How can I make a good cup of Vietnamese coffee? Is it okay to do it at home? What kind of coffee beans?

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Vietnam as a major producer of Robusta

Vietnam is located on the east side of the Indochina Peninsula, with a narrow and S-shaped land, so the climate varies greatly. A few Arabica beans are grown in the north, while the south has a tropical climate suitable for the growth of Robusta coffee beans. Robusta is round and short in appearance, accounting for 20% of the world's production rate, but it has become a major producer of coffee beans in Vietnam. The main reason is that Robusta is easier to grow than Arabica, and has strong resistance to diseases and pests. Arabica requires more effort to take care of, which is a big cost for Vietnam at present.

It tastes bitter and has high caffeine content, which is easy to cause palpitations and other problems. However, in news reports, Vietnamese respondents generally believe that Arabica tastes bland and prefer stronger coffee, which shows that Vietnamese people are very accustomed to Robusta coffee. Vietnam was colonized by France and its legacy still deeply affects the Vietnamese people. Coffee was brought in by French missionaries.

Vietnamese drip pot (or drip pot), is a French drip pot, made of stainless steel, with a metal plate in the middle to filter coffee grounds, is the best companion for making Vietnamese coffee. Traditional Vietnamese Coffee: Condensed Milk and Ice

The first step in drinking Vietnamese coffee is to add a large amount of condensed milk to the cup to balance the heavy bitterness of Robusta. The reason why condensed milk is used is said to be because the economy is difficult at that time, and it is impossible to add milk like the French. Instead, it is replaced by low-priced condensed milk.

Next, use a Vietnamese drip cup to drip a strong coffee solution. This method of production has formed a major feature of Vietnamese coffee, which has been handed down all the way to this day.

How to do it: First put some condensed milk into the cup, and put the Vietnamese deep roast coffee powder into the Vietnamese drip, then pour boiling water and cover it tightly. The coffee will slowly drip. It takes about 3 to 5 minutes to drip a cup.

Personal advice: For one person, it is recommended to use 10g of powder and 120ml of water