Vietnamese coffee is a special drip filter coffee cup.

Vietnam's next goal is clearly not just to become the world's second-largest coffee exporter, because it has so many coffee-loving citizens. In Vietnam, drinking coffee between friends is as natural as shaking hands. An Australian food guide who has been in Hanoi for seven years is deeply impressed. A cafe in three or five steps is not only a street view of large and small cities in Vietnam, but also a ritual. In Vietnam, you only share coffee with friends. "it's an important way to socialize, while at home, only drink tea." Obviously, Vietnam, which has been colonized by France for many years, is not only deeply affected by the language. Coffee comes to Vietnam with the French, and coffee is drunk in the same way, often served with baguette and milk sugar.

Vietnamese coffee is not brewed in a coffee pot, but in a special dripping coffee cup, which is filled with an old-fashioned printed glass and filled drop by drop. It takes a lot of effort in advance to put a drip cup on the mouth of the glass, put coffee powder in the drip, press a piece of metal with holes, and then brew it with hot water to let the coffee tick into the glass below. Some people put a layer of extremely sweet condensed milk in the glass, such as Singaporeans, and then slowly wait for the coffee to drip into the cup, which takes about 10-20 minutes, and finally the black coffee is mixed with white condensed milk to make the mouth bitter and sweet. This complete set of coffee filter is called Ca Phe Phin, do you have some understanding from the pronunciation? In fact, they also have their own coffee slang, which is similar to Singapore's in structure.

Most of the coffee produced in Vietnam is Robusta coffee, mainly and initially produced in the Annan plateau, but the changeable natural environment provides a variety of choices. today, the plateau of northern Vietnam begins to produce Arabica coffee, while the south produces more robusta coffee. In order to narrow the gap with Brazilian coffee in quantity and make a breakthrough in quality, the Vietnamese now put more emphasis on expanding the planting scope of Arabica coffee and have begun to introduce and experiment with some special coffee, such as Indonesian civet coffee, which is locally called C à Ph ê Ch.

The reason for the unique taste of Vietnamese coffee is said to be the addition of butter (occasionally vegetable oil) in the baking process and the use of deep baking in French baking, which is definitely a heavy taste, so it is no wonder that Vietnamese like to drink it by filtering. and drink with sweet condensed milk, otherwise, it is fierce straight to the forehead, fierce aftereffect, and even some people drink straight chest tightness. This sweet taste with bitter ice and fire is also the flavor of Vietnamese coffee. In this place with many cafes, it is fun to find the right restaurant and go into one at random.