The Truth About Vietnamese Coffee

 
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Vietnam is now the second largest exporter of green coffee beans in the world, second only to Brazil. Nearly all the coffee exported is the Robusta variety, however, in recent years more Arabica coffee is being farmed in the highlands around Da Lat.


The cafe scene in Vietnam is huge, with coffee being served everywhere from out on the footpath, to huge coffee houses.


However, if you are drinking coffee produced in Vietnam, you need to be aware of what you are really drinking. It is a well-known fact that in Vietnam, many producers, including some big ones, cut their coffee with roasted corn and soybean. This makes a greater profit margin for producers, as the cost of corn and soybean is cheap. Even worse, they add many artificial chemical flavours and colours to the coffee, on top of an oil substitute for butter. Recently in Vietnam, a company was busted for selling "coffee", which was nothing more than corn, soybean, artificial chemical flavour, and the black carbon from used batteries to make it black.


There is also a lot of information on the Internet about Vietnamese coffee being slowly roasted in butter, causing the sugars to caramelise and giving the coffee all these great flavours. This is rubbish. If you are drinking a coffee produced in Vietnam that is thick and black like sump oil, you are drinking an artificial chemical cocktail. Vietnamese coffee that is roasted in Vietnam and sold in Australia is also stale by the time it arrives. You may also note that there is no coffee smell and no coffee taste, you just get the artificial chemical smell and flavour.


While there are now many great producers of coffee in Vietnam, we recommend that if you are drinking coffee produced in Vietnam, make sure you see the whole bean first.


Fresh is always best, which is why we freshly roast clean quality coffee here in Australia.

 

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