The main varieties of Vietnamese coffee The taste and texture of Vietnamese coffee Why is it very special

Have you ever wondered why Vietnamese coffee is so delicious? Except condensed milk. You've never heard of Vietnamese coffee or coffee beans? So, let's sort things out for everyone. Some people know about Vietnamese coffee, some people don't, and some people may want to know about it, not just coffee made in Vietnam.

Yes, it was made there. It is the way beans are processed and cooked that make them different.

What kind of coffee do you grow in Vietnam?

The vast majority of coffee beans grown in Vietnam are Robusta beans. They are very popular there because at first, when coffee was introduced by the French occupation (1800s), it was difficult to grow. So after several failed attempts to grow a lot of coffee, they finally chose Robusta beans. These beans are survivors. They repel insects. In fact, they are poisonous to most insects. And they can live in worse conditions than Arabica coffee beans. So that means Robusta has a good chance in Vietnam, and that's where they're still growing today.

Robusta happens to produce a lot of cherries, so this means that Robbosa and Arabica trees of the same size will produce different amounts of cherries. Robusta produces more. According to many people, Robusta coffee beans taste most like "charred tires" and "dirt". That's only because of the bitterness and earthy taste of Robusta coffee beans. But Robusta can have good moments, so don't look at it that way.

They contain much more caffeine than Arabica coffee (twice as much! ) to make them more bitter, and they contain only half as much sugar and fat as Arabica coffee beans. So Robusta is not for everyone.

That's why Arabica coffee is so popular around the world. It is milder and easier to like coffee beans. It is also important to develop different aromas (varieties).

The comparison of robusta coffee beans and Arabica coffee beans will help you better understand these points.

But the Vietnamese have fallen in love with their robusta coffee beans, and you will see how they turn them into babies.

What makes Vietnamese coffee beans particularly delicious?

What makes Vietnamese coffee beans special is the way they are roasted. You will see that robusta beans are quite bitter, and they have very little sugar and fat.

Therefore, the Vietnamese add sugar and butter to the baking process. This gives the beans a deeper taste, almost like caramel. Sometimes the oil used is real clarified butter, and sometimes it is mixed with a little vegetable oil.

A little vanilla or cocoa is usually added to the beans as a seasoning, all of which give the beans a very special and rich flavor. The baking process is slow and takes a long time, so the baking is deeper. In most cases, beans are deliberately overbaked. Partly because of how the Vietnamese learn to like their coffee, and partly because of giving it an extra thrill.

Deeper, deeper roasting usually makes the beans drier, which makes the whole coffee itself thicker because there is a weak coffee powder in the cup. As you will soon see, this is very important to the way coffee is made in Vietnam.

The taste and texture of Vietnamese coffee are very special.

The whole brewing process provides stronger coffee than usual. There is less water than a Western filter. In fact, in terms of cream taste, it is more like espresso.

It tastes bitter / deep-baked, but it's more like the almost charred edge of the cake. Those are always delicious, and the caramelization of sugar makes everything taste right.

Traditionally, Vietnamese coffee is made from condensed milk rather than fresh milk. This is because condensed milk was easier to get and stored decades ago. In a hot and humid climate like Vietnam.

Although you can add fresh milk, it's not usually done. So condensed milk is the best choice to pursue authentic taste.