Style
Vietnamese (Buôn Ma Thuột region) style coffee has characteristics that distinguish it from other coffees and brewing methods:
- The growing regions of the Buôn Ma Thuột have been classified into micro-climates by European scientists contracted by private industry. In these different regions, several varieties of coffee are grown, including Arabica, Robusta, Chari (Excelsa), Catimor, and some indigenous varieties of Arabica such as the Arabica SE. Vietnamese coffee producers blend multiple varieties of beans for different flavor characteristics and balance.
- Typically the coffee is prepared in single servings in single-cup filter/brewers known as phin. Generally the coffee is served tableside while it is still brewing. The use of sweetened condensed milk rather than fresh milk was first due to its availability and easier storage in a tropical climate. The condensed milk serves to sweeten the coffee as well. Long practice has led to this being the taste preference in the Vietnamese community.
- The coffee may be brewed onto ice for cafe da, or when had with condensed milk cafe sua da.
Read more about this topic: Coffee Production In Vietnam
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