What is Vietnamese Coffee?

1: ORIGIN:

The coffee culture in Vietnam was heavily influenced by French colonialism, which introduced coffee cultivation to the region of the Central Highlands in the 19th century. However, the Arabica beans require higher altitude than Robusta and are more susceptible to disease and crop failure. So Robusta became the preferred bean.

2: THE BEVERAGE:

known as “Cà phê” in Vietnamese, typically consists of coarsely ground dark roasted coffee beans, often of the Robusta variety, which thrive in Vietnam’s climate.

Why Use Condensed Milk?

Simply, because there were no dairy cows! Whereas condensed milk can be stored in cans. Its hot here remember?

. The result is a rich, strong, woody, sweet coffee with a smooth texture. Think of it like an extremely delicious Energy Drink

In Vietnam, you will find variations of Vietnamese coffee, such as “Cà phê sữa đá,” which is iced coffee, and “Cà phê trứng,” egg coffee, which includes a whipped egg yolk, sugar, and condensed milk for a creamy, custard-like texture. 

And even “Cà phê muối” a salted foam coffee.  Vietnamese coffee suits these dessert styles more than normal Arabica beans due to its full body and low acidity.

Vietnam is now on the international coffee scene as its unique flavours are making inroads, being sought after with the popularity that comes with its food. Also the options of Specialty Arabicas and Fine Robustas now available.