Hanoi s Caf Culture

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This process requires considerable skill. Hanoi's most popular cafes tend to buy raw beans and after that roast, grind and mix their very own blends. If the grains are extremely coarse the coffee will taste flat; if they are too fine the coffee is going to be bitter and easily burned. Even the relatively simple grinding process requires expertise. Personal taste plays a big role, with patrons staying fiercely loyal to their favorite blend. As such, Hanoians develop enduring relationships making use of their local caf, its owner, servers as well as other customers.

Today, Vietnam is one of the world's biggest exporters of Robusta beans. Most in the coffee served in Hanoi is grown around Ban Me Thuat in Vietnam's Tay Nguyen Central Highlands, where French colonialists first established coffee plantations in the 19th century. This region produces strong-flavored Robusta coffee.

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It's easy to find large coffee-shop chains like Trung Nguyen and highlands, that provide luxurious settings, junk food menus and fancy coffee drinks. More and more shops and food-stalls have opened, including numerous cafes. Nut many Hanoians still choose to smaller, more traditional cafes Since Vietnam opened its doors inside late 1980s, Hanoi has undergone many changes.

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These places feature simple dcor and worn wooden tables and chairs. They draw people of every age group and from all of walks of life: retirees, teenagers, students, civil servants, intellectuals, artists, and people.

Mui features a strong scent along with a slightly bitter taste, and is also generally desirable to younger people. This traditional design of coffee is used often by middle-aged drinkers and connoisseurs. Two varieties of coffee are favored in Hanoi, referred to as mui and vi. Vi is ground and roasted at home and has a faintly hoian tours bitter aftertaste tat fades to your lingering sweetness for the tongue.