Vietnamese coffee

An intense coffee  enriched with the flavors released during the bean roasting and sweetened with condensed milk: it is Vietnamese coffee which is prepared slowly using a ‘drip’ method.

Have you ever tried it ?

Some people find it similar to the coffee from the Neapolitan coffee pot, because of the similarity in the extraction process, and others who appreciate it simply because it is characteristic of another culture.

What is certain is that if you visit Vietnam, you must absolutely try it; if, on the other hand, you have no plans for exotic travel, in this article you can find the recipe and the instructions to follow for preparing it at home.  

Where to drink Vietnamese coffee

Both in the capital Hanoi and in other towns around the country, you can find Vietnamese coffee everywhere, both on the street – there are fixed stalls and also mobile sellers  – and in restaurants and bars.

While you are walking, treat yourself to a break to savor this typical drink and relax for a moment: like all traditions, it will make you feel closer to the place you are visiting. 

Coffee growing in Vietnam 

There are three areas of coffee production in Vietnam, which correspond more or less to the territories in the North, the Centre and the South.

Thanks to the major development in the nineties, Vietnam became the second biggest producer of coffee in the world, but then this sector suffered a major downturn; today it is still the leading producer of Robusta coffee that thrives in this corner of South-East Asia.

The first variety to be introduced, however, was Arabica in 1857: but because it is a highly delicate variety, today it only accounts for a small portion of production. 

Vietnamese coffee: preparation and recipe

In Vietnam, preparing coffee takes a long time, and the wait is compensated by the pleasure of enjoying a drink rich in flavors and almond notes, thanks to the cocoa butter used when roasting the beans.

Served cold or with ice, there is also a variety which is reminiscent of a cappuccino, which is enriched with a cream of raw egg and condensed milk, really sweet and pleasant, according to those who have tried it. 

Based on the characteristics, Vietnamese coffee can be:

• Cà Phê Đen: is the equivalent of our black coffee, to which sugar is added to taste;
• Cà Phê Đen đá: coffee with a few ice-cubes added;
• Cà phê sữa đá: cold macchiato coffee. 

Ingredients and preparation

To prepare the Vietnamese coffee you will need an appropriate machine, made up of a container for filtering the coffee, a small perforated press and a lid.

You can buy one online relatively easily and cheaply.

Here are the few ingredients you will need:

• 3 spoons of coarsely ground coffee (you can use our Forte blend beans); 
• Boiling water;
• Condensed milk;2
• ice.

And here are the steps to follow to get a tasty Vietnamese coffee:

1. Wash and dry the filter coffee machine; pour about  1.41 fl oz of condensed milk into the bottom of the cup, then position the filter.  
2. Pour the coffee into the filter. Take the perforated press and press it onto the coffee, without removing it. 
3. Pour in about an inch of boiling water and let the coffee expand for around 40 seconds.
4. Pour in more boiling water, this time almost up to the top of the container, and cover with the lid.
5. Wait for the coffee to drip, one drop at a time into the cup. It will take about 8-10 minutes, then remove the filter and the machine and mix the two layers of the drink. 

Your Vietnamese coffee is now ready to drink!

If you want to try it cold, you can use a bigger glass, full of ice; if instead you want to keep it hot, while it is being filtered you can place the cup in bowl of boiling water.