Quite a while ago, we finally got our hands on the infamous Vietnamese Coffee. This coffee literally became trend as it was once all over the news and media in Indonesia. As it is quite hot in #Bali during the month, I tried on the iced coffee. Vietnamese Coffee also known as cà phê đá or cafe da (Vietnamese: cà phê đá, literally “ice coffee”) is a traditional Vietnamese coffee recipe .
According to some resources we’ve gone through, the coffee was made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter (phin cà phê). The process started after the hot water is added, the drip filter releases drops of hot coffee slowly into a cup. In the traditional way, this finished cup of hot coffee is then quickly poured into the glass of finished Vietnamese coffee.
At Daeng, they served it with it’s filter so you can experience witnessing your coffee drips, drop by drop until the entire glass is full. You must be patient though to ensure the hot water passes the filter thoroughly 😀
We understand that The most popular way to drink Vietnamese coffee is cà phê sữa đá, which is Vietnamese iced coffee with 2-3 spoon of sweetened condensed milk. For me-regardless it’s fame, the taste is too sweet for me. I think that this coffee became a trend as I found that most Indonesian prefer to have their coffee served sweet.
There’s so much more to Vietnamese coffee, however, than the obligatory addition of sweetened condensed milk. While many people might not expect it, coffee is a huge part of daily life. Vietnam is the second largest coffee producer in the world! The French brought coffee to Vietnam in the 19th century, and after the Vietnam War, the government instituted a massive coffee production program. By the 1990s the country’s coffee production started to take off and today Vietnam is producing over 1,73 Million tons a year.