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Vietnamese coffee is among the most well-known beverages in the world, not just for distinct bitter flavor but also for the way Vietnamese consume it. Asia King Travel will assist you in understanding the reasons behind the global fame of Vietnamese coffee, along with the background of the country's coffee industry, preparation tips and distinctively bitter flavor.
The French introduced Arabica coffee trees from Africa to Vietnam in the 19th century, marking the beginning of the country's coffee industry. However, this type of plant did not adapt to the hot and humid climate of Vietnam, so the French experimented with Robusta coffee plants and as a result, this type of plant is a game changer.
Robusta coffee trees in Dak Lak – Vietnam. Source: caphenguyenchat
When the French started to invest in the establishment of coffee estates in the Central and Central Highlands in the 1920s, the Vietnamese coffee industry started to grow significantly. These farms were owned by French businesses, including Banque de l'Indochine, Schneider and Michelin. Vietnam rose to prominence as one of the world's top producers of coffee by the 1950s.
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Then, economic hardship and conflict disrupted the coffee business during the Vietnam War. Nonetheless, the Vietnamese coffee industry started to rebound and grow once again in the 1990s as a result of Vietnam's open market policy. Vietnamese coffee industry is thriving, encompassing a diverse range of enterprises, from coffee plantations to processing facilities and cafes.
Most of Vietnam's coffee is of the Robusta variety. Source: Primeacoffee
Beyond the traditional beverages, Vietnam also produces a variety of coffee-related goods, including ice cream, powder, instant coffee, and chocolate, which are exported to markets worldwide. With a lengthy history of growth and development, the Vietnamese coffee industry has grown to be a significant contributor to the country's economy and a well-known brand abroad.
Vietnamese coffee stands out for many reasons, one of which is distinct bitterness. But contrary to popular belief, this bitterness is appropriate. Vietnamese coffee has a distinct flavor profile that combines sweetness and bitterness to give the drinker a strong flavor.
This uniqueness can be explained by many factors, including the type of coffee used, the roasting method and the brewing method. Vietnamese coffee is often used as Robusta coffee, which has a characteristic bitter taste and is less popular in Western countries. The Vietnamese coffee roasting method is also different from other countries, creating a unique aroma and richness.
The distinct bitterness makes Vietnamese Coffee outstanding among others. Source: Ca Phe Viet Nam
Furthermore, Vietnamese coffee is gaining popularity on the global market little by bit. Vietnamese coffee brands, such as Highland Coffee, The Coffee House and Trung Nguyen, have extended their global sales networks to several nations. Vietnamese coffee's rise in the global market demonstrates customer interest in and appreciation of the beverage's superior quality and distinctive flavor.
Vietnam has a very distinctive coffee culture. There's a distinct way of sipping coffee there, unlike in Western nations, they consider it as a beverage to savor rather than a rapid fix. Vietnamese often sit next to a cup of coffee, contemplate and take small sips. Coffee is a constant companion for many people, whether they're working, relaxing, or socializing.
Vietnamese coffee tastes are often robust, bitter and almond scent. How people drink coffee varies and isn't standardized depending on the area and age. For instance, coffee is typically cooked in a pot and wrapped in a towel in the South, where people prefer to drink cold coffee over hot.
Coffee is typically cooked in a pot and wrapped in a towel in Southern Vietnam. Source: Travel News 24h
The majority of people from the North enjoy drinking strong-filter coffee, whether it is black or brown. Some people enjoy drinking thick, sweet, pre-brewed brown iced coffee, others are only enthusiastic about the coffee grounds that gently drip from an old filter, yet others choose to use machine-brewed espresso as a "wake-up" beverage.
Vietnamese utilize coffee for a variety of purposes in their everyday lives in addition to great taste. In addition to being a refreshing beverage, it keeps people alert and promotes relaxation after long days of work and study. Caffeine, the main element in coffee, increases brain activity, which makes individuals more focused and alert.
Locals in Hanoi frequently enjoy a cup of coffee in the crisp early morning air. Source: ohcowest
Additionally, it quickens thought processes and fosters creativity, improving productivity. For that reason, a lot of businesses have set up coffee makers for their staff members. Coffee has also progressively gained popularity in offices across Vietnam, where it is considered a distinctive cultural element that should be preserved.
Bac Xiu is a Vietnamese milky coffee, similar to a latte but with even more milk. From the beginning, this drink is rather straightforward and well-known. A cup of Bac Xiu is easily enjoyed by customers at any café, even sidewalk cafes.
Bac Xiu is made by pouring strong Vietnamese coffee over sweetened condensed milk and ice. Initially, condensed milk was combined with hot water and coffee. But gradually, people began to consider using fresh milk in place of hot water to have a deeper flavor.
Bac Xiu is similar to a latte but with even more milk. Source: Tinhte
Additionally, traditional coffee with a strong Vietnamese taste is utilized. People can drink hot or cold Bac Xiu, depending on their preference. This drink is readily enjoyed by women and kids of all ages, with a faint coffee scent and a sweet, fatty flavor.
While the taste of salt may "not fit" in with coffee, it brings out the flavor, balances off the bitterness, and brings out the sweetness of the milk. Most people still use sugar and milk to balance the bitterness in coffee, but sweetness is not the only way to do this. In actuality, table salt neutralizes bitterness more effectively than sugar.
Condensed milk in milk coffee, fresh milk in lattes, and sugar in iced black coffee all raise the quantity of sugar and calories in the body and cause weight gain. These drinks are especially bad for diabetics. Ordinary salt works well as a substitute to keep coffee from tasting sour and harsh without adding fat.
Salt coffee first appeared in the dreamy land of Hue. Source: Tiki
When salt is added to coffee, sodium ions are released to help control the bitterness. This gives the coffee a little odd, salty flavor while yet making it tasty and easy to drink. For the same reason, salt is frequently added to food to enhance its flavor. When brewing salted coffee, you can use the blander sodium acetate salt if you're frightened of salt.
It is the ideal fusion of the richness of coconut milk, the flavor of fine traditional filter coffee, and the comforting scent of pandan leaves. In addition to providing you with an abundance of creative energy, coconut coffee is rich in nutrients that promote healthy skin and hair.
The strong, bitter flavor of pure coffee is combined with the sweet, creamy flavor of coconut milk and condensed milk to create coconut coffee. It must go through several careful stages before it can enjoy a cup of coconut coffee.
Coconut coffee is a very popular drink among Vietnamese and tourists. Source: ghienan.com
To make coconut milk silky smooth, it is first blended with ice cubes and condensed milk. Simultaneously, shake the bottle of black coffee firmly until a light brown froth appears on top. The condensed coconut milk combination is then carefully and delicately poured into the glass with the coffee, culminating in a beverage with an alluring flavor and appearance.
One distinctive kind of coffee drink is egg coffee. An enticing drink is created when the intense flavor of coffee combines with the rich flavor of eggs. Egg coffee, as the name implies, is a beverage made mostly of whipped eggs and coffee essence. Because of this unusual blend, the drink has an aromatic, bitter flavor combined with the fatty, yet not fishy, taste of whipped eggs. It will quickly win you over to the recipe the first time you try it.
Egg coffee is not only a familiar drink, but it is also a traditional cultural feature for many generations. Source: vietthien
"Giang Cafe" in Hanoi is where egg coffee first appeared. This distinctive egg coffee is the invention of Mr. Nguyen Van Giang. After studying the well-known Italian cappuccino, Mr. Giang developed a formula using whipped egg yolks. This creative substitute weaves the rich, fatty flavor of eggs and the delicate sweetness of honey into a thick, bitter coffee foundation to produce a distinctive golden cream layer.
Vietnamese coffee is highly appreciated for flavor, which is influenced by several factors including coffee beans typical of each region of Vietnam, the coffee-drinking style of Vietnamese people and also the space where people drink coffee. For a fantastic and thrilling gastronomic adventure in Vietnam, get in touch with Asia King Travel.
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