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How is Vietnamese Coffee Made? Does Starbucks Know?

Starbucks vs Vietnamese Coffee
Starbucks vs Vietnamese Coffee

Well, it has happened – Starbucks has finally opened shop in the coffee capital of Asia!  You may be wondering does Starbucks know Vietnamese coffee as well as the Vietnamese?  How will it compete with the long-standing Trung Nguyen Coffee or Highlands Coffee?  Will it hurt local coffee shops or will people continue to frequent roadside coffee stands?  These are questions that will be answered only with time.  In the meantime, let us teach you a little bit about coffee production in Vietnam and, more importantly, how to make a perfect Vietnamese coffee at home!

Fun Vietnamese Coffee Facts:

How it all begins… a weasel enjoying delicious coffee berries!
Coffee beans in weasel excrement before being roasted and packaged…

From Farm to Home:

Vietnam primarily grows the C. Robusta variety of coffee. The berries are manually picked during harvest season, which is usually from November to February. In the “dry method” of coffee production, the berries are directly dried without removing the fruit. Workers will sometimes walk over the drying fruit to press them down and turn them. The dried berries go to the mill to remove the outer layers until the bean is exposed. Vietnam mostly exports “green coffee”, which is the dried inner bean that has yet to be roasted.

 

How to Make the Perfect Cup of Vietnamese Coffee:

These are things you need to make Vietnamese coffee: a special kind of coffee filter called a “phin”, really strong and bitter coffee (traditionally the C. Robusta type of coffee is used which is naturally more bitter than other coffee types), and sweetened condensed milk.
Give the coffee a few minutes to brew completely through the phin filter before enjoying a hot cup of coffee. Or, pour it over a cup of ice for a cold drink on a hot day!

 

If you want to discover more of food specialties, you may want to join our Ho Chi Minh City food tour.

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