Taste and Flavor Description of Sweet Vietnamese Fine Coffee Beans

It's not because vietnamese don't like to drink coffee in large cups or share it with others. Stainless steel or aluminum coffee pots are deliberately made into selfish pots. This is actually not unrelated to the caffeine content just mentioned, because it tastes bitter and bitter, it is not suitable to drink too much each time. The drip coffee pot can generally brew 4-6 ounces of black coffee, which is more suitable for light taste. In addition, to complement the trickle-type slow brew method, Vietnamese coffee beans are generally roasted for a slightly longer period of time to make the flavor stronger. However, at the same time, it also makes the bitter taste of coffee more prominent, so even if you are used to drinking Espresso coffee control, you may not be able to drink too much at once.

Why does Vietnam coffee use condensed milk instead of fresh milk?

The use of condensed milk, on the one hand, the sweeter condensed milk can beautifully neutralize the bitterness and sourness of Vietnamese coffee beans; on the other hand, Vietnam lacks fresh milk sources. Once upon a time, the French brought coffee beans to Vietnam, but they couldn't bring perishable milk long distances by water. Therefore, the second best thing was to bring condensed milk to Vietnam for easy transportation, which became a major feature of Vietnamese coffee.

Why isn't iced coffee brewed with cold water and the clerk serves it full of ice?

In Vietnam, if you don't specify hot coffee when ordering coffee, there is a good chance that the clerk will automatically bring you a cup of iced coffee, and unlike the usual iced coffee in a tea restaurant, Vietnamese iced coffee will not be mixed with cold boiled water first. Some people say that the ice has taken away the bitterness, but I think the weather is the main reason. After all, in Vietnam's blistering heat, it's all ice.

Why not drink Vietnamese coffee at street stalls?

Of course, authentic street flavor is worth recommending, but the roadside coffee stalls or shops should be carefully selected. Earlier, Vietnam's food security department found that many street vendors sold coffee, in fact, caffeine-free fake coffee. In order to save costs, some vendors mixed chestnut powder, soy flour and even coffee-flavored chemicals into inferior coffee in an attempt to confuse fish with pearls. Therefore, when you encounter unreasonably cheap coffee (VND 15,000 or less), you should pay double attention. For the sake of health, it's safer to visit a familiar coffee shop or chain such as Trung Nguyen, Highland, Passio or Thuc Coffee.