Why Is Vietnamese Coffee Different

The French brought coffee to Vietnam in the 19th century, and after theVietnam War, the government instituted a massive coffee    production program which became the second-largest coffee producer in the world as well as a huge part of daily Vietnamese life.

Robusta is almost twice as much caffeine (2.7% by weight instead of 1.5% Arabic coffee), 60% less lipid (fat) and sugar than Arabic coffee, so its taste is stronger and irregular than regular coffee. This coffee is also rich in antioxidants (7-10% chlorogenic acid and 5.5-8% arabica).

Unlike Arabica coffee is smooth and easy to drink, Robusta coffee is often compared with burnt tires, it has a rubbery taste, and has a strong, long-lasting aroma and increased acidity. For many Vietnamese, robust power is the best choice.

The Vietnamese like their coffee to be delicious and slow. It’s almost always drip-filtered. Filtering and timing is an art in itself. Filtered coffee is very strong, and coffee beans are often roasted deliberately, which makes it bitter. Filter coffee is a way for Vietnamese to conduct and enjoy conversations. The strong aroma drink and some iced beans bring a different unique taste. It can be enjoyed with condensed milk and is a natural ally that maintains a strong aroma.

Served with sweetened condensed milk, which provides the perfect counter balance to the incredibly strong, dark-roasted Vietnamese coffee is also famous for its incredibly sugary, sweetened condensed milk. 

They drink coffee throughout the day at cafes, outdoor coffee shops, indoor coffee shops or casual street-side coffee stalls where people of all ages gather.

read more: Can coffee creamer cause heartburn?


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By: Douglas


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About US | OCM Profile

OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes. 

For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners). 

To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).



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