Vietnam

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Coffee was introduced to Vietnam by the French in 1857 and is grown up to 1100 metres often mixing more than one species (including excelsa and catimor - but primarily robusta).

Vietnam is one of the largest coffee producers in the world - but is limited by the quality of coffee being produced.

Vietnam also produces Kopi Luwak.

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Traditions

Vietnamese coffee is slowly dark roasted in clarified butter oil (or margarine), sometimes with a touch of sugar and/or vanilla. To replicate this at home, we would recommend using a pot or pan to roast them on a cook top or BBQ rather than using a popcorn popper or bench top roasting machine.

A Vietnamese coffee maker (a Phin) looks a smal top hat sitting on top of your cup. Coffee grounds are put in the brewing chamber, then nearly boiling water is poured in - dripping coffee into the cup. A plunger is the most similar well known brewing technique. Again, if you try this at home, clean your grinder after every use as you will not want rancid butter spoiling your coffee.

Ca phe sua da is thick, black and very strong. It is drunk iced with condensed milk.

Ca phe trung (Vietnamese Egg Coffee) is made by whipping together egg yolks and condensed milk until lifht and frothy, then poured over the coffee.

Boba / Bubble Coffee is made with coffee, sweetened condensed milk and tapioca pearls, shaken with ice and strained into a glass.

Coconut Coffee is made with sweetened condensed milk and coconut cream mixed, then stirred into the coffee. This can be served hot or cold.

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Vietnam