Vietnamese Coffee – That’s How It Tastes, That’s How You Make It!

Drinking coffee is a real hobby for the Vietnamese! No matter when or where you are, you always see a group sitting together and drinking coffee. I am not surprised, because Vietnamese coffee is really a real treat! From the first moment on we were also addicted to the dark, strong and very aromatic Vietnamese coffee. In this article you will read more about it and I will also tell you how you can make it yourself at home! Very important: Vietnamese coffee powder.

Vietnamese Coffee

What we could see at first sight was that the coffee looks very black and viscous. Very similar to liquid dark chocolate.

At first, I also thought that it must taste very bitter because I know from home that the stronger a coffee is, the more bitter it tastes. And I didn’t like that at all. So I was more than surprised when I drank my first Vietnamese coffee. The stronger it gets, the more aromatic it tastes.

For me, it has a certain chocolate flavour and that naturally made me curious: what is the secret behind its taste?

Vietnamese coffee

The aromatic Robusta and Arabica bean is grown in the central highlands of Vietnam, more precisely in Buôn Ma Thu?t. The climate there is ideal and the soil is very fertile.

Since, of course, everything here also revolves around profitability, the Robusta coffee bean is mainly grown in Vietnam and can be harvested after six to eight months. This bean can yield up to five times as much as the higher-quality Arabica bean, for example. This also quickly makes it clear why Vietnam has advanced to second place among the world’s largest coffee producers in a short space of time. Brazil is in the first place.

What we have also seen but not drunk is the weasel coffee. In this coffee, the bean is eaten by the small animal and excreted again. To each his own. I may not doubt that the coffee wouldn’t taste good, but somehow I find it simply funny – maybe someone will teach me a better lesson.

Coffee culture in Vietnam

As written above, the coffee culture in Vietnam is very important. Really big! And there are also so many good coffee variations. We especially like the Ca phe sua da – the latte on ice. Unlike in the US, however, it is not served or prepared with fresh milk, but with viscous, sweet condensed milk. The hammer!

We had our first Ca phe sua there in Ho Chi Minh. And were amazed by its strength. Nevertheless, it was not bitter, but very full-bodied in taste. And we already noticed there that it had a certain chocolate note.

In Can Tho we were then confronted with the preparation method for the first time. We had ordered again a Ca phe sua there and got an extra cup with ice cubes (we wanted iced coffee) and a small cup with a filter with coffee and hot water on top. The coffee just ran fresh through, in the small cup the sweet condensed milk was already inside and then you only have to pour the coffee that ran through into the cup.

As far as I can tell, the Vietnamese prefer to drink their coffee black on ice. And since there is no shortage of cafés in Vietnam, you can find them on every corner.

Vietnamese coffee – Trung Nguyen

We fell in love with the Trung Nguyen brand from the very first sip, and the taste of it has remained with us ever since. Trung Nguyen is a large coffee chain that always has a branch, especially in the larger cities.

In their coffees, the Robusta and Arabica beans are usually processed. There are different flavours and strengths through which you can taste. These differ in taste (in my opinion) but only slightly.

Vietnamese coffee – Trung Nguyen brand

The best thing to do is to try the different varieties that Trung Nguyen offers and see which one you like best. That’s how my husband and I did it.

In taste, you can only notice slight differences in direct comparison, but I couldn’t say that one of them was not good. On the contrary.

If the coffee becomes too much for you, you can, of course, share it with friends and family.

Traditional coffee filter

So that the coffee can, of course, be brewed traditionally, I recommend the Vietnamese coffee filter. They come in different sizes.

We bought the smallest one because you can practically take it with you when you travel and you can always make yourself a cup of fresh coffee with it!

Sweetened Condensed Milk

Unless you drink your coffee black, the sweetened condensed milk for traditional Vietnamese latte is a must!

You can also buy it in American supermarkets.

But you can also make it with normal milk or vegetable milk if you want. Then it won’t be as sweet, but you can sugar it yourself if you want.

A cool coffee cup

So that you can see how your Vietnamese coffee flows through and how delicious it looks, you should put it in the spotlight.

Preparation of Vietnamese coffee

  • Pour sweetened condensed milk into a coffee cup (you can of course stir in later to see how much you need).
  • Then you put about two teaspoons of coffee into the small coffee filter so that the inner edge of your filter is slightly covered, open the coffee strainer and tighten it a bit (not too tight, but not too loose either – requires some tact).
  • Now place the coffee filter on your coffee cup without the lid.
  • Now pour a little hot water over the coffee, so that the coffee powder can soak up the coffee for a few minutes. This is the best way to bring out the good taste of the coffee. To avoid pouring too much hot water, simply fill the coffee filter lid with the correct amount of hot water and then pour this amount onto the coffee powder.
  • Wait until the coffee powder has completely absorbed the water. Normally no coffee should drip into your cup during this time, or really only a few drops of dark, thick coffee (if a lot drips through, you will have to tighten the strainer more firmly next time).
  • The coffee powder has now increased in volume. So turn the tightened coffee strainer back a little bit to open it slightly (really only a little bit).
  • Now pour hot water over the coffee filter up to the rim, put the lid on and wait until the coffee has passed through. This takes time. Sometimes the filters do not work properly and it takes 10 or 15 minutes. As a general rule, the slower the coffee drips through the sieve, the darker and more intense its aroma will be.
  • Once it has passed through, you remove the entire coffee filter. Your coffee may only be lukewarm due to the brewing time – then simply pour a little hot water directly onto it (see note).
  • Mix the coffee with the condensed milk and enjoy hot or cold!
  • Vietnamese coffee, Trung Nguyen Coffee, Sang Tao

Hint:

If your coffee is only lukewarm or if you want to have more coffee, do not fill the filter two or three times with water. The coffee will simply no longer taste the way it should taste. If you pour the hot water directly onto the coffee in the cup, it will retain the good, light chocolate aroma!

So that my husband and I can indulge in our Vietnamese coffee consumption at home and reminisce about a great time in Vietnam, we always have a few packets of Trung Nguyen coffee in stock!