Unique 'grilled water coffee' of Polytechnic students

On October 12, the water-baked coffee research team won a prize of 20 million VND at the Bach Khoa Innovation contest, a scientific innovation playground for students. The water-baking method was highly appreciated by the judges for its breakthrough and potential to improve the quality of Vietnamese coffee.

Sharing about the above achievement, Nguyen Trong Bao, an environmental student and head of the research team, said: "We are very proud of the AFTER 1224 project (the group's project on roasted water coffee). Winning second prize in this competition is a great motivation for us to continue developing the project. Our goal is to make roasted water coffee a Vietnamese mark on the international market."

The invention of roasted coffee helped the group win the second prize of 20 million VND.

PHOTO: UYEN PHUONG LE

Roasted coffee is more aromatic and flavorful

That was the general comment of the judges and students after tasting the roasted water coffee. Le Thuy Vy, a fourth-year student at the University of Social Sciences and Humanities (Ho Chi Minh City National University), said she was impressed with the unique aroma of the coffee, a blend of honey and chocolate. "The color and flavor are very different, instead of the familiar black color, the coffee is dark brown, slightly bitter, deeply sweet and leaves a rich aftertaste," the female student commented.

Mr. Loganathan Ravisanker, General Director of Dow Vietnam (right), a member of the competition's jury, enjoyed 4 cups of roasted coffee.

PHOTO: UYEN PHUONG LE

Choosing Robusta coffee beans from Dak Lak, after 8 months of research, the group found a method of hydro-baking by putting coffee in a thermos and baking at a temperature of 120 - 220 degrees Celsius, after 30 - 120 minutes the product will be obtained. "When coffee beans are extracted in water under high pressure and temperature, they can retain most of the quintessential nutrients, which are beneficial for health," Trong Bao explained.

Accordingly, when roasting coffee in the traditional way, the coffee beans come into contact with the pan walls, causing local overheating and losing some of the natural aroma. In contrast, the water roasting method uses water to process coffee at high temperatures in a closed space, creating great pressure, helping to preserve the coffee flavor.

Color and quality of coffee beans using the hydro-roasting method (left) compared to beans roasted in the traditional way

PHOTO: UYEN PHUONG LE

Promising to create a "revolution" in Vietnamese coffee

Associate Professor, Dr. Nguyen Dinh Quan, Head of the Biofuel and Biomass Laboratory, University of Technology (Ho Chi Minh City National University) commented that the hydro-baking method can bring different added value to the Vietnamese coffee industry, making Vietnam not just a raw coffee exporter.

"The Italians have Milano and Espresso, the French have Moca, the Americans have Americano, they are famous for processing technology, not for growing coffee. Vietnam has an advantage in growing and with just one more technological breakthrough, we can proudly introduce a new coffee flavor to the world," Associate Professor, Dr. Nguyen Dinh Quan compared.

Grilled coffee of Polytechnic students

PHOTO: UYEN PHUONG LE

"Hydro-roasting technology predicts a new trend in the coffee processing industry," Associate Professor, Dr. Quan affirmed. According to Associate Professor, Dr. Quan, this method creates coffee with a high content of chlorogenic acid, a nutrient that helps burn excess fat, reduce blood fat and prevent cancer. At the same time, the amount of extracted caffeine is 4.5 times higher than that of regular roasted coffee, increasing alertness.

"Coffee lovers are always looking for new flavors, that's why we have cold brew, latte or salted coffee. In the future, there will be a 'new universe' of roasted coffee with completely new and unique flavors," Mr. Quan also commented.

The group is currently reviewing cooperation proposals from potential partners, prioritizing partners with financial capacity, experience in the coffee industry, and a shared vision for sustainable development of water-roasted coffee. At the same time, the group has registered the water-roasting method for protection with the Intellectual Property Office.

Source: https://thanhnien.vn/doc-la-ca-phe-thuy-nuong-cua-sinh-vien-bach-khoa-18524101317294257.htm