Thursday, April 7, 2011

Vietnamese Coffee

[caption id="attachment_451" align="aligncenter" width="640" caption="Cofee on the Rocks"][/caption]

Photo: Source: Flickr. (c) Hane C. Lee

Preparing and drinking coffee is a favorite pastime for all Vietnamese people. There are two popular kinds of prepared coffee in Vietnam: iced coffee (ca phe da or café da) and iced coffee with milk (ca phe sua da or cafe sua da).
History of coffee is quite recent in Vietnam. It was introduced by the French at the end of the 19th century; but the country quickly became one of the most important players on the market. Coffee is grown extensively in the Central Highlands. Arabica and Robusta beans are top quality, Catimor beans are known for their strength, while Chari are naturally caffeine-free.

[caption id="attachment_453" align="aligncenter" width="640" caption="Source: Flickr. (c) Ron Dolette"][/caption]

The simplest way to prepare it is to brew the ground dark roast coffee with a small metal French drip filter (ca phe phin) in a small cup containing ¼ of sweet condensed milk. After the coffee finished dripping, all you have to do is to stir it and pour it over ice. Condensed milk is used both as creamer and as sweetener. This coffee is incredibly rich, smooth, and wonderfully sweet.

Trung Nguyen is one of the authentic coffee producers in Vietnam.
Here you’ll find out more about the traditional way of preparing Vietnamese coffee.

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