One Kilo of Metrang MC1 superclean with delivery
Combination of Arabica and Robusta Coffee with all the flavours that make for a fantastic cup of Vietnamese coffee. A hint of Moka nuts and caramel for that full coffee flavour.
Fantastic for your Cafe su da with bonus stainless steel phin - bbf 2/06/22
Indochine Dark coffee is made from Indochine Estates Dalat Bourbon Arabica. Excelsa and Buon Me Thout highland Peaberries. The slow dark roast gives a full bodied, mellow caramel with no scorching of the beans. A great coffee for those looking for a traditional Vietnamese blend but with the added bright Arabica tones.
A dark slow roast coffee popular as a gift due to its universal appeal.
Dark roast - full body - Nutty - sweet - Arabica blend
Past before Date in October 18 Still drinking well
Indochine's Signature Espresso Arabica coffee made from Indochine Estates Dalat Bourbon Arabica. This is a full bodied, mellow medium, dark roast coffee. It has a lingering aroma and no excessive bitterness.
This is fantastic black with it's intense aroma but still goes well with ice cream, milk or sugar. keeps tasting well despite out of code
Indochine's Signature Espresso Arabica coffee made from Indochine Estates Dalat Bourbon Arabica. This is a full bodied, mellow medium, dark roast coffee. It has a lingering aroma and no excessive bitterness.
This is fantastic black with it's intense aroma but still goes well with ice cream, milk or sugar.
Indochine Sun is made from Indochine Estates Dalat Bourbon Arabica. Excelsa and Buon Me Thout Robusta Peaberries. The butter roast gives a bright flavour with chocolate overtones. A traditional Vietnamese blend with subtle bright Arabica tones.
This popular blend was found in many Vietnamese resorts Still drinking well as vacum packed
Medium Dark - Rich - full body - hint of chocolate - Arabica blend
Indochine's Premium Arabica coffee with Paris' Le Marais eclectic neighborhood in mind. Only a few steps away from the Notre Dame, the Seine and the Quartier Latin Le Marias French roast captures the vibrancy of modern day living and acknowledges the historical French influence on Vietnamese coffee. Le Marias French roast being based on the way many popular cafes in the famed area prepare their coffee is fullbodied, bold and bittersweet as befits a quality dark roast coffee. Past BBF still drinking well
Medium dark roast - full body - nutty - smooth - Arabica
Le Marias French roast based on the way many popular cafes in the famed area prepare their coffee is fullbodied, bold and bittersweet as befits a quality dark roast coffee.
Medium dark roast - full body - nutty - smooth - Arabica
Le Marias French roast based on the way many popular cafes in the famed area prepare their coffee is fullbodied, bold and bittersweet as befits a quality dark roast coffee.
Medium dark roast - full body - nutty - smooth - Arabica
with 7 832 000 bags. Japan has a rich history in the careful and meticulous preparation of food and beverages Historically Japan was not a coffee culture but the mid 1800’s saw a dribble of beans coming into the country, mostly being consumed by the Dutch traders of Nagasaki. In 1888 Eiki Tei in Ueno district wanting to emulate the cultural vibrancy of French café’s opened a café only lasted a few years unfortunately being before his time. Japanese being the masters of imitation inspired several other cafes those in the Ginza district did well.
It all came to a halt after the Second World War when Japan banned all imports of coffee. Things moved in the 1960’s when instant coffee came back and in 1980’s Hiromichi Toriba started Duotor coffee that was very successful and later has evolved to compete with Starbucks concept of the third place and the Kissasten’s that evolved to become places of old school, high quality, hand created beverages with their hand dripped pour over style.
Kissasten’s are all about coffee and socialising over the black beverage. They have become a favourite tourist destination due to their extra services provided like newspapers and old style service in a retro environment.
Japan has the honour of being responsible for the Hario V60 dripper which is ideal for Vietnamese coffee being a single piece drip brewer with a paper filter. It was in 2004 that the dripper came into being. The name comes from the V shape and its 60 degree angle. The intent was for a drip through coffee that was to be cleaner tasting rather than steeping grounds.
How do the Japanese mix coffee and alcohol? How about a Sochu Mohito
Zesty and refreshing like any mohito Ideally cool and refreshing on a hot summer afternoon.
Ingredients
Coffee Shochu(infuse the Sochus with Coffee beans)
Fresh mint leaves
Club soda
Sugar syrup (optional)
Lime (Wedges or slices)
Crushed ice
Preparation
Add 60 ml of Coffee Shochu into a nicely chilled tall transparent glass.
Add lime wedges, and fresh mint leaves into the glass.
Crush mint leaves and lime.
add sugar syrup (optional), crushed ice, & cold club soda.
Stir
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