447: Vietnamese Coffee Is Poppin’ Off with Sahra Nguyen
Aug 12, 2024
auto_awesome
Sahra Nguyen, founder of Nguyen Coffee Supply, shares her journey of bringing Vietnamese coffee to the forefront, focusing on the often-overlooked robusta variety. She discusses the challenges of elevating robusta's reputation and emphasizes quality sourcing from sustainable farms. The conversation also touches on innovative ready-to-drink coffee products and the savory blend of cuisine from America and Vietnam. In addition, the hosts highlight exciting food spots and a new podcast app to enhance listeners’ culinary adventures.
Sahra Nguyen's advocacy for robusta coffee challenges its historical stigma, emphasizing its quality and unique flavor profile to transform market perceptions.
The focus on sustainable sourcing at Nguyen Coffee Supply enhances the quality of robusta beans while ensuring equitable compensation for Vietnamese farmers.
Deep dives
The Appeal of Robusta Coffee
Robusta coffee represents a significant portion of the world's coffee production, accounting for about 40%. Despite its prevalence, it has been historically undervalued compared to Arabica, which constitutes the majority of specialty coffee offerings. Robusta beans contain nearly double the caffeine and have a different flavor profile, often being characterized as bold with chocolatey and nutty notes. Sarah Nguyen emphasizes that this perception of inferiority is misplaced and challenges the coffee industry to recognize the quality and unique characteristics of Robusta.
Marketing Challenges and Societal Stigma
When Nguyen Coffee Supply launched, one of the main hurdles was the prevailing stigma against Robusta coffee, often deemed inferior and associated with low-quality products. The company aimed to challenge this notion, navigating a market that had long marginalized Robusta, often likening it to 'hospital coffees.' Nguyen argues that this negative perception is unique to coffee, as other products don't face such rigid classifications of superiority. By confronting these biases, Nguyen Coffee Supply strives to elevate the conversation around Robusta and promote it as a quality coffee option.
Educating Consumers on Coffee Preparation
Nguyen highlights that brewing Robusta coffee requires a different approach than brewing Arabica due to its unique characteristics. She suggests using lower water temperatures and experimenting with grind sizes to avoid bitterness, as Robusta tends to have less sugar and fat. This emphasis on adaptability encourages consumers to engage with their coffee, transforming their brewing experience into a more interactive and enjoyable process. By educating drinkers about these nuances, Nguyen aims to cultivate a greater appreciation for Robusta among coffee enthusiasts.
Sustainability and Quality in Sourcing
Nguyen Coffee Supply prioritizes establishing sustainable and high-quality sourcing practices through direct collaborations with Vietnamese coffee farmers. They focus on improving bean quality by encouraging selective hand-picking and transitioning to full wash processing methods. This commitment to sustainability includes significantly increasing the costs paid to farmers, ensuring equitable compensation while working to enhance the beans produced. As a result, they aim to improve both the quality of Robusta coffee and its perception, fostering a ripple effect for Robusta growers worldwide.
Sahra Nguyen is the founder of Nguyen Coffee Supply, a progressive coffee company that is bringing Vietnamese coffee into focus in the coolest way. On this episode we talk with Sahra about why she decided to focus on robusta, a species of coffee that is grown widely in southeast Asia but lesser known in the United States. This is rapidly changing thanks to Sahra and we get into why her work at Nguyen is bringing this delicious coffee to the mainstream.
Also on the show it’s the return of three things where Aliza and Matt discuss exciting food and drink on their radars. On this episode: The Formosa Cafe in Los Angeles got a reboot, Hark is our new favorite podcast app, Eel Bar is one of the NYC restaurants of the year, Bar Contra is very intriguing, we really like Haven’s Kitchen aioli, Phoebe Tran is making moves with Bé Bếp, Martha: The Cookbook is Martha Stewart’s 100th cookbook!
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.