Discussing the "philosophy" of coffee

Coffee lovers from all over the country recently gathered in Buon Ma Thuot City (Dak Lak) for the 9th Coffee Festival (March 9-13) themed "Buon Ma Thuot - The Destination of World Coffee". Among culinary pleasures, enjoying coffee in a sophisticated way is sometimes elevated to an art form by coffee enthusiasts...

Mr. Le Van Vuong hosted a coffee tasting event in his garden. Photo: TRAN TRIEU

Coffee also has its own "philosophy" (or philosophy).

Everyone approaches coffee differently. Some are simple and superficial, while others are elaborate and meticulous. Those who are passionately in love with, or even revere, the value of coffee establish their own unique methods of production and enjoyment. Therefore, many have long wondered: does coffee have its own "philosophy"? What exactly is the "philosophy of coffee"?

For nearly 10 years, Le Van Vuong, Director of Vuong Thanh Cong Company, has been known in the Vietnamese coffee industry as someone who "pursues the dream of organic coffee to the very end." Tourists visiting Buon Ma Thuot are often taken by the local authorities to visit his organic coffee production model. Growing organic coffee is many times more difficult than conventional methods and doesn't yield high economic returns, but he hasn't given up despite facing countless difficulties.

“The big coffee producers here don’t dare risk making organic coffee because it’s very elaborate and difficult, and the resulting product isn’t easy to sell because the price is 4-5 times higher than conventional products. My biggest asset in pursuing organic coffee is the in-depth knowledge I’ve seriously acquired over a long period. I’ve studied it so much that I can clearly see that if I do it, I will succeed,” said the man born in 1984.

Currently, the fact that Vuong Thanh Cong's organic coffee is exported to Japan is proof that he has done his work genuinely and successfully. But that's not all; he is also the creator of tea from coffee flowers and wine from the husks of ripe coffee cherries. Notably, he has researched coffee beer and is the first person to produce freeze-dried coffee in Dak Lak .

Thus, it can be said that Mr. Vuong is someone with enough understanding and passion for coffee to allow himself to elevate his love and respect for coffee to the level of a "philosophy" or "philosophy".

Good coffee isn't for the masses?

According to Mr. Vuong, someone approaching the "philosophy" of coffee first needs a deep understanding of it. Of course, the coffee mentioned here refers to organic coffee (grown and harvested entirely naturally). Within this context, coffee production has 13 basic stages and 21 detailed stages.

Mr. Le Van Vuong felt "millions of fragrant sacs bursting open" while roasting coffee. Photo: TRAN TRIEU

With coffee, the first step is choosing the right variety. In Vuong's personal opinion, those who truly place coffee in their "sacred temple" only use purebred Arabica or Robusta varieties, not hybrids.

Robusta coffee is primarily grown in Dak Lak because it is well-suited to the local soil. Expert Vuong chooses purebred Robusta to enjoy, which he often calls "Ro Se." He grows Ro Se coffee according to strict organic standards.

Those who truly appreciate coffee are very careful when harvesting: they select ripe, juicy cherries and handle them gently during picking (not dropping them onto a tarp, avoiding trampling on the cherries). Mature green coffee cherries have the same caffeine content as ripe red cherries, but why wait until they are fully ripe before harvesting?

Only when fully ripe do coffee cherries possess the full aroma, rich flavor, and nutrients. One might be surprised to see that organic coffee growers carefully sun-dry their coffee instead of using a dryer. This is because sunlight contains ultraviolet rays that help kill bacteria in the coffee cherries. After sun-drying, the next steps are sorting and roasting. Roasting requires careful attention to flavor and the remaining nutrients. Especially during the grinding process, true coffee connoisseurs understand and appreciate the moment when "millions of aromatic sacs burst open," a truly emotional experience.

The brewing process also requires attention to method. The debate between using a traditional filter or a coffee machine among some coffee drinkers is still ongoing. Filter brewing yields 60% caffeine, while machine brewing can extract up to 95%. Both methods have their merits, so coffee connoisseurs generally agree that "either method is fine, depending on preference, but machine brewing is recommended."

You might not believe it, but those who elevate coffee to an "ethicism" can perceive the aroma of ripe fruit remaining after fermentation, drying, and roasting. They can even sense the "millions of fragrant sacs that have burst," and determine whether the water used for brewing is clean. Therefore, it's obvious that they can clearly perceive the basic flavors and aromas of Arabica or Robusta. That's why these coffee "philosophers" don't add sugar when drinking coffee. They want to fully enjoy the essence of this "gift from heaven and earth."

A cup of coffee is considered delicious when the drinker is in good physical and mental health. Before "properly drinking coffee," one must abstain from alcohol for three days. Tea ceremony takes place after a satisfying meal, sometimes even after a drinking session. But coffee demands more; with such strict abstinence, isn't the "way" of coffee more rigorous than the way of tea?

Looking up at the vast expanse of coffee plantations in full bloom, artisan Vuong confidently asserted: "Truly good coffee is definitely not for the boisterous crowd. Although the spirit of coffee is exhilarating and stimulates creativity, its depth lies in contemplation, not in noise."

Perhaps, therefore, enjoying coffee alone is the most beautiful state for coffee. Need more company? Perhaps just one or two kindred spirits would suffice. Above all, a true coffee connoisseur is someone who savors a sip of coffee, appreciating the incredibly elaborate and laborious production process of its creator with a grateful heart.

Source: https://baoquangnam.vn/ban-ve-dao-ca-phe-3150738.html