Illustrative photo: T. Nguyen
It's difficult to describe the aroma of coffee. While burnt roasts have a pungent smell of leather, smoke, charcoal, and even damp earth, a carefully brewed, light-roasted cup of coffee is rich with layers of incredibly sweet aromas. These include burnt caramel, melted chocolate, sweet and sour berries, thick malt, and nutty flavors… The aroma of coffee is diverse and complex. Each type of bean, each roasting and brewing method, offers a unique experience.
However, as an amateur coffee connoisseur who has fallen in love with the aroma of coffee, we don't need to distinguish between the scent of green coffee and roasted coffee, or between wet-roasted and dry-roasted coffee. The aroma of coffee has never been just about terminology or rational analysis. To enjoy it, all we need is a heart.
Even if we don't usually pair it with that rich, thick drink, we're still captivated every time we pass by the old street corner where our favorite coffee shop is located. The barista gently pours boiling water into the stainless steel filter. The amber-brown powder dances its own dance, and then the dark, viscous liquid drips down, one drop at a time. It blends with the smooth, creamy condensed milk, creating a magical effect. This magic carries within it a uniquely alluring aroma – intense, evocative, and lingering. The coffee's scent is enough to make us stop, linger, and treat ourselves to a glass of iced coffee. The sweet taste with a hint of bitterness lingers on the tongue, leaving a subtle sour aftertaste and a fragrant aroma that clings to every breath.
They say coffee is the first kiss of the day. This morning, I woke up early, stopped by my usual cafe, smiled, and asked for a cup of coffee—a gentle kiss...
(Entry for the "Impressions on Vietnamese Coffee and Tea" contest, part of the "Celebrating Vietnamese Coffee and Tea" program, 2nd edition, 2024, organized by Nguoi Lao Dong Newspaper).
Graphics: CHI PHAN
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