What is different about Vietnamese coffee?
A lot goes into making a Vietnamese coffee unique: • The incredibly diverse Annam Highlands of Vietnam, Laos and Cambodia have so many microclimates that the farmers have found it best to cultivate the species of coffee that most naturally thrives in their area. Thus, a multi-species blending approach developed in Southeast Asia. • Typically, the coffee is sun-dried, at least in part, bringing out ripened flavors. • Then, the roasting process is slow and careful, so that the sugars and oils are not burnt and carbonized. This way, the coffee stays naturally sweet, and is low in elements that disturb digestion. Burnt sugars are often the cause of heartburn, so selecting coffees with slow roasting can enable many people to enjoy coffee again without discomfort. • Finally, Vietnamese coffee is served typically in a single-serving Phin filter or French Press, which results in a longer steeping of the grounds and richer, more intense flavor. The typical serving size is only about 6 ounces, b
