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Writer's pictureTrang

A good cup of coffee

In our previous blog, we introduced an interesting fact related to all employees at Connecting Grounds. We are connected by our knowledge and passion for coffee and the fact that we come from different coffee cultures, we formed our personal opinions on what is a good cup of coffee. In our second blog of the mini series, we want to give our view on what is a good cup of coffee.

photo credit: Xofa Café & Bistro

At Connecting Grounds, we believe that a good cup of coffee is more than just a beverage; it’s an experience that brings people together. Our diverse team, hailing from various coffee cultures, has allowed us to explore and appreciate the unique characteristics that define a great cup of coffee. From the rich, bold flavors of a traditional Italian espresso to the smooth, aromatic notes of a Scandinavian pour-over, each method offers something special. In this blog, we’ll delve into the different brewing techniques, the importance of quality beans, and how personal preferences and cultural background shape our coffee experiences.


We were once told that the best cup of coffee is an espresso brewed from a precisely measured 7 grams of grounded dark roasted Arabica beans. Another time, the perfect cup of coffee is a poured-over with very precise 1:17 ratio measurement: meaning every 1 gram of coffee, 17 grams of water is required for the optimal result. A good cup of coffee is defined by high-quality beans, proper grinding, the correct coffee-to-water ratio, clean equipment, and filtered water. In Europe, the pour-over method is favored for its flavor clarity, aromatic experience, and artisanal appeal, while espresso is loved for its rich, intense flavor, versatility, and cultural significance. Both methods offer unique experiences that cater to different preferences, making them popular choices among coffee enthusiasts.


Here is an example of how serious the Danes take when it comes to brewing a good cup of coffee. A sign dedicated to remind the bartenders the precise measurement of the coffee grounds used for a Doppio at a café in Aarhus and to show the all the bean aficionado that their measurement ensures that every cup of coffee deliver the best flavour of the bean.


While European coffee culture is steeped in precision and tradition, with methods like pour-over and espresso reigning supreme, the global coffee landscape offers a rich tapestry of brewing techniques. One such gem is Vietnamese coffee, a method that captivates with its bold flavors and cultural depth. Using a small metal drip filter known as a phin, hot water is meticulously dripped through dark-roasted Robusta coffee grounds into a cup of sweetened condensed milk. This slow brewing process results in a coffee that is both robust and sweet, providing a unique and unforgettable taste experience that stands out in the world of coffee.


For Vietnamese, enjoying a cup of coffee equals spending time patiently waiting. Vietnamese coffee promotes a relaxed and leisurely attitude. It’s not for those in a hurry or lacking patience. It can take 10 minutes or more for the water to seep through the coffee grounds in the phin and drip into the cup, transforming into a rich, smooth coffee. The coffee now rests on a layer of condensed milk in the cup, creating three distinct layers: creamy condensed milk at the bottom, a thin layer of coffee mixed with milk forming a caramel color in the middle, and dark, strong coffee on top. Finally, remove the phin and place it on a small plate to catch any drips. Stir the coffee and milk together with a spoon and enjoy.


Unlike the precision of the European, Vietnamese coffee has a more relax approach on their recipe. Each café have their own recipe for the traditonal coffee then recipes for any variation of modern coffee-based drinks like coconut coffee or salted caramel coffee. A few tablespoons of grounded medium and dark roasted Robusta beans per "phin" is a general description for one portion. The finishing result of the brewing process can be added with a pinch of salt then mix with two or three tablespoons of condense milk to enhance the coffee essence itself.


The used of ice with coffee and variations of coffee in Vietnam is ideal for the country's climate where the hours of sunlights are relatively longer compared to countries like Denmark and the Nordics in general where it is typically shorter and compacted during the summer months, which lead to the main consumption of warm beverages. Vietnam and Denmark offer two distinct yet equally rich coffee cultures. Vietnam's tradition of robusta coffee and leisurely phin brewing contrasts with Denmark's preference for high-quality filter coffee and espresso, consumed in the spirit of hygge.


How does Denmark's love for coffee compare to Vietnam's unique coffee culture and the global consumption trend? Vietnamese people consume an average of 1.6 kilograms of coffee per capita annually. The country is also one of the world's largest coffee producers, second only to Brazil. In contrast, Denmark boasts one of the highest coffee consumption rates in the world. The average Dane drinks about 8.7 kilograms of coffee per capita each year, making coffee a central part of daily life. These numbers are just the general summary of the two coffee fanatic nations.


In our next blog, we will discuss about coffee consumption trends in Denmark and Vietnam in particular and the global trend in general as well as what happens to the coffee grounds after the brewing process.


Let's enjoy our cup of sunshine with a good dose of caffein on this lovely Friday

🔆🌞🔆

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