Coconut Latte with exoric taste from Robusta's cradle, Vietnam!

From the distinctive Asian coffee culture, a recipe marries the intensity of the Vietnamese Robusta with the exotic touch.

Vietnam is a global coffee power, being the second largest coffee producer in the world after Brazil, and also the largest producer of Robusta. Vietnamese coffee is everywhere and it is almost certain that we have tasted it for some time, even if we do not know it. What is of particular interest, however, is the Vietnamese coffee culture, with its own distinctive recipes.

As in all of Southeast Asia, locals love the potent filter coffee , to which they add generous sugar and concentrated milk. The result is usually a viscous coffee, with flavors that contrast the bitterness of strong Asian coffee with the sweetness of sugar or sugar - cà phê sữa đá, Vietnam's "national coffee", is a typical example of Asian culture coffee.

The Vietnamese, pressing on their traditional recipes, go their coffee a step further, adding ingredients that are sometimes considered "exotic" to us, such as coconut. The result is a fascinating coffee that brings together flavors that western palates are not used to. A test can convince even the most skeptical!

΅What do you need for a Vietnamese Coconut Latte?

• 360 ml strong filter coffee
• 60 ml condensed sweetened milk
• 120ml coconut cream

How is Vietnames Coconut Latte prepared?

• Prepare your filter coffee, ideally with a dripper or glass coffee maker pour over, for a more intense aroma and a stronger flavor
• In a glass, mix the sugar with the coconut cream
• Carefully pour the coffee into the glass to create two layers
• Serve with a long spoon

Συμβουλές για πεντανόστιμους Coconut Latte

• Use a Robusta-rich blend to bring out the taste of strong, Asian coffee. Garibaldi Versilia, ο Mauro Special Bar and De Roccis Intenso, which contain 80% Robusta are excellent choise to begin with.
• Choose to prepare your coffee with a dripper or a glass pour over coffee maker, for strongest aroma and flavor.
• You can replace sweetend milk with evaporated milk and some brown sugar, but sweetend  milk improves texture and helps create the characteristic "layers" that make the serving impressive.
• For a vegan version, replace sugary milk with coconut milk and sugar. In this case, reduce the amount of coconut milk and increase the amount of cream to keep your coffee texture dense.
• Several Vietnamese coffee shops add a bit of melted banana to the coconut latte, resulting in an even more sophisticated taste. If you want to experiment, 20 grams of ripe bananas is enough. The banana should be beaten in a blender along with the milk and coconut cream and our coffee texture will start to look like a smoothie.

We've proven many times that the coffee world knows no boundaries - coconut from faraway Vietnam is one of the best proofs for that. Make an exotic recipe with noodles, snack on the magical landscapes of Vietnam, and end your meal with a Coconut Latte - coffee world is full of surprises.