Vietnamese coffee is famous for strong and flavorful, which makes it converts as quickly as it raises pulses. French colonists may have introduced coffee to Vietnam and the morning cup of coffee soon became a local habit. With variations making use of yoghurt, fruit, and even eggs, Vietnamese coffee has developed its own style.
The secrets of Vietnamese coffee
The preparation process, including the blend of beans, helps Vietnamese coffee to have its particular style. Most of the coffee bean plantations in Vietnam are in the southern city Da Lat, Lam Dong province, nicely nicknamed ‘Europe of Vietnam’ thanks to its fresher climate and hilly landscape. Most of the coffee, tea, and even the flowers sold across Vietnam are originally grown there.
Discover Vietnamese coffee
Since coffee was introduced by the French, Vietnam has made it its own taste and style, creating a cuisine and culture that are unlike any place in the world. But what makes Vietnamese coffee so unique and flavorful? Some may argue it is the filter drip, but the traditional roasting way actually creates its special intense taste: the Vietnamese can roast it with a pinch of salt, rice wine, and butter. The last ingredient is the reason why Vietnamese slow-drip coffee can have a slight oily texture. Some roasteries add flavors like chocolate or caramel, all very much to the taste of local drinkers.
Coarsely ground coffee beans go into a French drip filter (called “phin”), sitting on top of the cup. The coffee beans are weighted down with a thin lid and then the hot water that is added to the phin slowly trickles through into the cup. This operation may be repeated at least twice before the drip actually produces enough coffee to be enjoyed.