The origin and development of Vietnamese coffee and the characteristics of Vietnamese coffee

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Vietnamese coffee was brought to Vietnam by French Jesuit missionaries around 1860. in nearly 150 years of history, Vietnam has gradually developed its own unique coffee culture.

Drip coffee that must be drunk when you go to Vietnam

Today, walking from Ho Chi Minh City, the largest city in the south, to Sapa, a mountain city on the border between China and Vietnam, you can often see canvas sheds and umbrellas piled or clustered by the roadside, with recliners or hammocks or even small benches facing the road, and a simple aluminum drip on a low table. People sit or lie down or cross their feet while sipping (experience, not drinking, drinking, not sucking or licking. Capheda (iced coffee), pointing at a passing girl or a motorcycle crash across the street, sips the coffee, smokes half a pack of cigarettes, and fades away in a morning or two in the afternoon.

Drip coffee that must be drunk when you go to Vietnam

▲ Vietnamese iced coffee

Although Vietnam began to grow coffee during the period of Indochina of France, the coffee industry did not develop by leaps and bounds until the last 20 years, and now it has become the second largest coffee exporter in the world, following Brazil, especially Robusta (Robusta), which makes three-in-one instant coffee, accounting for almost 1x4 of the world.

Drip coffee that must be drunk when you go to Vietnam

Starbucks, Nestle and others also purchase a considerable number of coffee beans from Vietnam on a regular basis. The best coffee producing area in Vietnam is the central and western central plateau Grand Lat province (DakLak), Bon Meishu (BuonMaThuot). The local climate and soil are very suitable for growing coffee, and it is one of the top 10 coffee producing areas in the world.

Drip coffee that must be drunk when you go to Vietnam

The characteristics of Vietnamese coffee

No matter what kind of Vietnamese coffee it is, it has a characteristic: it has a "resilience" different from Eurasian bourgeois coffee culture, and this toughness comes from its constant "mixed race".

From the beginning with France, Vietnamese coffee has continued to "mix", even now is still mixed, such as VINACAFE launched a Korean red ginseng flavor of four-in-one instant coffee, well received. However, I have also heard that some Taiwanese have taught Vietnamese to add monosodium glutamate to their coffee, so this kind of desktop mixed taste is more difficult to imagine, at least it is bad for health.

Drip coffee that must be drunk when you go to Vietnam

The flavor of Vietnamese coffee also lies in its special brewing process, with a simple Phin that drips like an hourglass. "in France, I've only seen my grandmother drink coffee in this drip pot," according to a Frenchman who wants to express his opinion. The advantage of the dripping pot is one cup at a time, the proportion and time are easy to control, and easy to carry, receive, and easy to clean; the disadvantage is that the sieve hole is large, there will inevitably be a small amount of coffee grounds floating in it.