Vietnamese coffee is ambitious

Vietnam's next goal is obviously 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 7 years is deeply touched. A cafe in three or five steps is not only a street view of Vietnamese cities, but also a ceremony. In Vietnam, you only share coffee with friends."That's an important way to socialize, but at home, only drink tea." Obviously, Vietnam, which had been colonized by France for many years, was deeply influenced not only by the language, but also by the way coffee came to Vietnam with the French, and coffee was drunk in the same way, mostly served with French sticks and milk candy.

Vietnamese coffee is not brewed in a coffee pot, but a special drip coffee cup, which is followed by an old-style printed glass and served drop by drop. It takes a good amount of effort to make the coffee drip in advance. Put coffee powder in the drip cup, press a metal sheet with holes, and then brew it with hot water. Let the coffee drip into the bottom glass. Some people will put a layer of extremely sweet condensed milk in the glass in advance, such as Singapore people, and then slowly wait for coffee to drip into the cup, which takes about 10-20 minutes, and finally the black coffee and white condensed milk mix together to achieve bitter sweetness in the mouth. This whole coffee filter is called Ca Phe Phin. Is it understood from the pronunciation? They have their own coffee slang, similar in structure to Singapore.

Most of Vietnam's coffee production is Robusta coffee, most of which was originally produced in the Annan Plateau, but the changing natural environment provides a variety of options. Today, Arabica coffee is produced in the northern plateau of Vietnam, while Robusta coffee is mostly produced in the south. In order to close the gap with Brazilian coffee in quantity and make a breakthrough in quality, Vietnamese now emphasize expanding the cultivation of Arabica coffee and start experimenting with some special coffees, such as Indonesian civet coffee, which is locally called Cà Phí.

The reason why Vietnamese coffee tastes unique is said to be that butter (occasionally vegetable oil) is added during the roasting process, and deep roasting in French roasting is used. This roasting method is definitely a heavy taste. Therefore, it is no wonder that Vietnamese people like to drink it in a filtered way, and they drink it together with the sweetened condensed milk. Otherwise, it is fierce and strong, and some people even drink straight chest tightness. This sweet and bitter taste of 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. It is fun to enter a restaurant at random and feel right.