Vietnam is the 2nd largest coffee producer in the world. Only Brazil produces more.
- In 1857 the coffee cultivation was introduced by the French colonial lords.
- The coffee needs of the then GDR promoted the development of coffee cultivation.
- The most important cultivation areas are Buon Ma Thuot and Da Lat.
- The following varieties grow in Vietnam: Arabica and 95 % robust beans, as well as the rare Catimor and the caffeine-free Chari.
- Vietnamese coffee is one of the most important export products.
- The largest coffee producers are Hung Phat, Tam Chau, Trung Nguyen, Vinacafe & Nestlé.
- By the way, Nescafe Instant Coffee is produced mainly from Robusta coffee beans from Vietnam.
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Traditional Preparation
Cafe Sua – cà phê sữa
- For traditional coffee making, a Phin is used per cup. This is a filter made of stainless steel. Alternatively there are also porcelain filters.
- For the preparation, coarsely ground coffee is placed in the phin, which is placed on a coffee cup / glass with condensed milk.
- Then hot water is poured into the filter. The coffee dripped into the cup in about 5-7 minutes, is very aromatic, sweet and strong.
- For a Cafe Sua Da ice cubes are added to the condensed milk.
cà phê versions are e.g.:
- cà phê trứng – coffee served with creamy egg yolk and sweet condensed milk. Is more suitable for spooning.
- cà phê sữa chua – an ice coffee variant. The coffeeshot is given in more or less creamy-iced, slightly sweetened yogurt and then drunk with spoon and straw.
- cà phê dừa đá – Vietnamese cold coffee with creamy coconut milk.
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Trà Cà Phê
- A combination of tea, coffee and sweet grass that you can buy ready-mixed in tea bags.
If you are planning a trip to Hanoi, you should definitely visit the following cafes:
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