Unlike the rest of the world, mornings in Vietnam generally start with a dark, thick concoction which is often compared with an almost burnt cake. You must be wondering what we are talking of. Well, let us clear your confusion. The thick, dark concoction is Vietnamese coffee. But you might now ask why do it’s referred to as Vietnamese coffee and not simply coffee. The answer to that question will be the difference between the type of coffee consumed in Vietnam and the rest of the world.  

Being one of the leading exporters of coffee globally, Vietnam primarily exports robusta coffee, a variety exclusively farmed in the country. Vietnamese Robusta coffee has its beginning as a blend for instant coffee and has come a long way. It has successfully turned heads globally, emerging as a specialty coffee.  Robusta coffee beans are easier and cheaper to produce and packs more caffeine than any other variety of coffee beans, adding a  layer of crema to the drink. 

Along with that, the coffee beans are grown in different regions of Vietnam also differ from each other in terms of taste. While some might have an apple-like flavor, others might have a more nutty undertone. The robusta coffee beans are also dark roasted using butter to unlock the natural flavors of the coffee beans. 

But what's the common thread between all these regions is the way Vietnamese coffee is brewed. According to Vietnamese people, there is only one right way to brew Vietnamese coffee: a slow drip method using a phin.  

The small aluminum phin also has a major role in making Vietnamese coffee different. Like its coffee beans, the phin used to brew Vietnamese coffee is unique as it is not used for brewing any other variety of coffee. The grind of the robusta coffee beans, when put inside the phin with hot water, takes a lot of time to brew as the phin only has a slow drip option giving the brewed dark concoction extra strength and thickness. 

The brewed concoction is generally drunk in two ways in Vietnam. While in the morning, coffee lovers like their hot Vietnamese coffee, by evening, the iced version of it is more prevalent among coffee drinkers. Some also like to add condensed milk or coconut milk to the drink to balance out Vietnamese coffee beans' natural bitterness and acidity.  

So all these factors make Vietnamese coffee a different experience from the generic coffee we're accustomed to consuming until now.