They just want to get the cheap coffee and are obsessed with tons, even if they say they care. It is the same as with rice. City Pass : How is the opportunity to create a brand around Vietnam?
Dung: We are at an age where quality and moral production becomes more important. In order to do that you have to be an authentic person, passionate and have a love for what you do. We have to do things properly. City Pass : What is the most important aspect in your work with farmers and customers? Dung: Transparency. Everything has to be done transparent. It really is all a matter of transparency and trust. Dung: Dark roasted coffee usually tastes bitter and burned. There is a lot of fruitiness in Kenyan and Colombian beans, while coffee from Laos, Panama and Ethiopia is more floral.
Vietnamese coffee is more fruity than floral. Check out the taste wheel at scaa. Dung: Nothing is perfect. Working with artisan coffee is a world of trying and experimenting. In the past, people thought dark roasted beans make the best coffee. The community of speciality coffee lovers discovered that roasting light brings out the best flavors. We always try new things. But to make a good cup of coffee, you need great beans, filtered water and the right temperature.
However, the most important piece of equipment is the grinder. Invest in your grinder. Electric grinders may be even pricier. The coffee should be ground evenly and not like dust or sand. By: Aleksandr Smechov. Through a meticulous selection process where only a minor percentage of beans make it through inspections, Cafe RuNam is all about consistent quality and traditional taste. It even took their Italian roastmaster months to achieve the perfect blends of Arabica and Robusta beans for the brand.
Chris: Ru is understood as a lullaby song for a child, Nam stands for Vietnam, of course, since this is a Vietnamese brand. Chris: Mr. Nguyen Quoc Khanh and his wife Mrs. Khanh, Chairman of AA Corporation, an established construction company specializing in premium interior design, is taking care of the basic construction and designs of RuNam restaurants while Mrs.
Trinh is the soul of the brand, a perfectionist. Her personal touch and exaggerated expectations are shown in the little details of our cafes. Chris: We have our own roasting facility and coffee testing lab located in Binh Duong province. Our Italian Roastmaster has been researching for suitable roasting methods for Vietnamese coffee blends.
There are several blends of Cafe RuNam differentiated by the percentage of arabica and robusta in the mix and roasting timing according to specific temperature adjustment. There are also many different types of each bean, so the entire process of finding the right method of roasting this mix was much more complex than simply roasting one type of bean.
The difference of a perfectly roasted coffee and a burned coffee is the matter of seconds. Chris: What locals often drink in streetside cafes is not necessarily coffee. So introducing a pure coffee, without additives or artificial flavors like caramel, soybeans, corns was a crazy idea at first.
Therefore we believe the culinary marriage of Vietnamese coffee beans with Italian roasting techniques works well. As a result, we currently have a large number of loyal customers and fans who love our coffee and the soul behind it. Chris: No. This is something really new for them. CPG: Do you have a secret ratio for your blends of arabica and robusta? Chris: Actually, this depends on the roastmaster. Depending on the season and the beans and the taste, he decides what is best suitable according to our blend guidelines and standard SOPs.
The coffee growing conditions in the highlands is challenging for producing good arabica. Our roasting master has to occasionally sample different sources of beans from different plantations in order to keep up the quality and consistency of the coffee blends.
Chris: Our ca phe sua da, ca phe da and cappuccino. These three have been the favorite of our customers. We received numerous compliments for our coffee drink menu. The ambassador of Italy came to Vietnam in early , and she first came to Cafe RuNam to have a cup of cappuccino, which was recommended to her by the previous ambassador. She loves it. I was sent overseas for barista training. I was a barista judge for some competitions. I was trained again with the RuNam roastmaster.
Chris: We have Madam RuNam, an iced latte with condensed milk and some secret ingredients. Also Sand Dune: a very unique coffee alcohol drink with Kahlua, Bailey's and some in-house ingredients. Besides those, we have many delicious in-house creations coming soon. This depends on our store locations. Chris: Yes, we already have partner restaurants in several countries. However, the production at the moment is pretty tight since getting quality beans is difficult right now.
We already have our focus on the premium coffee market. Therefore selecting distribution partners or cafes needs a proper process of brand evaluation. We send barista trainers to the partner facility to train them on brewing, crafting and displaying coffee products according to Cafe RuNam standards. For long term, we plan to bring the best of Vietnamese coffee to the world. Chris: About four to nine cups [laughs]. I try to drink other brands, but nothing comes close to what I want.
I usually have cappuccinos, ca phe sua das, espressos. Do you want another cup of coffee? Chris: I read about it. I research about it. I sign up for quality coffee courses. I practice crafting coffee whenever I can. Recently, I started writing about it.
Besides coffee knowledge, my writing also includes how coffee became a part of my life, my search for answers about the coffee industry and culture, and how coffee got me where I am standing today. I share what I write with my team.
I may publish it one day when I am ready for the fame it may get me. He spends a few hours with you. A gentleman will respect you enough to give you at least two hours and will make sure that he spends enough time with you to see if he wants to go out again. He listens more than he talks.
Say goodbye to guys who talk constantly about their financial jobs and gym days and where they want to travel this summer.
He seems like he wants to impress you. He insists on paying. There may be a massive debate on whether or not the guy should pay on the first date. It proves that he cares about seeming nice and that he wants you to like him. He walks you home or at least to your Uber. You might not want a guy to walk you home after a first date, which is totally legit considering how creepy dating apps can be sometimes.
But a gentleman will definitely walk you to the subway or at least offer to do so. He just wants to make sure that you get home safely.
He says he had a great time with you. A man-child would never admit this, even if it was true. It begs the question: what does being a gentleman actually mean? Not definitively, anyway. Instead, there are certain characteristics and traits that you should aim to embody in order to become the decent, debonair gentleman. Brace yourself, gents: hard truths await. No gossiping. No spreading of scandalous rumours, or of speaking ill of others.
A real gentleman always protects the integrity of both himself and those around him — so that means embodying the utmost discretion, and keeping any affairs or confrontations a tight-lipped secret.
Nobody likes a bad-mouth. Work for your luxuries, and your achievements will taste even sweeter. A gentleman knows that you only get what you give: and rightly so. Not too much — no-one likes to see a grown man moonwalking at a family wedding.
Instead, you need just enough footwork to ensure you can confidently hold the floor. When a gentleman spots another person — man, woman, young, elderly — struggling with something heavy, they help them with it.
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