This method of preparation is definitely not for coffee snobs or purists, but it will become a sweet spot on the coffee map of the world for lovers of an invigorating drink. Our article about Vietnamese coffee. Vietnam is not a rich country, so Robusta is more often consumed here than Arabica, and to diversify its taste, coconut or palm oil is added when roasting the grain. The grains turn out to be large, oily with a confectionery aroma that bears little resemblance to those we are used to. They don’t produce milk in Vietnam, so residents began adding our Soviet condensed milk to the drink, which they were accustomed to because of the humanitarian aid of the Soviet Union, back in the 50s.
So, Vietnamese coffee is sweet, invigorating (because Robusta has more caffeine), and perfectly cooling in the heat if you add a few ice cubes to the glass of the drink. Try it yourself!
When did coffee appear in the country?
Trees with coffee beans were first planted back in 1888, during the period when Vietnam was a colony of France. Currently, about a million tons of coffee beans are grown here. And in total, only ten thousand tons of grains from this product are processed. Vietnamese coffee is famous all over the world.
Vietnamese manufacturers supply the bulk of their products to other countries. Because the locals themselves drink the drink in small quantities. According to average statistics, one Vietnamese drinks only forty cups of the drink per year.
Vietnam imports two types of coffee to countries around the world: Robusta and Arabica. Robusta grows in the southern provinces with humid climatic conditions, and Arabica grows in the north of the country. In addition, blending mixtures have recently appeared; they are organically combined and subtly convey all the charm of the taste and aroma of the Vietnamese drink.
The quality of grains in this country ranks fourth in the world. Unfortunately, farmers often violate product processing technologies and overroast coffee. And they harvest it on the same day, regardless of whether the grains are ripe or not.
In the beach capital of Vietnam, coffee from various companies is sold. Coffee in Nha Trang is not cheap. For 500 grams of beans you can pay 5-9 dollars.
Vietnamese coffee recipes
There are many recipes for making Vietnamese coffee, and they differ from each other not only in ingredients, but also in brewing techniques. Each of them is unique and remarkable in its own way.
How to brew in a French press or fine
This is a common and simple method that does not require a lot of effort. To prepare you will need: a French press or Fin, water, coffee grinder, Vietnamese coffee beans. Before brewing, pour boiling water over the French press.
In the French press
You also need to put in some water to heat up. While it is boiling, you need to grind the grains. Once all the ingredients are pre-prepared, you can begin the cooking process itself. Before brewing, pour the powder into the device and fill it with a small amount of water. Leave for 30 seconds.
Next, you need to add all the remaining liquid and compress. The drink sits quietly for 4-5 minutes, after which it is poured into portions and consumed.
With condensed milk
A drink with pleasant sweetness and amazing aroma. Ingredients required for preparation: condensed milk, ground coffee, water, press filter. First, place the press filter over the cup. It should already contain condensed milk. Then you need to compact the coffee in the press filter and add a small amount of water.
The drink should infuse in this state for 30 seconds.
Next, you need to add the rest of the liquid and wait until all the contents drip into the mug. You can drink the drink.
With condensed milk
How to cook with ice
So the drink can not only invigorate the body, but also refresh in hot weather. To prepare, you will need ground Vietnamese coffee, water, a press filter and ice cubes. The procedure at the initial stage is no different from the previous recipe. Only the mug, which is located above the press filter with boiling water and coffee powder, no longer fits condensed milk.
With ice
At the final stage, add a few ice cubes. To enhance the taste, you can add additional spices, preferable at your personal discretion.
With egg
An unusual recipe that attracts with its originality and combination of ingredients that are completely incompatible at first glance. Required ingredients: water, coffee, condensed milk, egg yolk, press filter.
To begin, combine condensed milk and yolk and beat them with a mixer until foamy.
With egg
Next, we proceed to preparing the coffee itself using the already known method using a press filter. After the two components are ready, you need to connect them. In this case, foam from yolk and condensed milk is added to coffee, and not vice versa. After this procedure, there is no need to stir the drink; you can start drinking immediately.
How to brew with rum
The recipe is very simple, although it contains the largest number of ingredients. These include the following: ground coffee, water, rum. Add cloves, cinnamon and sugar. For cooking you will need a Turk or some other suitable container; you can use a teapot.
All components must be mixed together and heated for 1.5 minutes over high heat. At the same time, do not let the drink boil. Next, you need to strain the coffee and pour it into portions.
With rum
You can use either a ceramic or copper Turk, or an electric Turk.
A simple but very unusual recipe that will appeal to any connoisseur and gourmet.
It is not for nothing that Vietnamese coffee is famous and appreciated in the world. Its unique taste, aroma, and rich richness are winning over an increasing number of consumers. And variations in preparation open the way to imagination. After all, the drink can be supplemented with any ingredients to give it an unusual, signature taste.
Cold Vietnamese iced coffee
Classic Vietnamese iced coffee is prepared in the same way as hot Vietnamese coffee with condensed milk, and at the end of brewing it is poured onto ice. There are several other ways to get a refreshing coffee drink.
Cold brew
You can make coffee in the same way using a funnel or any other drip brewing device. Using the same tools and parameters as hot:
- Fin, Vietnamese filter
- 12-15 grams of coffee (about the volume of one tablespoon), coarsely ground, the size of sea salt (15-20 clicks on Comandante)
- Room temperature or cold water
Tips:
- Pre-wetting can be done with hot water so that the coffee reveals more aroma.
- Use the press lid to monitor spillage, carefully adjusting it if it begins to tip to the side.
- Cold brewing will take longer to brew, don't rush it, let the water absorb as much flavor and aroma as possible.
Coffee concentrate over ice
In this case, we will brew with hot water, but very slowly.
- Put ice in a glass, place a fin on top, add coffee
- We do pre-wetting - 30 seconds
- And then slowly pour in water in a very thin stream, slowing down and extending the brewing process, preventing the water level in the filter from rising too much. Ideally: pour in 100 ml of water in 2 minutes
In the process, the cold concentrate will mix with ice and we will get a balanced, cool drink. This method reveals more of the acidity of the coffee.
PS Interesting link
I accidentally discovered an interesting article about how to evaluate the quality of coffee. Cách phân biệt cà phê thật và cafe giả (“How to distinguish real coffee from fake”). The article is in Vietnamese, so a translator will help. If you’re lucky, in one of the paragraphs the computer will produce a gorgeous translation of “coffee the color of a cockroach’s wing.” Go for it
