What is Vietnam's Most Famous Coffee Bean? Robusta Flavor! How to Make Drip Coffee? Is Condensed Milk Coffee Delicious?

The Vietnamese people originally did not drink coffee; it was the French who brought coffee to Vietnam, and only then did coffee integrate into the daily lives of the Vietnamese people. When talking about "Vietnamese coffee," most friends would immediately think of Robusta. This is because among the million tons of coffee beans produced annually in Vietnam, nearly 97% are Robusta. Although the total production is far less than Brazil's, if we limit the variety to Robusta, then Vietnam is undoubtedly the top producing country.

However, we need to know that "Vietnamese coffee" not only refers to coffee beans grown and exported in Vietnam, but it is also synonymous with Vietnam's local specialty coffee. In Vietnam, from coffee lounges in high-end hotels to inconspicuous street corner vendors, we can purchase this unique specialty coffee that belongs to Vietnam. This coffee is mainly made with condensed milk and black coffee! Because the raw material for black coffee is deeply roasted Robusta, under deep roasting, the bitterness of the coffee becomes stimulating and strong. Therefore, to neutralize the stimulating bitterness, people add condensed milk to the coffee. Condensed milk and Robusta coffee create a sweet and rich flavor through the collision of two extremes.

But if it were just adding condensed milk to coffee, that would certainly not be enough to become Vietnam's specialty. At this point, we have to mention the tool that Vietnamese people use to extract coffee—the "phin filter." This utensil, which looks like a water glass, is the soul core of Vietnamese coffee.

In a way, the phin filter is also a type of filter cup because it is also a drip-style coffee extraction tool. This filter is mainly divided into three parts: the filter body, the press plate, and the lid. The usage method is also very simple: first pour coffee grounds into the filter, then press down firmly with the press plate, and finally add hot water and wait for the coffee liquid to seep out.

However, because the holes are not particularly small, some smaller coffee particles will "sneak out" from these holes. But don't worry, when we press the coffee grounds firmly, very few coffee particles will be able to escape. This not only won't bring us a negative gritty experience but will also enhance the richness of the coffee to some extent, although the coffee liquid may look somewhat cloudy. So next, let me demonstrate how traditional Vietnamese coffee should be made!

Vietnamese Coffee Preparation

First, we need to set up the coffee extraction parameters! Because the phin filter is a typical drip-style coffee tool, just simpler and more straightforward compared to other methods. So we just need to slightly improve the extraction efficiency, after all, its water flow won't disturb the coffee grounds, so it cannot create a stirring effect! The parameters I use are as follows:

Beans used: Sumatra Golden Mandheling
Grind setting: 10.5 on Ek43, coarse sugar grind, with 70% pass-through rate on #20 sieve
Amount of coffee: 15g
Coffee-to-water ratio: 1:10
Brewing water temperature: 94°C

Then, prepare a container to receive the coffee liquid, where you can prepare the condensed milk in advance. I use 10ml of condensed milk here, which results in moderate sweetness after brewing. Everyone can add according to their own preferences. When everything is ready, we can place the phin filter on the container and pour in the coffee grounds!

Then gently tap the grounds flat, place the press plate horizontally into the filter and press down firmly. This ensures that not too much coffee grounds will fall out! Similarly, the pressure applied to the grounds will change the density of the coffee bed. The tighter you press, the slower the water flow will be. I usually press it down to the firmest setting, so I don't have to worry too much about under-extraction. Then pour in the water!

Finally, put on the top lid! The reason for putting on the top lid is not to keep the hot water warm, but to prevent the press plate from floating up! When we pour in hot water, the press plate will float up. If the top lid doesn't hold it down, it will easily scatter coffee grounds everywhere!

After covering it, we just need to wait for the coffee liquid to finish dripping, and a cup of Vietnamese coffee is ready~

When drinking, you don't need to stir. Drink slowly from top to bottom, experiencing the layered changes in coffee concentration and sweetness from light to deep. But if you can't handle bitterness, I recommend taking out a spoon and stirring directly~

Important Notice :

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