20 Years of Experience AND
HOT AIR TECHNIQUE
Coffee connoisseurs will read the quality of coffee right after the first sip. A cup of coffee that is considered to be delicious must ensure 2 factors: Perfect coffee making technique and the coffee flavor after roasting is delicious and balanced. It will be extremely uncomfortable to drink a sip of coffee with a bitter taste of being burned.
20 YEARS OF EXPERIENCE
Looking back on the development, the forerunner of HMONG COFFEE is a company specialised in coffee cultivation and production that appeared on the market in 1996. The raw material area is located in Dong Xoai town. To prepare for a long and comprehensive development period for the brand, the brother of CEO Phan Thi My Linh (HMONG COFFEE) had studied at many different roasting factories. After studying and synthesizing, he has cast his own formula with bold personal marks. This is also the key to developing the perfect process of previous roasting coffee and present HMONG COFFEE’s.
2005 - 2010
In 2005, after 5 years of mastering the roasting technique, HMONG COFFEE set up a roasting workshop. By 2010, the factory increased the scale of operations to become a company that provides coffee after roasting for brands.
Looking back 20 years, the roasters have provided to the market hundreds of thousands of tons of high quality coffee. Products are sold to many countries and satisfy the taste of fastidious domestic coffee lovers.
One thing that is worth recognizing: The forerunner of HMONG COFFEE reached new heights in its own field.
Success is reflected by memorable milestones: from a small family scale to setting up a roasting workshop for other brands. This once again affirmed the roaster’s level, prestige as well as the skill when his products not only existed and competed with other competitors in the market, but also, at the same time, created a resilience and built a name for the forerunner of HMONG COFFEE in the coffee business in general.
A good roaster is assessed on many criteria. In addition to their well-trained knowledge, in order to be successful, they also need to know how to adjust the roasting time – summarize the techniques to suit each specific case drawn from the previous coffee finished products.
To learn how to use the machine, it may only take a worker a few days, but to ensure that the coffee after being roasted keeps the taste that the brand wants, not bitter…, it is a process that roasters have to trade with sweat, effort, sometimes even money loss.
The best batch of roasting is formed when the worker perfectly combines the 3 following things: Roasting drum temperature, roasting time, and “reading” the correct weather at the time of roasting (outside temperature can affect indirectly to the temperature of the roasting drum).
HOT AIR TECHNIQUE SAYS "NO" TO
BURNED COFFEE, SMOKY COFFEE
Currently, HMONG COFFEE is applying hot air roasting technique to coffee beans grown in clean raw material areas deep in Dak G’Long mountain (Central Highlands). What is hot air roasting technology and why is it so dominant over the traditional coffee roasting method?
Hot air is defined as a roasting technology that uses hot air to roast coffee beans, unlike the traditional roasting technology which relies on the heat effect from the flame directly on the roasting pan.
When using the roasting machine with Hot air technology, the coffee will be roasted evenly from the inside out, with high accuracy in the color and taste as desired by the coffee brand as well as the roasters. Why is this technique so accurate? It all comes from the “secret” that keeps the temperature inside the roasting drum. Hot air helps keep the roasting drum temperature stable, increasing or decreasing the exact temperature according to the wishes of the coffee roasters.
Another special thing that prevents the coffee beans from burning when using this technology is the advantage of blowing away the silver skin after roasting. If using a conventional machine to roast coffee, the silver skin of the beans is often deposited in the roasting drum. This causes clogging, scorched other beans in the next batch. With the Hot air roasting machine, the exhaust fan system will blow away this skin after each batch of roasting, limiting the burning smell from the burnt silver skin. Smoke is also quickly led out to help the roasted coffee beans retain their flavor, completely smokeless.
In Vietnam, this technology is still a luxury option for small-scale roasting workshops. However, with the desire to bring customers high quality roasting batches, HMONG COFFEE is owning this technique with large-sized roasters, accepting the warranty and maintenance costs that are not small.