Have you tried Vietnamese Coffee?
The people in this country believe they have a love affair with coffee, but theirs is nothing compared to how the Vietnamese honor the beverage. Find out why the people like coffee so much at https://forevervacation.com/the-vacationer/why-the-vietnamese-like-their-coffee-so-much/.
You will find a robust, luscious, and ultra-thick brew meant to attract someone who might already commit to an authentic brand but soon opts to let go for this new favor.
Vietnam is among the largest producers of the compound, with rice being the primary commodity. It is the greatest export. The French brought it to the region in 1857 for use as a French or dark roast. In the 1990s, production soared, particularly specialty offerings on the market.
The difference between the compound and brews in America is considerable from the beans to production using a “phin-filter” to the robust taste. The beans are typically Robusta which holds a much higher caffeine content than the standard Arabica used in many coffee roasts, especially in America.
The suggestion is the best Vietnamese coffee brew has the potential to create a new habit for a non-user. Once you try it, you become hooked.
The Best Tips On Vietnamese Coffee For Newbies
For seasoned coffee drinkers with a favorite brand, it’s generally tricky to get them to try something different. It’s not so much that they become coffee snobs; it’s more of a habit that develops and a level of comfort and familiarity. But then comes Vietnamese coffee and all bets are off.
The suggestion is it is unlike any coffee that you will ever experience in taste, texture, strength, depth, and so many other ways. So much so that non-drinkers who try the beverage actually become regular users. For those interested in trying the brew, there are some things with which to familiarize yourself. Check out some of these facts.
** The Whole Process Begins With A Phin
A phin is heavily responsible for the outcome of this tantalizing cup of Joe. The piece is made of stainless steel and perches on top of the glass. These are easy to find at any retail store or online for a very affordable price.
A DIY version of the brew involves the filter and packing in your desired number of teaspoons of grounds tightly. After placing the phin “hat,” the boiled water should go in through the filter gradually over the grounds, and then you need to be patient for as long as 15 minutes.
If you feel frustration setting in, it’s essential to remember that the more time it takes, the better taste you will achieve. The ideal speed for the drips is approximately once each second for optimum results.
** Bitter Yet Sweet
Typically, these coffees are dark roasts which many people are apprehensive of due to the potential for bitterness. You don’t need to worry about that with a “ca phe sua nong.” This is an exceptionally hot dark roast that offers condensed milk on the bottom of the cup. It would help if you remembered to thoroughly stir before taking a sip, deciding it to be bitter.
In many coffee houses, baristas can make concoctions with varied treats added to the brew to make them sinfully sweet aside from merely condensed milk, almost like a dessert in a glass.
** Would You Like An Egg In Your Vietnamese Coffee?
It can sound off-putting to think of someone putting an egg into a cup of coffee. You don’t know what you’re missing. The creation uses chicken eggs whipped in a luscious creaminess with sugar and milk added to the mix and combined with the coffee, whether hot or cold producing a unique fluffy texture. Sometimes it pays to experiment more and be less intimidated to try new things. You never know what next great thing for which you might be responsible. It is just a matter of trial and error.
** The Legendary Weasel Vietnamese Coffee
This one might be hard to digest, even for the brave. The Vietnamese produce a variety of “kopi luwak.” The beans for this coffee derive after passing through a civet’s (weasel) digestive tract.
The original came from Indonesia when kopi luwak started because the authorities at that time kept locals from having harvested beans causing farmers to look for other means for brewing, so they used the undigested beans from the weasel’s waste.
The resultant beverage noted a chocolate flavor with incredible smoothness, plus it was precious because it was difficult to find. Ethics attached to the practice are cloudy, but some suppliers claim they use cruelty-free processes yet generate a similar product.
Final Thought on Vietnamese Coffee
Claims indicate that once you try an authentic cup of Vietnamese-made coffee, the traditional American blends will just no longer do. It is challenging for most places to make a good cup with Robusta beans. These traditionally have a reputation for not being as good as the Arabica. And It’s hard to find a dark roast that doesn’t give a bitter aftertaste.
Yet Vietnamese coffee is making a name for itself as the number one cup of coffee worldwide that you simply must make a point to try, and the beans are Robusta, and the roast is dark. The region has found a way to use these components palpably and deliciously to the point people switch, and non-drinkers start.
Plus, they incorporate unorthodox ingredients to produce incredible recipes, something many people are apprehensive about trying. Some of us are coffee fiends and need a cup of this brew in our lives. Do you? Find recipes online to learn which grounds are ideal for the optimum Vietnamese coffee and how to get adequate results. Go here for one example. Enjoy!
You might also like my post on why coffee is great for your health