When it comes to coffee, the world is rich with varieties and styles, each with its own unique brewing methods and flavor profiles.

This section compares Vietnamese handmade coffee to other brewing methods to provide context on what makes it special.

The Brewing Method

At the heart of Vietnamese homemade coffee lies the phin filter, a method that is slower than the common French press or espresso machines.

This slow-drip brewing allows for deeper extraction and creates a coffee that's richer in flavor.

In contrast, espresso is brewed under pressure, producing a concentrated shot quickly, whereas drip coffee relies on gravity for extraction.

Flavor Profile

The use of robusta beans in Vietnamese coffee results in a thicker, more bitter flavor compared to arabica-based coffees often found in the West.

Most Western coffee tends to be lighter and more acidic.

This difference in beans imparts a boldness to Vietnamese coffee that many find compelling.

Sweetening Techniques

Vietnamese coffee is commonly sweetened with condensed milk, differing from Western practices, which might use sugar, cream, or flavored syrups.

The thicker consistency of condensed milk enriches the coffee, creating a dessert-like experience.

Additionally, the sweetness in Vietnamese coffee helps counterbalance the bitterness of robusta, creating a harmonious flavor.