Vietnamese Coffee: European Traditions with Modern Popularity

Most people would never think of Vietnamese coffee in the same breath as premium coffee but the nation has been producing it since it was introduced by missionaries from France in the mid 1800s. In fact, Vietnam is the second largest exporter of coffee in the world.

Vietnam has ideal conditions for growing coffee thanks to its many micro-climates. For instance, coffee grown on the north slope of a mountain is quite different from that grown on the same mountain but on the southern slope.

Coffee is grown up to an altitude of 3600 feet and not just one species of bean. In fact, Vietnamese coffee is usually a blend of more than one species of coffee bean. Arabica and Robusta beans are typically mixed together to make a delicious blend.

And the secret is...

The secret to the wonderful flavor of Vietnamese coffees is undoubtedly the roasting method. Beans are roasted slowly at lower than standard temperatures so that the beans do not burn.

Roasting slowly in that way causes the beans to have a dark color similar to dark roasted beans but with one big difference—while dark roasting can burn away the oils that give coffee its flavor, slow roasting seals in the flavor, creating a much stronger aroma in the bean, and a much fuller flavor.

Also, you will find that some spices are occasionally added to Vietnamese Coffee, esp. chicory and essence of hazlenut, at least in the coffee we have in the cupboard!

Traditions of Vietnam Coffee

The people of Vietnam take their coffee seriously; they even have their own unique kind coffee maker. A Vietnamese coffee maker fully assembled looks a bit like a top hat sitting on its brim. It is held over the cup or mug you'll be drinking from and coffee grounds are added to the brewing chamber. Water that is close to boiling is then poured in and the brew drips into the waiting cup or mug.

Cafe Sua Da: Vietnamese Sweet Coffee

The Vietnamese like their coffee thick, black and very strong. Since the country has such a warm climate, coffee is often drunk iced with condensed milk added. This is called Café Sua Da and is quite popular in coffee shops throughout the country.

You may wish to read more about how to make this kind of coffee at our Making Vietnam Coffee page.

Boba Coffee: Bubble Coffee

The Boba drink is also a favorite, sometimes referred to as bubble tea. Boba is made with coffee, sweetened condensed milk and tapioca pearls; the drink is shaken with ice then strained into a glass and drunk through a thick straw.

Kopi Luwak or Civet Coffee

Also available from Vietnam is Kopi Luwak, also called Civet Coffee. The Civet, an animal that looks like a cross between a cat and a raccoon, eats ripe coffee cherries and passes the undigested beans.

These are gathered, thoroughly sanitized and sold as one of the most expensive coffees in the world. The beans have a unique flavor caused by enzymes in the Civets body that is unrivaled by any other coffee!

Although neighboring Indonesia produces the majority of Kopi Luwak coffee, Vietnam exports plenty of it, too.

Increasing Popularity in Asia And America

Vietnamese coffee is becoming quite popular in North America in recent years. Although you probably won't find it in your local chain grocery store, it's well worth seeking out in specialty stores or an online shop.

And finally...

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Wherever you are, remember enjoy that cup of coffee!

Finished with Vietnamese Coffee, read more about other types of coffee beans, too!