How to make Vietnamese Coffee

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Vietnamese coffee: Vietnamese coffee, aroma is stronger, sour is lighter, taste is smooth and moist, fragrant and slightly bitter, aromatic and refreshing, representative products are moossy coffee (moossy), Central Plains coffee (G7 coffee), Saigon coffee (SAGOCAFE), highland coffee. Vietnam's geographical location is very conducive to coffee cultivation, the south of Vietnam has a hot and humid tropical climate, suitable for growing ROBUSTA coffee, and the north is suitable for growing ARABICA coffee. Saigon Coffee's current production uses coffee beans selected from the best coffee areas of Vietnam Plateau, roasted with special cream, with outstanding milk fragrance, mellow coffee aroma and unique taste of Saigon Coffee, with a long aftertaste.

Vietnamese coffee culture: drinking coffee is a daily habit of Vietnamese people. Vietnamese cafes are very common, not high-consumption places. Ordinary coffee costs only a few yuan. Vietnamese coffee is not brewed in a coffee pot, but a special drip coffee cup, followed by an old-style printed glass, drop by drop to pass the time. When making, put the coffee powder into the drip cup on the bottom of the glass cup holder, press a metal sheet with holes, and then brew with hot water, so that the coffee drips into the cup. When making hot coffee, keep the cup warm in a large bowl filled with boiling water, because it may take ten minutes to finish a cup of coffee and the hot coffee will cool down. Some people like to add a layer of very sweet condensed milk at the bottom of the cup. When the coffee drips into the cup, they mix black coffee and white condensed milk to drink, which is extremely sweet. Ice can also be added.