VCU Roastery

18/09/2026

🌕 TRĂNG ĐOÀN VIÊN - TRỌN NIỀM GẮN KẾT 🌕

Trung thu là dịp để sẻ chia yêu thương và cùng nhau đón những khoảnh khắc đoàn viên. Nhằm tri ân những nỗ lực và đóng góp của toàn thể Cán bộ, Công nhân viên VCU, thay mặt Ban Lãnh đạo Công ty, Phó Giám đốc VCU đã gửi đến anh chị em những phần quà Trung thu ý nghĩa.

Đây không chỉ là món quà nhỏ, mà còn là lời cảm ơn chân thành và sự trân trọng dành cho những người đã luôn tận tâm, đồng hành cùng VCU.

Chúc toàn thể anh chị em cùng gia đình một mùa Trung thu ấm áp, sum vầy và hạnh phúc! ❤️

17/09/2026

✌️ Hai sản phẩm, hai thị trường 👉 Một điểm chung: cà phê Việt Nam, được sản xuất với cam kết bởi VCU.

Chiều nay, VCU xuất kho:

◾ 1,5 tấn cà phê nhân xanh cho nhà rang nội địa

◾ 3 tấn cà phê hạt rang cho khách hàng tại Nam Á

Từ nguyên liệu đến thành phẩm, từ thị trường nội địa đến quốc tế - VCU sẵn sàng đáp ứng những nhu cầu khác nhau của khách hàng.

🚛🌎 Let’s go!

16/09/2026

❌ DON’T JUDGE ROBUSTA BY CREMA ALONE

If you are choosing Robusta for your café, coffee chain, or brand, don’t let a thick layer of crema make the decision for you.

👉 Robusta is well known for its strong crema-forming ability. Compared to Arabica, espresso with a higher proportion of Robusta will often produce a thicker and more persistent crema.

It is an interesting characteristic - but more crema does not automatically mean higher coffee quality.

So, what should you look at?

1️⃣ GREEN COFFEE QUALITY

Where does the coffee come from?
Is the origin traceable? What is the crop year? What processing method was used? And what are the key quality specifications?

2️⃣ ROASTING PROFILE

The same Robusta can deliver a completely different experience depending on the roasting profile.

A professional roaster needs to control temperature, time, development, roast level, and consistency across batches.

These factors have a significant impact on the aroma, flavor, body, and aftertaste in the cup.

3️⃣ CUP QUALITY

Ultimately, Aroma, Flavor, Body, Aftertaste, and Balance are what your customers actually experience.

So, taste the coffee and evaluate what is in the cup.

Crema gives you a clue. But quality is built throughout the entire journey of the coffee bean.

Instead of simply asking: “Does this coffee produce a lot of crema?”

Ask:

“Is the coffee source transparent and traceable?”
“Is the production process properly controlled?”
“Is the quality consistent from one lot to another?”

🏭 At VCU, we control coffee from green bean sourcing and processing to QC, roasting, and final product preparation - with a focus on providing traceable, consistent Robusta that meets each customer’s specific needs.

📩 Looking for a reliable Robusta supply for your café, chain, or brand? Contact VCU to discuss your requirements and request a sample!
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

15/09/2026

♨️ WHERE DOES CO2 COME FROM? WHATS GOT TO DO WITH CREMA? IS IT TRUE THAT THE MORE CREMA THE BETTER THE COFFEE?

If you’ve ever made espresso, you’ve probably thought “the more crema the better the coffee”.

👉 In reality, it's not exactly like that. To understand better, we need to learn from the CO2 composition.

❓ Where does CO2 in coffee come from?

CO2 is formed during coffee roasting. Under the influence of high temperatures, many chemical reactions take place inside the particle, producing CO2. A portion of this gas is retained in the foamy structure of the coffee beans after roasting.

So even out of the roaster, coffee beans continue to release CO2 for a period of time. This process is called degassing.

🤔 What does CO2 have to do with crema?

When coffee is ground and extracted with hot water, especially espresso under high pressure, the remaining CO2 in the beans is released more strongly. When the espresso comes out of the tap:
Pressure drops → CO2 emits → small air bubbles are formed.

Along with coffee oil and several other compounds that help stabilize these bubbles, they form the familiar yellow-brown foam, called Crema.

So CO2 is one of the important factors that make up crema.

🔍 So the thicker the crema the better the coffee?

Nope. A thick layer of crema can give us a lot of information about CO2 remaining in coffee, freshness, roast levels, seeds and ingredients, and the ability to make crema of the bean.

◼️ For example, Robusta is often capable of producing strong crema, so an espresso with a high Robusta ratio can give a thicker and more durable crema.

But that doesn't mean the cup quality is definitely higher.

Even freshly roasted coffee can contain enormous CO2 content. When extracting, a strong discharge gas can affect contact between water and the coffee surface, making the extraction process difficult to stabilize.

On the contrary, an espresso with a not-too-thick crema layer can quite have good aroma, balanced taste, and a pleasant aftertaste.

Therefore, the owner and barista do not only look at crema, but also need to care more about the quality of the green coffee, profile roasting, degas process, quality in the cup, ...

To judge whether a coffee is really good and suitable for the shop or not, it is important to know information such as aroma, flavor, acidity, body, aftertaste, etc.

📌 A good ingredient does not only create a beautiful shot of espresso, but more importantly creates a stable flavor and fits the experience that the shop wants to give customers.
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

14/09/2026

🤝 CUSTOMERS CAN SEARCH FOR MULTIPLE SUPPLIERS - BUT NEW VALUE IS WHAT KEEPS THEM AROUND

In business, searching and comparing multiple vendors is completely natural.

Two years ago, an international customer used to order roasted coffee from VCU. Then, they pause collaboration and spend time researching, working with other suppliers to better assess quality, production capacity, stability, and professionalism.

💐 After a long time, they returned to VCU. Because having experienced and compared many options, what customers are looking for is not just a good product or a right price. They need a partner who can make the right commitment, meet flexibility and maintain quality consistently.

With VCU, that comeback is a value to cherish. We believe, reputation is not built from an order, it is built through each order and proven over time.

🤝 Whether you are a shop owner, domestic coffee chain or international brand, VCU always aims for a professional - flexible - transparent partnership, in every order and every step of the way.
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

12/09/2026

💥 FROM A 12KG ROASTER TO MORE THAN 30 TONS OF ROASTED COFFEE PER MONTH

In 2022, VCU took its first steps into coffee roasting and contract manufacturing.

We started small, with a 12kg roaster, and later added a 60kg roaster as our production needs grew. At that time, VCU’s output was only a few dozen kilograms of roasted coffee per month.

It was a humble beginning, but it gave our team something more valuable than production volume: the opportunity to learn, improve, and gradually build our capabilities.

Today, VCU operates one 120kg roaster and two 60kg roasters, running steadily every day.

From just a few dozen kilograms to more than 30 tons of roasted coffee per month, VCU has made significant progress in its production capabilities. At our current pace, we are supplying more than 300 tons of roasted coffee to the market every year.

This figure may still be modest compared to many large suppliers in the industry. But for us, it is a milestone worth being proud of – especially when we look back at where VCU started in 2022.

We continue to see every day as Day One. Because for VCU, growth is not simply about adding more machines or increasing production volume. It is about continuously strengthening our production capabilities, improving consistency, building customer trust, and creating more opportunities to bring Vietnamese coffee to the world.

🎯 Looking toward 2027, VCU is gradually working toward utilizing the full capacity of our roasting system – up to 150 tons per month – to be ready to meet the growing demands of our customers and international markets.

💐 A heartfelt thank you to all our customers and partners who have trusted us and accompanied VCU throughout this journey. From 12kg to more than 30 tons per month, every step forward has been made possible by those who believed in VCU.

👉 Stay tuned and follow VCU as we continue to grow and move forward!
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

11/09/2026

❓💰 WHY IS PURE ROASTED COFFEE MORE EXPENSIVE THAN BLENDED COFFEE?

Many new coffee shop owners often wonder: "Pure roasted coffee is just roasted and sold without the extra cost of butter, soybeans, corn, or added flavorings... so why does it cost more than blended coffee?"

In reality, the price of pure roasted coffee isn't driven by "complex processing steps," but by the TRUE VALUE of every single coffee bean. VCU breaks down the 3 core reasons below:

1️⃣ Strictly Selected Input Raw Materials
Blended coffee can make use of defective or unsorted beans because butter and artificial flavorings mask those flaws. Conversely, pure roasted coffee leaves no room to hide defects. Green coffee beans must be meticulously selected and processed to standard specifications to ensure no astringency, harsh bitterness, or burnt taste. The higher value of the origin bean is the true cost of real quality.

2️⃣ Actual Weight Loss During Roasting
During the pure roasting process, coffee beans lose water weight and shrink by 12% to 20% of their initial mass. For every 1kg of green beans, only about 800g to 880g of finished roasted coffee remains. To offset this natural shrinkage while maintaining 100% purity, the cost per gram is naturally higher.

3️⃣ Original & Authentic Flavor Profile
Pure coffee retains its natural flavor notes, smooth sweet aftertaste, and distinct aromatic profile unique to its growing region. In today's market—where consumers are increasingly discerning and health-conscious—a clean cup of pure coffee serves as a "seal of trust" that helps coffee shops build credibility, position themselves as premium brands, and retain loyal customers.

Currently, VCU is proud to be a reputable supplier of pure roasted coffee, having officially exported to demanding markets such as the US, Japan, the Philippines, and beyond.

We are committed to partnering with coffee shop owners by providing:
✅ Consistent quality standards across all batches.
✅ Stable supply direct from the roastery at factory prices.
✅ Tailored roast profile consulting to best fit your target customer preferences.

📩 Coffee shop owners who need roast profile advice or wish to request samples, message team VCU today!
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

10/09/2026

💥 WHOLESALE COFFEE PURCHASING: PROACTIVE AND STABLE

Buying wholesale roasted coffee is not simply about finding the lowest price. To maintain business stability, retain customers, and optimize profitability, café owners need a reliable coffee supplier they can count on for the long term.

4 common challenges café owners face when sourcing coffee:

◾ Uncompetitive purchasing prices due to multiple layers of intermediaries.

◾ Inconsistent quality - each order tastes different, even when using the same coffee and the same roast profile.

◾ Unreliable supply - supply disruptions or delayed deliveries can directly affect daily operations.

◾ Lack of product support - when you want to adjust your coffee or roast profile but don’t know where to start, there’s no one to guide you.

❓ So, what’s different about buying coffee directly from a roastery?

At VCU, we focus on providing wholesale coffee solutions for cafés and business partners, with a commitment to:

✅ Factory-direct pricing - minimizing intermediary costs and optimizing your purchasing price.

✅ Freshly roasted coffee - quality is controlled from raw materials through to the finished product.

✅ Stable supply - proactive production planning and nationwide delivery.

✅ Flexible roast profiles & blends - tailored to the needs and style of each café.

✅ Direct support - guidance throughout the process of selecting and optimizing the right coffee for your business.

If you're looking for a wholesale roasted coffee supplier that helps you control costs, maintain consistent quality, and protect your café’s profitability, connect with VCU.

👉 Contact VCU today for advice on the coffee range and roast profile that best fit your business model.
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

09/09/2026

💥 4 REASONS WHY ROASTED COFFEE LOSES ITS AROMA TOO QUICKLY

Have you ever experienced this? Freshly roasted coffee has a rich and distinctive aroma, but after just a short period of time, the aroma becomes weaker, the flavor feels less vibrant, and the coffee may even start to taste stale.

It’s not simply because the coffee has been “stored for too long.” After roasting, coffee beans continue to undergo chemical changes and are highly sensitive to their storage environment.

Here are 4 key factors that coffee shop owners should pay close attention to:

1️⃣ AIR – ESPECIALLY OXYGEN

Oxygen is one of the biggest enemies of roasted coffee. When exposed to oxygen, aromatic compounds and oils in coffee are more susceptible to oxidation, causing the aroma to fade and potentially leading to undesirable flavors.

👉 To protect your coffee, consider using airtight glass containers or coffee bags with zipper closures and one-way valves. These help release CO₂ from the beans while preventing outside oxygen from entering.

2️⃣ LIGHT

Light, especially when combined with oxygen exposure, can accelerate the degradation of certain compounds in coffee.

👉 Therefore, choose light-blocking packaging and store coffee in a dark place, away from direct sunlight.

3️⃣ TEMPERATURE

According to basic chemical principles, higher temperatures can accelerate oxidation reactions and increase the rate of CO₂ degassing, which can contribute to the loss of volatile aromatic compounds.

👉 Avoid storing coffee near the roaster, kitchen equipment, windows, or other sources of heat.

4️⃣ HUMIDITY

Roasted coffee can absorb moisture from the surrounding environment. High humidity can accelerate the loss of freshness and alter the flavor characteristics of the beans.

👉 Always keep coffee in airtight packaging and store it in a dry environment. In particular, avoid storing coffee in a household refrigerator or chiller. Repeatedly taking coffee in and out can cause condensation, allowing moisture to enter and affecting the beans very quickly.

☕ Roasting with the right technique is important. But packaging, storage, and handling after roasting are equally critical to preserving the quality of every cup of coffee.

How does your coffee shop currently store roasted coffee?
Share your method in the comments! 👇👇👇
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

💥 4 LÝ DO KHIẾN CÀ PHÊ NHANH MẤT HƯƠNG

Bạn có bao giờ gặp tình trạng: cà phê mới rang có hương thơm rất rõ, nhưng chỉ sau một thời gian ngắn, khi pha lại thấy hương nhạt hơn, vị kém sống động, thậm chí xuất hiện cảm giác bị cũ?

Đây không đơn giản là do cà phê “để lâu”. Sau rang, hạt cà phê vẫn tiếp tục biến đổi và rất nhạy cảm với môi trường bảo quản.

Có 4 yếu tố mà chủ quán cần đặc biệt lưu ý:

1️⃣KHÔNG KHÍ - Đặc biệt là OXY

Oxy là một trong những “kẻ thù” lớn nhất của cà phê rang. Khi tiếp xúc với oxy, các hợp chất tạo hương và dầu trong cà phê dễ bị oxy hóa, khiến hương thơm suy giảm và có thể xuất hiện những mùi vị không mong muốn.

👉 Vì vậy, chủ quán có thể sử dụng bình thuỷ tinh hoặc túi cà phê khoá zipper, van 1 chiều để bảo quản. Vừa giúp xả khí CO2, vừa ngăn không cho oxy bên ngoài xâm nhập vào.

2️⃣ ÁNH SÁNG

Ánh sáng, đặc biệt khi kết hợp với oxy, có thể thúc đẩy quá trình suy giảm chất lượng của các hợp chất trong cà phê.

👉 Vì vậy, nên ưu tiên bao bì cản sáng và bảo quản ở nơi tối, tránh ánh sáng trực tiếp

3️⃣ NHIỆT ĐỘ

Theo quy tắc hóa học, nhiệt độ tăng làm tăng tốc độ phản ứng oxy hóa và tăng tốc độ thoát khí CO2 (degassing), kéo theo các hợp chất hương bay đi mất.

👉 Hạn chế đặt cà phê gần máy rang, bếp, cửa sổ hoặc nơi có nhiệt độ cao.

4️⃣ ĐỘ ẨM

Cà phê rang có khả năng hấp thụ hơi ẩm từ môi trường. Độ ẩm cao có thể làm tăng tốc quá trình mất độ tươi và làm thay đổi đặc tính hương vị của hạt.

👉 Luôn giữ cà phê trong bao bì kín, tại nơi khô ráo. Đặc biệt, không nên bảo quản cà phê trong tủ lạnh gia đình/ tủ mát. Vì sự ngưng tụ hơi nước khi lấy ra lấy vào sẽ làm cà phê bị ẩm cực kỳ nhanh.

Rang đúng kỹ thuật rất quan trọng, nhưng cách đóng gói, bảo quản và sử dụng cũng là yếu tố quyết định đến chất lượng trong từng tách cà phê.

Quán của bạn đang bảo quản cà phê theo cách nào? Để lại bình luận nhé! 👇👇👇
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Công ty cổ phần VCU - "YOUR QC DEPARTMENT"
Địa chỉ:
🏭Xưởng hạt rang: Thôn 4, xã Chư Prông, tỉnh Gia Lai
🏭Xưởng nhân xanh: Làng Ia Tong, Xã Ia Hrung, Tỉnh Gia Lai
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com

08/09/2026

🤝 ROASTED COFFEE FOR YOUR ORDERS | A COMMITMENT TO YOUR BRAND

A coffee brand looking to grow sustainably needs more than great-tasting beans. It needs a stable supply, consistent quality, and a reliable manufacturing partner.

At VCU, we provide wholesale and retail roasted coffee, as well as OEM & Private Label solutions for coffee shops, coffee chains, HORECA businesses, and brands looking for their own coffee production solution.

From raw material selection and roast profile development to quality control, packing, and order fulfillment, every stage is carefully controlled by VCU to ensure consistency across batches and reliability in every shipment.

✅ Roasting: Optimized roast profiles tailored to your specific application and requirements

✅ QC: Quality control throughout every stage of production

✅ Packing: Flexible packaging solutions adapted to different business models and requirements

✅ Delivery-ready: Ready to meet the supply needs of both domestic and international partners — from orders of just a few dozen kilograms to full-container shipments.

Whether you are running a coffee shop, expanding a coffee chain, or building your own coffee brand, VCU is committed to one goal: becoming your trusted “Your QC Department” behind the quality and consistency of your brand.

📩 Contact VCU for consultation and the best pricing for your brand!
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VCU Joint Stock Company - "Your QC Department"
Address:
🏭 Roasting Factory: Hamlet 4, Chu Prong Commune, Gia Lai Province
🏭 Green Coffee Factory: Ia Tong Village, Ia Hrung Commune, Gia Lai Province
📱 IG: vcu.vietnamcoffeeunited
🌐Website: vietnamcoffeeunited.com