Vietnamese coffee is a popular and typical Vietnamese drink. Vietnam coffee is so famous that not only tourists coming to Vietnam want to enjoy it, but also delegations of ambassadors, heads of state, and world newspapers are interested in this kind of drink. It was also voted by Bloomberg as one of the 10 most unique coffee dishes in the world. So how to make a tasty cup of Vietnamese coffee? Check it out!
What is Vietnamese Coffee?
Traditional Vietnamese coffee is a kind of drink made from pure coffee in a filter with sweetened condensed milk and ice. Vietnamese people started enjoying coffee in the mid-19th century. History does not record exactly when and who first invented this kind of coffee. Over time, iced milk coffee was one of the first and most popular brewing methods of Vietnamese people.
Vietnamese-style coffee includes roasted and ground coffee that is filtered or pre-mixed with sweetened condensed milk in a flexible ratio. Traditional Vietnam coffee was first preferred by Saigon and South Vietnamese people with lots of ice for refreshments, due to its typically hot and humid climate. This drink fighting spread and spread across the country.
Up to now, Vietnamese coffee has been innovated and processed into a variety of drinks to serve the needs of diners, including:
- Ice milk coffee
- Ice black coffee
- Egg coffee
- White Coffee
- Weasel coffee
- Decaf coffee
Iced milk coffee and iced black coffee are the two significantly preferred coffee-based drinks throughout Vietnam. In the following part, we will reveal the secret of making the most popular Vietnamese coffee: iced milk coffee.
Best-Ever Recipe: How to Make Vietnamese Coffee?Course: Uncategorized
To make a tasty cup of iced coffee, you need to prepare the ingredients according to the following Vietnamese coffee recipe:
Pure coffee powder: 25g (2-3 spoons)
Condensed milk: 2-3 teaspoons (1 milk: 1 coffee)
Boiling water: 100ml, temperature 93-95 degrees Celsius.
- Step 1: Rinse the coffee-making equipment: filter, glass, or cup.
A good cleaning method is to rinse the equipment in hot water. This will evenly heat the appliance for a better cup of coffee.
- Step 2: Pour condensed milk into the coffee cup. (Optional)
Normally, for each coffee filter, you should add about 2-3 tablespoons of condensed milk. It is possible to adjust the amount of milk according to your taste. (e.g. add more milk to the coffee after it’s made.)
- Step 3: Put the coffee powder into the filter.
Shake (what) gently to a flat coffee surface. Place the coffee filter on the coffee cup. Use a compression plate to gently press down the coffee powder. It should be compressed just enough so that the coffee flows slowly without clogging the water.
Coffee pressure is extremely important, it determines the strength of the product. If you want to get all the essence of coffee, the water must permeate the entire surface.
- Step 4: Processing.
Let the water reduce the temperature to 93-95 degrees Celsius (for 1-2 minutes after boiling), and pour the water just above the coffee surface to brew. You can place the filter on the filter lid, and pour some boiling water into the lid so that the coffee absorbs the hot water from below. This helps the layers of the coffee to absorb water evenly, helping the coffee taste better.
Do not take tap water directly to make coffee because the water contains many impurities and a chlorine smell. Use filtered or spring water for the best taste of coffee.
The ratio of coffee and water is usually 1:4 or 1:5. For example, 25g of coffee requires 80-100 ml of water. Normally at home, we find it difficult to find measuring tools for coffee and water. You can take 3 teaspoons of coffee powder and fill the small filter with water.
- Step 5: Close the filter lid.
After merely 1-2 minutes, pour water until the filter is almost full, and then close the filter lid.
- Step 6: Finish your coffee.
Wait about 3-5 minutes for the coffee to finish flowing. Stir together coffee and condensed milk. Put the milk and coffee into the prepared ice cup. Now, you can enjoy a tasty cup of iced coffee made by yourself!
REMEMBER: If you want to keep the bitterness of the coffee, just omit a little amount of milk or even skip this step. You can also drink it directly without adding ice to enjoy a hot cup of coffee.
- Step 7: Preserve coffee after brewing.
Coffee after brewing can be preserved in the following ways:
Let the coffee cool, then pour it into a glass cup. Cover and place in the refrigerator. This method can be used to preserve coffee for about 1 day. The best use time is less than 2 hours cause the longer you leave it, the more the coffee will lose its flavor.
You can also use a thermos to store coffee for a short time. However, this method is rarely used, which can cause the coffee to solidify. Likewise, coffee that is kept hot for too long will also lose its flavor and become more acidic.
Choose Ingredients for a Tasty Vietnamese Coffee Cup
There are two popular types of coffee beans, Robusta and Arabica. Due to the high caffeine content of Robusta, it is quite compact and bitter. Meanwhile, Arabica beans have low caffeine content but are more fragrant. Therefore, it is possible to mix these two coffees together to create your own taste.
An interesting fact is that the degree of roasting also determines the taste of the coffee.
- Lightly roasted coffee has a sour, sometimes acrid taste.
- Medium-roasted coffee has a chocolate color with a bitter, sweet, and sour taste.
- Brown roasted coffee has a strong bitter taste, and a passionate aroma, not sour.
Experienced roasters understand the taste of Vietnamese coffee so that they can choose the right roasting degree from which to produce the best coffee. Either way, you should choose pure coffee, purchased at reputable addresses. If you buy coffee to enjoy at home, you should choose a pure coffee powder that will not have to grind coffee when brewing.
Tips for a Making Better Vietnam Coffee
During brewing process
- The secret to a tasty cup of Vietnamese coffee is to finish brewing the coffee within 5-7 minutes, from the time you start pouring water. If the water flows too fast (fast brewing time) the coffee will be sour. If the water flows too slowly, the coffee will be bitter.
- The average drip rate is about 1 drop/second. In the case of pure coffee or coffee powder with moderate fineness, the drip speed will be a bit faster.
- To avoid residue in the coffee cup when drinking, you should place the filter cap under the filter while brewing coffee. After brewing, put the coffee and residue into the filter.
- Before putting milk coffee into an iced cup, you need to drain all the water in the cup to make the coffee more flavorful.
How to choose equipment?
You should choose an aluminum filter, the type with small holes, and evenly drip coffee at a moderate speed. Lightweight aluminum material for good heat retention helps enough heat to make coffee, thereby extracting the best coffee.
Above is the whole process of making tasty Vietnam coffee. As can be seen, the traditional way of making filtered Vietnamese coffee is much more complicated than using a machine. Through this recipe of Tasty Touch, hope that you can make a cup of Vietnamese coffee on your own!