Main Roasting Characteristics of Vietnamese Coffee How to Make Vietnamese Coffee? How Should Vietnamese Coffee Be Brewed

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Vietnamese Coffee: Unique Characteristics

Vietnamese coffee is famous for its unique taste. Its aroma is rich and mellow, slightly bitter with a sweet aftertaste. The brewing method is different from other places, using the drip method. Due to the tropical climate, it's suitable for growing Robusta coffee beans. Its caffeine content is nearly twice that of Arabica coffee beans, and since caffeine itself is slightly bitter, Robusta coffee beans naturally have a heavier bitter taste. Condensed milk can wonderfully balance the bitterness and acidity of Vietnamese coffee beans.

Vietnam is a major coffee-producing country, but unfortunately, the quality of Vietnamese coffee beans is not particularly outstanding. Most are Robusta beans. Even with the current vigorous development of Arabica bean cultivation, the quality can hardly be called excellent. As for roasting, early methods were basically similar to roasting melon seeds.

The main roasting characteristic of Vietnamese coffee is that it's roasted extremely dark. Basically, it's burnt, with burnt aroma or burnt bitterness as the main characteristic, and basically the only characteristic. Then the sweetness and milky aroma of condensed milk blend with the burnt aroma, forming a very unique Vietnamese coffee taste: very fragrant, very bitter, very sweet, and very rich.

FrontStreet Coffee Teaches You How to Make Vietnamese Coffee

Ingredients (for one person):

2 tablespoons of dark roast coffee powder

2 tablespoons of condensed milk

Appropriate amount of water

Steps:

Boil a cup of water. Open the upper part of the drip filter, add coffee powder and close the lid. Place the drip filter on the cup, then pour in hot water. When the coffee starts dripping, fill it up with water, then close the lid and let the coffee drip for four minutes.

Stir in condensed milk and serve. If you want it iced, add ice cubes to enjoy.

Important Notice :

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