Are you coffee lovers? You cannot start your day full of energy without this famous beverage. Welcome to Vietnam, a country with the world's huge coffee production, being the second largest producer, only following Brazil. Check out this article to make sure you don't miss any interesting information about Vietnamese coffee!
In 1857, French missionaries brought the first Arabica coffee plant to Vietnam . At first, it was planted in experimental plantations in Catholic churches in some northern provinces of Vietnam such as Ninh Binh, Thanh Hoa, then in other provinces in central Vietnam such as Nghe An, Quang Binh and Quang Tri.
Then, in 1908, the French brought two more coffee species, Robusta and Excelsa, to Vietnam.
After many years of experimental coffee cultivation throughout Vietnam, results show that Arabica coffee plants do not give good results while Robusta coffee grows well only in the central Tay Nguyen Plateau because of its favourable climate and soil for coffee development and productivity. Therefore, coffee is grown in some provinces, mainly in the Tay Nguyen area such as Buon Ma Thuot and Lam Dong.
After the war, there was an economic crisis in Vietnam, the government chose coffee production as one of Vietnam's main productions. In the last years of the 20th century, another Arabica coffee species was grown in Vietnam, which opens the possibility of developing this species in the country.
By the 1990s, Vietnam was already listed among the countries with large coffee production in the world, ranking first in Southeast Asia.
There are a few reasons why Vietnamese coffee is so special and fascinating to coffee lovers:
In modern days, coffee from world famous brands such as Starbucks, Dunkin' Donuts,... use 100% Arabica coffee beans, which means it is more aromatic, a little sour with a bitter aftertaste. Meanwhile, Vietnamese coffee keeps the flavour quite intense and very concentrated, using Robusta beans that contain twice as much caffeine as Arabica coffee. This explains the reason why Vietnamese coffee is so strong, very bitter with the sweet aftertaste and becomes a new experience for coffee lovers.
To decrease caffeine, some coffee shops make a mix between coffee beans
While the Arabica coffee beans that are popularly used must be fermented before drying by roasting, robusta coffee beans are roasted directly after preliminary processing. In addition, in some factories, coffee beans are also roasted with butter or sugar to make them more flavorful.
In Vietnam, to prepare traditional coffee, people do not use a machine but a type of filter - Phin Ca phe. The "Phin ca phe" is a simple utensil consisting of a cup, a small plate with holes at the bottom for filtering, and a small part for compression. It is normally made from metal steel, sometimes materials such as ceramic or stainless steel are also used but it is believed that the taste of coffee made from steel Phin is better.
The steps of making filter coffee:
Step 1: Take 2 tablespoons of coffee in the cup
Step 2: Compress the coffee with the small presser, trying not to make it too strong
Step 3: Place the "Phin ca phe" neatly on top of your cup with the filter cup
Step 4: Pour boiling water into the "Phin ca phe" and wait for it dripping
Step 5: Depending on taste, put sugar or condensed milk or fresh milk and enjoy the coffee
Black coffee: is the pure coffee taken from the filter, in the cafe menu it is noted as Cà Phê Đen. For those who want it sweeter, some sugar is put in the coffee. This coffee is very concentrated and strong for those who are not used to it. There are 2 ways to enjoy it, hot or with ice.
Brown coffee: this is black coffee with a little condensed milk. This mix of black coffee and condensed milk creates the brown colour. On menus in northern Vietnam, it is noted as Cà Phê Nâu while to the south, it is called Cà Phê Sữa.
White coffee: for those who like the taste of coffee but cannot resist the typical bitter taste of coffee, they can evaluate white coffee, called Bạc Xỉu in the Vietnamese language. It is a mixed beverage between pure coffee, fresh milk and condensed milk.
Egg coffee: In the Vietnamese menu, we call Cà Phê Trứng, which is a specialty of Vietnam, especially in Hanoi. The Vietnamese beat egg yolk with condensed milk and sugar until it becomes a creamy consistency and put this cream on hot pure coffee. This is quite a hearty drink, very suitable for snacks.
Coffee with coconut milk: this is a more modern way of making coffee, very popular with young people. It is a type of coffee similar to ice blended drinks, in which you grind ice, condensed milk and coconut milk to create a mixture then pour the pure coffee and enjoy it. There is also a simpler way that you immediately put sugar, coconut milk into the pure coffee to take the coconut flavour.
Coffee with yoghurt: this is a popular dessert because of its unique flavour and creamy texture. The sweet acidity of yoghurt in combination with the bitterness and sweetness of coffee unveils all the taste buds of the diners.
In Vietnam, you can enjoy coffee everywhere, not only in coffee shops or a coffee bar. Sometimes you can order black coffee or brown coffee even from the very simple stalls for on the sidewalk.
Moreover, coffee is also sold even on a bicycle. Interesting, isn't it?
In Vietnam, there is also a coffee museum in Dak Lak, the coffee capital of the Central Highlands. By coming here, visitors not only have the opportunity to learn and discover the world's coffee history and culture, but also admire unique architecture, a favourite check-in point for young people.
To see this museum, you can take a full trip to the Tay Nguyen area to enjoy all the beauty of this pristine land.
Now, it is time to have a Vietnamese coffee and enjoy your moments. Don't miss the chance to taste various kinds of the most beloved coffee and share your experience with us by commenting below.
