If you like coffee, let’s go to Buon Ma Thuot

VietNamNet Bridge – Not only Buon Ma Thuot city, Dak Lak province has coffee, but enjoying coffee here, you will feel the characteristic taste of the majestic Central Highlands.

coffee, buon ma thuot, central highlands

You can enjoy many different types of coffee in Buon Ma Thuot. Photo: VNE

Anyone who visits this Central Highlands city wants to enjoy the characterized coffee taste of Buon Ma Thuot. Though you cannot clearly define the taste but if you try it once, you will never forget that special scent.

In the city that is considered as the capital of coffee in Vietnam, inviting friends to a coffee shop has become culture and lifestyle. Cafés are present in almost every street in Buon Ma Thuot, from the main road as Le Thanh Tong, Ngo Quyen, Mai Hac De, Nguyen Du, Phan Chu Trinh to small alleys.

Each coffee shop has a different name, different style and different customers. If Nguyen Bar is preferred by teenagers, Bang Khuang is for the middle-aged.

There are coffee shops which serve customers with ready-made coffee, but on-the-spot processed coffee is more favored in this land. Whenever customers enter the shops, the waiters begin roasting, grinding coffee beans and processing coffee.

You will have to be patient waiting for you cup of coffee. But watching how Buon Ma Thuot people process a cup of coffee is very interesting.

For those who are still wondering in choosing a coffee shop among hundreds of cafes in the city, they can quickly go to the coffee village on Le Thanh Tong Street, a miniature coffee capital in the heart of Buon Ma Thuot. You can choose from many different flavors such as weasel coffee, fresh coffee or ready-made coffee.

It is not easy to identify which shop has the best coffee among hundreds of large and small coffee shops in this Central Highlands city. Just know that, in the lower temperature at night in Buon Ma Thuot, chatting with friends besides a hot coffee cup is an unforgettable experience.

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COFFEE FUTURES NOTCH SECOND STRAIGHT DAY OF GAINS

DECEMBER 13, 2013

Reduced supplies prompted coffee futures to push ahead on Friday as the soft commodity marked a second consecutive trading session of gains and pushed to its top value in about 90 days, according to Bloomberg.

Bean stockpiles in warehouses followed by the exchange dropped more than expected, underscoring concerns about supplies being able to meet demand. Sugar futures performed the inverse of coffee futures as the sweetener lost value during the Friday trade session.

“The range of estimates were wide from anywhere between 400 to 1,000 lots over the fortnight,” states a Friday email authored by broker Alex Parry with ABN Amro Clearing Bank NV, according to Bloomberg. “This number is sizably above the market expectation and should be supportive.”

At 9:43 a.m. on Friday, coffee futures rose 1.93 percent, a 0.0215-cent lift to $1.1345 per pound. At 9:42 a.m., sugar futures edged down 0.18 percent, a 0.0003-cent slide to 0.1627 per pound.

Reuters reports Robusta coffee, which mainly is grown in Vietnam and then traded in London, benefited from a drawdown among exchange-certified inventories within the soft commodity.

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You Docs: Coffee can help avoid type 2 diabetes

BY MICHAEL ROIZEN, M.D., AND MEHMET OZ, M.D.

Two of your favorite coffee shops (hint: Seattle and doughnuts) sell North Americans more than 12 million cups of Joe a day. And they’re far from your only source: You’re drinking 400 million cups daily! At that rate, you’d think every man, woman and child were chugging the brew. But only about 54 percent of you (18 and older) drink coffee every day.

That means many of you are not getting the benefits of coffee — high-test and decaf deliver good things. One 13-year study of 400,000 people ages 50-71 found that drinking three cups daily made folks less likely to die (during the study) of heart and respiratory disease, stroke, injuries and accidents, diabetes and infections. And now there’s news that coffee drinking helps prevent Type 2 diabetes.

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Robusta coffee rises

December 13, 2013

Liffe robusta coffee prices rose on Thursday to match the 3-1/2 month high hit earlier this week as dealers expect another drawdown of exchange-certified stocks, while ICE raw sugar slipped to the lowest in more than three months. Cocoa futures climbed toward a more than two-year high, supported by expectations of an abrupt end to top grower Ivory Coast’s main crop in the coming weeks. 

Liffe March robusta coffee were up $31, or 1.8 percent, at $1,778 a tonne by 12:18 pm EST (1718 GMT), having earlier matched the 3-1/2-month high of $1,803 hit on Tuesday. The market remained in backwardation, with the nearby contracts more expensive than deferreds, implying limited availability of coffee in the short term. The January/March spread widened to a $48 January premium, up from $43 on Wednesday but below $56 on Tuesday, which was the widest since January. 

The March contract is showing technical strength having risen above its 100-day moving average earlier this week and heading toward the 200-day level at $1,846. It has also climbed above the 61.8 percent Fibonacci retracement level at $1,770, from the July peak. 

Dealers said that shrinking certified robusta stocks were supporting the market as firm differentials on the physical market have encouraged roasters and traders to use exchange coffee stored in European warehouses in recent months, rather than shipping from origin. 

“Vietnamese farmers have been holding back beans from the market as the harvest nears its end in an effort to push up prices,” said Edward George, head of soft commodities research at Ecobank. 

March arabica futures on ICE rose 1.7 cents, or 1.6 percent, to $1.1140 per lb. 

In sugar, ICE March futures fell 0.17 cent, or 1.1 percent, to 16.34 cents a lb, just above the session low at 16.32 cents, the lowest since August 30. 

Dealers said technicals based on long-term price charts indicated that the market is vulnerable to further losses. “The next major level is 15.93. On a technical basis the market looks poor,” a London-based broker said. 

March white sugar on Liffe was down $4.10, or by 0.9 percent, at $445.00 per tonne. 

ICE March cocoa settled up $32, or 1.2 percent, at $2,787 a tonne, nearing a more than two-year high of $2,844 hit last week, as arrivals at Ivory Coast ports were expected to tail off sharply in January. 

March cocoa on Liffe closed up 35 pounds, or 2 percent, at 1,769 pounds a tonne. Dealers expected a large delivery against the December contract. 

Copyright Reuters, 2013

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Coffee cake recipe; a grandmother’s gift

By Taylor Smith | tsmith@oregonian.com

When Bryony Owen was a child, the smells of espresso and sweet golden syrup wafting from Grandma’s kitchen meant one thing: coffee cake, or rather, “Garney’s coffee cake,” named after her mispronunciation of “granny.”

“Whether it was a birthday, anniversary or just a Sunday dinner, this cake would be there,” Owen, now 23, said of her childhood memories of dining at her grandmother’s home in England.

When Owen and her family moved to Oregon in 2000, the recipe for Garney’s coffee cake, stained with coffee droplets and blotches of vanilla, came with them.

Over the last 13 years, Owen has made the cake so much that she knows the recipe by heart. While her grandmother is no longer living, the recipe carries on her memory.

“I think about her when I’m making it, decorating it, eating it, giving it to other people,” Owen said. “It’s like a little piece of her is always with me.”

Garney’s Coffee Cake

Cake:
1/2 cup granulated sugar
1/2 cup unsalted butter
1 cup Lyle’s Golden Syrup (see note)
1/2 teaspoon salt
1 cup all-purpose flour
2 teaspoons instant espresso powder
3/4 teaspoon baking powder
2 eggs
1-1/2 tablespoons milk
1 teaspoon vanilla extract

Buttercream frosting:
1-1/2 sticks butter (at room temperature)
2 cups powdered sugar, sifted
3 teaspoons instant espresso powder dissolved in
3 teaspoons hot water
1-1/2 teaspoons vanilla extract
Grated chocolate or chocolate sprinkles, for garnish

To make the cake:

Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan (or cupcake pan). Line the bottom with a round of parchment paper.

In a saucepan set over medium-low heat, combine sugar, butter, syrup and salt. Heat, stirring, until butter melts (do not boil). Remove from heat and cool. Into a medium mixing bowl, sift together the flour, espresso powder and baking powder. In a small bowl, whisk together the eggs, milk and vanilla. Whisk the cooled syrup mixture. Gently stir this mixture into the flour until combined. Pour into the prepared cake pan and bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to finish cooling. Serve, dusted with powdered sugar, or frosted with buttercream.

To make the buttercream:

In the bowl of a stand mixer, beat the butter until soft and fluffy. Gradually beat in the sugar until combined. Beat in the espresso and vanilla, and continue beating 1 more minute until fluffy.

Frost the top and sides of the cooled cake with buttercream and top with a generous pile of chocolate shavings.

Adapted from Olive Newton, Caterham, Surrey, England

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Coffee Bulls Test 40-Day Moving Average — Technical Analysis

By Kira Brecht 

ICE March coffee futures jumped higher Wednesday, following Tuesday’s strong gains. The market has been consolidating in a corrective phase in recent weeks, but now the bulls are testing key 40-day moving average resistance at 1.0980 a pound. The bulls are trying to gain a foothold after the massive bear market and action around the 40-day moving average will be critical to monitor near term.

ICE March coffee recently traded up 45 points to 1.1070 a pound.

Taking a look at the big picture for ICE coffee, the monthly continuation chart reveals a long-term bear market. Since the May 2011 high, ICE coffee futures have tumbled 67% into the November 2013 low.

Since hitting a new contract low at $1.0415 on Nov. 6, ICE March coffee futures have stabilized and traded sideways to higher, capped by resistance at the Dec. 4 high of $1.1290. A bearish reversal day emerged on Dec. 4, which knocked prices lower to the $1.0565 zone, but the bulls are fighting back with a push higher this week.

In recent months, the market has shown a steady downtrend on the daily chart. The 40-day moving average has largely limited the upside for the ICE March coffee market in recent months. While the contract has pierced it intraday or for a few days, there have been no substantial or long-lasting upside corrections above that area. Given the market’s recent history with that moving average it will be important to monitor near term. Sustained gains above the 40-day moving average would give the bulls strength to retest the Dec. 4 high at $1.1290, which is important chart resistance.

Paul Hare, executive vice president at the Linn Group, pointed to the November contract low and said "it’s too early to say if it is a significant bottom. But, it has slowed the bear move." However, Mr. Hare added that "this could be the beginning of a low. Generally these markets develop a range when they bottom out."

For now, Mr. Hare saw ICE March coffee as trading in a range between roughly $1.0500 and $1.1200/1.1300. He pointed to the 40-day moving average as an important zone near term. "A sustained rally above the 40-day would put the market in a position for additional corrective rally."

In order to see a strong bullish signal, however, Mr. Hare concluded that a close would be needed above the $1.1200/1.1300 zone. Until then, he advised traders "to play the range."

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