A taste of Vietnamese Coffee

What is different about Vietnamese coffee?

How to make a Vietnamese coffee unique:

⦁ The amazingly diverse Annam Highlands of Vietnam, Cambodia and Laos have so many micro-climates that the producers have found it best to cultivate the species of coffee that most naturally grows in their area. Thus, a multi-species blending approach produced in Southeast Asia.
⦁ Typically, the coffee is sun-dried over an extended period (up to 90 days!), bringing out ripened flavours.
⦁ Then, the roasting method is slow and careful, so that the sugars and oils are not carbonised and burnt. This way, the coffee stays naturally sweet and low in factors that disturb digestion. Burnt sugars are usually the cause of heartburn, therefore selecting coffees with slow roasting can allow many people to enjoy coffee again trouble-free.
⦁ Finally, Vietnamese coffee is typically served in a single-serving Phin filter or French Press, which results in a longer steeping of the grounds and a more luxurious, more intense flavour.

 

A taste of Vietnamese coffee

The average serving size is only about 6 ounces but is very pleasant. The naturally sweet and flavorful coffee also is excellent when served iced, which is an essential aspect of coffee in Vietnam, where tropical temperatures lead to a continuing demand for iced coffee. People who see the small serving size and intensity of the coffee often mistakenly refer to it as “Vietnamese espresso”, but “Vietnamese espresso” is a real espresso served as an expresso in a 4-ounce cup.

How many species of coffee are there?

There are many in existence. For commercial cultivation though, only four main species remain. These are Robusta, Liberica, Arabica and Excelsa, in order of demand. Each of these species is genetically definite and has entirely different physical and taste features. They also have individual weather and cultivation requirements. For instance, Arabica prefers shade, Robusta can grow in full sun but prefers shade, and Liberica can prosper in full sun. Arabica is a short plant producing small beans, (though there are exceptions, including Margogype, known as “elephant bean”), Liberica is very big and tall and with the Robusta grows larger beans.

Are any of these coffee species “better” than the others?

For decades the world’s best scientists and gourmets have tried to answer that question. The answer is simple: No.
Arabica is presently the world’s most famous and familiar species. Robusta is next, and Excelsa and Liberica together make up less than 10% of coffee grown worldwide. In the USA there is entirely a bit of plain snobbery about the taste and characteristics of Arabica, but these points only apply to the best Arabicas. Arabica preference is a modern trend that began after some inferior quality growing years in the 1990’s saw a lot of bad Robusta dumped on the world market. However today, there is as much inferior Arabica produced under the guise of the “Arabica is best” mantra. At one time, in the middle of the 20th century, Liberica was the most prolific species exported worldwide, but by the 1980s had declined due to changing trade programs and agribusiness practices, to where Liberica had become endangered by the 1990s.

A taste of Vietnamese coffee

If you read history, you will discover many self-proclaimed coffee gurus reflect only the current wisdom. Coffee species, varieties and trends change every 10-20 years, often due to catastrophic frosts or rust afflictions.
We believe there is a perfect species of coffee, or blend of species, to satisfy everyone. Medical research shows variance in taste bud numbers, and types to be up to 100 times different in every person, so the same cup of coffee can never taste the same to two different people. Thus, there is no one excellent coffee. Viva la difference! To preserve the fantastic flavour elements of coffee, and protect against the dangers of mono-cultivation (blights and climate fragility), it is good to respect and cultivate all the commercial species.

How can I define what coffees I will like, then?

Biologists have determined that people vary significantly in the makeup of their flavour and aroma senses. About half of all coffee lovers respond more to the aroma and to what we call “high notes” of coffee, typical characteristics of Arabica. Robusta typically has less aroma but more complex flavour tones. Many people have a low number of sweet sensors and a higher one of bitter ones. These people can be overwhelmed by some of the dark elements in Robusta and find it objectionable, and others find Arabica unsatisfying, “thin” or “weak”, with its liquorice, lemon or cereal tones. Liberica elicits favourable responses in most people with its intense aroma, but many find the flavour too earthy or woody. Others see these deep tones highly rich and satisfying and consider it a mild coffee.