Vietnamese coffee can be enjoyed in so many ways. Traditionally, robusta coffee contains more bitter notes than arabica coffee, which leads a lot of folks to pour it over sweetened condensed milk. Our beans are slow-roasted to eliminate much of the bitterness associated with robusta. To create an even more complex flavor profile, we've combined several of our coffees with arabica and small portions of traditional weasel coffee. This makes our coffees enjoyable even plain, hot or iced.
A plain pour-over coffee is enjoyable for breakfast or as a quick pick-me-up, but we all need something a bit more indulgent now and again. Coffee over sweetened condensed milk is a step in the right direction, but we recommend something a little different: an egg.
Egg coffee is prepared around the world in a variety of ways, from mixing the egg into the grounds to shaking it up for a morning gym session. Unlike these questionable methods of truly enjoying the full extent of the egg's deliciousness, Vietnamese egg coffee using whipped egg yolk to create a sweet and creamy mixture that can be added to hot or cold coffee beverages.
The idea for egg coffee was sparked during the 40's in Vietnam, in the midst of the first Indochina war. When milk became scarce, making it difficult for Vietnamese coffee conneseurs to enjoy their daily beverage, some people began mixing egg with sugar. This common baking technique creates a thick and fluffy mixture that is seriously delicious and resembles the creamy texture of whole milk.
In Vietnam, you'll find coffee shops who have made egg coffee an art, but you don't have to be a chef to create this delicious drink at home. Vietnamese egg coffee can be made in just a few minutes and it's easy.