Vietnamese coffee is unique primarily due to its use of stronger robusta beans, which typically have a higher caffeine content than arabica beans. The traditional brewing method using a phin (drip filter) and the addition of sweetened condensed milk also contribute to its distinctiveness. This intense brew is commonly balanced with sweetened condensed milk, a staple in many popular Vietnamese coffee. Signature varieties include Ca Phe Sua Da (iced coffee with condensed milk), Egg Coffee (Ca Phe Trung), a creamy blend of coffee and whipped egg yolks, and innovative concoctions like Yogurt Coffee and Coconut Coffee.
In this post, we’ll explore the best Vietnamese coffee brands. Let’s go!
History of Coffee in Vietnam
Coffee was introduced to Vietnam by the French in the 19th century. Over time, it took root in the Vietnamese soil and culture, transforming into a distinctive industry.
Vietnam’s coffee scene is diverse, offering various beverages that cater to different palates. Drip coffee, known for its strong and slow-brewed nature, is a staple. Egg coffee, a Hanoi specialty, offers a creamy, rich texture. Adventurous drinkers might try coconut coffee or the unique weasel poop coffee, each boasting its distinct flavors and stories.
Best Vietnamese Coffee Brands
Here are some of the best Vietnamese ground coffees you can get.
Nguyen Coffee Supply’s Truegrit Peaberry Robusta introduces a medium roast with fruity notes, while Len’s Coffee and King Coffee bring more variety to the table. Copper Cow Coffee blends Vietnamese inspiration with Western flavors, offering an intriguing twist. It also comes in a Hanoi variety with Robusta beans, bold and excellent for cold brew or espresso.
Vietnamese Instant Coffee Brands
Vincafé and G7 provide convenient instant coffee mixes, perfect for quick brews.
Trung Nguyen is a popular choice whole bean, offering ready-ground coffee that’s both delicious and affordable.
For those preferring whole beans, Chestbrew’s Arabica selections offer bold, high-caffeine delights. Just be sure to grind using a decent burr grinder. If you need something inexpensive, look at the JavaPresse manual burr coffee grinder. It’s quiet, portable, lightweight, and works great. If you want to learn more about burr grinders vs blade grinders, click here for a great article at Coffee in Touch.
How to Make Vietnamese Drip Coffee
Vietnamese drip coffee, known locally as “cà phê phin”, is a unique and flavorful experience combining strong, robust coffee with the sweetness of condensed milk. It’s made using a traditional Vietnamese drip filter known as a phin. Here’s how you can make this delightful coffee at home.
Ingredients:
- 2-3 tablespoons of Vietnamese ground coffee (Trung Nguyen or a similar brand is recommended)
- Hot water, just off the boil (about 200-205°F)
- 2-3 tablespoons of sweetened condensed milk (adjust to taste)
- Ice (optional, for iced coffee)
Equipment:
- Vietnamese phin (drip filter)
- Glass or cup
- Teaspoon
Nguyen Phin Filter
- Prepare the Phin and Cup:
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- Place the phin over a cup. If you’re using sweetened condensed milk, pour it into the bottom of the cup before placing the phin on top.
- Add the Coffee:
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- Add 2-3 tablespoons of your Vietnamese ground coffee to the phin. Gently shake the filter to level the coffee grounds.
- Bloom the Coffee:
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- Pour a small amount of hot water into the phin to just cover the coffee grounds. Let it sit for about 30 seconds. This process, called “blooming”, allows the coffee to swell and ensures better flavor extraction.
- Brew the Coffee:
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- After blooming, fill the phin with more hot water. Place the lid on top and let the coffee slowly drip into the cup. This should take about 4-5 minutes. If the coffee drips too fast, you may need to adjust the screw on the phin for a tighter fit; if it drips too slowly, loosen the screw slightly.
- Stir and Serve:
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- Once the dripping has finished, remove the phin. Stir the coffee and condensed milk together until well combined. Taste and adjust sweetness if necessary.
Tips:
- Choosing the Right Coffee: Vietnamese coffee is typically made with robusta beans, which are stronger and more bitter than arabica beans. Trung Nguyen is a popular brand that can provide the authentic taste.
- Water Temperature: Ensure your water is hot but not boiling. This helps in extracting the full flavor without bitterness.
- Adjusting Sweetness: Adjust the condensed milk to taste. Some prefer it sweeter, while others like just a hint of sweetness.
- Cleaning the Phin: Always clean your phin thoroughly after each use to maintain the quality of your brew.
Wrapping up the Best Vietnamese Ground Coffee
From the rugged highlands of the Central Highlands, where robusta beans grow in abundance, to the bustling streets of Hanoi and Ho Chi Minh City lined with charming coffee shops, Vietnamese coffee culture weaves a story of resilience, innovation, and passion.
What truly sets Vietnamese coffee apart is its unique combination of strong, robust flavors and condensed milk’s sweet, creamy texture. Whether through the traditional drip of a phin or the creative twist of an egg coffee, each cup offers a journey into the heart of Vietnam’s coffee heritage.