Coffee Crush: Vietnamese Coffee

You have heard of cocktail trends and food trends, but how about a staple in most of our lives- coffee trends? 

I started to become a coffee connoisseur a few years ago, eschewing Dunkin’ Donuts for a homemade caramel latte dusted with a sprinkle of 72% dark chocolate. I make a mean drip coffee as well, using Saigon Cinnamon in the grounds to produce a slightly sweet and spicy blend.

I was asked to review a brand of Vietnamese coffee, TNI King Coffee, and my java-loving soul just couldn’t resist. Western coffee typically uses Arabica beans, which is the main type of bean exported by Brazil (who happens to be the world’s largest exporter of coffee beans). Want to know who is the second largest? Vietnam! The major difference between the two is the type of bean- Vietnam uses Robusta, which is almost two times as strong caffeine-wise as Arabica. It is also less expensive to grow because of its natural resistance to insects, which means a great deal less less pesticides. I’m sold.

The typical way to prepare Vietnamese coffee is to go slow- you add the grounds to an inexpensive aluminum filter (phin) atop a coffee cup filled with your mix-in. Sweetened, condensed milk is incredibly popular- a throwback to the colonial days when fresh milk wasn’t widely available. You then add a small amount of hot water and watch your coffee brew before your eyes drop by drop.

The Vietnamese treat coffee as more of a social interaction, more of a ritual than a “fix” as we tend to treat caffeinated beverages in the United States. There isn’t a dashing into Starbucks, shouting an order at a harried barista and going about your day. They have cafes on every corner, and even feature a “Coffee Street” in Hanoi, Hang Hanh.

If you want to slow down and savor the ritual of Vietnamese coffee, I highly recommend the brand that I sampled- TNI King Coffee, which (YAY!) is available on Amazon. For the Inspire and Gourmet Blend, they have blended four beans- Arabica (aromatic), Robusta (strong), Excelsa (dark fruitiness) and Cartimor (a little pep) for a more balanced and complex flavor. The Premium Blend uses solely Arabica beans.

For a uniquely authentic way to serve Vietnamese coffee, grab your Instant Pot and make Vietnamese Yogurt, then pour black coffee atop your concoction! This is a common breakfast, and I can see it becoming a habit of mine- combining a favorite breakfast food with coffee is genius. Creating an iced coffee with Vietnamese coffee is also divine since it has an almost chocolately flavor profile. Paired with a chocolate croissant, this is my idea of heaven.

Although I long to travel to far-flung locations like Vietnam and steep myself in traditions like savoring a freshly brewed cup of coffee at a local cafe, it just isn’t in the cards for me right now with two little ones. I adore experiencing authentic products from afar, though until I can experience the real deal.

Want to win a selection of Vietnamese TNI King Coffee? Enter via the Rafflecopter below! You can also receive 70% off by using this coupon code: 70TNI002 to order your own on Amazon.

Cheers to discovering new favorites and learning about other cultures from the comfort of your bathrobe.

a Rafflecopter giveaway

Disclosure: I received TNI King Coffee for review purposes- all opinions are honest and my own as always. This post may contain affiliate links which means I may make a small commission if you purchase through my site- it doesn’t, however, affect your price. Gracias.

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10 Comments

  1. May 15, 2018 / 3:19 am

    Any way just depends on the flavor of the coffee

  2. May 15, 2018 / 3:21 am

    I like my coffee with cream and sugar!

  3. May 15, 2018 / 3:30 am

    I either use flavored creamer, or i add regular creamer with sugar

  4. May 15, 2018 / 3:37 am

    Black with 1 sweetener. Occasionally caramel creamer.

  5. May 15, 2018 / 3:48 am

    I take my coffee with powdered creamer.

  6. May 15, 2018 / 4:08 am

    I use flavored creamer with my coffee, so delicious. Thanks for the chance to win.

  7. May 15, 2018 / 4:13 am

    I take my coffee with a little bit of sugar in the raw and Hazelnut creamer with whipped cream and milk chocolate drizzles.