The other week, a friend of mine went to Vietnam for a weekend trip. Every one of my close friends go on trips, I look forward to their coming back because they normally bring presents. Not necessarily big expensive gifts but unique tokens of their destination. This time, she brought us some Vietnamese coffee.
She knows I am crazy about coffee – most any kind of coffee, in fact. When she presented the bag of beans to us, she was all excited about it. She was raving on and on about the aroma and how it would drive us coffeholics crazy. Skeptic me, I just said yes, ok, thank you, I’ll try it later, I’m busy – or something to that effect.
Of course, she couldn’t be stopped and went on to grind the beans. I had a short whiff and I was in love. I have never heard of Vietnamese coffee before then. I didn’t even know that they had a special kind of coffee beans. The smell was awesome – thick and strong yet creamy and sweet at the same time. I believe they call it mocha coffee beans.
The way it is brewed is quite particular as well. They have this tin strainer like things that you place the grinds in. You then need to place some hot water and the cover the tin and wait for the coffee to “brew.” The special thing about Vietnamese coffee is that they use condensed milk instead of sugar. The result is a very sweet and creamy concoction.
In this characteristic lies the coffee’s success and failure at the same time. If you are in the mood for something really sweet then you’d love Vietnamese coffee. On the other hand, if you prefer it black then I suggest you skip it.
As for me, I just had a huge tall glass with lots of ice.