Friday, April 24, 2009

G7 Instant Coffee

Trung Nguyen created a state of the art facility in Buon Me Thuot to process G7 3-in-1 and it has been the top Asian instant ever since its creation. It's not simply another form of their brewed coffee, but rather has its own particular smoothness and unique G7 flavor. G7 coffee is not brewed and freeze-dried like other instants, it is the only instant in the world that is roasted and powdered without brewing, for a richer, fresher teste. This is great cup of coffee to bring with you when traveling or when you don't want to brew. All you need is hot water and you can have gourmet coffee anywhere... in your hotel, at breakfast, when camping in the hills, etc.

Many offices and shops offer this coffee as a perk to employees, especially if they don't want to maintain a brewing station. It's the ultimate in convenience. It can even be used in special drinks such as mochas and smoothies; a local bubbletea and coffee shop uses G7 in some of their delicious recipes.

G7 3-in-1 and G7 Cappuccino are milk-free and NONE of the ingredients come from China

G7 Instant Original 3-in-1
G7 comes in several sizes and shapes. Here you can choose from the full range of packaging and buy it by the box or bag. The G7 now comes in elegant Café Sticks (long, narrow packets) and 22-sachet bags (sachets are flat, rectangular packets). Please note: The café sticks are the exact same product as the sachets.

a) Box of 10 sachets (160g/box) - RM6.50

b) Box of 18 sticks (288g/box) - RM10.80

G7 Cappucino
Flavored G7 in a larger packet size with more creamer to produce a rich, creamy, satisfying cappuccino with a layer of froth on top. This is a really special drink unlike anything we've ever tried. The packet size makes a slightly larger cup of coffee than the regular G7. The flavors are pleasant but not overpowering, with less sugar and less fat than other cappuccino mixes, so it's healthier, too. It's currently available in three flavors: Irish Cream, Hazelnut, and Mocha.

a) Hazelnut Cappuccino is rich and satisfying, with a uniquely "tropical" take on traditional Hazelnut.
Box of 12 sticks (216g/box) - RM11.20

b) Irish Cream Cappuccino is sophisticated and smooth, a staff favorite.
Box of 12 sticks (216g/box) - RM11.20

c) Mocha Cappuccino is lightly enhanced with cocoa.
Box of 12 sticks (216g/box) - RM11.20

G7 Pure Black Instant
Finally, a black G7 for those who prefer their coffee black, or simply prefer to add their own cream and/or sugar to their coffee. The black G7 is also able to dissolve in cold water for an iced coffee.

Box of 15 sachets (30g/box) - RM3.60

Note: All the Coffee are fully import from Vietnam.

Wednesday, April 15, 2009

Trung Nguyen Coffee

Trung Nguyen is the best-selling brand of coffee in Vietnam, with 1000 coffeeshops throughout Southeast Asia. Travellers returning from Vietnam often remember their Trung Nguyen cafe experience and long to recreate it.
Their coffees include the Creative Coffees line of carefully blended coffees roasted in authentic Vietnamese deep butter-roast, plus the incomparable Legendee and the unique, naturally low-caffeine Passiona.

Coffee Powder (Ground Coffee)

Creative One - Elegant aroma and bitter-sweet taste (Culi Robusta)
Trademark Vietnamese Robusta, made from select Culi (single, unsplit, peaberry) beans for richest flavor.

Ground (250g) - RM9.00

Creative Two - Light and flavorful (Robusta Arabica)
Blend of rich, sharp Robusta and milder fragrant Arabica; one of our most popular and well-rounded coffees.

Ground (250g) - RM10.00

Creative Three - Strong aroma and refined acidity (Arabica Se)
Select Buon Me Thuot Highland Arabica. A sweet, refreshing coffee with no bitterness.

Ground (250g) - RM12.00

Creative Four - Rich flavor and lasting aroma (Premium Culi)
Blend of culi (single, unsplit) beans of Arabica, Robusta, Chari and Catimor. Strong, deep, and dark.

Ground (250g) - RM13.50

Creative Five - Bright and flavorful (Culi Arabica)
Hand-selected culi (single, unsplit, peaberry) Arabica beans from Buon Me Thuot Highlands for intense and complex flavor.

Ground (250g) - RM14.00

Legendee - Coffee of Legend
This new release from Trung Nguyen is a coffee created in the style of the classic Legendee, but with a new approach to taste and balance. Characteristics of this new coffee include an incredible natural sweetness --many customers who regularly sweeten their coffee like this coffee unsweetened-- and an acidity and flavor more typical of fine Arabicas than the original Legendee blend.

Ground (250g) - RM42.10

Passiona (Naturally Low-Caffeine)
Naturally low-caffeine selection of Arabica and Chari (not de-caf). Comparable to black tea in caffeine content (about 1/3 the caffeine of regular coffee). Smooth, rich, low in acid but still brightly flavorful, Passiona is a favorite with our taste-testers and local customers. This is possibly the only genuinely natural (no decaffeination process) low-caffeine coffee in the world today, and it helps you reduce caffeine while enjoying a truly gourmet taste.

Ground (250g) - RM13.50
Gourmet Blend
Formerly known as House Blend, this is Trung Nguyen's famous Gourmet Blend of all four bean varieties, in foil vent bags within decorative boxes. This is the traditional House Blend coffee served at over 1000 Trung Nguyen coffeehouses throughout Southeast Asia.
Note: Trung Nguyen has simply renamed this product; there is no change to the coffee's taste or formulation.

Ground (500g) - RM20.00

Note: All the coffee are fully imported from Vietnam.

About Trung Nguyen

Trung Nguyen is pronounce as 'Chung Win'.

In 1996 Trung Nguyen was a small business processing coffee in Ban Me Thuoc city. Four young entrepreneurs with a vision of creating a famous coffee trademark, established Trung Nguyen Coffee Company and introduced the authentic Vietnamese coffee to the world. The Highland region of Vietnam is one of the world's "top 10' best environments, combining the right altitudes, soils, natural drying conditions, and temperatures for producing the finest of gourmet coffees.

The company developed the first Vietnamese franchise of coffee houses and expanded throughout Vietnam and then a number of other countries.Trung Nguyen has won numerous prizes and titles for the entrepreneurial achievement of the company, its enlightened business practices, and the excellence of its products.

Trung Nguyen coffees using Arabica, Robusta, Chari (Excelsa), Catimor, Liberica and other diverse varieties preserve the unique flavors and robust nature of the coffee plant and help to create bean blends that are unique and simply broader and better in flavor than any single-source coffee can be.
G7 Instant Coffee was introduced in year 2003. Trung Nguyen open the first Trung Nguyen Cafe at Singapore Changi International Airport in year 2008.

Today, Trung Nguyen is the best brand of Coffee in Vietnam and the biggest exporter of processed coffee in Vietnam. Trung Nguyen is the only Vietnamese coffee manufacturer receiving certificate of EUREPGAP.
Kindly visit for more information.

Thursday, April 9, 2009

About Vietnamese Coffee

The short story:

What defines Vietnamese coffee as unique is a number of elements, including:

1) Rich history of development since the 1700s.
2) Heirloom varieties that deliver more original, broader coffee taste.
3) Multi-species and multi-source bean blending for broader, richer taste.
4) Unique climate and microclimates for growing the widest variety of coffees in the world.
5) Lower-temperature, longer roasting for dark color without burning.
6) Unique brewing and serving methods such as the Phin filter and the French Press (Vietnamese coffee works well in drip brewers with cone filters and percolators also)

More detail:

Historically, Vietnam is one of the most important countries involved in coffee cultivation, and today is the world's second largest producer of coffee (second to Brazil), a fact that comes as a surprise to most coffee consumers.

The history of coffee throughout Southeast Asia dates back to Dutch and French colonialism in the 18th and 19th centuries. Around 1890 the French established a thriving coffee industry in several locations of the Annam Region, a mountainous plateau that extends through several countries.

Vietnam and Southeast Asia have a fascinating topography. The location of the mountainous regions traverse the area in roughly the same direction as the prevailing winds. There are north-facing slopes that are entirely different in climate than south-facing slopes, and wide regions with altitudes that are right for different species of coffee. Because of this, almost any species of coffee can be grown in what would be considered its ideal, or "native" climate, up to about 3600 feet in altitude. The Vietnamese coffee landscape brews half-a-dozen unique species and varieties, among them Arabica (and an "indigenous" Sparrow, or Se, Arabica), Robusta, Excelsa (sometimes called Chari), Liberica, Catimor and others.

What defines Vietnamese coffee and makes it unique?

First, the topography of the Annamite Plateau is very complex and creates regional microclimates, which were observed over a hundred years ago and exploited for maximum diversity of bean species and varieties. There are two basic approaches to coffee -- single origin versus multi-origin blends. In Southeast Asia, with such diversity of beans available, a multi-origin, blended coffee approach seems natural. Blending bean species and varieties is inherently superior in achieving a broad flavor range, persistance of aftertaste, sophisticated nose, ice coffee performance, and overall mouthfeel and sense of satisfaction for the palate.

The move in South America and other coffee-producing regions to single-source, 100% Arabica in the last decade has narrowed the flavor range and appeal of modern coffee to only those consumers with palates who prefer hybrid Arabicas. Our own public taste tests indicate that 70% of consumers respond better to mixed-species blends of coffee, and tastes run about equal for preference or Robusta versus Arabica. Vietnamese blended coffee thus has a wider appeal among the general populace than single-source, 100% Arabicas. Comments among consumers are often along the lines of "This is how coffee used to taste!" and "I didn't know coffee could taste like this!".

Secondly, roasting preferences establish decades ago favored a lower-temperature, longer roasting process. The dark "French" roast that we refer to today probably originated not as a high-temperature roast, but a slow and long roast that results in beans that have consistent color through the whole bean, and a dark color but no bubbling or burning. This distinction is VERY important, since many Americans today associate French roast with the all-too-common burning of coffee that takes place at certain coffee house chains. Burning coffee results in the breakdown of sugars and oils and fast oxidation and fermenting of coffee once exposed to the air. These drawbacks do not occur in the Southeast Asian dark roast, which is more stable.

Thirdly, beans are generally roasted in what is referred to as "butter oil", which may or may not be actual clarified butter oil. Occasionally vegetable oils are used, and historically, traditional "home-grown" coffee roasting style involves creating almost a caramel-like coating effect with the use of a small amount of sugar, oil, and generally a touch of vanilla or cocoa. This coating blackens in the roast and the beans wind up with almost a thin, hard shell. Why is this done? Robusta beans are uniquely slow to ripen on the bush, and often pickers pick unripe beans along with ripe beans. The traditional coating gives all the beans a similar color. The presence of a few unripe beans does not hurt the overall taste effect of the blend. However, modern growers pick only ripe beans despite the extra labor, and do not feature this coating in their roasting, opting simple for a little oil to keep the beans easy to turn in the slow roasting process.

It's also in the grind and brewing techniques:

Vietnamese coffee style is not unique to Vietnam. It is popular in Laos, Cambodia, Thailand and other regions. The brewing style is low-tech, using a simple metal filter called a Phin (most likely originated in Cambodia in the 1800s) that is essentially a single-serving brewer and filter (just add hot water!). In Vietnam, coffee is not consumed on the run. People sit in cafés or at home and brew the coffee at their table leisurely in single servings. The Phin filter also works beautifully for making a tall glass of iced coffee.

The proper grind for the Phin filter brewing happens to be similar to what is needed in a French Press. The French, or Coffee Press, typically brews 3-6 cups of coffee and results in a slightly different taste from the Phin filter, but captures the essence of the coffee better than an electric drip brewer.

American electric drip brewers can do a good job with Vietnamese coffee simply by cutting back slightly on the amount of the grinds and using a cone-shaped filter, preferably. The resulting taste is nowhere near as intense as the Phin or Coffee Press, but still creates a superior coffee brew.

Friday, April 3, 2009

Welcome to CoffeeMatters

Attention to all coffee lovers. CoffeeMatters is the online coffee shop in Malaysia specialize in Vietnamese Coffee. At CoffeeMatters, we believe only finest coffee that matters. Trung Nguyen Vietnamese Coffee is now available brought to you by CoffeeMatters. To buy the products, feel free to call Kent Lee +6012-5027093 or email
We have a special discount for wholesaler and supermarket!

Payment info:
Bank in or Online Transfer (preferrably Maybank)

Cheras, KL and Kampar, Gopeng, Ipoh, Perak - Free delivery
Others location - As charged

1) Trung Nguyen coffees are certified UTZ CERTIFIED (safe & sustainable agriculture)
2) All the coffee is fully imported from Vietnam