A little known fact is that Vietnam is a huge coffee producer, ranking second in the world for coffee exports. The Vietnamese have a great coffee culture, if a little different from more conventional coffee fans. This love of coffee was originally introduced by the French, but today is truly unique.
Vietnamese coffee is typically a coarse ground strong and flavourful coffee. If you like strong coffee go to Vietnam, it’s the strongest coffee you will ever have. In the old days, the French colonists could not get normal milk, so condensed milk was used instead. Today you can get a range of coffees in Vietnam, from egg coffee to fruit coffee, weasel coffee to yoghurt coffee.
I took a few photos of how we prepare Vietnamese coffee (Ca Phe Sua). This is how we have learnt it from the locals, and certainly not the only way. You will need the following:
Vietnamese coffee, we use Trung Nguyen
Vietnamese coffee filter
Glass or cup, depending on the type of coffee made
Condensed and sweetened milk (for Ca Phe Sua)
Take out the top filter in the Vietnamese coffee maker. Add 2-3 tea spoons of Vietnamese ground coffee.
Use the top filter to compress the coffee a little. You do not need to apply a lot of pressure. Leave the filter press on top of the coffee.
Put the coffee maker on top of a glass or cup. Pour in a little hot water, just enough to moisten and swell the coffee. Wait 20 seconds, before filling up the entire filter. This delay is to allow the coffee to expand and prevent the water passing through the coffee too quickly. Failing this step can lead to poor taste.
Monitor the progress of the water, and when all the water has filtered through the coffee is ready. If you like a white coffee then add one tea spoon of condensed milk, and stir up. If you like black coffee then drink as is, however black coffees are enjoyed cold in Vietnam. Typically the filtered coffee is poured into a glass filled 50% up with ice cubes.