What Makes Vietnamese Coffee Different?

The origin of Coffee in Vietnam dates back to 1857, when French colonists brought Arabica coffee plants to this country. After experimenting with various regions, they discovered that the Central Highlands, particularly Tay Nguyen, offered the most suitable conditions for coffee cultivation due to its ideal climate and soil. The French influence extended beyond just planting coffee; they also introduced unique preparation methods and brewing techniques. However, the resourceful Vietnamese people adapted these methods to their tastes and available ingredients, creating distinctive 'cà phê' that is now globally recognized.

Over the decades, coffee production expanded, and Vietnam became a major exporter in the global coffee market. Today, Vietnam is the second largest coffee producer in the world, renowned for its robusta beans with strong and bold flavors. Coffee has become an integral part of daily life in Vietnam, creating a distinctive coffee culture with relaxing coffee breaks and busy street-side cafes. This blend of history, adaptation, and cultural significance makes Vietnamese coffee truly special.

Vietnam is home to a diverse array of coffee varieties, including Robusta, Arabica, Liberica, Moka, Culi, and more. Among these varieties, Robusta and Arabica stand out as the most popular and widely cultivated types of Vietnamese coffee beans.

Robusta beans are widely preferred in Vietnam for their bold flavor profile and naturally higher caffeine content. Thriving in Vietnam's favorable climate and soil conditions, Robusta beans have become the dominant coffee variety. Known for their robust flavor with earthy, nutty notes and a hint of bitterness, they are a staple in Vietnamese coffee brands. When brewed, Robusta coffee tends to have a full-bodied texture and a lingering, slightly astringent aftertaste. Overall, it offers strong and intense sensory experiences, perfect for coffee enthusiasts who appreciate a robust brew. You can find Robusta coffee everywhere throughout Vietnam when you travel with us, from the iconic iced milk coffee (cà phê sữa đá) to black coffee (cà phê đen).

Arabica beans provide a lighter and more balanced taste, perfect for those who prefer a delicate caffeine boost. You'll notice a gentle sourness and a mild bitterness that enhance the flavor without being too strong. The aroma of Arabica is alluring, often described as sweet and floral with hints of fruit and berries. However, Vietnamese people are generally less fond of Arabica, they prefer the bolder flavor and higher caffeine content of Robusta in their traditional coffee drinks. Try Arabica coffee to appreciate its nuanced flavors and see the difference for yourself.

‘Phin’, a traditional Vietnamese coffee filter, is a simple yet unique tool that results in a rich, flavorful brew. Phin filters are small, metal devices specifically used to brew Vietnamese coffee.

If you’re wondering how to make it the right way, let us share our coffee tips with you. You should place the filter on top of your cup and add about 2 tablespoons of ground Vietnamese coffee, preferably a dark roast for the most authentic flavor. Next, slowly pour a small amount of boiling water over the press to bloom the coffee, allowing it to expand and release its aroma. After about 20 seconds, fill the Phin with hot water, place the lid on the filter and let the coffee drip slowly into your cup. Be patient and wait for 5 to 7 minutes to ensure that the coffee extracts fully, resulting in a strong and concentrated brew.

Once the dripping has finished, you can enjoy the black coffee or mix it with sweetened condensed milk for a traditional iced coffee with milk. Leisurely watch the coffee drip as part of the process, whether you prefer it robust, mild, hot, or iced, coffee brewed with a coffee filter "Phin" is a delightful experience that makes it a unique staple of Vietnamese coffee culture.

Adding sweetened condensed milk is a hallmark of Vietnamese coffee culture. This is especially true in popular drinks like Vietnamese iced coffee with milk. This beloved drink is enjoyed by many Vietnamese people and tourists. For an authentic taste, you can try using sweetened condensed milk which is considered a taste of home for many Vietnamese folks. The robust and bold flavor of the black coffee, typically made from Robusta beans, is complemented by the rich, creamy sweetness of the condensed milk. This combination creates a unique balance of bitterness and sweetness that sets Vietnamese iced coffee apart. Many people enjoy this milk coffee to stay energized throughout the day because its strong flavor and caffeine content provide a refreshing boost, making it a popular choice not only in the morning but also at other times of the day.

Whether you prefer your coffee to be sweeter or stronger, you can customize the amount of condensed milk according to your taste preferences. Another popular variation of iced coffee with milk is known as white coffee (bạc xỉu). It is called ‘white coffee’ because of the lighter appearance of the drink compared to traditional Vietnamese iced coffee with milk. The key difference between iced coffee with milk and white coffee is the ratio of coffee to condensed milk. In white coffee, the proportion of condensed milk is higher, resulting in a milder and less intense flavor profile.

Vietnam has a rich coffee culture with many unique and delicious coffee drinks. One thing you cannot miss when you’re here is to drink Vietnamese coffee and savor its bold flavor. Here are some of the most popular ones you should try.

Vietnamese iced coffee with milk (cà phê sữa đá), is the go-to coffee order in Vietnam. This iconic coffee recipe is crafted from robust dark roast coffee, typically brewed from Robusta beans, combined with sweetened condensed milk, and often served with ice. For those who prefer a warm beverage, hot coffee with milk (cà phê sữa nóng), is also available. It delivers a harmonious blend of strong coffee and condensed milk, making it a refreshing choice during winter in Northern Vietnam. This is a must-try for coffee enthusiasts looking to try the new flavor.

Egg coffee (cà phê trứng), originated from Hanoi, was created due to a shortage of fresh milk in the past. People used egg yolks as a substitute, and it has since become a unique part of Vietnamese coffee culture. The egg yolks are whisked with sugar and condensed milk until frothy, and then hot coffee is poured in. The coffee, after being poured through the whipped egg cream foam, has a richer flavor at the bottom of the cup. To enhance customer’s taste experience, egg coffee is often served in a small bowl of hot water to keep it warm, along with a small spoon to enjoy the cream foam before the coffee below. You can try this creamy and unique coffee at Giảng Cafe, the iconic and oldest place to serve it.

Coconut coffee (cà phê cốt dừa) is a unique tropical version that combines the rich and sweet flavor of coconut milk with the distinctive bitterness of coffee. It is prepared by mixing freshly brewed coffee with coconut milk and blended ice to create a smoothie-like drink. Another method involves whisking coconut milk and coffee together until it forms a thick, creamy mixture. For those who prefer a warm drink, there is also a hot version available. This unique combination offers a refreshing and flavorful experience that is both satisfying and memorable.

Yogurt coffee (sữa chua cà phê) may sound unusual to those who haven't experimented with new flavors. With less coffee, this drink is an excellent choice to stay energized while caring for your health and beauty, as yogurt is very beneficial for your skin. The combination of mildly sweet, slightly tart yogurt with the rich, aromatic pour-over coffee brewed using a metal filter creates an irresistible flavor. This great Vietnamese beverage is sure to captivate many coffee lovers who want to try something new.

Salted coffee (cà phê muối) has become a popular type of coffee in Vietnam in recent years. Salt reduces the bitterness while enhancing the flavor of coffee. The initial taste of this drink is salty, followed by a subtle sweetness and the distinctive flavor of the coffee. In many places, Vietnamese salted coffee is served with a smooth, creamy foam on top of the coffee, made from a blend of heavy cream, fresh milk, and a touch of salt, all whipped together to create a rich texture.

Vietnamese civet coffee (cà phê chồn) is one of the world’s most unique and expensive coffee varieties. Many people drink this coffee not only for its flavor but also to show their sense of luxury. It is made from coffee beans eaten and then excreted by civet cats. The flavor profile of this special drink is distinct, carrying a smoky aroma with subtle sweetness and a hint of chocolate. Civet coffee creates an exceptional beverage that stands out among coffee varieties and is highly recommended for those seeking a luxurious coffee experience. If you’re open to trying exotic flavors, this luxurious coffee is highly recommended.

As you've learned about Vietnamese coffee and its culture, it's clear that this is a one-of-a-kind experience. It's time to let your senses be the judge when you travel with us in Vietnam and explore the rich and diverse world of Vietnamese coffee.