Coffee production in Vietnam - Wikipedia

Step 1

The growing regions of the Buôn Mê Thuột have been classified into micro-climates by European scientists contracted by private industry. In these different regions, several species of coffee are grown, including Arabica, Robusta, Chari (Excelsa), with Arabica varieties including Catimor, and some with indigenous lineage, such as the Arabica SE. Vietnamese coffee producers blend multiple varieties of beans for different flavor characteristics and balance, or to reduce production cost.Typically the coffee is prepared in single servings in single-cup filter/brewers known as phin. Generally the coffee is served table-side while it is still brewing. The use of sweetened condensed milk rather than fresh milk was first due to its availability and easier storage in a tropical climate. The condensed milk serves to sweeten the coffee as well. Long practice has led to this being the taste preference in the Vietnamese community.The coffee may be brewed into ice for cà phê đá, or when had with condensed milk for cà phê sữa đá.

Step 2

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