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Coffee arrived in Vietnam with the French in the 19th century. Early plantations in the Central Highlands and the southern provinces grew quickly. In Saigon, locals invented their own brewing method with a cloth filter, called ca phe vot, which extracts slowly and keeps the full bold flavor.
Sweetened condensed milk (the beloved Ong Tho brand) dates from the French era and became the main ingredient instead of fresh milk, because it keeps well in a tropical climate. Poured over ice, ca phe sua da was born as a cooling drink and soon became a daily habit.
A proper glass has a deep amber brown color, gentle bitterness from robusta brewed through cloth, clean sweetness from condensed milk, and icy refreshment. Compared with ordinary drip coffee, the cloth filter yields a thicker brew with a fine crema and a rich aroma.
Coffee brewed through a small cloth filter, Saigon’s traditional method.
It keeps without refrigeration in tropical heat, and its sweetness balances robusta’s bite.
Quite strong. One glass can carry you through the afternoon.
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