1. Coffee Beans
Vietnam is the world's second-largest coffee producer, and most of its coffee is robusta, which is stronger, more bitter, and has more caffeine than arabica. This gives Vietnamese coffee its signature kick!
2. Brewing Method
The most traditional method uses a phin filter – a small metal drip filter that sits on top of a glass. Here's how it works:
- Add sweetened condensed milk to the bottom of the glass.
- Place the phin filter on top, add coffee grounds, and press them down gently.
- Pour a little hot water in to "bloom" the coffee, then fill the filter with more hot water.
- Wait for the coffee to drip slowly through. This can take 4–6 minutes.
3. Popular Types of Vietnamese Coffee
- Cà phê sữa đá – Iced coffee with sweetened condensed milk. Strong, sweet, and refreshing!
- Cà phê Ä‘en đá – Iced black coffee. Bitter, bold, and no milk.
- Cà phê trứng – Egg coffee! Made with whipped egg yolk and sweetened condensed milk on top of hot coffee – creamy and dessert-like.
- Cà phê muối – Salt coffee! A specialty from Huế. The salt balances the bitterness and makes the milk taste creamier.
4. Culture
Coffee is a big part of daily life in Vietnam. People often sit at sidewalk cafes, slowly sipping coffee while chatting or watching the world go by. It’s more about the experience than a caffeine rush.