Coffee is a product consumed all over the world, paired with
morning wake up calls or late night studying for a final the next day. A
beverage known internationally, coffee comes in a wide variety of flavors,
preparations, mixtures, and even gatherings. However no two coffee production
industries make their recipes alike. What makes Vietnamese coffee so prominent
around the global is their methodology in coffee making. Groundwater is a vital
component in Vietnamese coffee making because it assists in the irrigation of coffee
crops. In the realm of national aesthetic, this method of coffee making is the
essence of Vietnamese coffee. It is what differentiates the Vietnamese from the
Brazilians who slightly leading from the Vietnamese in coffee production. The article,
“Toward Sustainable Coffee Production in
Vietnam: More Coffee with Less Water,” also discusses the management of these
crops by farmers which can make more sustainable efforts for this industry. What I question is if the Brazilians are using original recipes to make their production so bug?
Works Cited:
Upali A. Amarasinghe, Chu
Thai Hoanh, Dave D’haeze, and Tran Quoc Hung, “Toward Sustainable Coffee
Production in Vietnam: More Coffee with Less Water.”
No comments:
Post a Comment