Vietnam primarily grows robusta coffee, famous for its high caffeine content and bitter profile. Arabica coffee, most popular in the US specialty coffee market, continues to grow rapidly in production and export in Vietnam.
What’s so special about Vietnamese coffee?
Vietnamese coffee is strong in taste and high in caffeine content. The most important reason for this is the use of Robusta beans and a dark roast. The traditional Vietnamese brewing method with a Phin also uses a lot of coffee grounds for the amount of water which makes the coffee stronger.
Is Vietnamese coffee stronger than regular coffee?
Vietnamese coffee is traditionally brewed in a phin – a small metal cup that fits over a mug or cup– and brews incredibly slowly, but makes a strong and small coffee which resembles a thicker, more caffeinated espresso.
Is Vietnamese coffee unhealthy?
Vietnamese coffee is stronger than regular coffee, so one can of our coffee has the same caffeine levels as about three cups of other varieties of coffee. You can enjoy the heart-healthy benefits of Vietnamese coffee by only drinking one of our Vietnamese coffees per day.
Why is Vietnamese coffee different?
Vietnam is the world’s second-largest exporter of coffee, however, in Vietnam coffee beans are almost always Robusta. Robusta is almost twice as strong caffeine wise, with a thick lingering taste and higher acidity. The strong taste, a thicker brew, and a few over-roasted beans makes for a different, distinctive taste.
What coffee do Vietnamese restaurants use?
Traditionally, Vietnamese iced coffee is made with New Orleans Café du Monde coffee and condensed milk—over ice, of course.
Is Vietnamese coffee low acid?
If you travel to Vietnam, there is one brand of coffee you will see everywhere. … This coffee features a delicious aroma and flavor. It is slightly lighter than French roast and is smooth with low acidity. This coffee is a blend of arabica, robusta, Excelsa and Catimor.