Top 4 Vietnamese Coffees

Vietnamese iced coffee is a drink that combines strong coffee, condensed milk, and ice. It is traditionally made with medium or coarse ground Vietnamese-grown coffee, typically the Robusta variety, which is brewed using a drip phin filter—in which the coffee is brewed and then slowly dripped in the cup. The coffee is then poured over ice and mixed with condensed milk. It is usually served in a tall glass. Although it is most commonly made with condensed milk (cà phê sữa đá), there is also a version that combines only coffee and ice (cà phê đá). Expand

Coffee culture is an important part of daily life in Vietnam. Although it was first brought by the French colonist in the mid-19th century, coffee quickly became popular, and Vietnam is currently one of the largest coffee producers, as well as the leading producer and exporter of the Robusta coffee variety. Robusta is also the most commonly used variety in Vietnam. It attains its quite strong flavor and a thick texture due to the slow and long dark roast. Occasionally, the beans are also roasted with butter and sugar, while some even decide to add cocoa and vanilla during roasting. Vietnamese coffee is traditionally brewed with a phin filter—which consists of a perforated plate that is placed on top of the cup. The plate is topped with a metal vessel in which the ground coffee is mixed with hot water, and brewed coffee is then slowly dripped directly in the cup. Because Vietnamese coffee is quite strong and bitter, the local prefer to mix it with ice and sweeten it with condensed milk (cà phê sữa đá), but it can also be enjoyed as a straight black coffee (cà phê đen) or black coffee with ice (cà phê đá). Another popular local variation is coffee mixed with egg yolks (cà phê trứng). Expand

Egg coffee (ca phe trung) is a sweet and dense Vietnamese beverage that traditionally consists of strong black robusta coffee that is mixed with egg yolks and sweetened condensed milk. The egg yolks and the milk are whipped for about 10 minutes, and boiled until meringue-like consistency. The coffee is mostly made using a traditional Vietnamese phin filter in which the coffee is brewed and then slowly dripped in a cup. It is poared into the whipped eggs, forming the characteristic, aromatic foam. The origin of the drink dates back to 1950s and the French Indochina War. During the period, milk was scarce, and a barista by the name Nguyen Van Giang decided to use eggs as a replacement. At the time, he was working at the Sofitel Hotel in Hanoi, but after his creation became successful, he eventually opened his shop, Giang Cafe, which still exists in Hanoi and is run by his son. Expand

This Vietnamese coffee is a slightly unusual combination of brewed black coffee—traditionally made using a phin filter—yogurt, condensed milk, and ice. The drink can also be served as a warm beverage, while some variations also may include lemon juice. The ingredients can be mixed together or blended until smooth, while sometimes milk and yogurt are combined with ice, and the coffee is then poured last. This coffee variety is usually enjoyed during hot and humid days as a tangy refreshment.Expand