Vietnam Coffee is an ambitious coffee country.

Vietnam's next policy clearly does not just make itself the world's second-largest coffee exporter, because it has so many coffee-loving citizens. In Vietnam, drinking coffee between brothers 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 a tiny city in Vietnam, it seems to be a ceremony. In Vietnam, you only share coffee with your brothers. "that's the main way to communicate, while at home, only drink tea." Obviously, Vietnam, which has been colonized by France for many years, is not only deeply affected by words. Coffee follows the French to Vietnam, 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 a special dripping coffee cup, which is filled with an old-fashioned printed glass, drop by drop. It takes a lot of effort beforehand 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 beforehand, such as Singaporeans, and then gradually wait for the coffee to drip into the cup, the process takes about 10-20 minutes, and finally the black coffee and white condensed milk are mixed together, resulting in bitter sweetness in the mouth. This whole set of coffee filter is called Ca Phe Phin, do you understand it from the pronunciation? Originally, they also have their own coffee slang, which is structurally similar to that of Singapore.

Most of the coffee produced in Vietnam is robusta coffee, which is mainly produced in the Annan plateau, but the changeable natural environment provides a variety of choices. now, the plateau in 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 cultivation scale of Arabica coffee, and have begun to introduce some special coffee, such as Indonesian civet coffee, which is locally called C à Ph ê Ch.

The common reason for the taste of Vietnamese coffee is said to be the addition of butter (occasional use of vegetable oil) in the baking process and the use of deep baking in baking, which must be attributed to heavy taste, so it is no wonder that Vietnamese like to drink it by filtering. and drink with the sweet condensed milk, otherwise, it will be fierce on the forehead, the potential is intense, 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 where there are many cafes, it depends on fate to find the right restaurant, and you can go into one at random to feel right, that is, it is interesting.