🇻🇳[Shilla Monogram Danang] Activity_ A coffee lover's honest review of the "Vietnamese Traditional Coffee Class

For neighbors who love coffee, I'm sharing an honest review of the Shilla Monogram Danang coffee class! As a self-proclaimed coffee enthusiast, while writing this review of the coffee class I took part in at Shilla Monogram Danang, I even looked up information about the coffee beans. After learning about the lineup and quality of the beans, I was truly impressed by the attention to detail at Shilla Monogram Danang, which had carefully prepared even rare beans like Liberica (Cafe Muối/Kopi Luwak style).

The coffee bean trio lineup for the coffee class was also held at Bistro M, located on the 1st floor of the Residence. As soon as I sat down at the class table, what caught my eye were the three neatly prepared coffee bean baskets. I didn't know the details at the time, but after looking into it, it turned out to be a premium lineup that completely shattered the prejudice that only common, low-grade Robusta beans would be prepared. Robusta Coffee

Robusta beans are a very hard and robust variety, with Vietnam proudly boasting the world's No. 1 production volume. ✔️Origin: Congo (plains and lowlands) ✔️Unique aroma: A savory scent reminiscent of scorched rice or scorched-rice water, along with roasted grain notes, combined with a rich, bittersweet earthy scent that lingers strongly. ✔️Flavor characteristics: There is almost no acidity (sour taste), and the dark, heavy body (bitterness) that fills your mouth is intense. Thanks to this deep flavor, even when mixed with condensed milk or regular milk, the coffee taste doesn't get buried. ✔️ Caffeine content: More than twice as high compared to Arabica. The mind-jolting intensity unique to Vietnamese coffee That's exactly what comes from this high caffeine content. Arabica coffee

Arabica beans account for about 60-70% of the world's coffee production, making them synonymous with premium coffee. ✔️Origin: Ethiopia (highlands) ✔️Distinctive aroma: From the moment the green beans are roasted, a delicate floral scent, fruity notes, and a savory nutty aroma bloom together in a vibrant, colorful way. ✔️Flavor characteristics: It boasts a smooth and clean body, with a pleasant sourness (acidity) that blends well with sweetness, and relatively little bitterness. ✔️ Caffeine content: Compared to Robusta, it is about half as low. Liberica coffee

They say Liberica beans are a rare coffee bean, accounting for only 1–2% of the world's total production. Because Liberica beans have such a strong, distinctive character and are produced in such small quantities, they're rarely used as a single origin on the market. Instead, they're often used as a blending ingredient to enrich the aroma of Arabica or Robusta beans. ✔️ Origin: Grown in Liberia, Africa, and locally in Vietnam only in small quantities on some high-altitude plateaus. ✔️Unique aroma: From the moment the green beans are roasted, a smoky aroma and a jackfruit-like fruity scent appear at the same time. ✔️Flavor profile: The first sip is heavy and bitter like Robusta, but the finish carries a subtle, tangy acidity like Arabica, giving it a truly distinctive flavor. ✔️Low caffeine: The taste is very rough and intense, but surprisingly, the caffeine content is much lower than Robusta and even lower than Arabica. 💡 Comparing three types of beans at a glance ✔️Robusta (Congo/Vietnam) Intensity, nutty grain aroma, mainly heavy bitterness, high caffeine content ✔️Arabica (Ethiopia) Smoothness, bright floral and fruity aroma, mainly acidity, Medium caffeine content ✔️Liberica (Liberia) Rarity, unique jackfruit aroma, mainly smoky notes, Low caffeine content Vietnamese Traditional Coffee Class

Finally the real class has begun!! As the coffee class started, the G.O.A staff explained about 3 types of coffee beans in English.

Coffee blended from three types of beans was prepared for us. Since it was time for the traditional Vietnamese coffee class, phin coffee (Pin Coffe) was the base. And using the phin coffee, we experienced making three kinds of coffee: cà phê sữa đá (condensed milk coffee), and foamy cà phê sữa đá! (perhaps bạc xỉu?) Phin Coffee (Pin Coffe) is a traditional Vietnamese brewing method~ Dripped slowly through an aluminum filter, you get to savor the rich, original essence of the beans.

Place the coffee Pin over the glass, add a spoonful of coffee grounds, pour in hot water, and close the lid. Then you just wait, hehe. It takes quite a while to drip down, hehe. I set this one up first, and now I'll try making another coffee.

Caphe Sua Da (Vietnamese Iced Coffee) This is a style of drink where you mix rich, strongly brewed espresso with sweet condensed milk and ice.

Pour the condensed milk into a small cup, then transfer the condensed milk into a glass. Pour the black coffee brewed with a phin filter into the glass with the condensed milk, and that's it!!! Just add ice here and enjoy.

Whipped foam café tteoda Pour strong coffee into a shaker and shake it hard (Shake!)!! After making it fluffy and full of foam, pour it on top of condensed milk coffee and drink. The visuals and the chewy texture were so smooth that it reminded me of the 'Aerocano' that's trendy in Korea.

연유+우유+커품 커피 = 박씨유??? 당시에 이름 못들어서 기억이 안나는데... 아마 ⬆️ 사진처럼 거품의 박씨유 커피를 만들려고 했었는데 소통의 오류가 있었던게 아닌가합니다.ㅋㅋㅋ 현장 반응이 좋으니까 쇼맨십이 많은 스태프님들이셨어요~ㅎㅎ 현장에 우유가 없어서 연유만 넣었더니 너무 달아서 다 마시지 못했어요 ㅠㅠ

You know Vietnamese black coffee is different from Korean black coffee, right?? Black coffee is brewed strong using Robusta beans, so you'll experience a really really intense flavor. Haha. The caffeine level is also very high!! If you don't like such a strong taste, you can dilute it with water and drink it lightly, or just order an Americano instead.

So in the coffee class, we made the three most basic Vietnamese coffee menus haha Personally, out of the three types of beans, Liberica beans suited my taste the most..haha Here's my honest and straightforward review as a coffee enthusiast ✔️ What I liked: At first I thought it would just be a light experience, but I was impressed that they had prepared premium beans like Liberica Now that I've come to know the hidden elegance of Shilla Monogram, the resort looked different to me all over again. I really want to applaud the meticulous care put into preparing the coffee beans! ✔️Things I wish were better: ▪︎ For a more consistent taste, it would be nice if you also shared how you measure out the quantity. ▪︎ The basic phin coffee, cà phê sữa đá, and foam coffee currently offered are wonderful, but the resort's elegance and I did feel a small, affectionate wish that if a few more original signature menu items unique to Shilla Monogram were developed using these wonderful coffee beans, it would make the experience even more perfect for enthusiasts. 😊 https://m.shillamonogram.com/dnmg/index.do?lang=ko