If you are buying ground Vietnamese coffee rather than beans, you can expect to receive a coarse grind.
Because most Vietnamese coffee is destined for use in traditional phin filters, the standard is a coarse grind similar to brown sugar, which works best for this style.
This coarser grind is designed to be the perfect balance between allowing the water to drip through at a reasonable rate without clogging the filter or causing a large amount of sediment in the bottom of the glass.
If you have other plans for your coffee, it is best to buy whole beans from a high-quality producer like Belvico. Then you can get the perfect grind for your specific needs.
Although there are brave souls who take their Vietnamese filter coffee black, it is most common to see it served with sweetened condensed milk.
This is a holdover from when fresh milk was not readily available. Even though you can easily find regular milk in modern Vietnam, sweetened condensed milk has endured primarily because it complements the Robusta beans’ intense flavours.
The milk’s sweetness balances out some of the bitterness from the high caffeine content and dark roasting techniques.
Despite this lengthy heritage of sweet coffee, more nuanced roasts and blends of Robusta beans from specialty producers such as Belvico are having an impact.
Many more coffee drinkers across Vietnam and the world are beginning to appreciate the unique flavours of these beans without masking them with sugar.
Try the Best of Vietnamese Coffee
If you are ready to try the future of Vietnamese coffee, then get your hands on some of Belvico’s expertly roasted beans.
These ethically sourced, single-origin beans have been selected for quality and roasted to perfection. With these beans, you will experience the very best of Vietnamese coffee.