducing manual labor. However, this approach may result in uneven harvesting, with unripe beans mixed in.

In this stage of the coffee roasting and grinding process, the coffee beans undergo a cleaning process to remove impurities such as sand, husk, branches, leaves, etc. This cleaning stage is crucial as it significantly impacts the quality of the final coffee product and helps prevent degradation or damage to processing equipment. It ensures that the coffee beans are free from contaminants, preserving the integrity of the coffee and maintaining the functionality of the processing equipment.

The next step involves soaking the coffee beans to completely separate the outer husk. Subsequently, they are sun-dried for a period of 2 to 3 days at a temperature of around 30 degrees Celsius. During this stage, processors use tools to roast the coffee beans, aiming to fully remove the outer husk layer.

Finally, it is essential to sort the coffee beans according to size using sieves with a mesh size of 14 or 16. This step ensures the production of a final coffee product with uniform particle size.

With the goal of offering coffee products with a diverse range of flavors, processors may choose to blend different types of coffee. Typically, they blend Robusta and Arabica coffee beans in various ratios to achieve the desired flavor profile.

The harvesting process can be entirely done by hand, without the assistance of machinery. Although it is a manual harvesting method, it ensures that the coffee beans are picked fully ripe, resulting in consistent and high-quality coffee beans.

Additionally, mechanical harvesting can be carried out by stripping branches, although this method minimizes manual labor, the harvested coffee beans may lack uniformity and include unripe ones.

Normally, the processing procedure of coffee starts from green coffee beans that are subjected to a heat treatment, resulting in roas Apart from the quality of green beans, the roasting method plays a vital role in defining the quality of this beverage.

In Vietnam’s local market, coffee beans are usually over-roasted as the Vietnamese prefer a stronger coffee rather than the regular o That is why Vietnamese coffee is renowned for having a very thick and dense mouthfeel. The beans are roasted for longer, which results in a much thicker texture and a more intense flavor of coffee. Flavorings may even be added during the roast, including butter, sugar, vanilla, and cocoa to give the beans a slightly sweeter flavor.

The Vietnamese coffee grind size depends on the brewing method that you use. The traditional method that includes a drip filter requires a medium grind size, which resembles something between table salt and san Continue reading to learn more about whether you can use different grid sizes for this brew.

The size of your coffee grind directly affects the taste of your coffee. A finer grind can over-extract the coffee, leading to a bitt A coarser grind, on the other hand, can under-extract it, making your coffee taste weak or watery.

Most products after the production process are fine packed in many different forms. Almost all products are especially packaged and quantified for convenient consumption depending on the form and texture of the produc there are different product packaging. Among the packaged products, instant coffee powder is the most packaged product