Vietnamese coffee culture

Coffee from Vietnam has become more famous and is in greater demand on the world coffee market. This is not surprising because now Vietnam is a leading producer of robusta. 

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Which types of coffee are popular?

Vietnamese robusta, which grows in the central and northeast part of the country, is a strong coffee due to the large quantity of caffeine in the beans. Robusta has a deep bitter flavor. 

After robusta, arabica is the second most popular type of coffee in Vietnam. It is a refined mountain coffee. Arabica grows in the northeast Vietnamese provinces. Its beans are full of essential oils, and that is why arabica coffee has a pleasant sourness and sweetness.

The Vietnamese coffee tradition is rich in its exclusive varieties. Peaberry (the Vietnamese call it Culi) is appreciated by gourmets. The peaberry bean has a unique look, resembling a pea. Additionally, it is rich in caffeine, so the taste is complemented with nice bitterness. That sort of coffee is famous for its floral unique taste with fresh notes.  Peaberries are often mixed with arabica and robusta. That combination creates unforgettable aromatic blends that are recognised as part of the premium coffee market. 

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How to make Vietnamese coffee?

Brewing traditional Vietnamese coffee is a responsible process. Vietnamese use a press filter, also called a “phin”, created from stainless steel. 

Here’s a “step-by-step” guide: 

- First, you should warm up the phin by pouring boiling water through it

- Next, pour the ground coffee (about 3 teaspoons) onto the bottom of the phin

- The ground coffee should be evenly spread across the bottom of the press filter

- Press the coffee in the filter and pour on some boiling water

- Wait 5–10 minutes while the coffee drips into the cup through the filter

- Taste and enjoy!

In Vietnam, a popular type of coffee drink is made by adding condensed milk. All you need to do is to put a little condensed milk in the bottom of the cup before using the phin. Then, drink it up!