Coffee visit in Southeast Asia-- Vietnamese Coffee

In Vietnam, drinking coffee between friends is as natural as shaking hands. A cafe in three or five steps is not only a street view of a Vietnamese city, but also seems to be a ritual and an important way of socializing, while Vietnamese only drink tea at home. Vietnam, which has been colonized by France for many years, is deeply affected not only by the language, but also by the way it drinks coffee, often served with baguettes and milk sugar.

Vietnam is rich in robusta coffee, the main and initial production is in the Annan plateau, but the changeable natural environment provides a variety of choices, now the northern plateau produces 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.

It is said that the unique taste of Vietnamese coffee is due to 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. no wonder the Vietnamese like to drink it by filtering. and drink with condensed milk, otherwise it is fierce on the forehead, the aftereffect is fierce, and even make people drink chest tightness. This sweet taste with bitter ice and fire is also the flavor of Vietnamese coffee.