CAFE ME TRANG- Culi Ground Coffee (500g)

Ingredients: Culi Robusta Coffee Beans - ground
Shelf life: 2 years
Net weight: 500gr
Store in a dry place, avoid direct sunlight

HOW TO MAKE COFFEE:

Ingredients - Phin, Coffee, Hot water off the boil 85 degrees C
1. Finely grind coffee beans
2. Boil water and leave
3. Put in 3 teaspoons coffee powder about 25g
4. Shake phin by tapping side with teaspoon place on phin base on cup and gently tamp inside
4. Use boiling water to gently add 20ml for coffee to absorb evenly, (Called Blooming) then pour the water again 2 times about 45ml is  enough
5. When phin has stopped drippping after 5 mins - Add sugar, milk, ice... as you like.

The blend is made from specially selected premium arabica and Robusta beans for that full flavour punch and typically great for a pick me up in the morning.
Culi is the Vietnamese word for a phenomenon that elsewhere is called Peaberry. Normally, inside each coffee cherry there are two beans, but in about 5% of the crop there is only one. Because the plant puts more energy into the single bean, it develops a stronger and more intense flavor. The seed is rounder and due to its different shape allows for a specific roast style with is more even shape
Van and I both love the flavour as being typically Vietnamese with high quality arabica, robusta peaberry beans for a mellow rich flavoured cup
On a factory factory we saw they are really focussed on giving you super clean coffee with floors you could eat off, masks and hats and special closed off airtight rooms for packaging product.

They have modern clean equipment and close supervision of staff and processes to ensure a quality product all the time with a number of awards to attest to their attention to detail