Coffee is typically grown in the temperate Central Highlands of the country, using basalt volcanic soil, which is perfect for growing coffee, cacao which explains the mocha notes in the coffee and pepper.
Copper Cow Coffee sources its coffee from sustainable, organic farms in the scenic town of Dalat within this region. Vietnam primarily grows robusta coffee, famous for its high caffeine content and bitter profile. Arabica coffee, most popular in the US specialty coffee market, continues to grow rapidly in production and export in Vietnam.
You can now find many cafes such as the Workshop and Shin Coffee serving arabica and catimor blends. Copper Cow Coffee carefully combines the signature robusta and arabica blends to give a smooth but authentic flavor. Traditionally, Vietnamese coffee is known for having a dark roast. The roasting process often includes added flavors such as mocha, chicory, vanilla, butter or even whiskey. Copper Cow Coffee opts for an all-natural European-style roast, that lets the natural flavors of our specialty bean brew through.
Vietnamese coffee is traditionally brewed in a phin — a small metal cup that fits over a mug or cup— and brews incredibly slowly, but makes a strong and small coffee which resembles a thicker, more caffeinated espresso. The slow process drips well over ice, and can be seen on just about every street corner of metropolitan Vietnam — where coffee brewing and drinking are equally savored.
Vietnamese culture is catching the specialty coffee craze. This last ingredient is the reason why slow-drip coffee in Vietnam can sport a slight oily texture. Some roasteries add flavours such as chocolate or caramel, all very much to the taste of local coffee drinkers.
Coarsely ground beans go into a French drip filter called a phin , which sits on top of the cup. The beans are weighted down with a thin lid, hot water is added to the phin , and then the water slowly trickles through into the cup. This operation should be repeated at least twice before the drip actually produces enough coffee to be enjoyed. In Vietnam, coffee has long overtaken its nature of simple drink. Below are some of the most famous recipes you can try while traveling across the country.
Far from being fancy, it is common to find many of them in most traditional coffee places. Most people drink the dark, strong brew with sweetened condensed milk, a practice that began because the French couldn't easily acquire fresh milk. Up to this day, fresh milk is not a common ingredient found in traditional coffee shops. While it is mostly served cold with ice, you can also order it hot.
Like coffee, yoghurt was originally brought to Vietnam by the French and has been adopted into local culinary tradition. This might sound like an odd combination, but the rich yoghurt pairs amazingly well with a drizzle of black coffee — just stir and sip. Egg yolk whipped with condensed milk into an airy froth meets dark coffee in this rich concoction: think of it as a Vietnamese take on tiramisu.
The distinctive intense, sweet taste of Vietnamese coffee is largely due to the flavour of the beans and the roast profile. Robusta beans tend to ripen at varying times in Vietnam, so to mask any possible difference or defect, the beans are roasted for longer, giving them a more intense flavour. Flavourings may even be added during the roast, including butter, suggar, vanilla, and cocoa. While modern roasters might skip this process if they have access to uniformly ripe beans, some still choose to add butter to their roasts to give the beans a slightly sweeter flavour.
Vietnamese coffee is also renowned for having a very thick and dense mouthfeel. While there is some truth to this, Vietnamese street coffee in particular is often brewed with additives.
Many street coffee vendors add starches such as corn, soy bean powder, and even more butter to thicken the brew. As Vietnamese robusta is typically bitter and intense, it is sometimes served with added ingredients to create a more balanced flavour. This is made by topping Vietnamese coffee with egg custard. These are then poured over the coffee. It is very smooth.
Enjoyed this? Why not read What Is An Affogato? Fun fact: Vietnam is actually the world's second-largest producer of coffee, right after Brazil. While the bulk of this production consists of the darker robusta bean, there is a growing number of farmers who are also growing arabica , a lighter bean that's more popular in the West.
Ready to learn more about Vietnamese coffee? Here are the different types of coffee grown in Vietnam—plus the best ways you can try Vietnamese coffee. Put simply, Vietnamese coffee can refer to the Vietnamese coffee beverage made with coffee from Vietnam plus condensed milk. But it can also refer to any of the coffees grown and produced in Vietnam.
These include robusta and arabica, which has two major subcategories called moka and catimor. The central highlands region is known as one of Vietnam's most diverse areas, serving as home for many of Vietnam's 53 ethnic minorities plus much of the country's wildlife such as elephants and gibbons.
The biggest nearby city is Da Lat, a breezy mountain town first established as a resort destination for the French. Tasting notes might include chocolate-y or nutty. By contrast, arabica beans skew lighter, sweeter, and fruitier—they also have less caffeine. Grown in higher elevation, arabica plants grow a bit shorter and the beans are more oval-shaped. Vietnam grows lots of cheaply-produced robusta—intended for applications like instant or powdered coffee—leading many to wrongly assume that all coffee in Vietnam is low quality.
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