How Vietnamese Roast Coffee Bean?

Aside from the food, there are many things people know less about Vietnam. One is how they like their coffee brewed. Sharing here on how Vietnamese roast coffee bean. 

Coffee beans from Vietnam, on the other hand, are almost always Robusta, which has nearly twice the caffeine of Arabica beans, a thicker taste, and higher acidity. The strong taste, thicker brew, and over-roasted beans give it a distinct flavor.

Vietnamese coffee beans' distinct characteristic is the way they are roasted. Because Robusta beans are bitter and low in sugar and fat. So the Vietnamese roast with sugar and butter. This gives the beans a deeper flavor, almost caramel-like. When using butter, it is mixed with a little vegetable oil.


Beans are often flavored with vanilla or cocoa, which gives them a unique and deep flavor.

Because the roasting process is slow and takes a longer time, the roast becomes more pronounced. Most of the time, the beans are intentionally over-roasted, because Vietnamese people love their coffee to provide it with an extra kick. 

Vietnamese coffee has a pronounced, rich taste because of the strength of the ground coffee. This is because most countries use machines to roast their beans, but they use low heat for fifteen minutes, filtered afterward, the coffee slowly drips through.

The taste is quite bitter, almost as if it was burnt, but it's not quite as bitter as the darker end of the roast. They're always flavorful, with the sweet caramelization coming from the sugars.

Fresh milk is often used in Vietnamese coffee instead of condensed milk. As condensed milk was easier to find and store decades ago, that is why it was easier to use. In Vietnam, it is unbearably hot and humid.

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By: Douglas

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