台灣人瘋愛越式美食？不只有春捲、河粉，還有這款經典咖啡！｜Taiwan’s Love for Vietnamese Cuisine? Beyond Spring Rolls and Pho, There’s This Iconic Coffee!
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越南，你可能沒注意到的咖啡文化！
你不能不知越南還有經典特色...咖啡！
應該不少台灣人愛上越式美食吧！但越南美食的精彩可不僅僅是炸春捲（Chả Giò）、越式法國麵包（Bánh Mì）、或是越南河粉（Phở）。還有一個經典代表——越南咖啡（Cà Phê）！
越南不僅是世界第二大咖啡生產國，更擁有獨特的咖啡文化，融合了當地的飲食習慣與創新口味，發展出各式各樣令人驚喜的咖啡飲品。那麼，越南咖啡有什麼特別之處？為什麼在台灣不常見？今天就帶你深入探索！
越南咖啡的獨特風貌
越南主要種植的咖啡品種
與我們在台灣熟悉的阿拉比卡（Arabica）咖啡不同，越南的咖啡種植主要以羅布斯塔（Robusta）為主，佔全國咖啡產量的90%以上。這種咖啡豆的特色是咖啡因含量較高、口感厚重、帶有堅果與可可的風味，但酸度較低，並且比阿拉比卡更耐病蟲害。
為什麼台灣較少見越南咖啡？
台灣的咖啡市場偏好阿拉比卡豆，因為阿拉比卡豆的風味層次較豐富，帶有花果香氣，適合精品咖啡市場。而羅布斯塔豆因為口感較為濃烈，過去常被用於即溶咖啡或混合咖啡豆使用，因此較少單獨販售。此外，台灣的過敏族群較多，許多人對咖啡因的耐受度較低，而越南咖啡的咖啡因含量相對較高，因此較少人在日常飲用。然而，這並不代表越南咖啡不好喝，而是它的風味與特色適合不同口味的消費者！
台灣的咖啡市場偏好阿拉比卡豆，因為阿拉比卡豆的風味層次較豐富，帶有花果香氣，適合精品咖啡市場。而羅布斯塔豆因為口感較為濃烈，過去常被用於即溶咖啡或混合咖啡豆使用，因此較少單獨販售。然而，在越南，羅布斯塔豆不僅是當地文化的代表，也發展出了許多獨特的咖啡飲品。
今天，就來聊聊三款最具代表性的越南咖啡——越南煉乳咖啡（Cà Phê Sữa Đá）、蛋咖啡（Cà Phê Trứng）與椰子咖啡（Cà Phê Cốt Dừa），讓你了解這些風味濃郁、極具個性的咖啡究竟有多迷人！
1. 越南煉乳咖啡（Cà Phê Sữa Đá）
這款咖啡是越南街頭的靈魂飲品！濃郁的深焙羅布斯塔咖啡加上煉乳，再搭配滿滿的冰塊，成就了一杯既強勁又甜美的特色冰咖啡。
道地越南咖啡做法與替代選擇
傳統越南咖啡以羅布斯塔（Robusta）豆為主，口感厚重且咖啡因含量較高，常搭配煉乳增添甜味與順滑度。然而，如果你想使用阿拉比卡（Arabica）豆，也可以選擇深焙或中深焙的阿拉比卡豆作為基底，這樣既能保留越南咖啡的醇厚感，又能擁有較細緻的風味層次。
配方比例：
- 越南深焙咖啡粉：20 克（可改用阿拉比卡豆深焙豆咖啡粉）
- 熱水：90-100ml
- 煉乳：20-30ml（可依個人口味調整）
- 冰塊：適量
製作步驟：
- 使用越南濾壓壺（Phin）：將咖啡粉放入濾壓壺，輕輕壓平。
- 沖泡：先倒入少量熱水（約10ml）悶蒸30秒，再慢慢加入剩餘熱水，靜待咖啡慢慢滴入杯中。
- 加入煉乳：將煉乳倒入咖啡中，攪拌均勻。
- 加冰塊：將攪拌好的咖啡倒入裝滿冰塊的杯中，即可享用。
☕ 風味特色：濃郁的深焙風味、強烈的咖啡因衝擊，加上煉乳的甜潤柔和，讓人一喝就上癮！
2. 蛋咖啡（Cà Phê Trứng）
這款咖啡被稱為「越南的提拉米蘇」，將蛋黃與煉乳打發成細膩綿密的奶泡，再搭配濃縮咖啡，口感滑順又充滿層次感。
配方比例：
- 越南濃縮咖啡（可用Phin製作）：30ml（可改用阿拉比卡豆深焙豆咖啡粉）
- 蛋黃：1 顆
- 煉乳：20ml
- 砂糖：10ml（可選）
- 熱水：適量（用於加熱杯子）
製作步驟：
- 打發蛋黃與煉乳：將蛋黃、煉乳與砂糖放入碗中，用打蛋器或電動攪拌器打發2-3分鐘，直到變成綿密的奶泡狀。
- 沖泡咖啡：使用Phin或義式濃縮機萃取30ml濃縮咖啡。
- 加熱杯子：先用熱水溫杯，讓咖啡保持溫熱。
- 組合：將咖啡倒入杯中，再輕輕倒入打發的蛋奶泡。
- 享用：可先用湯匙品嚐表層奶泡，再慢慢攪拌，感受絲滑細膩的口感。
🍮 風味特色：濃郁的蛋奶泡滑順細膩，搭配香醇的濃縮咖啡，就像在喝一杯液態甜點！
3. 椰子咖啡（Cà Phê Cốt Dừa）
這是一款充滿熱帶風情的咖啡，將香濃的椰奶打成冰沙，搭配濃縮咖啡，打造出香甜可口的夏日飲品。
配方比例：
- 越南濃縮咖啡（Phin或義式濃縮）：30ml（可改用阿拉比卡豆深焙豆咖啡粉）
- 椰奶：40ml
- 煉乳：20ml
- 冰塊：適量
- 砂糖（可選）：10ml
製作步驟：
- 沖泡咖啡：使用Phin或義式濃縮機萃取30ml濃縮咖啡。
- 混合椰奶與煉乳：將椰奶、煉乳與砂糖倒入攪拌機中，加入適量冰塊，攪打至濃稠冰沙狀。
- 組合：將攪拌好的椰奶冰沙倒入杯中，再緩緩倒入濃縮咖啡。
- 攪拌享用：可輕輕攪拌，使咖啡與椰奶冰沙融合，口感更滑順。
🥥 風味特色：椰奶的香甜與濃縮咖啡的苦韻交織，打造出既沁涼又濃郁的美妙滋味！
結語
越南的咖啡文化充滿創意與驚喜，無論是經典的煉乳咖啡、濃郁滑順的蛋咖啡，還是夏日必喝的椰子咖啡，每一款都展現了當地獨特的咖啡風格。如果你對越南咖啡感興趣，何不親手試試這些經典配方？或許，你會發現自己的新歡！
Vietnam: A Coffee Culture You Might Have Overlooked!
Did you know that Vietnam has an iconic coffee culture beyond its well-loved cuisine?
Many Taiwanese food lovers are already familiar with Vietnamese spring rolls (Chả Giò), banh mi (Bánh Mì), and pho (Phở). But there’s another Vietnamese staple that deserves more attention—Vietnamese coffee (Cà Phê)!
Vietnam is not only the world’s second-largest coffee producer, but it also has a distinctive coffee culture, blending local traditions with innovative flavors to create a unique and exciting coffee experience.
So, what makes Vietnamese coffee so special, and why isn’t it commonly found in Taiwan? Let’s dive in and explore!
What Makes Vietnamese Coffee Unique?
Vietnam’s Primary Coffee Varieties
Unlike the Arabica coffee beans commonly favored in Taiwan, Vietnam mainly grows Robusta beans, which make up over 90% of its total coffee production.
☕ Robusta beans have:
- Higher caffeine content
- A bolder, heavier body
- Nutty and cocoa-like flavors
- Lower acidity
- Greater resistance to pests and diseases
Why Is Vietnamese Coffee Rare in Taiwan?
Taiwan’s coffee market primarily prefers Arabica beans due to their complex flavor profiles, floral and fruity aromas, and suitability for specialty coffee.
On the other hand, Robusta beans, with their intense and bold taste, have historically been used for instant coffee or blended espresso, making them less commonly sold as single-origin coffee.
Additionally, Taiwanese consumers tend to have lower caffeine tolerance, and since Vietnamese coffee contains significantly more caffeine, it is less commonly consumed on a daily basis.
However, this doesn’t mean Vietnamese coffee isn’t delicious! Instead, it offers a different kind of coffee experience, appealing to those who enjoy strong, rich, and unique flavors.
3 Must-Try Iconic Vietnamese Coffees
If you’re interested in discovering Vietnamese coffee’s unique charm, here are three of its most famous styles:
- Vietnamese Iced Milk Coffee (Cà Phê Sữa Đá)
- Egg Coffee (Cà Phê Trứng)
- Coconut Coffee (Cà Phê Cốt Dừa)
Let’s explore what makes these drinks so irresistible!
1. Vietnamese Iced Milk Coffee (Cà Phê Sữa Đá)
This is the soul of Vietnamese street coffee! A strong dark-roasted Robusta coffee mixed with sweetened condensed milk and ice, creating an intense yet smooth iced coffee experience.
Authentic Brewing Method & Alternative Options
Traditional Vietnamese coffee is made with Robusta beans, giving it a thick body and high caffeine kick, which is balanced by the sweetness of condensed milk.
However, if you prefer Arabica beans, you can substitute with a dark or medium-dark roast Arabica for a smoother yet bold coffee experience.
Recipe:
- Vietnamese dark roast coffee: 20g (or substitute with dark-roasted Arabica beans)
- Hot water: 90-100ml
- Sweetened condensed milk: 20-30ml (adjust to taste)
- Ice cubes: As needed
How to Make It:
1️⃣ Prepare the coffee using a Vietnamese Phin filter (a traditional metal drip filter).
2️⃣ Pour a small amount of hot water (about 10ml) over the coffee grounds, let it bloom for 30 seconds.
3️⃣ Slowly pour the remaining hot water and let the coffee drip into the cup.
4️⃣ Add condensed milk and stir well.
5️⃣ Pour over ice and enjoy!
☕ Flavor Profile: Bold, strong, and sweet—the deep-roasted coffee pairs perfectly with the creamy condensed milk, making it incredibly addictive!
2. Egg Coffee (Cà Phê Trứng)
Often called “Vietnam’s Tiramisu in a Cup,” egg coffee features a frothy, velvety egg custard made by whipping egg yolk and condensed milk, layered over a rich espresso-like coffee.
Recipe:
- Vietnamese espresso (Phin filter or espresso machine): 30ml
- Egg yolk: 1
- Sweetened condensed milk: 20ml
- Sugar (optional): 10ml
- Hot water (to warm the cup)
How to Make It:
1️⃣ Whip the egg yolk, condensed milk, and sugar for 2-3 minutes until fluffy and creamy.
2️⃣ Brew the coffee using a Phin filter or espresso machine.
3️⃣ Warm the cup with hot water to maintain the coffee’s heat.
4️⃣ Gently pour the whipped egg mixture over the coffee.
5️⃣ Enjoy by sipping the frothy layer first, then stirring to mix the flavors.
🍮 Flavor Profile: Smooth, creamy, and rich—like drinking a warm, liquid dessert!
3. Coconut Coffee (Cà Phê Cốt Dừa)
A tropical twist on Vietnamese coffee! Rich coconut cream is blended into an icy slush, then topped with strong espresso, creating an irresistible summer drink.
Recipe:
- Vietnamese espresso (Phin filter or espresso machine): 30ml
- Coconut milk: 40ml
- Sweetened condensed milk: 20ml
- Ice cubes: As needed
- Sugar (optional): 10ml
How to Make It:
1️⃣ Brew the coffee using a Phin filter or espresso machine.
2️⃣ Blend coconut milk, condensed milk, and ice until thick and slushy.
3️⃣ Pour the coconut slush into a cup, then slowly pour the coffee on top.
4️⃣ Stir slightly for a creamy, smooth blend of flavors.
🥥 Flavor Profile: Creamy coconut sweetness meets deep coffee bitterness, creating a refreshing and indulgent treat!
Final Thoughts
Vietnamese coffee culture is creative, bold, and full of surprises! Whether it’s the classic condensed milk coffee, the rich and velvety egg coffee, or the refreshing coconut coffee, each drink showcases Vietnam’s unique coffee traditions.
If you’re curious about Vietnamese coffee, why not try making one of these iconic recipes yourself? You just might discover a new favorite! ☕✨
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