Roll'd to serve Vietnamese Coffee
Partners with Sensory Lab to whip up its own custom blend.
"Vietnam loves coffee," Bao Hoang, Co-Founder of Rolld told QSR Media. "People who travel to Vietnam find out very quickly that there is a huge cafe culture and there’s a cafe on nearly every corner. Like Melbournians, the people in Vietnam need their caffeine hit before they begin their day."
"Traditional Vietnamese Iced coffee has strong coffee taste, as opposed to just being sweet, like many I’ve tasted. There is a definitive coffee taste," he explained. "Also, the sweetness comes from condensed milk which has a richer creamier taste, giving the iced coffee a delicious flavour that's almost like a dessert to be savoured."
He added that Roll'd has always had coffee but just the iced coffee version traditionally found in Vietnam."We’ve been asked at several stores whether we have “normal” coffee, and given we’ll be pushing out our breakfast menu in select locations, coffee makes sense. Also, we have a few locations, particularly in some of the shopping centres, where a great coffee was harder to find. We are confident in the quality and taste of our new coffee, which is suitable for both the traditional iced coffee and your typical espresso coffees."
Hoang was introduced to Salvatore Malatesta from Sensory Lab and began the conversation of taking our coffee to the next level by having our own customised blend. "Given the reputation of Sensory Lab brand we were confident we could create a superior and unparalleled offering," he shared.
"[Sensory Lab] is so highly regarded in the industry, and among consumers. Given we are food business, introducing coffee in a very competitive market already, we needed to stand out, and so partnering with a brand that already has such great awareness and reputation, it would suit us well."
Hoang noted, "from a brand perspective for Rolld we wanted to incorporate a Vietnamese bean. Not everyone knows this but Vietnam is actually the 2nd largest producer of coffee in the world, behind Brazil."
"Anyone who speaks to Ross Quail from Sensory Lab, even from the first meeting, will instantly know how amazingly passionate and knowledgable he is about coffee. And then after a visit to their facilities, and seeing the amount of science behind producing their delicious coffee, we had full trust that we could achieve a roast that we’d be happy with. And now having had multiple taste tests, we’re blown away, it’s delicious."
