Cà phê Việt Nam

History and Regional Versions

Coffee plants were introduced to Vietnam by the French in the mid-19th century during the colonial period. However, unlike the Arabica beans with their alluring sourness and aroma favored by the French, the Vietnamese chose to cultivate Robusta beans with their strong bitterness and rich aroma in the red soil of the Central Highlands.

Many versions of Vietnamese coffee have been created by baristas since then, including:

• Iced milk coffee, the earliest version: While the French were accustomed to coffee brewed with fresh milk, the Vietnamese preferred the rich, creamy sweetness of condensed milk to balance the bitterness of Robusta coffee
• Egg Coffee: In the context of milk shortages in the 1940s, a barista in Hà Nội used whipped egg yolks with sugar as a substitute, creating a creamy foam on top of hot Robusta coffee, with a flavor similar to liquid tiramisu
• Salt Coffee: Created in Huế around the beginning of the 21st century based on a basic chemical principle: using sodium ions in salt to suppress the bitterness of Robusta beans, while activating and highlighting the sweet, creamy flavor of condensed milk
• Coconut Coffee: Another modern variation that recently appeared in Hà Nội: combining bitter coffee with crushed coconut ice, creating a contrast in temperature and a rich, creamy flavor with a strong tropical spirit.

Furthermore, the history of Vietnamese coffee also includes the “Cloth Filter” method, which originated in Vietnam in the early 20th century, introduced to Sài Gòn by Chinese immigrants. They used a filter made of gauze (similar to a sock) to filter the coffee grounds. Unlike the filter method, the Cloth Coffee uses a soaking mechanism – that is, the coffee is put directly into a pot of boiling water and then filtered through the filter, rather than dripping (percolation) like the filter. This method allows for faster dripping, resulting in a lighter, less oily coffee flavor. Currently, Thìa Gỗ does not serve this version.

How to Make

• Filter Coffee: Put Robusta coffee powder into the filter, gently press it down with a tamper. Pour a little boiling water to allow the coffee powder to bloom evenly (steep the coffee) for 1 minute, then pour in more boiling water and cover, letting the coffee drip slowly into the cup (condensed milk should be added if desired)
• Egg Coffee: Fresh egg yolks are carefully separated and whipped at high speed with granulated sugar until they turn a light yellow, smooth, and odorless. Pour hot Robusta coffee into the cup, then slowly add the egg cream on top
• Salt Coffee: Unsweetened fresh milk is whipped with salted cream and an appropriate proportion of pure salt to create a smooth salted cream layer. This cream layer is gently poured on top of the filter coffee and condensed milk mixture
• Coconut Coffee: Concentrated coconut milk is blended with condensed milk and ice cubes into a smooth, creamy snow-like mixture, then scooped and poured into a cup of Robusta coffee that has been shaken to create foam beforehand.

How to Drink

• Filter Coffee: Stir well with a spoon until condensed milk is mixed with the coffee, add ice cubes, and sip slowly
• Egg Coffee: Heat on the stove for 2-3 minutes to stabilize the temperature of the entire cup. When drinking egg coffee, don’t stir immediately. Scoop a spoonful of the egg cream on the surface to taste first to feel the richness, then tilt the cup to drink both the coffee and the cream at the same time. If you stir immediately, the egg cream will cool down quickly, which can easily create a fishy taste in the last sips
• Salt Coffee: Stir in a circular motion until the smooth salt cream dissolves into the coffee base below, add ice, and enjoy the blend of bitter, salty, and sweet flavors
• Coconut Coffee: Use a straw to enjoy each layer of flavor, or mix the coconut ice cream with the coffee to feel the refreshing coolness, richness, and intense aroma.