One of the reasons why coffee is such a popular beverage is because of its rich and varied taste, which allows its countless connoisseurs to drink it any way they like.
Vietnamese coffee, in particular, has made this quality a real strength, so much so that it is known the world over for the immense variety of its aromas, the result of diversified cultivation aimed at guaranteeing a drink with an almost unique flavour.
We, who know a thing or two about coffee, were literally won over by coffee from Vietnam, which is why we have decided to introduce it to you in this article, revealing all its secrets and, above all, how you can enjoy it at home!
History and origins of Vietnamese coffee
The history of Vietnamese coffee is fascinating, full of historical and cultural influences. It was introduced to Vietnam by the French during the colonial period, more precisely in 1857. Thanks to them, the first Arabica coffee cultivation was started in the mountainous regions of central Vietnam.
Over the years, coffee cultivation expanded rapidly, allowing Vietnam to also start growing the Robusta blend, which soon became the country’s predominant variety. However, the success of coffee cultivation declined with the outbreak of the Vietnam War, which did not end until 1975. Only then was the Vietnamese government able to initiate policies aimed at reconstruction and the promotion of agricultural cultivation, including coffee.
In the 1980s, thanks to the introduction of the Doi Moi economic reforms, the Vietnamese coffee industry underwent a significant renaissance, to the extent that its market finally opened up to international exports. Thanks to favourable climatic conditions and improved agricultural techniques, Vietnam soon became one of the largest coffee producers and exporters in the world, so much so that today it is second only to Brazil.
Characteristics of Vietnamese coffee
As is clear from its history, when we talk about Vietnamese coffee, we mainly refer to the Robusta blend, which accounts for about 95% of the country’s entire coffee production. If you have ever tasted a coffee based on this flavour, you will no doubt be familiar with its intense and strong taste, ‘robust’ in fact, caused by the fact that the beans of this coffee contain twice as much caffeine as those of the Arabica blend.
And, if you have not yet experienced this indescribable pleasure, we highly recommend you do so, using a machine that is up to the job of course. After all, it is no secret that if you want to drink good coffee, you should do it with the right machine! A discourse that applies to any aroma but, in particular, to the deep aroma typical of Vietnamese coffee.
That is why you should not settle for just any old machine, but rather for a lever model: the only one that can perfectly preserve the taste of your coffee. And, if you don’t know where to get it, don’t worry! Just take a look at our catalogue and discover the right coffee machine for you: the one that will allow you to prepare an excellent Vietnamese coffee at home.
After all, the aromatic profile of Vietnamese coffee is almost unique in the world and characterised by full-bodied notes accompanied by a slight acidity, but also by softer nuances of hazelnut and caramel flavours. And the credit for this incredible result is due to the roasting of the coffee but, above all, to the favourable locations where it is grown.
Where is Vietnamese coffee grown?
Vietnamese coffee is mainly grown in the country’s mountainous regions, where the climate and soil conditions are ideal for growing coffee plants. The Đắk Lắk province, in particular, represents the heart of coffee cultivation in Vietnam, producing most of the country’s Robusta variety.
In Lâm Đồng, on the other hand, both Robusta and Arabica are cultivated, with a significant presence of plantations in the Đà Lạt areas, famous for their cool climate suitable for growing Arabica. Finally, mainly Arabica coffee is grown in the northern regions, thanks to the mountain climate that favours this variety.
How do you drink coffee in Vietnam?
As we have already mentioned, Vietnamese coffee is characterised by a pleasant versatility, so much so that it can be prepared and enjoyed in many different ways. In addition to the classic Robusta blend, which results in a dark drink with a strong and intense flavour, it is in fact possible to enjoy more delicate variants which, depending on whether or not ice is added, can be hot or cold. Let’s see which ones they are.
Cà Phê Sữa Đá (coffee with condensed milk and ice)
This is probably the most iconic and popular variant, characterised by a pleasantly sweet and refreshing taste, perfectly balancing the bitterness of coffee and the sweetness of condensed milk.
Cà Phê Đen Đá (black coffee with ice)
This second variant is less sweet and has a stronger, more bitter taste, ideal for those who prefer coffee without sugar.
Cà Phê Trứng (egg coffee)
This peculiar coffee is prepared by beating egg yolks with sugar and condensed milk until a soft, frothy cream is obtained and poured over hot coffee. The result is a rich, creamy, dessert-like drink with a sweet flavour and a slight eggy aftertaste.
Cà Phê Sữa Nóng (hot coffee with condensed milk)
This version is none other than the first variant we presented to you, prepared without ice. The filtered coffee is in fact mixed with condensed milk and served hot. Characterised by a sweet and comforting taste, it is the perfect ‘cuddle’ for cold days.
Cà Phê Phin (filtered coffee with phin)
The coffee, in this case, is prepared using the traditional phin filter. This method of preparation requires time and patience as the hot water slowly trickles through the ground coffee, producing a beverage with a strong and concentrated aroma, which deserves to be enjoyed slowly to fully appreciate its flavour.
Cà Phê Sữa Chua (coffee with yogurt)
This variant is a real combination of strong coffee and creamy yoghurt, often with the addition of condensed milk or fruit. The result is thus a refreshing and slightly acidic drink, combining the richness of coffee with the freshness of yoghurt.
Cà Phê Dừa (coconut coffee)
This coffee is prepared by mixing coffee with coconut milk and crushed ice, resulting in a creamy, sweet drink with a pleasant coconut aroma, perfect for hot days.
How do you prepare classic Vietnamese coffee at home?
If you are starting to feel a slight watery feeling, know that it is perfectly normal. Who wouldn’t, after all these mouth-watering and detailed descriptions? And since ‘the only way to resist temptation is to succumb to it’, as the brilliant Oscar Wilde said, there is nothing to stop you from preparing a delicious Vietnamese coffee at home.
To do this, however, you will need the traditional filter used in Vietnam, namely the aforementioned phin, which you can also easily find in our country. Precisely because we know about coffee, we strongly recommend you get Trung Nguyen’s Sang Tao, which is available in both 100% Arabica and 100% Robusta varieties, as well as different blends.
At that point, you simply have to put your chosen variety in the phin or, alternatively, prepare it with the help of one of our lever machines. Because while it is true that Vietnamese coffee boasts a centuries-old tradition, it is equally true that nothing prohibits you from combining that tradition with today’s conveniences. And the lever machine certainly falls into this category.
So, given its ability to perfectly preserve the coffee’s aroma, you just have to use it as a sort of ‘modern phin’, enjoying a great Vietnam-flavoured espresso!