Vietnamese Coffee
Coffee came to Vietnam in 1857, introduced by the French. In terms of coffee culture, this is relatively recent, but the Vietnamese people really took to the bean and transformed coffee drinking into something uniquely spectacular. We’ll discuss how to make Vietnamese coffee and the culture behind it.
Coffee for All Tastes – The Trademark of Vietnamese Coffee
Traditionally, the Vietnamese enjoy their phin-brewed coffee with a dash or more of condensed milk (ca-phe sua) – the perfect counterbalance. With the strong, flavourful nature of the coffee itself, the added sweetness of condensed milk only enhances its true coffee flavour, making this powerful tonic more nuanced in its flavour profile.
It’s served hot or as iced coffee, so feel free to throw a few ice cubes or a handful of crushed ice into a glass of your brew. It’s an incredibly versatile drink, so feel free to add condensed milk or drink your brew straight if you prefer.
While the Vietnamese enjoy Trung Nguyen blends their way, you’re free to drink it according to your preferences, so feel free to experiment with various brewing methods and grinds according to your tastes. For South Africans, the iced coffee variant makes a welcome beverage for our hot summers as our palates already have fond memories associated with condensed milk, making Vietnamese coffee drinks more than suitable for the South African coffee lover.
Or, take the adventurous route and try the Vietnamese alternative to the cappuccino, ca-phe trung – a strong shot of dark coffee with an egg yolk mixed into it. With a dash of condensed milk, this rich, foamy drink is an indulgent addition to a breakfast. Muscovado sugar, as an alternative to condensed milk, complements the drink’s dark flavour tones splendidly, too.
How Is Vietnamese Coffee Prepared and Enjoyed Traditionally?
Today, coffee preparation in Vietnam is almost a ritualistic one. The drip coffee method is ubiquitous – coffee is brewed in an aluminium drip filter known as a phin. Reminiscent of a French press, the phin consists of a small cup, a filter chamber, and a lid.
It’s simplicity also makes for an artful process. Preparing the coffee using the phin can be a meditative experience as you set it up over your preferred cup or glass before watching the mesmerising drops of dark, fragrant liquid fall, drip by drip.
This is a flavourful, indulgent break from the chaos of daily life. The slow-drip brewing method allows us to sit back for a bit and savour both process and product – both equally beautiful. With its origins in Vietnam, it’s no wonder that the drink is so popular in the bustling cities of the nation.
Coffee is not just a morning drink in Vietnam – it’s enjoyed throughout the day, even at night, at home and at cafes, or next to stalls along the street. This is a drink bursting with flavour. Strong, bold flavour profiles are trademarks of Vietnamese coffee, as the slow, dark roasted Robusta beans are usually far more bitter than its Arabica counterpart.
How to Use the Phin – The Vietnamese Filter Brewing Method
Step 1 - Grounds
Step 2 – Bloom
Step 3 – Brew
Fill the chamber with hot water. Then, place the cap on and wait for approximately 5-7 minutes for all the water to drip through the filter. Check progress by lifting the cap.
Note: This is a slow-drip method.
Step 4 – Cater to Your Tastes
This depends on your preferences.
Add condensed milk to taste for a creamier, balanced flavour. You could also add the condensed milk to the bottom of the cup before you begin brewing.
Alternatively, add 2 or 3 teaspoons of sugar (we prefer Muscovado) to sweeten, and enjoy it black.