But she does believe that the recognition of Vietnam as a region capable of producing world-class coffees, of any variety, is an important step in making quality exports available to more drinkers in the U.S.
So should only coffee made from Robusta beans be considered Vietnamese coffee? Nguyen doesn’t go that far - in fact, a blend of single-origin Arabica and Robusta beans is her company’s best seller. “I’ve talked to so many baristas who are rethinking this perception of Robusta and realizing it deserves to be part of the conversation.” “It’s clear to me that Robusta is the future specialty coffee and the awareness around it is only going to continue to grow,” Nguyen said. They represent a growing contingent of coffee professionals working to rehabilitate the reputation of Robusta - those who believe the problem is not with the beans themselves, but the way in which they’re valued. Cafe Panic was made by Boomware Technologies. Over the last few years, Vietnamese craft coffee shops have sprung up in cities such as Seattle, Austin, Portland, Philadelphia, Chicago and Kansas City, many of them run by first- and second-generation immigrants. Released as mobile apps on December 2017 and from January 2018 can be played online. This, in part, has made Arabica the more prized variety worldwide, known for its sweetness and aroma in contrast to the earthy, intense flavors of Robusta.Īt some point, this perception of inferiority became a self-fulfilling prophecy in the global coffee industry, said Sahra Nguyen, the founder of Nguyen Coffee Supply, a Brooklyn-based roaster that bills itself as the first specialty Vietnamese coffee importer and roaster in the United States. Robusta beans contain twice the caffeine and antioxidants of Arabica, but half the amount of sugar and oils, which impart flavor to the beans once they’re roasted. Yet Vietnamese farmers quickly discovered that while Coffea arabica, the most widely cultivated coffee species in the world, didn’t grow particularly well in the country’s humid climate, another heartier variety, Coffea robusta, thrived. Eventually, boulevards in cities such as Saigon (now Ho Chi Minh City) and Hanoi became crowded with cafés where patrons would sip coffees mellowed with sweetened condensed milk, a substitution that arose due to the high cost of fresh dairy. The lasting colonial presence instilled in Vietnam a taste for coffee as it was consumed in France: strong, dark-roasted coffees brewed using a single-serve method somewhere between a French press and a pour-over.
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