Vietnamese Coffee – What Is It?

Made using robustaand peaberrycoffee beans – which have a higher caffeine content and more bitter profile than Arabica beans – Vietnamese coffee offers a darker roast and more intense flavor than many of its counterparts. Its history dates back to the 19th century, when France first introduced coffee to Vietnam, and it’s rising in popularity thanks to its unique flavor profile.

If you’d like to delve deeper, read on to discover what makes this coffee so special.

What Is Vietnamese Coffee?

The roots of Vietnamese coffee lie in France’s invasion – and eventual colonization – of Vietnam in the 19th century. Beginning in July 1857, that invasion saw France rule the country until May 7, 1954. But, for the coffee-lover, the invasion was an important one.It heralded a time when French troops began to import coffee into the country, laying the groundwork for an industry that has become one of Vietnam’s largest commodities.

France’s influence can be seen in the coffee itself, which is usually made as a dark roast – otherwise known as a French roast – using the robusta bean. However, geographical factors also have a part to play in the coffee’s interesting texture and flavor profile. Most Vietnamese coffee is grown in the country’s Central Highlands, which offer volcanic soil perfect for the development of the bean. This soil is also key to some of the minor notes you’ll find in Vietnamese coffee – including mocha and pepper – as it imbues the bean with flavors it may not get from other soils.

Compared to arabica beans, which account for about 70% of the world’s coffee, the robusta bean used in Vietnamese coffee has several key differences, including:

• Higher caffeine content
• A more bitter flavor profile
• Focus on the French roasting style

As such, Vietnamese coffee is an acquired taste, and those who prefer their coffee sweeter or weaker tend to stay clear of it. Still, it’s one of Vietnam’s most valuable commodities – second only to rice – and accounts for 18% of all coffee exports.

What Makes Vietnamese Coffee So Special?

The simple answer is that it tastes different from any other coffee you’ve likely tried, though there are other factors at play. For instance, the production method – which often uses a special coffee filter called a phin – also contributes to its differences from the common arabica coffee you’re likely drinking as you read. Beyond that, the following are some of the fundamental aspects that make Vietnamese coffee stand apart from beverages made using arabica beans:

Difference 1 – Higher Caffeine Content

With each beancontaining between 2% and 4.5% caffeine, the robusta often delivers a caffeine hittwice as strong as the arabica bean. That bean only offers between 1.1% and 1.9% caffeine per bean – good for a quick pick me up but nowhere near as powerful as the beans used in Vietnamese coffee.

Difference 2 –Antioxidant Content

Antioxidants are molecules found in many foods that fight against free radicals – compounds in your body linked to aging, heart disease, and several illnesses – to keep you healthy. Both the arabica and robusta coffee beans contain antioxidants, though one is much stronger than the other.

That one is the robusta.The beancontains between 2.5% and 4.5% more chlorogenic acid, an antioxidant that protects your liver and may suppress some common carcinogens.

Difference 3 – Fat and Sugar Content

The higher caffeine and antioxidant contents combined create a mixed bag regarding which type of coffee is better for your health. However, Vietnamese coffee comes out on top in terms of fats and sugars. It contains 60% less than that found in Arabica coffee beans.

Realistically, the difference is somewhat minimal, at least on the fats side. However, the reduced amount of sucrose – which can be as low as 3% in Vietnamese coffee – is ideal for coffee loverswatching their blood sugar levels.

Difference 4 – The Flavor Profile

Perhaps the most important difference to coffee lovers lies in the flavor of the robusta bean, which has a bolder and nuttier texture than its arabica cousin. There’s also a note of dark chocolate in the robusta, which can be supplemented through added flavorings or softened with condensed milk.

The citrusy notes in arabica are also practically absent in Vietnamese coffee, lending to its bitterness while reducing its acidity.

How to Make Vietnamese Coffee

The trick to Vietnamese coffee isn’t just aboutgetting your hands on robusta beans, though they are vital. You’ll also need an appropriate filter and some milk and sugar if you want to reduce the bitterness inherent to the bean.

Let’s start with your filter.

The two best choices are the previously mentioned phin filter and a French press, with the latter emulating how French colonists would have made Vietnamese coffee during their time in the country. Make your choice based on the following pros and cons:

Filter Type	Pros	Cons
Phin	Cheaper and easier to store Found in most Asian grocery stores Offers the most authentic Vietnamese coffee experience	Somewhat flimsy and may need regular replacement Extended brew time with the slow drip method
French press	Often larger to make more coffee in one go Requires more effort to brew coffee	More expensive than a phin Slightly different tastefrom real Vietnamese coffee

 

Assuming you’ve gone down the phin route to make authentic Vietnamese coffee, follow these steps to brew:

1. Place your phin on top of a glass or mug, followed by your brew chamber.
2. Add two tablespoons of ground robusta beans and shake to even out your coffee.
3. Add one ounce of boiled water to your brew chamber and leave to bloom for 45 seconds.
4. Pour some water into the top of the filter. You can repour if you want to weaken your coffee.
5. Wait for about two minutes to see the first drop drip into your mug or glass.
6. Continue to wait for about three more minutes, at which point the last drop should exit your filter.
7. Add condensed milk or sugar to sweeten, if required.

If you decide to go down the French press route, you’ll brew the ground coffee in hot water first. The press simply acts as a filter through which you pour the brewed coffee to achieve a stronger roast.

With that, you not only know what Vietnamese coffee is but also understand how to brew it as coffee shops in Vietnam make it. Give the above method a try – you’ll never know if more caffeine-rich coffee is for you until you taste it.