Vietnamese coffee is a strong, sweet and milky concoction that’s made with dark-roasted coffee and sweetened condensed milk. Easy to make and delicious, many people love coffee that’s made the Vietnamese way. If you’d like to try it, here’s a little bit about the drink and how to make it at home.
The French introduced many things to Vietnam, including coffee. In fact, all three things used to make Vietnamese coffee were first brought to the country by the friend. They are:
The coffee’s strong and somewhat bitter notes come from the robusta beans used to make it. Only coffea robusta is grown in Vietnam. In fact, the country is one of the world’s largest producers of robusta coffee. Therefore, arabica coffee isn’t used for traditional Vietnamese coffee.
Vietnamese coffee is similar to Thai coffee, but there are two differences in the way the coffees are prepared. First, Thai coffee is brewed in a pot, rather than a phin.
Second, Thais traditionally use corn, sesame seeds or soybeans as a filler that they mix in with the coffee. Because Vietnam produces so much coffee, they don’t need to mix the grounds with a filler. Vietnamese coffee is brewed with straight coffee grounds.
To make Vietnamese coffee, you will need:
Phins are inexpensive and readily available online or at some Vietnamese stores. If you don’t want to purchase one, you can use a French press (another French brew method) instead.
We recommend using arabica beans anytime you’re making coffee. While it’s might not be fully traditional, using dark-roasted arabica beans will produce a less bitter and much tastier beverage.
To brew the beverage, follow these steps:
The brewed coffee can be enjoyed hot as Vietnamese coffee or cooled and poured over ice as Vietnamese iced coffee.
For some dark roasted beans to brew Vietnamese coffee with, sign up for a subscription plan. Let us know you’d like our Bold Profile coffee, and we’ll send you some the next time we roast.