Would you believe it if I told you that Vietnamese coffee is so strong in taste that it is compared to an almost burnt cake by coffee enthusiasts? Sound’s strange, right? After all, the coffee you get at coffee joints like Starbucks has such a mellow and sweet taste that’s nothing like burnt food. The reason for that is coffee joints, as well as a majority of the coffee-producing companies, are predominantly dependent on the Arabica coffee, whereas Vietnamese people are very strict about using only the Robusta coffee beans for brewing coffee.
The percentage of natural caffeine present in the coffee beans plays a significant role in determining how strong or mellow the coffee beans will taste after brewing. And Vietnamese coffee or Robusta coffee beans pack almost double the percentage of caffeine present in the Arabica variety of coffee beans. It also has chlorogenic acid, an antioxidant exclusive to coffee in a higher level than the other varieties. This acid fuel the process of oxidation of the coffee seeds, which eventually adds bitterness to the taste profile or quality of the Robusta coffee
Other than the percentage of natural caffeine and chlorogenic acids in the Vietnamese Coffee in Dubai, its strong flavour profile is dependent on two more factors- the roasting process of the coffee beans and the drip method used to brew this coffee.
Unlike the Arabica coffee beans, which are roasted mildly to ensure the mellow and delicate undertone, Robusta coffee beans are usually known to have a dark roast. The coffee beans undergo a longer roasting process in which the natural sugars present in the beans get caramelized, leaving behind a bitterness in the taste profile of the beans. This burnt texture in the taste profile of Robusta beans led to the comparison of the roasted beans with an almost burnt cake.
Last but not least, Robusta coffee’s brewing process also plays a role in developing the strong taste profile of this signature coffee. Vietnamese coffee is only brewed using a small traditional aluminum filter called Phin by the locals.
The small filter uses a slow drip method, and a good amount of the coffee beans grind needs to be put in the filter for brewing. The concoction thus brewed resembles a darker and thicker version of the expresso with a richer and heavier taste.
According to the Vietnamese people, the longer you let your coffee drip through the phin, the better and stronger the brew will be in taste. Due to this reason, most Vietnamese people prepare to Vietnam coffee beans in Dubai as a ritual to start a chat with the other person as the drink gets prepared in the background slowly.
All these factors combined lead to the development of a stronger taste profile in the Robusta coffee, which is popular both in and outside of Vietnam. So now that the mystery of the strong taste profile of this specialty coffee has been demystified, why not indulge yourself in a cup of freshly brewed strong Vietnamese coffee?