In Vietnam, coffee is a drink for all occasions and all times of the day. On a typical day, this might include waking up to freshly brewed coffee, taking a break from work at a café, or enjoying an iced coffee with friends in the evening. In Vietnam, coffee is not just a beverage; rather, it creates a social space for everyone.
In this coffee-focused culture, café owners tend to know their customers by name and even what they usually order. The best Vietnamese coffee bean, known as Robusta, is the constant ingredient over which people chat, read newspapers, play cards or board games, and generally enjoy each other's company.
So, why is coffee so popular in Vietnam? Let’s find out:
A Brief History
Coffee was first introduced to Vietnam by the French in the mid-19th century. Before then, it was very hard to find coffee beans in this area. Most people got their caffeine fix from drinking tea instead of coffee.
French colonists established coffee plantations in the northern part of the country around 1857. Ever since, the Vietnamese became very involved with the production of coffee. Today, Vietnam is a major world-class producer and exporter of high-quality Robusta and Arabica coffee beans used worldwide.
What is Special About Vietnam Coffee Beans?
Vietnamese coffee is a special and unique product compared to most other coffee types. It is grown, harvested, and roasted in a very traditional way. This involves roasting the high quality beans for hours then grinding them to the perfect consistency for a traditional pour over. The result is a super high-quality cup of coffee with a unique taste that is loved around the world.

What is Different About Vietnam Coffee Beans?
Vietnamese coffee beans are rich in aroma, taste, and body. They are different from other kinds of beans because they are laden with a unique flavor that is more intense. Additionally, they produce a residue of coffee oils that congeal on the surfaces for a shiny look. This results in a creamier, more viscous mouth feel.
It's not just a different flavor than your usual beans; Vietnam coffee beans are processed differently. First off, these coffee beans are roasted at higher temperatures than other beans, which results in more intense aromas and flavors. This is followed by filtration using a phin cà phê, which is a small metallic drip filter. The result is an intensely flavored taste from the oils within the bean.
Why is Vietnamese Coffee Naturally Stronger?
Vietnamese Robusta beans contain nearly twice as much caffeine per cup as Arabica beans, so it does not take as much to produce a strong coffee.
However, Robusta, considered to be the best Vietnamese coffee bean, is roasted longer than the Arabica beans. This means that more of their natural oils are deposited in the final product, which gives them a stronger and bitterer taste.
How is Vietnamese Coffee Produced?
Most coffee grown around the world requires particular conditions to yield a good crop. Arabica coffee must be grown at high altitudes or in tropical climates. Robusta coffee, on the other hand, can grow anywhere between sea level and high altitude. In Vietnam, the coffee is produced in a less demanding and more sustainable environment and still yields some of the best tasting coffee beans in the world.

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