While a simple cup of black coffee is one of life's greatest 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 drink to give it a punch, humanity has been adding things to coffee pretty much since coffee was invented, which means that there are plenty of drinks out there for coffee enthusiasts to try.
One of such drinks? Vietnamese Coffee.
This delicious drink is making the rounds around the coffee community, with experts and enthusiasts alike replicating the rich drink in their own kitchens or coffee islands, and if you want to join in on the craze, we've got just what you need.
In this article, we'll help you prepare this delicious drink from the comfort of your home, giving 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, 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 might sound simple, but it's a lot more nuanced that you'd believe.
For starters, Vietnamese Coffee is at its best when its made with a traditional phin filter, which paired with a 1:4 to 1:6 coffee ratio, gives the coffee a thick, rich texture that pairs amazingly well with the condensed milk that characterizes this drink.
The use of Robusta beans instead of Arabica also means there's little risk of acidity even if you under-extract a bit, resulting in a bold yet sweet flavor that has allowed this drink to become an international sensation.
As we mentioned, Vietnamese coffee uses robusta means to get its intense flavor, so if you're a fan of bold dark roasts, this is something you'll want to try, particularly if you have a bit of a sweet tooth.
Are you an Italian coffee lover that's looking for something new? Vietnamese coffee will give you an even stronger kick than espresso while preserving the thickness you like so much.
The same applies to cold brew lovers and fans of other specialty drinks. Vietnamese coffee offers just the right balance between 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 part in a coffee's flavor profile, and there's no exception to that rule here.
Traditional Vietnamese Coffee uses Robusta beans, which offer strong earthy undertones, a higher caffeine content and a bold flavor that makes it pretty distinctive from Arabica. If you want to go full traditional, this is the kind of bean you should use.
This isn't to say, of course, that you should never use Arabica, which can give the coffee an acidic touch that balances well with the sweetness from the condensed milk, an offers a milder alternative for those who need it.
If you're an Arabica fan trying Vietnamese Coffee as a way to get into Robusta, though, we encourage you to at least try a blend. This will get you closest to the authentic flavor while still getting the acidic touch you're so familiar with.
If you have access to it, you may be tempted to use Peaberry, since it's stronger than Robusta, but keep in mind that the condensed milk might overwhelm the coffee's fruity notes, 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 phin filter, which consists of a perforated chamber and a lid that are placed on top of a cup.
Phin filters work by placing coffee grounds into the chamber, adding hot water, and allowing the brew to slowly drip into the cup below. This is where the 1:4 ratio comes into play. Vietnamese coffee is supposed to be thick with capital T, and this is the best way of achieving it.
If you don't have access o a phin 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 to have the right amount of coffee and 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 rush, a French Press might do the trick. It won't be the same, and the consistency will be more watery, but French Presses are good at preserving the coffee's natural oils, and that's what you want when making Vietnamese Coffee.
Regardless of what brewing method you choose, just keep in mind that a medium-coarse grind is the best for Vietnamese Coffee, but you might just get away with medium-fine if you take it real slow to avoid any residues.
Perfecting the Brew
You've got the right blend and the right coffee filter, so now it's time to make your coffee.
If you're using the traditional phin filter, or a similar pour over method, then patience is key. There's no rushing Vietnamese coffee, so get ready to take it easy from the start.
(This is, by the way, why Vietnamese coffee is popular as a dessert or after a meal. Treat it like its own course rather than a quick drink.)
Pour about two tablespoons of condensed milk in a cup, then place your filter on top and pour just a bit of hot water to allow the grounds to bloom. Once that's done, start to slowly add in the water, giving the coffee plenty of time to pour into the cup. The coffee will finish brewing in about five minutes, so once it stops pouring, remove the filter and stir. If you want an iced drink, this is where you add the ice.
And there you have it; that is how you can make a fantastic cup of Vietnamese coffee from the comfort of your home.
If you're not using a traditional phin filter, you probably won't get it right at first, but don't sweat it. If you do have one, and it's your first time using it, you probably won't get it right straight away either, but that's the fun of learning new coffee recipes and trying out new brewing methods, isn't it?
There's always something new to try.
