An adventure with Coffee
History
Historically, Vietnam is one of the most important countries involved in coffee cultivation, and today is the world’s second largest producer of coffee (second to Brazil), a fact that comes as a surprise to most coffee consumers.
The history of coffee throughout Southeast Asia dates back to Dutch and French colonialism in the 18th and 19th centuries. Around 1890 the French established a thriving coffee industry in several locations of the Annam Region, a mountainous plateau that extends through several countries. In terms of coffee, Laos and Cambodia were probably earlier players than Vietnam. But eventually Vietnam became the leading producer of coffee in Southeast Asia.
Altitude
Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by People’s Republic of China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 97 million, Vietnam is the 13th most populous country in the world.
Vietnam and Southeast Asia have a fascinating topography. The location of the mountainous regions traverse the area in roughly the same direction as the prevailing winds. There are north-facing slopes that are entirely different in climate than south-facing slopes, and wide regions with altitudes that are right for different species of coffee. Because of this, almost any species of coffee can be grown in what would be considered its ideal, or “native” climate, up to about 1800 meters in altitude.
The Vietnamese coffee landscape brews half-a-dozen unique species and varieties, among them Arabica (and an “indigenous” Sparrow, or Se, Arabica), Robusta, Excelsa (sometimes called Chari), Liberica, Catimor and others.
The Annamite Plateau (The Highland region of Vietnam) is one of the world’s “top 10” best environments, combining the right altitudes, soils, natural drying conditions, and temperatures for producing the finest of gourmet coffees. The topography of the Annamite Plateau is very complex and creates regional microclimates, which were observed over a hundred years ago and exploited for maximum diversity of bean species and varieties.
Production
Vietnam is one of the world’s largest coffee producers, and its coffee industry has been rapidly growing for decades. The production figures can vary from year to year due to factors like weather, market demand, and agricultural practices. Here is a general overview of coffee production in Vietnam and its different regions:
Total Coffee Production:
Vietnam is a significant player in the global coffee market, known primarily for its robusta coffee production. In recent years, Vietnam has consistently produced around 30-35 million bags of coffee annually, with each bag weighing 60 kilograms. Keep in mind that these figures are approximate and can change from year to year.
Major Coffee-Growing Regions in Vietnam:
Central Highlands: This region is the heart of Vietnam’s coffee production and comprises several provinces, including Dak Lak, Dak Nong, Gia Lai, Lam Dong, and Kon Tum. The Central Highlands is responsible for the majority of the country’s coffee output. The area is known for its ideal climate and soil conditions for robusta coffee cultivation.
Southern Vietnam: Provinces such as Binh Phuoc, Dong Nai, and Tay Ninh also contribute to Vietnam’s coffee production. These areas are located closer to Ho Chi Minh City and have been expanding their coffee cultivation in recent years.
Northern Vietnam: While coffee production is not as extensive in the north, there are some coffee farms in regions like Son La and Lao Cai. These areas have different climatic conditions compared to the Central Highlands, which can lead to variations in flavor profiles.
Robusta vs. Arabica:
Vietnam is primarily known for its robusta coffee production, which accounts for the majority of its coffee output. Robusta coffee thrives in the country’s tropical climate and is favored for its higher caffeine content and resistance to pests and diseases. Arabica coffee is also grown in Vietnam, but it’s less common and tends to be cultivated at higher altitudes in specific regions.
Brewing
The traditional method of brewing coffee in Vietnam is known as “cà phê phin,” which translates to “filter coffee.” This method involves using a small metal drip filter called a “phin” to brew strong and flavorful coffee. The Vietnamese coffee culture is deeply rooted in this method, and it has become an integral part of daily life in the country. Here’s how the traditional Vietnamese coffee is brewed using the cà phê phin:
Ingredients and Equipment:
- Coarsely ground coffee (often robusta beans)
- Sweetened condensed milk (optional)
- Boiling water
- Vietnamese drip filter (“phin”)
- Glass or cup
Steps:
Prepare the Phin: The phin consists of several parts, including a perforated insert, a drip plate, a screw-down press, and a lid. Begin by removing the insert and placing it on the drip plate.
Add Coffee Grounds: Add about 2-3 tablespoons of coarsely ground coffee to the phin. Gently press down on the coffee with the press to create a somewhat even surface.
Assemble the Phin: Place the phin insert with the coffee grounds onto the drip plate, and screw down the press to lightly compact the coffee.
Pre-Wet the Coffee: Before brewing, pour a small amount of boiling water (about a quarter cup) into the phin to pre-wet the coffee grounds. This helps the coffee to bloom and release its flavors.
Brewing Process: Once the coffee is pre-wet, pour more boiling water into the phin, filling it up. Place the lid on top to retain the heat. The coffee will then slowly drip through the filter into the glass below.
Adjust Brew Strength: You can control the strength of the brew by adjusting the drip rate. For a stronger coffee, allow the water to drip through more slowly. If you prefer a milder flavor, let it drip faster.
Serve and Enjoy: Once the dripping has finished (this can take a few minutes), remove the phin and give the brewed coffee a good stir. If desired, you can add sweetened condensed milk to the coffee, creating the popular Vietnamese coffee known as “cà phê sữa đá” (iced coffee with condensed milk). You can also enjoy it black or with regular milk.
Iced Coffee: To make iced coffee, pour the brewed coffee over a glass filled with ice and sweetened condensed milk (if desired). Stir well and enjoy.
The cà phê phin method results in a strong and rich coffee with a unique flavor profile. It’s a cherished part of Vietnamese coffee culture and is often enjoyed both in homes and at local cafes throughout the country.