[PRE+] HIGH-QUALITY PREMIUM COFFEE – STABLE PRICE
At Greenfields Coffee, our coffee is offered in many lines, from everyday to premium, to suit the needs of customers in every segment.
The PRE+ line is Greenfields Coffee's premium coffee range. The beans are selected from high-quality lots, with uniform bean size and a ripeness rate of nearly 100%, ensuring consistent quality and, above all, a stable price.
Coffee quality is the most important factor in getting a consistently delicious cup, whether brewed with a phin filter or as espresso. Greenfields Coffee roasts pure coffee (no additives) to its own recipe and blends it to each customer's taste, creating a refined coffee experience with rich, varied flavors and aromas.
The PRE+ line has three main varieties: Robusta Premium Plus Dark Chocolate, Robusta Premium Plus and Arabica Premium Plus. Each has its own character and suits different preferences.
• Robusta Premium Plus Dark Chocolate: roasted by GFC to its own recipe, with dark chocolate aroma and aftertaste and no sourness, suited to espresso or phin filter coffee with sugar or milk. A great choice for those who like a slightly bitter taste and a long finish.
• Robusta Premium Plus: roasted by GFC to its own recipe, with caramel aroma, a moderately bold taste and a sweet aftertaste, suited to espresso or phin filter coffee with sugar or milk.
• Arabica Premium Plus: roasted by GFC to a BALANCED profile for espresso, americano, cold brew or phin filter. This Arabica is grown at altitudes of 1,400m and above in areas such as Trạm Hành, Núi Min and Cầu Đất, with a very high ripeness rate and notes of caramel sugar and dark chocolate, a light acidity and a full body.
You can also blend the bold flavor of Robusta with the light, refreshing acidity of Arabica. GFC always blends coffee to match your own taste!
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Why does Robusta coffee produce a better crema than Arabica?
Why does Robusta coffee produce a better crema than Arabica? Put simply: first, Robusta’s higher acid content gives it a better ability to form crema; second, Robusta has less oil, so its crema stays stable longer than an extraction made entirely from Arabica.
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The Crema in an Espresso and What You May Not Know
How to make a great espresso? What affects the crema of an espresso? Crema is mainly created by air (mostly CO2) in the coffee cells when brewed with a high-pressure coffee machine. It emulsifies the coffee oils in the extract – oil normally cannot dissolve in water, but under high pressure the oil droplets are broken down to microscopic size and can disperse in the water. This emulsion, combined with some CO2 gas, forms the crema foam we are talking about.