Vietnamese coffee drinking style

Vietnam’s social and economic culture is heavily influenced by coffee. It is the world’s second-largest coffee exporter, and the local specialty ca phe sua da – coffee with condensed milk – is gaining appeal across the globe. Vietnamese coffee, often known as “rocket fuel,” is a force to reckon with.

In Vietnam, coffee is more than simply a beverage; it’s a way of life. It’s more than just a fast pick-me-up; it’s an opportunity to sit, relax, and interact with friends. Without the numerous cafés lining the streets, cities and towns would be almost deserted. From highly-styled establishments to humble roadside vendors, coffee could be found down each alleyway and corner.

Why is Vietnamese coffee so popular?

Vietnam is a country where Vietnamese folks come to cafés from morning to night to socialize, relax, and enjoy a cool glass of ca phe sua da. Forget about frothy cappuccinos and sophisticated flat whites; in Vietnam, the ca phe sua da is the way to go. It’s a process to savor from beginning to end. Bitter robusta coffee is made in a phin, a little filter that sits on a tiny glass filled with a spoonful or two of condensed milk. 

The liquids are blended and poured atop ice in a second, higher glass once the coffee has passed through. This isn’t a cup that should be consumed as quickly as possible. Ca Phe sua da’s sweet, rich flavor necessitates sipping it carefully via a straw and savoring every minute. It’s tasty, but if you drink more than one glass at a time, you can get heart palpitations.

Coffee variation in Vietnam

Another luxurious drink is egg coffee, also known as ca phe trung. Most popular in Hanoi, Egg coffee is served hot and tastes more like a dessert than a beverage. Dairy shortages in 1946 motivated Nguyen Van Giang, a Hanoian bartender, to replace condensed milk with whisked egg yolk, resulting in a frothy cocktail that tastes like liquidized tiramisu.

The growth in popularity of yogurt, coconut, and avocado coffees demonstrates that the Vietnamese aren’t hesitant to try new things with coffee. These flavors aren’t accessible at every coffee shop, but they’re frequently available in establishments that serve smoothies and similar items. Highlands Coffee, for example, offers jelly or bubble coffee to keep up with Korean-inspired drink fads such as boba tea.

Ready to dive into Vietnamese coffee style

To create Vietnamese coffee, you’ll need just 100% Robusta beans. The Robusta strain is less acidic and slightly bitter than the more common Arabica variant.

  • Set your coffee grinder to medium coarse if it allows you to customize your grain size.
  • Make sure you’re using only the best artisan tap water.
  • Vietnamese coffee is made with a French press, but instead of using a pump to push water down thru the grinds, the Vietnamese rely on gravity.
  • Drizzle at least one spoonful of condensed milk into a hot brewing glass – the shorter and broader one — if you wish to drink coffee as the southerners do.
  • The primary filter cup, the twist-on component, and the cover make up the coffee filter. 
  • To begin, unscrew the component from the filter cup’s center. Then, scoop two teaspoons of grinds into the filter cup and evenly distribute them. 
  • Return the piece to its original position, pressing it against the coffee grinds. But don’t twist too hard.
  • You’ll need two glasses to make authentic Vietnamese coffee. The first is generally shorter and broader, as used for brewing. On the other hand, the serving glass should be tall and slender.
  • Your coffee will generally be ready in a few minutes. Remove the filter after the coffee has finished dripping. 
  • Or, when you’ve had enough of waiting, combine everything until it’s a homogenous mixture. Pour into a glass and take a sip.