The Vietnamese have perfected making one of the finest cups of coffee in the world. Vietnamese coffee makes for an energetic morning, and is a must-have on your trip to Vietnam.
“Cà phe” shops and stands can be found throughout the country. Vietnamese Coffee is excellent black or sweetened, hot or iced. It is bold, sweet and smooth, reflecting the essence of Vietnamese culture – a unique balance of savory and sweet. The coffee experience in Vietnam is welcomed at any point of the day.
Vietnamese coffee shops usually brew one cup or glass at a time in small filters that sit on top of the cup or glass. The advantage of this method is that the coffee steeps in the grounds for the proper length of time despite the small volume. Then adding milk, cream, yogurt or sugar adds an extra layer of goodness. The most common add-ins to Vietnamese coffee are canned condensed milk or evaporated milk.
With hundreds of coffee growing plantations, healthy soil and crops yielding different varieties of beans, the end result of Vietnamese coffee beans is a roasted brew that is uniquely strong and delicious. Vietnamese coffee beans are typically very bitter, and are smoothed out nicely after brewing by adding sweetness.
To brew at home, use 1 tablespoon of coarse ground coffee to one 6-8 ounce cup of water and brew for 6-8 minutes in a machine or 4 minutes in a drip brewer or french press. Brewers with a V-shaped filter work best. Oxygen deteriorates coffee flavor within hours or days, so it is important to keep coffee bags sealed tightly or in containers with lids.