[Homeroast] Vietnamese coffee
John M. Howison
johnmhowison at gmail.com
Mon Jun 29 12:38:53 CDT 2015
Thanks, Frank. Perhaps one reason for Vietnamese tolerance of Robusta and
other off-beat coffees is the habit, which I have encountered in Vietnamese
mom-and-pop restaurants in the US, of concluding meals with coffee mixed
with a large proportion of sweetened condensed milk. The result might be
accurately characterized as a coffee-flavored dessert than as coffee per se.
A more than tolerable dessert.
I have also noted that the coffee used is often Cajun-style
arabica/robusta/chicory. Reminds me that such a blend tastes great when I
visit New Orleans, and that Sweet Maria's sometimes rates its beans optimal
for brewed coffee or espresso, not invariably for both.
Contra muros, mater rubicolla
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