A Vietnam coffee journey raised my standards to new stratospheres!! As a Seattleite, I’m a bonafide “coffee snob.” After my Vietnam coffee experiences, I say Vietnam usurped Seattle’s coffee throne. Its taste is bold, rich and flavorful, with more caffeine! And, moreover, the eclectic selections are best gratified through a journey. Coffee connoisseurs need to taste on a daily basis for weeks, to test all their creative concoctions. While in Vietnam, I savored a coffee odyssey, trying a new recipe every day. Here is what I learned about making the most out of Vietnam coffee selections in my travels.
Background for Vietnam Coffee Selections
Coffee is Vietnam’s second largest export after rice. Vietnam is the largest (maybe only) exporter of Robusta coffee. Arabica is the most popular coffee worldwide. Starbucks, for example, serves Arabica coffee, having a more bitter and winey taste with high acidity. In contrast, Robusta coffee wields a stronger taste, with a grainy overtone. It comes from the unique canephoraplant, yielding double the caffeine of the Arabica coffee. It’s less susceptible to disease than Arabica plants. Also, Vietnam follows the NVA standards, as a New Vision for Agriculture, incorporating sustainable farming.
As a French colony from 1887-1954, this strongly influenced Vietnamese coffee. Being away from their homeland, the French colonists improvised with their brewing techniques and ingredients. The coffee was and still is coarsely ground, with a French drip filter, called a phin. It sits on top each cup of java, ensuring a dark, strong brew. Also, it wasn’t always easy to get fresh milk, so they used condensed milk. The tantalizing blend of dark, strong coffee with rich, creamy condensed milk helps anyone to soon forget about their Café Latte with non-fat milk. And furthermore, even saying the forbidden word, “decaffeinated.” Bring on the rich, strong and bold flavors for a java journey into a caffeinated bliss!
Vietnam Coffee Selections for Awakened Journey
Now for the selections. How do I love thee, let me count the ways…I learned that the options are infinite, because strong coffee can be the perfect ingredient, complemented by many diverse, creamy options. Initially, I was unaware about Vietnam’s coffee culture, but kept hearing from everyone how wonderful it was.
The first time I ordered coffee here, the waitress encouraged me to drink it the “Vietnam way,” strong with condensed milk. It was a hot afternoon, so I got mine iced and found it very invigorating and refreshing. Immediately I became hooked and kept my eyes open to discover the next day, “Coconut Coffee.” The barista mix this brew with condensed coconut milk, served cold with ice. Yum!!!
ca phe cut chon or Mink Coffee, with cut chon meaning civet cat dung
A unique and mellower coffee in SE Asia, in Vietnam is known as ca phe cut chon, with cut chon meaning civet (a mongoose) cat dung. The civet is fed Robusta coffee cherries, and its digestive enzymes partially ferment the fruit and strip the harsh flavors. I saw this for sale throughout Vietnam and finally tasted it at a café in Da Nang. In comparison to the regular Robusta coffee, I experienced it to taste smoother with a bittersweet cocoa undertone. It costs more but was worth the splurge for the nice taste variation.
Vietnam Coffee Journey – Coffee Shop on Every Corner in Hoi An
Going forward, I strove to taste a new coffee recipe each day in Vietnam. In Ha Long Bay at the Eco Café, to my delight, I tried the Coffee Yogurt for an afternoon caffeinated snack, served cold with ice.
In Hoi An, there’s a quaint Coffee Shop on every block. So, there I savored the Egg Coffee (below photo) with its Tiramisu-like taste. The hot coffee is topped with an egg yolk, whipped with condensed milk and chocolate powder. I enjoyed this rich blend of tastes, taking in the caffeinated flavors for an afternoon pick-me-up. Egg coffee can be served hot or cold, with the cold one being more like a dessert. At a riverside café in Da Nang, I immersed my senses into an avocado- coffee smoothie while writing this blog.
Avocado is a nice coffee creamer, complementing a mild and smooth texture and taste, with nutritious fatty acids for more energy. From various menus in Vietnam, I sampled coffee with avocado creamer’s rich flavor. My last day in Vietnam, I completed my Vietnamese coffee odyssey with delicious coffee ice cream. There’s nothing like frozen caffeine on a hot day to refresh your mind and body.
Hanoi, as Vietnam’s Coffee Center
Hanoi is the coffee center of Vietnam. Unfortunately, I didn’t get a chance this time to visit Hanoi. This gives me a good reason to return to Vietnam for a chance to experience Hanoi’s coffee culture and popular “Coffee Street.” Vietnam is a coffee lover’s dream into a caffeinated nirvana, transcending any java that I savored anywhere else, even Seattle.
Read Next!
The Creative Culture of Hoi An Highlights
Wonderful Da Nang – Vietnam’s Travel Hub and Attractions