Traditional coffee has a bitter taste, not harsh, light, slightly sweet, with a slight aroma. Traditional coffee as well as traditional fish sauce do not mix impurities such as coffee flavor, other fillers such as corn and soybeans.

There are many types of coffee on the market today. There are many profitable coffee manufacturers, so they mix more chemicals as well as other impurities to bring high profits.People are still indifferent to foods. They often do not distinguish between types of coffee such as Robusta coffee, Arabica coffee, Moka coffee, pure Culi coffee or traditional coffee.

The characteristics of traditional coffee are the use of main ingredients. So, traditional coffee is from coffee beans that are cleaned, selected and then put into a roasting oven with the right temperature. The roasting stages are all made from the experience of the roaster. People who make traditional coffee or so-called pure coffee often do not use chemicals.

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  1. Volume of Traditional Coffee

Traditional coffee powder always has a lower density than powdered grains. The weight of traditional coffee is usually lighter than that of impure coffee. Because of the same amount of powder, coffee powder is always more.

  1. Porosity of Traditional Coffee Powder

Traditional coffee powder is light and has a low density, so when compared, just put in water, it will tend to float to the top, while flour of other grains has a higher density, so it will sink. water faster.

  1. Moisture content of traditional coffee powder

Traditional coffee powder will be drier than mixed coffee powder, not pure that looks wet, even clumpy when laced with a lot of color caramel.

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  1. Color of Traditional Coffee Powder

Traditional coffee powder has the color of cockroach wings. Due to consumer habits that require the coffee cup to be black, on the other hand, the roasted and ground soybeans have an opaque yellow-brown color, completely unlike the dark brown color of real coffee powder. Consumers should be able to distinguish this coffee color by themselves.

  1. The smell of traditional Coffee powder

Traditional coffee has a pleasant aroma. Most users like the smell of coffee. And impurity coffee has an unpleasant smell because the smell is the smell of chemicals mixed with corn and soybeans.

  1. Traditional coffee when brewing

When boiling water is added to the traditional coffee filter, the flour in the traditional coffee filter expands to make the coffee powder bubbling in the filter. As for cornstarch and roasted bean paste, when encountering boiling water, it becomes flexible, sticky and collapses because grains always contain a lot of starch.

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  1. Traditional coffee washed after brewing

After being brewed and removed, some powders stick to the sides of the coffee filter and put in the washing water, the powders will separate from the filter.

  1. Coffee taste

Most Vietnamese people don't think that coffee tastes sour. Some even refuse to accept one inherent, wonderful attribute of fine coffee, which is a seductive sourness that blends delicately with natural bitterness.s

  1. Coffee foam

If the foam is thin, has rainbow iridescence, fills the whole cup and takes a long time to melt and looks pretty good, it's definitely soap bubbles. Traditional Coffee Foam is quite uniform in size, more opaque and looks "thicker", but deflates quickly.

Huongmai Cafe is pleased to serve traditional, pure and delicious coffee.