Achi news desk-
While a simple cup of black coffee is one of life’s great pleasures, sometimes you just crave something a little different. Whether it’s adding steamed milk to give coffee a velvety texture or adding some whiskey and sugar to give it a punch, mankind has been adding things to coffee quite a bit since coffee was invented, which means there are plenty of drinks out there for coffee lovers to try.
One of those drinks? Vietnamese coffee.
This delicious drink is making the rounds throughout the coffee community, with experts and hobbyists alike replicating the rich drink in their kitchens or coffee islands, and if you want to join the craze, we’ve got just what you need.
In this article, we’ll help you make this delicious drink from the comfort of your own home, and give you different alternatives in brewing methods and coffee beans to ensure you can make a delicious cup of Vietnamese coffee even if you don’t have a traditional filter coffee, but before we get to that, let’s start with the basics.
Vietnamese coffee is a sweet drink consisting of coffee and condensed milk, which may sound simple, but is much more nuanced than you would believe.
For starters, Vietnamese coffee is at its best when made with a traditional pin filter, combined with a coffee ratio of 1:4 to 1:6, giving the coffee a thick, rich texture that pairs wonderfully with the concentrated milk that characterizes this drink.
Using Robusta beans instead of Arabica also means there is little risk of sourness even if you extract a little, resulting in a bold yet sweet flavor that has allowed this drink to become an international sensation.
As we mentioned, Vietnamese coffee uses medium Robusta to get its intense flavor, so if you’re a fan of a bold dark roast, this is something you’ll want to try, especially if you have a bit of a sweet tooth.
Are you an Italian coffee lover looking for something new? Vietnamese coffee will give you an even stronger kick than espresso while maintaining the closeness you love so much.
The same applies to cold beer enthusiasts and other specialty drink enthusiasts. Vietnamese coffee offers just the right balance of boldness and sweetness, resulting in a drink that may not be for everyone, but everyone must try at least once.
Your choice of blend always plays a pretty big role in the flavor profile of a coffee, and this is no exception to that rule.
Traditional Vietnamese coffee uses Robusta beans, which offer strong earth tones, higher caffeine content and a bold flavor that makes it quite different from Arabica. If you want to go full traditional, this is the type of bean you should use.
Of course, this does not mean that you should not use Arabica, which can give the coffee an acidic touch that balances well with the sweetness from the condensed milk, and offers a gentler alternative for those who need it.
If you’re an Arabica lover trying Vietnamese coffee as a way to get into Robusta, we recommend you at least try a blend. This will bring you the closest to the authentic taste and still get the acidic touch you are so familiar with.
If you have access to it, you may be tempted to use Fibre, as it is stronger than Robusta, but keep in mind that the condensed milk can overwhelm the fruity notes of the coffee, so we don’t recommend it.
Brewing Vietnamese coffee
Once you have your blend, it’s time to brew your coffee, and to get the most authentic Vietnamese coffee out there, you’ll want to try the traditional pin filter, which consists of a perforated chamber and lid placed on top of a cup.
Pin filters work by placing coffee grounds into the chamber, adding hot water and allowing the brew to drip slowly into the cup below. This is where the ratio of 1:4 comes into play. Vietnamese coffee is supposed to be thick with a capital T, and this is the best way to achieve it.
If you don’t have access to a pin filter, a pour over filter will do the trick, and if you don’t have that, a paper filter balanced on top of the coffee cup might just work. Honestly, the trick is getting the right amount of coffee and having the patience to slowly pour the water into the grounds to allow a thick brew to pour into the condensed milk.
If you’re in a hurry, a French press might do the trick. It won’t be the same, and the consistency will be more watery, but French beans are good at preserving the coffee’s natural oils, which is what you want when making Vietnamese coffee.
Whichever brewing method you choose, just remember that a medium-coarse grind is best for Vietnamese coffee, but you might just get away with medium-fine if you take it really slowly to avoid any residue.
Refines Brew
You have the right blend and the right coffee filter, so now it’s time to make your coffee.
If you are using the traditional penile filter, or a similar ejaculation method, then patience is key. Vietnamese coffee is in no rush, so be prepared to take it easy from the start.
(This, by the way, is why Vietnamese coffee is popular as a dessert or after a meal. Treat it as its own dish rather than a fast drink.)
Pour about two tablespoons of condensed milk into a glass, then place the filter on top and pour just a little hot water to allow the soil to bloom. Once this is done, start slowly adding the water, giving the coffee plenty of time to pour into the cup. The coffee will finish brewing in about five minutes, so as soon as it stops pouring, remove the filter and stir. If you want a cold drink, this is where you add the ice.
And here you go; This is how you can make a great cup of Vietnamese coffee from the comfort of your home.
If you’re not using a traditional pen filter, you probably won’t be successful at first, but don’t sweat it. If you have one, and it’s the first time you use it, you probably won’t get it right away either, but it’s fun to learn new coffee recipes and try new brewing methods, isn’t it?
There is always something new to try.
