Solid Vigor: The Vietnamese Coffee

in Coffee drinks by

Coffee is a national drink in Vietnam, and is one of the things to enjoy in Vietnam. This is not surprising given the excellent quality of the coffee trees grown in the Central Highlands, especially the area around Buon Ma Thuot which undoubtedly produces the best coffee in Vietnam.

The fertile soil and the ideal climate guarantee the best harvests of Arabica and Robusta coffee, as well as the rare Catimor grains which offer a strong effert, and coffee beans naturally lack caffeine.

Civet for the gourmets

For the more adventurous, there is some popular weasel (or civet) coffee, which consists of coffee beans that have been eaten and partially digested by small weasels or civets. Today the rich and exceptional taste of “coffee weasel” is made using a special natural enzyme that gives the grains a sweet and not bitter aroma. Weasels are no longer needed.

civet coffee beans weasel

Using condensed milk

The deep flavor of Vietnamese coffee is enhanced by using condensed milk as a creamer and a sweetener, and a cup brewing process, which is a beloved ritual in Vietnam. The ground coffee is placed in a special metal filter, which is placed at the top of a cup filled with a generous amount of condensed milk.

The boiling water is poured into the metal filter and allowed to drizzle slowly through and into the cup. The coffee and condensed milk are then carefully blended with a spoon, resulting in an incredibly rich, smooth and wonderfully sweet concoction called café sua da.  Most Vietnamese prefer this mixture served on a large glass of ice, an iced coffee. Vietnamese coffee is not for the small consumers of coffee, and generally much stronger than Western style coffee.

How to prepare a Vietnamese coffee:

  1. Fill a large glass with ice.
  2. Use authentic Vietnamese coffee, such as Trung Nguyen.
  3. Add about 20g of ground coffee to a small bowl.
  4. Put 2 spoonfuls of condensed milk in a small cup of tea or coffee.
  5. Place the metal filter on top of the cup.
  6. Fill the metal cup with ground coffee.
  7. Insert metal press to tighten on top of coffee, but do not press in.
  8. Add 20 ml of boiling water and allow the coffee to drip through the filter. It is for cooking ground coffee.
  9. Throw the first coffee.
  10. Add 45 ml of boiling water again.
  11. Place the lid on the metal cup and wait until the water completely passes through the filter, about 5 minutes.
  12. Remove the metal coffee filter from the tea cup.
  13. Mix coffee and condensed milk with a spoon.
  14. Pour the coffee on the ice and enjoy!

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