The drink with which most people start their mornings is considered one of the attractions of Vietnam. Coffee in Vietnam is sold everywhere: at street food stalls, beach eateries, coffee shops and restaurants. Vietnamese food is not to everyone's taste, but the coffee in this exotic country is excellent. The secret of taste and aroma lies not only in the types of coffee beans, but also in the preparation method. The ground beans are brewed in press filters, or “fins,” like tea leaves. Learn how to brew Vietnamese coffee at home and enjoy its unique taste and aroma every morning.
Secrets of Vietnamese coffee: preparation
Roasting and cooking techniques in Vietnam differ significantly from the methods familiar to Europeans.
Thanks to the sunny, humid climate, the grains are harvested all year round. During the first and subsequent preparations, a lot of vegetable oil is used and cooked at low temperatures, which gives the product a rich taste with a generous amount of caffeine.
There are several secrets in making coffee in Vietnam :
- In Vietnam, the weather is hot most of the year, to cool off, the Vietnamese drink so-called iced coffee. In Russia, condensed milk is often added to such a drink;
- When brewing a drink, do not use boiling water directly from the stove. It is best to wait a couple of minutes until the water “settles”;
- To brew coffee in a Turkish coffee pot, it is recommended to use finely ground beans for a rich taste. And in order to get delicious fine coffee, it is better to use a coarse grind. This is necessary so that excess particles do not fall into the cup through the filter;
- In order for coffee to retain its ideal properties longer, it must be purchased and stored wisely. For grains, choose packages of no more than 500 g, and packages with ground contents - 250 g
Related material: Making Dalgone coffee
From Tyumen to Danang
In 2014, I lived in Tyumen and worked in the field of water treatment. And somehow I suddenly found myself in Vietnam. I had been thinking about living in Southeast Asia for a long time, but the circumstances were such that in just a week I bought tickets and found housing. The cat went to his parents, I went to Da Nang.
Coffee was just a hobby for now, although I had already completed a barista course and knew how to cook not only the classics, but was also familiar with filter devices. That's when I fell in love with the AeroPress.
Vietnam attracted us with its diversity in culture, nature, history, climate and, of course, coffee. Vietnam in general and Da Nang specifically is an Asian way of life with a French touch in the form of houses from the era of colonial Indochina, baguettes in makashnitsa (this is Vietnamese fast food on wheels) and impeccable pastries in numerous cafes. American influence is felt, as during the Vietnam War Da Nang was the site of a large US naval base.
Coffee is an important part of the economy, culture and everyday life here. Coffee is drunk everywhere, both tourists and locals. Interestingly, every place where you can eat will offer you free tea from large jugs that are always on the table. The taste is something between yellow and green tea, and most likely it’s not even tea, but local herbs
Types of coffee in Vietnam
Vietnam sells ground, bean and instant coffee. The leader in supplies today can be considered the robusta variety, while it ranks first in the top of the most popular varieties produced in this country. Here are some of them:
- Katimor – 5th place. Sweet, tender, strong - this is exactly how the French taught how to drink and prepare coffee back in the days of colonization. The main related variety of Catimora is Robusta.
- Robusta – 4th place. Due to the high demand for mixtures and instant products, this variety is a leader in the Asian supply market. Loved by many for its mild aroma, the beans of this variety grow high above sea level.
- Arabica – 3rd place. The variety is grown on the same plantations as Robusta. But they do this in small quantities compared to the total production of all types. This is due not so much to the inaccessible highlands and the extraction of grains, but rather to the cooking technology
- Esqueleza – 2nd place. Graceful, sophisticated, tart aroma. One of the most popular and high-quality varieties - all this is about rare esquellese. Why rare? The tree does not bear fruit all the time, so the main extraction and production of the variety occurs from time to time and in small volumes.
- Kopi Luwak – 1st place. It is considered the most expensive coffee in the world. This is due to the fact that a small animal living in Asia, the mustang, is involved in the production of the drink. The grains digested by it are recycled, which makes this variety unusual.
Coffee smoothies
In recent years, this drink has even found its way into smoothies. Popular juice cafes offer thick blends of fresh fruit with light Vietnamese coffee, sometimes served with yogurt or cashews. In Hanoi, be sure to try sinh to ca phe chuoi bo (coffee mixed with banana and avocado). In Ho Chi Minh City, look for "singh k cha ap sapoche" (mixed with sapodilla, a custard-flavored tropical fruit) at a café. Both are delicious ways to get caffeine and vitamins at the same time.
How to brew coffee in Vietnam
The main secret of making Vietnamese coffee is that the usual Turkish coffee is not used for this process. A special filter press helps in developing and preserving the most valuable notes of this drink, bright on the palette of aromas. Fin is a special filter for brewing. It is made of aluminum and often silver. This material helps in maintaining the quality of the welding result.
How to brew Vietnamese coffee at home in a filter
The cooking process in a one-cup aluminum filter press looks like this:
- First of all, scald the entire container with boiling water. The so-called “dry brewing” is a mandatory preparation hygiene procedure;
- After scalding, the filter, sieve and cup must be wiped and the required amount of ground grains must be poured into the fin;
- Slowly lowering the filter into the filter, pressing it tightly. Then pour about 100 ml of boiling water and wait until the coffee swells;
- After a minute , you can fill the fin completely and cover with a lid;
- It is recommended to wait until the coffee has completely poured into the cup. It will take no more than 10 minutes, and only then start tasting.
How to brew Vietnamese coffee without a filter
There are many ways to prepare ground coffee without a filter, but each has some nuances.
Coffee in a saucepan.
An enamel bowl or ladle, spring water or bottled water, sugar and a little patience is all you need to prepare the drink. It is recommended to preheat the pan. Add a couple of teaspoons per 150 ml , sweeten and add cool water.
It is important to consider that the drink is brewed over low heat!
How to brew Vietnamese coffee in a mug
To brew coffee in a cup, it is better to choose a ceramic container with thick walls. This way the aroma of the product will be better preserved. The principle is the same as with a saucepan.
Pour one or two teaspoons of finely ground grains onto the heated bottom of the container. It is the small grains that will be able to cook well and give all their flavor to the drink.
The bay of boiling water also has its own nuances. Water brought to 96
The secret of cooking is that the mug is not filled completely.
To make the process of grains “settling” to the bottom faster, they are covered with granulated sugar and left for 5-10 minutes, covered with a lid.
When all points are met, water is added to the cup and, as if by magic, after proper preparation. An appetizing foam should appear. Coffee is ready!
How to brew Vietnamese coffee in Turkish
The method of cooking in Turk is simple and similar to the others. It is only important to remember the two main conditions for a truly tasty result:
- High-quality grinding and good roasting of grains;
- Filtered, clean water that has never been boiled.
The secret and difference of making Turkish coffee in Vietnamese is that the water with which the beans are poured must be cooled to 30-40 degrees. Add sugar and spices immediately and mix until it becomes a paste.
High-quality ingredients and the right cooking method will ensure that the foam rises within a few minutes of heating. It is worth repeating the heating a couple of times and leaving it on the switched off stove.
How to brew Vietnamese cocoa
Cocoa in Vietnam is rarely used as a drink and is mainly used in making cakes. The way to create a drink is traditional - a few spoons of powder are poured into milk. You can add sugar to taste and beat. Bring to a boil over low heat and remove immediately.
Recipe with rum
Ingredients:
- Two tablespoons of medium-ground beans;
- Two spice cloves;
- One hundred milliliters of water;
- A pinch of cinnamon;
- One hundred milliliters of rum;
- Sugar to taste.
Cooking method:
- The cooking method is very simple.
- Combine all ingredients in a container, place over high heat and bring to a boil.
- Turn off the heat and pour the Vietnamese drink into cups.
- Coffee prepared according to this recipe has a wonderful aroma and warms perfectly.
Enjoy your coffee!
Benefits and contraindications of Vietnamese coffee
- Coffee is an excellent heart muscle generator. The benefit is to support blood pressure;
- In addition, it is an excellent antioxidant;
- Scientists have noted that drinking coffee protects against liver disease;
- Not to mention the reduced risk of cancer;
- Prevents colon cancer;
- Protects against breast cancer;
- The risk of diabetes is reduced several times when drinking the drink;
- Even brain diseases and the disease called Alzheimer's disease are not scary.
Contraindications always include large volumes of the drink. Vietnamese coffee is no exception. Large amounts of caffeine act like a slow-acting poison on the body.
Drinking more than three cups of strong drink a day can lead to difficulties in the functioning of many organs: the heart, liver, kidneys, and nervous system.
Prize: Video recipe from the amazing guys at European Coffee Trip
How to boil Vietnamese coffee.
Vietnamese coffee (ca phe sua da or ca phe s?a da) is very easy to make, and all you need is a stainless steel filter, which costs about 7 US bucks on the Internet. If you live in a town with a Vietnamese grocery store, you'll likely find them even cheaper.
Vietnamese coffee can be served hot, but for this tutorial we're going to make cool coffee, which is strong and sweet.
While it is a common method to use black roast coffee for this drink, I have found that it is completely fine to use a medium roast.
Description
Hanoi is considered the capital of coffee in Vietnam, where since the beginning of the twentieth century this product, after the supply of rice, remains second in the list of products that bring the main income to the country.
Initially, beans were imported in the 19th century by French colonists, but the Vietnamese decided to slightly modify the drink, without which they still cannot imagine a proper start to the day. Locals love brewing coffee with eggs, yogurt, and fruit, which distinguishes it from other similar products.
The first largest plantation was made in Nghe An, located on the northern part, later trees began to be planted on the southern side. Dak Lak is the main area where the drink is produced. The area is considered the most favorable coffee region; there are many plantations where 97% is devoted to the cultivation of robusta, which is classified as an undemanding variety. But they try to soften the bitterness inherent in this type of coffee by adding a small amount of Arabica, and sometimes Liberica is also used.
According to statistics, production increased so much by 2000 that it amounted to about 900,000 tons/year. In 2013, Vietnam produced 22 million 60 kg bags, imported to different parts of the world, including the USA, Japan, France, England and so on. The country ranks second in coffee exports, second only to Brazil.
Harvesting takes place in Vietnam from November to April
Avocado option
This Vietnamese coffee and avocado drink is an easy treat perfect for a hot summer day. Condensed milk helps bring out the richness of this fruit. The thick, pudding-like consistency of the cocktail allows you to enjoy it either through a thick straw or with a spoon. All you need is:
- half a ripe large avocado;
- a glass of chilled double Vietnamese coffee;
- half a glass of condensed milk;
- 1 teaspoon vanilla extract;
- 1 teaspoon honey or sugar (optional);
- ice cubes;
- cinnamon or brown sugar.
Mash the avocado and add to the glass. The pulp should not be completely pureed - a few large pieces will look completely normal. Add condensed milk and honey or sugar. Pour in strong coffee and stir well. Add ice and garnish with a sprinkle of cinnamon or brown sugar.
Source
How to do it?
How to brew Vietnamese coffee? Measure out 3 tablespoons of ground beans and distribute them evenly in the filter. Do not shake it or squeeze the powder, otherwise coffee grounds will get into the drink holes and clog them. Carefully place the metal filter on top of the coffee. Pour the desired amount of condensed milk into a mug or heatproof glass.
Measure out 180 ml of almost boiling water. Use 240 ml if you don't like your drink too strong. Place the filter on the glass, pour two tablespoons of hot water into it and wait 5 seconds to allow the coffee to bloom. This is part of the brewing process, where the water releases CO2 from the powder and the ground beans swell. Then gently press down on the filter. This helps reduce the drip rate when all the water is used and also makes the drink more flavorful.
These steps will help you achieve optimal cooking times. However, now slowly pour the remaining water into the filter and the finished drink will begin to drip into your mug or glass. Wait about 5 minutes for all the liquid to drain out. Remove the filter and stir until the condensed milk is evenly distributed. To make iced coffee, cool the drink and add a few ice cubes.
Egg option
It was noted above that in Vietnam they prepare this drink with the addition of eggs. How to prepare such a variation? To do this you will need:
- 1 egg;
- 3 teaspoons coarsely ground coffee;
- 2 teaspoons condensed milk;
- boiling water.
Brew a small cup of Vietnamese coffee as directed in the classic recipe. Break the egg and separate the yolk completely.
Place the yolk and sweetened condensed milk in a small, deep bowl and whisk vigorously until the mixture is frothy and fluffy. Add a tablespoon of brewed coffee and whisk it with this mixture. In a clear coffee cup (recommended for aesthetics), pour the brewed black coffee, then add the beaten egg mixture on top.
