Vietnam accounts for roughly 20% of the world’s coffee production, so it’s unsurprising that it is an integral part of the country’s culture. Despite its unique flavor and texture, not many people know what it is. Those who have heard of it often mistake it for a brewing style but it’s actually so much more.
In this article, we’ll take a deep dive into the country’s traditional coffee drink so it gains the respect it deserves among coffee aficionados from around the world.
Vietnamese Coffee’ History
As the name implies, Vietnamese coffee is coffee grown in the country of Vietnam. Coffee was introduced to the Vietnamese by French Missionaries in 1857. At that time, production was focused on the arabica variety and was established in the northern region—in Ninh Bình and Quảng Bình, specifically.
It was only in the 1920s that production shifted to the Central Highlands—which now accounts for 88% of coffee production in Vietnam. This region has a tropical climate, highly nutrient-rich basalt (volcanic) soil, a hilly landscape, and an abundance of rivers and streams, creating the perfect conditions for growing coffee and giving it a flavor profile that will have you coming back for more.
What Does Vietnamese Coffee Taste Like?
Vietnamese coffee is typically made with robusta, arabica beans, or a combination of the two. Thus, it has a strong and intense flavor and strong caffeine content – even contending for title of the strongest coffee in the world due to the Vietnamese peaberry variety. It can also have deep notes of chocolate, caramel, chicory, vanilla, butter, or earthy flavors depending on how the beans are roasted (with sugar, rice wine, fish sauce, butter, and/or a pinch of salt). Factor in the sweetened condensed milk and it’s easy to see why it has a cult following.
Types of Vietnamese Coffee Beans
Here are some popular types of coffee beans used to make Vietnamese coffee:
Robusta
This is the most popular type grown in Vietnam. From 2022 to 2023, Vietnam produced 26.3 million 60-kilogram bags of robusta, making it the world’s largest producer of robusta beans.
But why is it so popular? Coffee made from robusta beans has a strong, bitter taste and a robust aroma. It is famed for containing around twice as much caffeine as arabica beans, which allows it to offer greater immunity against disease and parasites while ensuring higher yields.
Arabica
Arabica beans have a smooth texture. Since they are a light to medium roast, they have an amazing taste. Because of their flavor and texture, arabica has become the dominant cultivar, accounting for about 70% to 75% of global production.
However, unlike robusta, arabica requires very specific growing conditions. It must be grown at high altitudes (900 to 2,000 meters above sea level) and in tropical climates to yield a good crop. That’s why the production of arabica beans is much more diffused in this country, accounting for only 5% of total production.
How To Make Vietnamese Coffee
Want to indulge in strong and flavorful Vietnamese coffee? Instead of heading to the nearest coffee shop, follow this guide to brew a fresh batch at home.
What You Need
- Sweetened condensed milk
- A phin filter or French coffee press
- Vietnamese ground coffee beans
- Your preferred mug or glass
Step-by-Step Instructions
- Boil 6 to 8 ounces of water between 195° and 205°F, then remove it from the heat.
- Preheat the phin and cup by pouring some hot water through the filter. Then, carefully pour the water out and add the body of the phin back on top.
- Scoop in 1 to 3 tablespoons of coarsely ground coffee beans evenly into the filter. It if you’re using a French press, use the fine ground variety for best results.
- Pour in about 1 or 2 tablespoons of hot water over the filter and let it bloom for about half a minute. This will make the grounds expand while enhancing the flavor.
- Use the thin metal filter disc to gently press down on the coffee to tamp it. Doing so will help ensure an even extraction and prevent “channeling.”
- Slowly pour the rest of the hot water into the phin’s filter. The coffee will slowly steep and trickle into the drinkware below to produce a strong brew.
- Let the coffee brew for 5 minutes, remove the filter, and stir to mix.
You can drink it like a shot of espresso (ca phe den) or pour it over a glass filled with ice cubes to dilute the taste and reduce its bitterness.
You can also add sweetened condensed milk to the preheated mug. Traditionally, condensed milk was used because milk was hard to come by in Vietnam but it hassince become part of the decadent beverage’s typical preparation. Add 1 to 3tablespoons according to your preference for a sweet to caramel-like flavor.
Here Are Variations of Vietnamese Coffee You Can Experiment With
Tired of your usual brew? Here are some ways to give your Vietnamese coffee a new twist:
- Egg Coffee (Cà Phê Trứng): This popular drink tastes like a rich tiramisu. It combines the goodness of coffee, milk, and egg to produce a luscious concoction that appeals to the senses.
- Ice-blended Coconut Coffee: Coconut milk or cream adds a rich buttery flavor to an otherwise intense cup of Vietnamese coffee. Drink it for its coconutty goodness and get a host of health benefits as a bonus.
- Yogurt Coffee (Sua Chua Cafe): This unique drink with an addictive aroma is perfect when you’re craving something refreshing. Imagine it—creaminess and tanginess combined in one drink. It’s the ultimate caffeine fix.
If you’re feeling adventurous, you can also try white coffee (Bạc xỉu). It has more milk than coffee which makes it creamier and lighter than traditional Vietnamese coffee.
Wrapping Up
Vietnamese coffee is more than just a way to prepare coffee. It also refers to the type of cultivar used and the ingredients that go into making a phenomenal cup. But don’t take our word for it. Use our detailed recipe and variations to discover firsthand what this brew has to offer!
