Although Vietnam is primarily associated with tea and Asian cuisine, the country is one of the largest coffee producers in the world. Vietnamese coffee stands out for its intensity, distinctive flavor, and distinctive brewing method. It's a drink that doesn't compromise – it's strong, sweet, and aromatic, yet simple to prepare. How do you brew Vietnamese coffee at home, and how does it differ from traditional methods?
What is Vietnamese coffee?
Traditional Vietnamese coffee is prepared using a simple metal brewer called a phin . The brew is produced slowly, drop by drop, without the use of pressure. The result is a coffee with a deep, concentrated flavor, most often served with condensed milk.
Vietnamese people enjoy both hot and cold coffee. The classic version is intense and sweet, while cold Vietnamese coffee is perfect for hot days – with ice, condensed milk, and a long extraction time.
Vietnamese Coffee Maker - What is a phin?
The basis of this method is the Vietnamese coffee maker, a small metal filter consisting of four elements: a base, a coffee chamber, a presser screen, and a lid. The maker is placed directly on the cup, and hot water slowly seeps through the ground coffee.
If you are just starting your adventure with alternative brewing methods, it is worth reaching for a ready-made one. a coffee brewing set that allows you to test various techniques - not only Vietnamese.
Vietnamese coffee - what grind?
For best results, coffee should be ground medium-coarse, slightly coarser than for espresso but finer than for a French press. Too fine a grind will result in bitterness and block the water flow; too coarse will result in a watery brew.
Therefore, good quality plays a key role coffee grinder that allows you to control the grinding thickness and adjust it to the phin method.
Vietnamese coffee - a classic recipe
The most popular variant is Vietnamese coffee with condensed milk. The sweetness of the milk balances the intensity of the coffee.
Ingredients:
-
18-20 g freshly ground coffee
-
30-40 ml of sweetened condensed milk
-
approx. 90 ml hot water (92-96°C)
-
Phin infuser
Brewing Vietnamese coffee step by step:
-
Pour condensed milk into the bottom of the cup.
-
Place the infuser on the cup and pour the coffee into it.
-
Gently smooth the surface and apply the pressure sieve.
-
Pour a small amount of water (approx. 20 ml), wait 30 seconds.
-
Add the rest of the water and cover the infuser with a lid.
-
Wait 3-5 minutes for the coffee to slowly drip into the cup.
-
Stir before drinking.
Vietnamese coffee prepared this way is intense, sweet and extremely aromatic.
Vietnamese coffee - how to drink it?
Many beginners wonder how to drink Vietnamese coffee, given its strength. Traditionally, it's drunk slowly, in small sips. This coffee isn't meant for a quick pick-me-up, but for celebrating the moment.
In the classic version, the drink is stirred only after brewing, combining condensed milk with the coffee. In the cold version, ice cubes are added to the brewed coffee for a more refreshing flavor.
Vietnamese Cold Coffee
Cold Vietnamese coffee (cà phê sữa đá) is one of the most popular ways to serve coffee in Vietnam. Preparation is identical to the hot version, with the difference that the brew is poured into a glass filled with ice. It's the perfect summer option – intense, sweet, and incredibly refreshing.
Vietnamese coffee with egg - Vietnamese dessert in a cup
A lesser-known but very interesting variant is Vietnamese egg coffee. It's made by adding a cream of egg yolk, sugar, and condensed milk to the top of hot coffee.
The effect is reminiscent of a coffee dessert – velvety, sweet, and surprisingly delicate. This is a great option for those who enjoy experimenting and unusual flavor combinations.
Which coffee should you choose for Vietnamese brewing?
Coffees with a full body, low acidity, and distinct chocolate or nutty notes work best. Robusta is traditionally used in Vietnam, but blends or coffees intended for home use also work well. drip coffee , which tolerates longer extraction well.
Leave a comment