Vietnamese coffee is gradually conquering French consumers.

Espresso has long been considered a symbol of French and European coffee culture. However, in recent years, a new competitor has gradually asserted its position: Vietnamese coffee.

With its unique flavor, distinct preparation method and a strong cultural connection, this drink is gradually conquering French consumers, especially the young.

In an article on September 13 titled “Is Vietnamese coffee overshadowing espresso?”, 20Minutes, one of the largest and most popular newspapers in France, said that a cup of “coffee with iced milk” – Robusta coffee brewed with a filter, combined with sweetened condensed milk, served cold – is becoming a popular choice for many customers in France.

More than just a refreshing drink, Vietnamese coffee also carries a story of culture and identity.

Vietnam is currently the world’s second-largest coffee exporter and the leading exporter of Robusta, a bean that contains nearly twice as much caffeine as Arabica. However, most of Vietnam’s Robusta coffee was previously “dissolved” in industrial mixtures without a clear origin.

That prompted Kim Nga and Martin, the two founders of the brand “PHIN MI” (No. 3, Rue des Boulangers, in the old quarter of the Quartier Latin area, famous for its universities and vibrant student life), to decide to introduce Vietnamese coffee to the French public as an independent drink with a strong identity.

The most distinctive feature of this emerging coffee brand is the way it is brewed using a phin (phin) – a small metal tool, derived from the French colonial-era coffee filter. When hot water is poured over medium to coarse ground coffee, the coffee drips for 5-7 minutes, creating a “slow, quiet, almost meditative” experience. The result is a rich, well-rounded, full-bodied cup of coffee, with flavors that can vary depending on the style of the barista (professional coffee maker).

According to owner Kim Nga, in Vietnam, coffee is often brewed strong and bitter, reflecting the true characteristics of Robusta. However, to suit the diverse tastes in France, many Vietnamese coffee shops today, including “PHIN MI,” have chosen a milder, more balanced brewing method. Sweetened condensed milk is added just enough to create creamy “iced milk coffee” or “hot milk coffee” with a chocolate flavor, easy to drink even for those who do not like coffee.

In addition to iced milk coffee, Parisians are particularly fond of other variations such as “egg coffee” – with a layer of whipped egg cream, likened to “Vietnamese tiramisu” – or “coconut coffee,” which is creamy and cool. Depending on taste, customers can try adding black sesame, salty cream or plant-based milk, bringing a rich experience.

According to the article, what makes Vietnamese coffee different is not only the taste, but also the culture behind it. In Vietnam, drinking coffee has become a daily “ritual”, closely associated with the rhythm of life on every street corner. Bringing that habit to Paris, Vietnamese coffee is not only a trendy drink, but also a cultural bridge, arousing the curiosity and sympathy of French diners.

In the context of the cold coffee trends such as Espresso tonic being popular, Vietnamese coffee has been proving its lasting appeal. With the combination of tradition and creativity, identity and integration, Vietnamese coffee has gradually affirmed its position, standing side by side with Espresso - a long-standing symbol of European coffee culture./.

(TTXVN/Vietnam+)

Source: https://www.vietnamplus.vn/caphe-viet-dang-tung-buoc-chinh-phuc-nguoi-tieu-dung-phap-post1061797.vnp