Trung Nguyen Online - Your source for Vietnam's Number One Coffee

Welcome to Trung Nguyen Online!

Important update about this website:

When we first started this business, we sold only Trung Nguyen products, so we wanted the name of this website to contain the brand name "Trung Nguyen". The Trung Nguyen corporation gave us permission to use the name--but only if we promised to sell exclusively Trung Nguyen products here. That was okay because, back then, we didn't have any other products to sell.

But our company, Heirloom Coffee LLC, quickly grew beyond selling only one brand. We launched a new website, Heirloom Coffee Online, that would offer our full range of products. Both Trung Nguyen and a wide variety of other delicious coffees and teas. For almost a decade, we operated both online stores, because a lot of customers still used Trung Nguyen Online.

The time has come, though, for Trung Nguyen Online to retire. Going forward, this website will not sell any coffee directly. Instead, we have links on every page that will take you to the corresponding page on Heirloom Coffee Online. You can buy all your favorite Trung Nguyen and G7 products there.

Thank you for understanding! We hope you enjoy the wider variety and smoother, more modern shopping and checkout Heirloom Coffee Online has to offer.

Trung Nguyen coffees are one of the most sought-after pleasures by tourists when visiting Vietnam. These rich, multi-species, heirloom coffees are deep-roasted but never burnt, giving you a uniquely delicious coffee experience. Now you can find this world-famous, gourmet Vietnamese coffee right here in the USA.

Vietnamese coffee is traditionally packaged as ground coffee to be brewed in the regionally popular Phin filter (as served in Southeast Asian coffee shops and restaurants) or French Press, but will brew well in drip machines.

Favorite Coffees

A few customer favorites, most likely to be familiar to a traveler to Vietnam.

Die Zubereitung von vietnamesischem Kaffee

Vietnamesischer Kaffee

Kaffeetrinken ist so etwas wie das nationale Hobby der Vietnamesen. Kein Wunder, denn in Vietnam wird Kaffee von ausgezeichneter Qualität angebaut, besonders in der Region um Buon Ma Thuot im Zentralen Hochland. Die fruchtbaren Böden und das ideale Klima garantieren exzellente Arabica- und Robustabohnen, ebenso wie die seltene Sorte Catimor, deren Bohnen für einen starken "Kick" sorgen, sowie die von Natur aus koffeinfreien Bohnen der Sorte Chari. Abenteuerlustige Gourmets kommen mit dem hoch geschätzten "Wiesel-" oder Civetkaffee, dessen Bohnen von einem kleinen wieselähnlichen Tier gefressen und ausgeschieden werden, ganz auf ihre Rechnung. Heutzutage wird der hoch gepriesene kräftige und einzigartige Geschmack des Wieselkaffees durch die Verwendung von speziellen natürlichen Enzymen erzielt, die dem Kaffee sein rundes Aroma verleihen. Wieseln sind daher nicht mehr nötig!

Das starke Aroma des vietnamesischen Kaffees wurd durch die Zugabe von gezuckerter Kondensmilch und der individuellen Zubereitung erreicht, die in ganz Vietnam ein beliebtes Ritual ist. Dazu wird geriebener Kaffee in einen speziellen Metallfilter gegeben, der auf einer Schale mit reichlich gezuckerter Kondensmilch aufsitzt. Der Filter wird mit kochendem Wasser übergossen, von wo der Kaffee langsam in die Schale tropft. Der Kaffee wird dann vorsichtig mit der Kondensmilch verrührt und man erhält so den unglaublich aromatischen, molligen und wunderbar süßen cafe sua da. Die meisten Vietanmesen bevorzugen ihren cafe sua da in einem großen Glas mit Eiswürfeln und es gibt kaum eine bessere Art, Eiskaffee zu genießen. Vietnamesischer Kaffee ist allerdings nichts für schwache Nerven, denn er ist wesentlich stärker als der Kaffee, den man in westlichen Ländern gewöhnt ist.

Authentischer vietnamesischer Kaffee und Metallfilter können auf der Website des vietnamesischen Kaffeeherstellers Trung Nguyen bezogen werden: US | Europa

Schritt-für-Schritt Zubereitungsanleitung

1. Ein großes Glas mit Eiswürfeln füllen.

2. Nur authentischen vietnamesischen Kaffee wie z.B. Trung Nguyen verwenden.

3. 20g geriebenen Kaffee in eine kleine Schale geben.

4. 2 EL gezuckerte Kondensmilch in eine kleine Tee- oder Kaffeeschale geben.

5. Den Boden des Metallfilters + Behälter auf die Schale setzen.

6. Den Metallbehälter mit geriebenem Kaffee füllen.

7. Die Metallprese in den Behälter setzen, aber nicht auf den Kaffee pressen.

Mit 20ml kochendem Wasser aufgießen und durch den Filter tropfen lassen.

8. Mit 45ml kochendem Wasser aufgießen.

9. Den Deckel auf den Behälter geben und so lange warten, bis das gesamte Wasser durch den Filter geronnen ist, ca. 5 Minuten.

10. Metallfilter von der Schale entfernen.

11. Kaffee und Kondensmilch gut verrühren.

12. Kaffee über Eiswürfel gießen und genießen!

Essen und Trinken

Vietnam Reisen

Kaffee in Vietnam

Auf einer Reise nach Vietnam wird Ihnen eines sehr schnell auffallen, wenn Sie ein Kaffeetrinker sind: Der Kaffee hier schmeckt anders, und er ist viel stärker! Doch das ist nicht die einzige Besonderheit von vietnamesischem Kaffee.

Kaffee hat eine vergleichsweise kurze Geschichte in Vietnam, doch er hat das Land geprägt. Erst die Franzosen brachten den Kaffee in der Kolonialzeit nach Vietnam, er ist eines der Relikte aus dieser Zeit. Wenn Sie heute durch die Straßen von Hanoi, Saigon oder jeder anderen vietnamesischen Stadt laufen werden Sie feststellen: In jeder Straße gibt es zahlreiche kleine und größere Cafés. Von der großen, klimatisierten, Starbucks ähnlichen Ketten mit klangvollen Namen wie Highlands Coffe oder Trung Nguyen – der größten und bekanntesten Café-Kette Vietnams – bis hin zu kleinen Straßenständen mit bunten Plastikhockern ist alles zu finden. Und sie haben alle eins gemeinsam: Am Morgen sind sie alle voll.

Vietnamesen trinken am liebsten Kaffee „sua da“, oder auch Kaffee „nau da“ genannt. „Nau“ ist das Vietnamesische Wort für braun, der Kaffee wird mit süßer Kondensmilch („sua“) getrunken und hat daher eine braune Farbe. Das Wort „da“ bedeutet Eis, da Vietnamesen ihren Kaffee am liebsten kalt trinken. Sie sollten das Getränk unbedingt einmal probieren, auch wenn die Süße der Kondensmilch zunächst vielleicht gewöhnungsbedürftig bist.

Traditioneller vietnamesischer Kaffee mit Kondensmilch

Eine ganz besondere Form des Kaffees ist der besonders in Hanoi berühmte und beliebte Eierkaffee. Auf den ersten Blick sieht er einem Normalen Cappuccino ähnlich. Doch der Schaum auf dem Kaffee ist kein Milchschaum. Es handelt sich tatsächlich um ein Ei, das mit Zucker gemischt und schaumig geschlagen wird.

Ein köstliches Getränk, das Sie am Besten im Café Pho Co probieren. Das Café liegt in der Altstadt unweit des Hoan Kiem See. Der Eingang ist nicht einfach zu finden, doch wenn Sie den schmalen Eingang entdeckt und die schmalen Treppen hinauf gegangen sind, werden Sie mit einem fantastischen Ausblick über den Hoan Kiem See belohnt. Am frühen Morgen oder im Sonnenuntergang lohnt es sich am Meisten.

Blick von der Terrasse des Cafés Pho Co

Es gibt aber auch noch ganz andere Spezialitäten. Eine andere Vietnamesische Erfindung ist der Wieselkaffee. Die Kaffeebohnen werden von einem Wiesel gefressen und erst nach der Durchwanderung des Verdauungstraktes weiter verarbeitet. Dadurch bekommt der Kaffee einen sehr milden Geschmack.

Wenn Sie eines der ältesten Cafés in Hanoi kennenlernen wollen, dann ist Ihnen ein Besuch des Café Duy Tri empfohlen. Das Café liegt in der Yen Phu Straße nahe des West Lake. Bereits in den 30er Jahren wurde es eröffnet und war schon früh ein Treffpunkt der Intellektuellen in Hanoi. Auch heute lässt sich im nach wie vor in Familienbesitz befindliche Café ausgezeichneter Kaffee genießen. Man kann ihn auch abgepackt (gemahlen oder als Bohnen) kaufen und mit nach Hause nehmen, ein wunderbares Mitbringsel von einer Reise nach Vietnam. Wir empfehlen Ihnen allerdings, den Kaffee bereits gemahlen zu kaufen. Vietnamesische Kaffeebohnen sind geölt, daher werden Sie das Mahlwerk Ihrer Kaffeemaschine zerstören.

Das Café Duy Tri in Hanoi

Es mag überraschen, da der Kaffeeanbau in Vietnam ja erst seit der Kolonialzeit betrieben wird. Aber wie bereits oben beschrieben, hat der Kaffee schnell Einzug in die Kultur Vietnams gefunden. Und auch wirtschaftlich ist Kaffee aus Vietnam nicht mehr wegzudenken. Tatsächlich ist Vietnam nach Brasilien weltweit Nummer 2 im Kaffee-Export. Im März 2017 gelang es Vietnam sogar zum ersten Mal Brasilien zu überholen.

Kaffeeernte in Vietnam

Das größte Kaffeeanbaugebiet Vietnams ist das zentrale Hochland. Wenn Sie auf Ihrer Reise nach Vietnam etwas über den Anbau des Kaffees lernen wollen besuchen Sie am Besten die Region rund um Da Lat. Hier können Sie die Plantagen besuchen und auch die weitere Verarbeitung der Kaffeebohnen sehen.

Verarbeitung von Kaffeebohnen in Vietnam

Wenn Sie also ein Kaffeeliebhaber sind, dann ist eine Reise nach Vietnam für Sie ein absolutes Muss. Lernen Sie den einmaligen Geschmack des Kaffees in Vietnam kennen. Sehen Sie den Anbau und die Herkunft des koffeinhaltigen Heißgetränks und lernen Sie, woher Ihr morgendlicher Wachmacher kommt.

Essen und Trinken

Kaffeekultur in Vietnam

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Trung Nguyen Online - Your source for Vietnam's Number One Coffee

Trung Nguyen Coffee

Trung Nguyen Coffees

Brewing: Most of our Vietnamese coffees are available in whole bean if you want to create your own grind for a home brewing machine of any type. When purchased pre-ground, the grind level is medium-coarse and is best used in a cone-shaped-filter drip machine, French Press or Vietnamese Phin Filter, Aero Press, or Chemex-style filter.

Buon Me Thuot Special

Considered a "Home Blend" in Vietnam, this special blend is a slightly milder version of the Gourmet Blend and is sold through grocery stores there. Originally we introduced a limited supply of this coffee, which is usually not available for export, to supermarkets here in the USA, and it built up a big following. Since that time we have been deluged by requests for the coffee, so we are now keeping it in-stock permanently.

The Buon Me Thuot Special is a blend of Arabica, Robusta, Chari (Excelsa) and Catimor beans. In traditional Vietnamese roasting and flavor balancing style, Trung Nguyen created a trademark "every occasion" coffee with a rich, broad flavor and buttery mouthfeel, with excellent aftertaste and keeping qualities. This is a highly affordable coffee with great heritage, sophisticated balance and many hints of chocolate, fruit and nut.

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Current price in our store, Len's Coffee®:

Creative One (Culi Robusta)

Dark, strong, full-bodied and naturally sweet, can stand up to plenty of milk and sugar, made with select Culi (single, unsplit, peaberry) Robusta beans. A particularly excellent choice for iced coffee.

Trademark heirloom Vietnamese Robusta originally established in Vietnam in 1890 - 1922, made from select Culi (single, unsplit, peaberry) beans for richest flavor. Dark, strong, full-bodied and naturally sweet, can stand up to plenty of milk and sugar. A particularly excellent choice for iced coffee.

The Vietnamese pioneered and perfected the Robusta variety over a hundred years ago. Yet in the late 20th century, much of the gourmet quality of this heirloom variety was lost due to improper cultivation and harvesting. The Culi Robusta is Trung Nguyen's triumphant return to the best gourmet Robusta in the world. There simply is no other source that we have found that exemplifies the true potential of gourmet, heirloom Robusta raised in the perfect climate, picked in multiple sessions, and sun-dried for up to 100 days to achieve the full ripeness and wonderful flavor tones that cannot be duplicated in water-washed coffees.

Creative #1 is an extremely full-bodied coffee, partially Culi or "peaberry mix, that fills the room with superior aroma. Some can detect a chocolaty flavor, too, that originates from the long ripening process. It is difficult to describe this coffee to Americans who have never had access to a gourmet heirloom Robusta, and who have been told that only Arabica coffee can be exceptional. This is one of the world's best gourmet "cheap thrills". Because of the prolific growth of Robusta, this coffee is available in a price range well below its worth in quality.

It makes an excellent, strong iced coffee. We stock some locations that brew the Culi Robusta commercially as their only iced coffee and it has performed better than their previous brands. However, the Culi Robusta does not store well as an iced coffee, so it should be served only on the day it is brewed.

The Culi Robusta is a high-caffeine coffee, with about 40% more caffeine than most Arabicas. It's hard to brew this coffee too strong. as it has few faults. It performs well in most drip machines at one level tablespoon, or more to taste, per cup. It can be doubled up in a Phin or French Press for an espresso intensity. It also is a great mixer for improving the flavor of that expensive Arabica coffee you have in your pantry that you were disappointed with. Blend your own Arabica/Robusta mix and you will join the millions who say "Wow!" over Culi Robusta in any form.

Robusta is a superior coffee for those who like to drink their coffee with cream and sugar, since it has been lab-proven that Robusta flavors are not masked by cream and sugar, unlike many Arabicas.

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Current price in our store, Len's Coffee®:

for 340g ground, whole bean also available

Creative Two (Robusta Arabica)

Blend of rich, bold Robusta and milder fragrant Arabica; one of our most popular and well-rounded coffees.

Left: 250g package. Right: 340g package.

The Trung Nguyen Robusta Arabica is definitely the hands-down most accessible and popular coffee served in our taste testings and Market booths. It's a wonderful blend of high-quality Arabica and heirloom Robusta. It is an "anytime" coffee, with medium caffeine, well-balanced blended taste, and as good iced as it is hot. We suspect that at one time, a blend like this was the standard approach to fine coffee served around the world, before the days of modern hybrids and confined one-species tastes.

If you have never tried Vietnamese coffee, here is a perfect first candidate. In over 20,000 taste tests we can count on the fingers of one hand the number of people who were not enthusiastic about this coffee.

This coffee is best brewed at 1.5 tablespoons per cup, in a cone-shaped drip machine, French Press, percolator or any soak method. For some reason the coffee is not as successful in commercial machines as some of the other Trung Nguyen coffees, so we don't recommend it as a coffeehouse coffee, despite its immense popularity in home brewing. The whole bean is exceptionally flavorful, and could be experimented with if you want to use the #2 as a base for coffee specialty drinks and a house coffee.

If you are introducing a friend to Vietnamese coffee and you don't know their tastes, you can't go wrong with this balanced and delicious popular favorite coffee with a budget price.

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Current price in our store, Len's Coffee®:

for 340g ground, whole bean also available

Creative Three (Arabica Se)

Select Buon Me Thuot Highland Arabica. Se means "Sparrow", the name given to this indigenously developed varietal, grown only in Vietnam. A sweet, refreshing coffee with no bitterness. Floral and vanilla notes; extremely versatile.

The Trung Nguyen Arabica Se is one of the world's most select and superior Arabica coffees. The Se stands for "Sparrow". The Sparrow Arabica is a cultivar grown exclusively in Vietnam and is noted for its mild acidity and superb balance. We often describe it as "what a donut-shop coffee wants to be when it grows up"!

If you object to the flavors in the new hybrid Arabicas, which can be redolant of licorice, lemon or barley, you will enjoy the fully old-world taste of this fine Arabica.

The Arabica Se is such a great combination of mild acidity and balanced aroma and taste that it is well suited as an all-purpose coffee, served any time of day and excellent for icing.

It's also a perfect dessert coffee, being a little sweet and wonderfully rich, so it isn't eclipsed by your Tiramisu. Iced, it should be brewed strong. It's impossible to make the Se bitter by brewing, so use it in any brewing method and feel free to double the amount of grinds or even make it Turkish-style if you begin with whole bean and grind it fine.

This coffee is also a good candidate for cold brewing, where it picks up floral tones and becomes a low-acid but flavorful coffee when used in an iced coffee concentrate.

The Se works well in any brewing method, including even basket filter drip machines.

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Current price in our store, Len's Coffee®:

for 340g ground, whole bean also available

Creative Four (Premium Culi)

Blend of culi (single, unsplit, peaberry) beans of Arabica, Robusta, Chari and Catimor. Strong, deep, dark and complex.

Left: 250g package. Right: 340g package.

The quintessential coffeehouse favorite, and Trung Nguyen's proudest traditional multi-bean blend.

This coffee is a gourmet's dream blend. Trung Nguyen puts together carefully selected Culi (unsplit "peaberries") from 4 different varieties. A lot of care and balancing goes into this coffee, and Trung Nguyen is rewarded by many loyal Vietnamese drinkers who proclaim this their favorite brew.

There are a lot of complex flavors in this coffee, and it also runs a little to the bitter and acid tastes, which is a plus for people who want a full-bodied coffee experience. If you like strong coffee, double up on this one and go for the gusto! In winter this is a comfort coffee, with its rich, appetite-awakening flavor and aroma. In the summer it ices well and picks up different flavor tones.

Many restaurants and coffeeshops serve this coffee as their one, representative "Vietnamese coffee" in the Phin single-serving filter. Sometimes fans of this coffee will double it up in the small filter and drink it espresso-strength.

Culi-based coffees have an edge to them that is lost if stored in the fridge as iced coffee concentrate. Drink it fresh. and brew it right onto ice if you can. It's a sipping coffee when made strong, delightful in every taste.

Interestingly, the Creative #4 Premium Culi is one of the more successful coffees for brewing in home drip machines, and it works well in Bunn-style office carafe machines. At one level tablespoon per coffee you get a mild but broad taste. At 1.5 or 2 tablespoons you get that intense flavor it is famous for.

As with most Vietnamese coffees, if you can control the temperature you can get different effects. At 185° brewing you accent all the extra flavor tones and the chocolate/vanilla hints. At 205° you lose those flavor tones and get a more American-style coffee.

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Current price in our store, Len's Coffee®:

for 340g Ground - whole bean also available

Creative Five (Culi Arabica)

Hand-selected culi (single, unsplit, peaberry) Arabica beans from Buon Me Thuot Highlands for intense and complex 100% Arabica multi-source flavor. Fragrant, smooth, yet with a dark edge from the peaberries; a gourmet choice.

Left: 250g package. Right: 340g package.

The Culi Arabica is a world-class, multi-source, peaberry blended coffee. The Creative #5 is a coffeehouse favorite here in the USA. One bakery/coffeeshop here in New England displays the Culi Arabica in a presspot along with 6-7 other world-class coffees from Jamaica, Ethiopia, Kenya, Sumatra, etc., and tells us that their patrons self-select the Culi Arabica over ANY OTHER coffee they have offered.

This is a fragrant heirloom Arabica coffee with a complexity in the low tones one might expect from gourmet Robusta or Excelsa coffee. There is not a hint of objectionable modern hybrid licorice or barley taste. It is a favorite in winter due to its comforting dark, peaberry edge and broad flavor range. It has a haunting aftertaste that commands a second cup. In the summer it has an edge that makes it a unique and superb iced coffee.

You can go in many directions brewing the Creative #5. It's an Arabica that can be brewed lightly to provide a superbly balanced breakfast-style coffee, but it also is a peaberry, dark coffee that can be brewed strong to provide a Full City Roast intensity with no bitterness.

To brew light, you may want to use as little as a level tablespoon per cup. But you can go as strong as you like, even stacking it high in a Phin filter to get an espresso-like result. This is a coffee that is immensly versatile and fun, and for many Trung Nguyen fans, it's their favorite all-round blend.

For calibrating this coffee for commercial brewing, we suggest the whole bean, set to the grind you need. In commercial machines, if the grind is off, the flavor result can move from light to dark too easily, and some of the fabulous flavor hints can be lost, particularly if brewing at a high temperature (above 195°). The grind is good for Bunn-style carafe brewers, where the results are reliable and delicious and will surpass any coffee service coffee.

For home brewing, the pre-ground is perfect for cone-filter drip machines, percs, cold-brewing, Phin filters and French Press, so you typically won't get any flavor advantage from grinding it yourself. If you use a basket-style machine you may want the whole bean and it should be ground to medium-fine.

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Current price in our store, Len's Coffee®:

for 340g ground, whole bean also available

Legendee Gold - Sang Tao 8

Legendee Gold is a coffee created in the style of the classic Legendee, but with a new approach to taste and balance. Characteristics of this new coffee include an incredible natural sweetness --many customers who regularly sweeten their coffee like this coffee unsweetened-- and an acidity and aroma more typical of fine Arabicas than the original Legendee blend.

The Legendee family is one of the world's most famous branded coffees, and we are the only authorized distributor in the USA. Legendee is sometimes referred to as "weasel" coffee in Vietnam.

One of the world's most famous coffees, the Legendee is a unique enzymatically-treated coffee that releases flavors bound in the beans and not released under ordinary processing. The Legendee product is largely regarded as the world's most successful attempt to produce a coffee with the balance and flavor of the famous Kopi Luwak, or Civet/Weasel coffee. Trung Nguyen worked hard on achieving a new balance of Arabica and Excelsa beans in this formula.

Gold Lamé Gift Bag

The Legendee Gold is sometimes sold under the "retro" name of Sang Tao 8, or Creative 8. If you have previously purchased this coffee under that name, don't worry! It's exactly the same product. A coffee that please all tastes, it makes an excellent gift that is sure to impress.

Tourists to Vietnam often don't consider their visit complete until they have sat in a Trung Nguyen coffeehouse and tried the Legendee brewed by the single-cup Phin filters. We get a lot of comments also that the Legendee is more available here to buy on our site for home brewing than it is in Vietnam, and at a lower cost. The Trung Nguyen coffeehouses in Vietnam seem to consider it more of a trademark coffee for single-serve at the café than something people buy to take home.

Legendee Gift Package

Gift Package (click to enlarge)

The Legendee Gift Box contains two bags of Legendee Sang Tao 8 in gold foil vacuum packaging for a total of 500g of gourmet coffee. This box is high quality, heavyweight glossy paperboard and perfect for gifting, and, as with all Legendee items, it comes with a card explaining the history of the coffee and giving advice on how to get the best out of the coffee, ensuring that the lucky recipient can fully enjoy their gift.

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Current price in our store, Len's Coffee®:

Classic Whole Bean Legendee

The original Legendee blend, with a higher percentage of peaberries and Robusta, and correspondingly darker flavor that ices exceptionally well.

The whole bean Legendee in the silver bag is a slightly different blend than the ground Legendee in the gold bag. It features a higher percentage of peaberries and Robusta, with correspondingly darker flavor. It is delicious hot, of course; however, it is even more exceptional iced. Many people, including quite a few of us here in the office, consider this the very best iced coffee in the world.

The Legendee family is one of the world's most famous branded coffees, and we are the only authorized distributor in the USA. Legendee is sometimes referred to as "weasel" coffee in Vietnam.

Gourmet Blend

Still their top-seller worldwide, Trung Nguyen's famous Gourmet Blend of all four bean varieties, in two 250-gram foil bags within decorative boxes (500 gram total, 1.2 pounds). This is the traditional House Blend coffee served at over 1000 Trung Nguyen coffeehouses throughout Southeast Asia. Drip grind suitable for drip machine, phin filter, pourover or coffee press.

The trademark Trung Nguyen Gourmet Blend in the decorative box is an inexpensive introduction to the world of TN blended coffees. It is often the first TN coffee that people try, since it is the house coffee for the TN coffeeshops throughout Vietnam, and the most common coffee exported by TN.

It is a careful blend of 4 varieties (Arabica, Robusta, Chari (aka Excelsa), and Catimor) that are grown under Trung Nguyen direction in ideal environments across the Buon Me Thuot Highlands. The blend is incredibly fragrant and it fills the room with scents of spice, chocolates and fruit, and it's a great coffee that should be brewed at 1 tablespoon per cup to preserve its fine balance.

Makes an incredible cup of coffee in the single-cup Vietnamese filters and in a French Press, but we have also had great success with any drip coffeemaker that takes a medium or coarse grind, percolators and office-style coffee machines (Bunn, etc.) In drip machines or percolators, just be sure to use about 20% less than you would with most other coffees, because this formula, as with most TN coffees, is very dense and flavorful and will brew more coffee per tablespoon than most other brands.

Inside the box are two 250-gram mylar bags with CO2 vents for freshness (

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Current price in our store, Len's Coffee®:

for 500 grams (1.17 lb)

Premium Blend

The Premium Blend in the can is a popular home-brew Vietnamese traditional coffee, made using Arabica, Robusta, Excelsa & Catimor beans. Trung Nguyen adds natural flavorings to this blend; it is the only Creative Coffee that has an additional ingredients other than a small amount of oil traditionally used in the roasting process. It's a great coffee in perfect balance, and the flavors added (cocoa being one) are not detectable as added flavors; they seem to be very subtle.

We're sorry, but we cannot ship Premium Blend to military or non-continental addresses. Shipping Premium Blend is, in general, much more expensive than shipping a bagged coffee, due to the shape of the can.

The Premium Blend in the can is a popular home-brew Vietnamese traditional coffee, made using Arabica, Robusta, Excelsa & Catimor beans. Trung Nguyen adds natural flavorings to this blend; it is the only Creative Coffee that has an additional ingredients other than a small amount of butter oil traditionally used in the roasting process. It's a great coffee in perfect balance, hot or iced, and the flavors added (cocoa being one) are not detectable as added flavors; they seem to be very subtle.

The Premium Blend has always been a trademark specialty of Trung Nguyen and it helped to make the company famous. It's a stunning coffee with a medium-coarse grind that is intended for single-serve Phin filter or French Press. It is relative high in caffeine and has a pleasant acidity and persistant aftertaste. Many of our customers drink only the Premium Blend. You might even call it a cult favorite!

ALLERGY NOTE: The premium Blend does contain a small amount of cocoa flavoring. Anybody highly sensitive to chocolate or cocoa ingredients should choose a different coffee selection.

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Current price in our store, Len's Coffee®:

Single-Cup Coffee Brewer

- Authentic Vietnamese café style

Although Trung Nguyen coffees brew well in regular drip coffeemakers and French presses, we also offer the Vietnamese-style Phin filter for those wishing to re-create an authentic café experience. Coffee is made one cup at a time in these single-serving brewers, usually over sweetened condensed milk, and results in an intense cup of strong, rich coffee.

Copyright 2005-2017, Len's Coffee®, 9 Jerome Street, Medford, MA USA All Rights Reserved.

Neumann Gruppe Vietnam Ltd. is a company of Neumann Kaffee Gruppe, the world's leading green coffee service group, and was established in 2001 under the name Bero Vietnam. The company was renamed in the year 2005.

ACTIVITIES & FACTS

We work closely with the local people in the coffee producing areas and buy the green coffee materials directly from the farmers, producers, collectors and suppliers. In our factory we can process more than 35 different exportable qualities. We are able to cater for special client wishes. This includes creating qualities according to specific client requirements: a selected screen size with a chosen percentage of black and broken beans, foreign matters, Excelsa beans and a special percentage of moisture can be delivered without problem. Our main focus is to satisfy our clients with upgraded and special qualities.

Our facilities offer an area of around 11.000 m² while 5.000 m² is warehouse and production area. We have a warehouse capacity of 3.500 metric tons in a well situated industrial zone. The distance to the main business center of Ho Chi Minh City is 15 km. Our factory is located between the Hanoi highway and the highway 13, were up to 98% of the exportable coffee is transported.

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Essen und Trinken

Vietnam Reisen

Kaffeekultur in Vietnam

Seit langem ist Kaffee ein Lieblingsgetränk der Vietnamesen. Für viele Leute kann ein Tag ohne Kaffee nicht vollführt. Jedoch gibt es aufgrund des unähnlichen Klimas und der ungleichen Kultur auch Unterschiede in der Gewohnheiten beim Kaffee Trinken zwischen drei Teilen von Vietnam.

Kaffeekultur in Hue

Kaffeekultur von Menschen in Hue kann mit drei Wörtern beschrieben: stark, taktvoll und sachte. Genauso wie ihr Lebensstil. In Hue gibt es ganz wenige Vergnügungszentren, aber man hat viel Freizeit. Daher kann man zu irgendwelchem Zeitpunkt im Tag Morgen, Mittag oder Abend, um Kaffee zu trinken. Besonders im Sommer sind alle Cafés am Parfümflussufer immer überlaufen.

Kaffeekultur in Hue – Foto auf panoramio.com

Wenn man Kaffee genieße möchte, wählt man normalerweise keine luxuriöse Cafés sondern nur Straßenkaffee entlang des Parfümflusses. In Hue trinkt man nur Bohnenkaffee. Ihre Kaffeetasse kann klein aber sehr stark sein. Ein Filter ist Pulverkaffe voll. Kaffee wird in kleinen niedrigen Glasenthalten und dazu werden ein paar Eisstücke hinzugefügt. Es gibt nur zwei Kaffeesorten in Hue: Eiskaffee und Milchkaffee.

Cafés in Hue sind klein aber ruhig. Im Café macht man Musik nur im geringen Volumen. Normalerweise ist Musik von Trinh Cong Son oder Vorkriegsmusik gespielt. Beim Kaffee Trinken unterhalten sich die Leute sehr selten. Sie nehmen die Zeit, um den Parfümfluss zu betrachten oder zur Stimme der Natur zu hören. Bisher sind die Cafés auf den folgenden Straßen wie Le Loi, Nguyen Cong Tru, Han Mac Tu… von vielen Leuten noch beliebt.

Kaffeekultur in Hanoi

Kaffeekultur in Hanoi – Foto auf chupanhdao.com

Die Gewohnheiten beim Kaffe Trinken von Menschen in Hanoi sind relativ ähnlich wie in Hue. Sie haben auch zwei Hauptkaffeesorten: Kaffee mit Zucker und mit Milch. Aufgrund des kalteren Wetters trinken sie selten Kaffee mit Eis. Wenn man Kaffee bestellt, benützt man die Umgangssprache: nâu đá (braun, Eis), đen đá (schwarz, Eis), nâu (braun), đen (schwarz).

– nâu đá (braun, Eis): Milchkaffee mit Eis

– đen đá (schwarz, Eis): Kaffee mit Eis

– nâu (braun): Milchkaffee ohne Eis

– đen (schwarz): Kaffee ohne Eis

Kaffeekultur in Hanoi – Foto auf diadiem.chodientu.com

Außerdem schaffen die Menschen in Hanoi eine einzigartige Kaffeesorte: Kaffee mit Ei. Ei wird gerührt und dann mit Kaffee gemischt. Sie verbringen auch viel Zeit beim Kaffee Trinken, um das Alltagsleben zu beobachten. Nur ein Minuspunkt ist, dass die Atmosphäre der Cafés in Hanoi nicht ruhig wie in Hue sein kann, weil Hanoi die Hauptstadt, das kulturelle, politische und wirtschaftliche Zentrum des Landes ist. Allerdings trinken die Leute in Hanoi nicht so viel Kaffee wie in Hue. Nur die Ältere, die in Rente schon gehen, können mehr Zeit zum Kaffee Trinken verbringen. Sie trinken auch in kleinen Glas oder Tasse. Aber Ihr Kaffee ist nicht so stark wie Kaffee in Hue. Vier älteste Cafés in Hanoi sind: Nhan Café, Dinh Café, Giang Café, Lam Café. Diese Namen werden schon die berühmteste Kaffeemarke von Hanoi.

Kaffeekultur in Saigon

Kaffeekultur in Saigon – Foto auf pihattcaphe.com

Anders als in Hanoi und Hue verbringen die Leute in Saigon nicht viel Zeit beim Kaffee Trinken. Für Sie ist Kaffee ein Getränk zum Verscheuchen des heißen Sommers. Unterwegs kann man den Zwischenstopp in einem Café machen, dann trinkt man eine Kaffee Tasse nur in ein paar Minuten und geht weiter. Kaffee in Saigon ist auch unähnlich: mehr Eis, wenig Kaffee, viel Zucker. Eine Saigon Kaffee Tasse ist mehr größer als Kaffee in Hanoi oder Hue. Nur in Saigon trinkt man Kaffee mit Strohhalmen. Ein Pluspunkt der Cafés in Saigon ist die sympathische Dienstleistungsattitüde und die Gastfreundlichkeit.

Kaffee ist ein Lieblingsgetränk auf der ganzen Welt. Es gibt nur Unterschiede der Gewohnheiten beim Trinken und die Qualität von Kaffee zwischen Ländern. Bei Ihren Urlaub in Vietnam entdecken Sie die Kaffeekultur von Menschen hier!

Schlüsselwörter beim Suchen: Kaffee, Kaffeekultur, Vietnam, Hanoi, Hue, Saigon, Kaffee in Hanoi, Kaffee in Hue, Kaffee in Saigon

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Essen und Trinken

Kaffee in Vietnam

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Facts

Main coffee areas:

- Gia Lai Province (with approx. 100.000 hectares of cultivated area)

- Lâm Đồng Province (with 75.000 hectares of cultivated area)

- The average output is 1,97 metric tones of green coffee per hectare

Main import countries of Vietnam Robusta:

Germany, United States of America, Spain, Italy, Japan, Belgium, Korea, France, United Kingdom and Russian Federation

Main ports of shipment:

- Hải Phòng with a share of 10% and transit times of 30 days to the USA and 26 days to Europe

- Da Nang with a share of 5% and transit times of 29 days to the USA and 25 days to Europe

How Coffee Is Grown at the Me Linh Coffee Garden in Vietnam

Who: Me Linh Coffee Garden

What: Coffee and weasel coffee producer

Let's do an experiment: think about coffee. Maybe you're drinking a cup right now. Let's follow that brew backwards. Let it jump out of your cup and back into the bag. From the bag, go back to the roaster. Let the bean fade from deep roasted brown to raw tan. Pack the beans up by the sackful and send them back to the grower. Now picture tall, shrub-like plants, standing close together, row by row. Maybe your coffee plantation is tiered on a hillside, dotted with rows. Imagine long, sagging, straight branches on the plants, covered with saturated red berries.

Are you thirsty yet? Good.

Vietnam: A Major Coffee Producer

Where was your coffee plantation? Maybe it was a big, lush commercial operation in Colombia or Brazil. Maybe you pictured an idyllic community-based farm run by an Isak Dineson-like person in Kenya or Ethiopia.

Odds are, you didn't picture your coffee plantation in Vietnam, but maybe you should have. South America and Africa might be famous for their beans, but Vietnam has quietly become the second-largest producer of coffee in the world, right behind Brazil. The Vietnamese grow mostly Robusta, a bitter bean with a higher caffeine content than the more commonly known and grown Arabica. Because of their bitterness, Robusta beans are typically seen as lower quality, and they're mostly used to make instant coffee and blended into cheap supermarket brands. This might explain why Vietnamese coffee isn't very well known.

How Coffee Is Grown at Me Linh

Some producers grow a few varieties of coffee. Me Linh, a small plantation in the mountainous countryside around the ex-French retreat of Da Lat, grows Robusta and Moka coffee. Me Linh got started on its one-hectare farm just five years ago and produces about eight tons of coffee each year, including 230kg of weasel coffee (more on that later).

New coffee plants take three years to start producing coffee berries, which encase those delicious coffee beans while they grow. The coffee berries ripen, turning red and ready to harvest in October through December. Then, they're dried for 22 days in the sun so the coffee fruit can be removed from the bean. After that, the beans dry in the sun for three more days before they're ready for the roaster.

If you're lucky enough to tour the stunning countryside around Da Lat by motorbike, you'll start to recognize the dotted-lined mountains as coffee farms. Then you'll start to see them everywhere. And soon, you won't be surprised that Vietnam is coffee's best-kept secret.

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Global Coffee Report

Vietnam, Buon Ma Thuot - a coffee success story

Coffee is proving a driving force in Vietnam’s prosperity, with the quality coffee bean offerings from Buon Ma Thuot a central player.

Yna Ayun, a coffee farmer from Vietnam’s central province of Dak Lak, is a contrast to the romantic ideals of rural farming.

Walking past a US$28,000 Hyundai Utility truck he bought eight months ago, he pulls out his Samsung Touch smartphone and sends a quick text. A few seconds later, his phone beeps, letting him know a kilogram of coffee was priced at 35,200 Vietnamese Dong (VND), or US$1.67.

“That a VND500 decrease,” he says.

Despite the price drop, Yna smiles with confidence, explaining to Global Coffee Review: “The harvest is coming and the price normally drops until we start harvesting coffee in the next one to two months.”

Yna is an Ede ethnic minority farmer from Ea Tun Village, one of the most well-known coffee plantation areas of Vietnam’s top coffee producing region Buon Ma Thuot. For Yna, checking coffee price has become as ingrained in his daily routine as eating rice.

A few days later, when Yna checks on his crops, his lifestyle benefits from the happenings of the London Liffe exchange, where coffee is being traded at US$1734 per tonne that day, a slight increase of US$1.00 or 0.06 per cent. The lift is attributed to a slowdown in exports from Indonesia, the third largest exporter of Robusta after Vietnam and Brazil.

Yna, however, is in no rush to sell. His farm is seeing a bumper crop this year.

Where modern telecommunications technology has brought to Yna the same information that was previously only available to traders and roasters, modern cultivation technology has helped him increase his yields. These are important development in a region that depends largely on coffee for its income.

According to statistics from the Dak Lak People’s Committee, more than 64 per cent of the province’s population – over 1 million farmers – are growing coffee as their primary activity. In addition to farmers, the coffee industry is responsible for more than 300,000 jobs in the whole area. The region produces more than 400,000 tonnes of coffee per year, contributing to around 40 per cent of the country’s production. At the national level, Buon Ma Thuot has played a key role in Vietnam’s success as the world’s top Robusta exporter, and second coffee exporter after Brazil, for the past 12 years.

Buon Ma Thuot is well placed to do so, at only half an hour by plane from Ho Chi Minh City, Vietnam’s biggest economic hub. The region is also well connected to the national road system.

Coffee is grown widely in many districts of Dak Lak province. However, coffee from Buon Ma Thuot is renowned for its high quality and distinct taste. Buon Ma Thuot coffee now benefits from geographical identification, and the region is generally considered the coffee metropolis of Vietnam.

Coffee was first introduced to the region by French colonists in 1857. With ideal growing conditions, coffee from Buon Ma Thuot gained a reputation for its superior taste characteristics between the 1920s and 1930s. The region benefits from Basalt soil, and is 500 metres above sea level. Despite the American war, which devastated much of the country, coffee areas remained relatively unaffected. They even managed to increase by a few thousand hectares to 20,000 hectares by 1975, when the Americans withdrew and the country was reunified.

Vietnam’s global success in coffee, however, was sparked following the Vietnamese government’s move to liberalise the economy in 1986. Coffee production has since boomed, with astonishing results.

According to the United Nation’s Food and Agriculture Organisation, Vietnam’s coffee areas were growing by 23.9 per cent a year during the 1990s. In 1997, the country was the world’s fourth largest exporter after Brazil, Colombia and Indonesia. Only three years later, Vietnam passed both Indonesia and Colombia to become the world’s second largest exporter, at a total export volume of 734,000 tonnes. The country has kept that ranking ever since. Last year, exports reached a record increase of over 30 per cent to 1.7 million tonnes, helping bring in US$3.67 billion in income. That level of export overtook Brazil’s top position. Currently, Vietnamese Robusta accounts for 70 per cent of Robusta traded in the world.

The expansion of plantation areas in the country has played a key role in these achievements. Interestingly, the global economic crisis has not had an adverse impact on the development of coffee in the country. “Arabica price have jumped too high, forcing roasting businesses to increase the amount of Robusta in coffee products in the West to reduce production cost,” says Le Duc Huy, Deputy General Director of Simexco Dak Lak, the state-owned biggest exporter in Dak Lak Province.

Huy points out that in the past three years, the price gap between Arabica and Robusta has narrowed by 300 per cent, down to around 30 per cent.

Emerging demand in Asian markets, such as China and South East-Asian countries, has also helped significantly. As these markets largely prefer instant with Robusta as the main ingredient, this has further helped drag the price of these two coffee beans closer.

“If it continues, Robusta price will even advance against Arabica,” says Huy.

Traders and roasters have seen these opportunities in Vietnam. In an effort to reduce costs, some roasting companies have started setting up their businesses domestically.

A trader from Dakman Ltd., a processing and export company under ED&F Man Corporation, says that some of the company’s biggest clients have started launching their own factories in Buon Ma Thuot to take advantage of cheap labour and a zero export tax incentive by the government.

As a result, domestic businesses, who are looking for a way to increase the value added from coffee, are now debating whether it’s worth investing in the processing industry.

“The processing market has been occupied by foreign giant corporations. It’s very difficult to compete with them in that area. So the only way for the industry is to stay focused in what we are doing,” says Trịnh Duc Minh, Standing Vice Chairman of Buon Ma Thuot Coffee Association.

According to the Ministry of Agriculture and Rural Development, the country currently has a total of 616,000 hectares of coffee, much higher than the targeted 500,000 hectares of the Ministry’s Coffee Development Plan 2020 vision 2030. The ministry is now looking to reduce on planted areas, and instead focus on improving the quality.

The latest figures from Dak Lak provincial authorities released in mid-October show that coffee areas in the region reached 202,000 hectares. More than 23 per cent are old coffee trees, which have a low production capacity of 2.2 tonnes per hectare.

To encourage farmers to look after their crops, Dak Lak authorities announced at the end of May VND3 trillion (US$142.1 million) in loans, at 10 per cent interest, to replant coffee.

Businesses were also encouraged to assist farmers in setting up sustainable practices, encouraging investment in modern cultivation techniques.

“Farmers are the foundation of the industry, we cannot survive without them. It is not right when we can make a lot of money thanks to what they provide while they drown in poverty,” says Dang Le Nguyen Vu, Chairman of Trung Nguyen Corporation, the biggest domestically-owned roasting and instant coffee business in Vietnam.

A rags-to-riches story, Vu was named by Forbes as Vietnam’s Coffee King. He emphasises the importance of maintaining good relations with farmers in the region. Trung Nguyen employs more than 3000 people in Vietnam, with a quarter of those in Dak Lak. The company has started a project that provides training to coffee farmers on personal financial management.

Ea Tun Village was chosen as a pilot, as an especially socially-disadvantaged area.

In the 2000-household village, with a population of more than 10,000, nearly 98 per cent are Ede ethnic minority group. The majority have been growing coffee for three to four generations, however their experience is often limited outside of coffee growing.

“I grow coffee because everyone here does,” says Hrue Hwing, an Ede villager.

In this village, the only habitants who don’t grow coffee are those who don’t own land. For a long time, each household in the village could only get 2 tonnes a year from their single hectare plantations, due to poor cultivation traditions.

Trung Nguyen has introduced the UTZ certified model to villagers, and has sent experts to hold courses at the village to teach farmers on cultivation techniques. An annual training course for the whole village has been carried out since 2010. The coaching has also been conducted on site at farmers’ plantations. Farmers are taught to keep a diary of all activities related to planting, including fertilizing periods, amounts, production yields and revenue.

Along with skills training, Trung Nguyen has made a significant investment installing Israeli drip irrigation systems to support farmers coping with deranged weather. The system provides irrigation directly to the root of the tree and fertilises according to need. The system helps save on water during the dry season, that seems to get worse each year.

The pilot was first conducted with the village patriarch, Ama Chuong, at no cost. Chuong has been attending Trung Nguyen training sessions since they were first introduced, and understands the benefit of taking proper care of his plantation.

“It’s great. I’m very happy that I have it. I can save a lot of money and water. The greatest thing is that it helps my plantation survive during the dry season,” says Chuong. The first year the irrigation system was introduced, Chuong saw a 1 tonne increase in yield to 2.6 tonnes per hectare. His farm has produced 4 tonnes per hectares since 2011. The local authority has since adopted a joint investment with Trung Nguyen, the government and the farmers at the rate of 50-40-10. The systems cost around US$2800 per farm. “I’m proud of Vietnamese farmers. They are very hard working and always eager to learn,” says Vu.

Three more farmers have applied the new watering system to their plantation including Yna, who is expecting to produce at least 1 tonne per hectare higher than last year. Other farmers are similarly looking at the investment as a necessary step to increase their incomes. “There is no more land to expand the plantation. I have to find a new way to improve the productivity,” says Hrue, a 60-year old farmer.

Trung Nguyen currently supports farmers by paying a premium of US$20 per tonne over the market price for the coffee it purchases. “We work towards sustainable development in the region, brought up from the quintessence of the coffee tree,” says Vu. “We are doing business but we want to create a win-win situation.”

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Directions: A couple blocks south of Hoan Kiem Lake. Look for it's small entry way on your right heading south on Ba Trieu.

21.02228652396723 105.85039079189300 Category:

Reasonably priced German food.

4/92 Đào Tấn, Ba Đình, Hanoi

(+84) (0)24 66849446

25 Reviews (Followed by 16 users)

My favorite place for regular dose of Wiener pork schnitzel.

Years of living in Hanoi, and I never even heard about this place. Nothing. Not a peep. I first heard about it in an article on beer in Hanoi, and decided I needed to track it down.

Short summery first:

= For a beer with a small bite it's a good place to go, if you like foreign beer for a low price

= For a full dinner, there are other better places to find in my opinion.

+ This was very good

+ The flavor of Mayonnaise overpowered the salad, and it tasted like that bottle french stuff, a bit too sour. Far from what you get at different restaurants in Hanoi or in any place in Germany for that matter.

- A pepper-steak with friend potatoes

This was pretty much pink rare. That's not the standard way in Germany for sure. The steak was ok-ish for the price, but not that great and not that German to be honest. The potatoes where very salty

- The boneless lamb with mashed potatoes.

+ Mashed papa toes where a bit too coarse and also had a bit of a rice flavor to it, as if they used some rice bases to stiffen it.

+ The lamb was OK but not impressive.

+ It looked very German, with allot of small paraphernalia on the wall from mostly Bayern (Bavaria). Could have used a bit of music, but other then that, yeah, it had a German atmosphere.

This was not great. The food came in the right order, but too fast. From the garlic bread to the sausage to the salad to the steak to the lamb was less then 10 minutes. they should keep more space between appetizers and main courses. Also main courses did not came at the same time. The parking of the motorbike we had to do our-self into their alley, no problem but uncommon for most restaurants. On the way out our bike was still locked and we had to walk back in to ask them to unlock it (it did not seem logical to them that when you pay the bill and walk out, they ask and/or check if you need help). After removing the lock still had to get the bike out myself, which wise very tight indeed. For me, not a big problem, but if my girlfriend was alone, probably impossible. Again service fail here.

Sure, the criterion may be yet harder if you enter this place as a Bavarian native like me. But hey, you've got give them a lot of credit. The atmosphere reminds me of a traditional Wirtshaus. And this is not only because of the wooden tables and original furnishing. The vietnamese people who frequent this place behave just like those fellows you could find in any Bavarian Wirtshaus on a usual Sunday morning past church pint. :-)

The food they offer is a mix of vietnamese food and some original German food. Both times I went there I was satisfied with serving and taste of original German dishes.

The waitress was always very attentive. I never got to sit there with an empty glass.

So far, KaiserKaffee has everything to qualify for a 3-star rating.

But here they go. I don't know many places (in fact only this place) where one can drink a good quality Wheat Beer. They offer Erdinger Weißbier (dark&pale) and HB-Weißbier from the traditional Hofbräuhaus München. That gets 'em star number 4.

Well, and after some three or four Weißbier your kidneys are washed while your bladder asks for relief. And moments later you'll find yourself on a beautiful and clean toilette!

Bottom line: if you are German and homesick get there!

Everyone else: get there, too. Just for a change!

I went here yesterday for a business lunch, not having read any of the previous reviews, and have to say I thoroughly enjoyed this place.

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