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Part 4 Worlds largest consumers of coffee - At Foruth is Japan home of the tea ceremony!

Fourth is Japan

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with 7 832 000 bags. Japan has a rich history in the careful and meticulous preparation of food and beverages Historically Japan was not a coffee culture but the mid 1800’s saw a dribble of beans coming into the country, mostly being consumed by the Dutch traders of Nagasaki. In 1888 Eiki Tei in Ueno district wanting to emulate the cultural vibrancy of French café’s opened a café only lasted a few years unfortunately being before his time. Japanese being the masters of imitation inspired several other cafes those in the Ginza district did well.  

It all came to a halt after the Second World War when Japan banned all imports of coffee.                     Things moved in the 1960’s when instant coffee came back and in 1980’s Hiromichi Toriba started Duotor coffee that was very successful and later has evolved to compete with Starbucks concept of the third place and the Kissasten’s that evolved to become places of old school, high quality, hand created beverages with their hand dripped pour over style.

Kissasten’s are all about coffee and socialising over the black beverage. They have become a favourite tourist destination due to their extra services provided like newspapers and old style service in a retro environment.

Japan has the honour of being responsible for the Hario V60 dripper which is ideal for Vietnamese coffee being a single piece drip brewer with a paper filter. It was in 2004 that the dripper came into being. The name comes from the V shape and its 60 degree angle. The intent was for a drip through coffee that was to be cleaner tasting rather than steeping grounds.

How do the Japanese mix coffee and alcohol? How about a Sochu Mohito

Zesty and refreshing like any mohito  Ideally cool and refreshing on a hot summer afternoon.


  • Coffee Shochu(infuse the Sochus with Coffee beans)
  • Fresh mint leaves
  • Club soda
  • Sugar syrup (optional)
  • Lime (Wedges or slices)
  • Crushed ice


  • Add 60 ml of Coffee Shochu into a nicely chilled tall transparent glass.
  • Add lime wedges, and fresh mint leaves into the glass.
  • Crush mint leaves and lime.
  • add sugar syrup (optional), crushed ice, & cold club soda.
  • Stir
If photos not showing click here to go to web version
Part 3 biggest coffee drinkers Austrliia is Number five in coffee consumption in the world

Number 5 in Coffee Consumption is Australia

Fifth is Australia with 1 908 000 bags.

Australian coffee heritage is multicultural and coffee was one of the crops that arrived with the first fleet. Very popular during the time of the Victorian Goldrush and really started kicking off with an influx of Russian refuges in the 1920’s who sold coffee beans for home use.

During World War II the American soldiers stationed here loved their ‘Americano’ and soon after Australia was put into espresso mode with the wave of Italian immigrants after the Second World War. The Italians  brought their passion for the community café and the Gaggia piston espresso machine.

Achille Gaggia the father of Espresso filed a patent in 1938 that revolutionised coffee making. He moved coffee making from the stone age of steamed burnt or boiled coffee to the era of Crema! By 1948 this had been improved with a cunning addition of a large lever to make the first upright espresso machine known as the Classica. This revolutionary machine allowed simple generation of pressure of 8 to 9 bar for the hot water to be forced through the coffee to make espresso with crema!

The 1956 Olympics further reinforced the coffee nightlife with Melbourne becoming coffee central for Australia.

The Espresso machine introduced to everybody a more controllable brew process, less bitter and with the taste sensation of crema. The espresso bars bohemian style attracted the aspiring, the teenagers and those bored of old style milk bars and steak pubs. This Italian influence took Australia beyond its Colonial tea culture and the established Parisian coffee culture of Europe.

It was not a quick transition as coffee was expensive after the war.  In the early 50’s ten times more so than tea. This soon picked up in the 1980’s with Australia’s relatively high standard of living allowing people the time to enjoy a coffee as a social experience and with straight forward training and easy access to capital it was relatively easy to open your own café.

Australians being free of any preconceptions or history with regards to their favourite cuppa have evolved the ‘flat white’ with its shots of espresso, steamed milk and smooth silky microfoam.

The combination of many small independent`t operators with their own niche and striving to make the best coffee has led to the expansion of Australian style coffee overseas with our smoother, lighter and more caramel tones a step away from the French style that has influenced Vietnamese coffee.

Australians are more a nation of wine and beer drinks so our alcohol is not usually associated with coffee but our favourite Alcoholic beverage is our very own Viet-coffee martini.

Viet-Coffee Martini

30 ml Viet -Coffee liquor

30 ml Longevity milk

30 ml Gin or Vodka (Westwinds Sabre Gin) (Hanoi or Men Vodka if you want to govietnamese)

15 ml Amareto


Iced coupe glass

Shake well

Pour (through filter)

Garnish with shake of  cappuccino cocoa and 3 beans


At Viet-coffee we have a wide range of styles from the darker roasts to our cinnamon roast Italian espresso. Check out our TNI bean range here but don’t forget our other suppliers.


Breakfast TNI Coffee whole bean 340g

Bittersweet Citrus Notes

A perfect combination of the Arabica premium beans from well-known coffee-growing regions such as Brazil, Guatemala, Cau Dat and the Vietnamese Robusta premium beans.

Beans that were medium-roasted to give mild bitter sweetness and aroma, plus a hint of citrus to delight the taste buds and lift up your spirit for a new day.

Ingredients:-Arabica from Brazil, Guatemala, Cau Dat and some Vietnamese Robusta.

Buon Ma Thout TNI Coffee whole bean 340g

Experience the Rich & Intense Buon ma Thout.

A typical blend of the finest Robusta & Arabica dark-roasted beans from the most well-known coffee-growing regions in Vietnam – Buon Ma Thuot & Da Lat, to produce rich and intense satisfying Arabica Robusta blend. 

Ingredients:-Arabica Cau Dat and Robusta Buon Ma Thuot.


Da Lat TNI Coffee whole bean 340g

Rich aroma, Mild acidity & Light bitterness, Made from 100% Arabica beans being from Cau Dat in Da Lat – the best Arabica-growing region in Vietnam. These beans are medium-roast to give the typical rich aroma, mild acidity and light bitterness. (Not a typical Vietnamese Style Full roast – just about first crack with the oil just becoming evident and an ideal roast for your personal espresso machine)

Ingredients: Arabica Cau Dat

Mild Espresso single region origin with an international favour.

Espresso TNI Coffee whole bean 340g

Rich aroma, Mild acidity & Light bitterness, Made from 100% Arabica beans being from Cau Dat in Da Lat – the best Arabica-growing region in Vietnam. These beans are medium-roast to give the typical rich aroma, mild acidity and light bitterness. (Not a typical Vietnamese Style Full roast – just about first crack with the oil just becoming evident and an ideal roast for your personal espresso machine)

Ingredients: Arabica Cau Dat

Mild Espresso single region origin with an international favour


SignatureTNI Coffee whole bean 340g

SKU: SKU6221111Complex, Medium-body and Bittersweet

A gift crafted by TNI experts for the coffee lovers. From the choicest Arabica beans grown in Guatemala, Ethiopia, Brazil, Cau Dat and Vietnamese Robusta premium beans at medium-roasted process for a wonderful complex flavour with medium-body and bittersweet finish. 

Note if pictures dont show up in Your news, view it on the News side bar at Viet-coiffee.com.au

Coffee on

Hugh and Van

What Nation Drinks the Most Coffee Part 2

Biggest coffee drinking Nations Part 2

In our count down Number 7 is Algeria,

Algeria at 2286 000 bag of coffee is purported to be the original home of ice coffee. The Scirocco a hot breeze off the desert is perhaps one of the reasons that Mazagran, an iced coffee, was created in the 1840s. Or was it a French garrison in Mazagran being besieged and they ran out of brandy to cut their coffee with so with only cold water and plenty of lemons being available they improvised and so the original iced coffee was born.

It’s a bit like Vietnamese Caphe Da with a twist.

The Recipe for a Mazagran is: Fill glass with ice,  make your preferred shot of coffee and pour over ice, add some lemon juice and sweetener to taste and garnish with a lemon.

Mazagran in its various forms spread back to France and through Europe with the Portuguese perhaps being truest to its original form and now often adding rum to it. Sorry there seems to be a bit of a theme for these hard coffee drinking countries they also like their hard Liquor with it as well.


At Number 6 South Korea is next :

Korea with 2484 000 bags is right up there with heavy coffee drinkers. Notably from the start Koreans viewed coffee as exotic and highly valued and still today are prepared to pay a premium for the right atmosphere. There are 70 000 plus café’s in Korea and coffee and cake is the go.

First introduced in 1896 when King Gojong tried it for the first time. Korean Café’s (dabang) followed soon after. Originally for the elite,  soon after for the statesmen, artists and salesmen with many a deal done in a dabang over a coffee and cake

The dabang was considered a representation of modernism with the eating of cake with a fork and having coffee from a cup instead of chopsticks for kimchee, and drinking soup from a bowl.

In South Korea the consumption of coffee has been increasing at about 10% year on year. Café’s will often have their own roastery and massive chains have grown with the Korean coffee Chain  Ediya having 2200 shops throughout South Korea and notably Seoul has more Starbucks than any other city in the world.

Instant coffee is the number one coffee drink with almost a third of Koreans having a cup of coffee a day. Next most popular is the Americano from a speciality shop in tune with the Dabang coffee and cake theme (Read Starbucks now) the Americano may be turned into a latte and milk substitutes are very popular as are very unusual taste combinations both for coffee and for cake.

Americano is a short black with hot water added and it retains the crema so espresso coffee is not typically Vietnamese with running through an espresso machine but in Vietnam an Americano is often whisked to boost the crema (see our coffee whisk here at half the price of may other suppliers) Iced coffee whisk - battery powered

Iced coffee whisk - battery powered

Viet-coffee has its own Mocha blend ideal for Americano available here.

American Moka 250g ground taster, phin and espresso spoon with shipping

SKU481  $18.30
A blend of the best Arabica, Robusta coffee beans, roasted to maintain the natural aroma. Plus a phin and espresso spoon so you can make your style of Americano with Mocha flavours

This Viet-Coffee product is very good value, very good tasting Vietnamese ground coffee just right for an Americano in Australia.
For any of the other coffee recipies mentioned in this series our Metrang MC1 Arabic Robusta super clean ground coffee 500g x 2 with shipping Close to code bonus phin  is ideal
More to follow soon in our series of big coffee drinkers
Coffee on
Hugh and Van
(if pictures dont display the News is on the left side of our site. Viet-coffee.com.au
What Nation Drinks the Most Coffee


Which Nations drink the most coffee? Part 1

Coffee consumption around the world is significantly influenced by socio-cultural backgrounds in the respective countries.

Some of these things are market driven ie coffee consumption in the USA is driven by the likes of Starbucks, Dunkin Donuts and McCafe and the common bottomless cup at road side diners. (perhaps it’s a stretch to describe some of these big brands as makers of Coffee as a McDonalds Frappe  has about 67 grams of sugar at about 86% of your daily allowance so the principle ingredient is not really coffee.)

As a general rule countries that grow their own coffee have both the cheapest coffee and highest consumption. Cheapest as there are no heavy duty or taxes due to the coffee not being imported and the nature of the economy with low labour costs.  Some of these figures are a bit rubbery as due to the low tech nature of Brazil, Vietnam and Columbia making  data collection tricky to do the Math and there are so many different ways to drink and measure its consumption.

However in order of consumption using a combination of total bags vs per capita consumption reported by Yahoo finance we find

at Number 10, Russia

Russia is the largest consumer of coffee at 4506 000 60 kg bags –Our  Metrang coffee is very popular in  Russia . Metrang MC1 Arabic Robusta super clean ground coffee 500g x 2 with shipping Close to code bonus phin

Metrang MC1 Arabic Robusta super clean ground coffee 500g  x 2 with shipping Close to code bonus phin

In Russia coffee is mostly being drunk as a cappuccino and being a perfect antidote to the bitter cold, also is very popular with the addition of Vodka. Note that Stolly vodka  is not produced in Russia but based in Latvia and since the start of the war Stolly says its stopped sourcing its ingredients from Russia so its ok to buy and would be great for Karsk (see two paragraphs on)

At number 9 is Norway

Norway, who although only consumed 729 000 bags has a very high per capita consumption at 1.3kg per head. (a per kg per head figure includes the non coffee drinkers so some are drinking a lot!). It may have something to do with a drink called Karsk.  Basically rocket fuel with caffeine. It’s cold in Norway and alcohol is expensive so there is a tendency to make their own moonshine and you will find a pot of coffee on in any Norwegian home. Not so sure about the moonshine!

Karsk is made using the floating penny ritual. Put a penny in the bottom of your cup and pour in the coffee until it can’t be seen then pour in the alcohol until you can see it again!  Or if you want a recipe, it’s a ratio of 1 to 1 with a suggested 180 ml coffee a teaspoon of sugar and 180ml vodka (moonshine if you have it).  Beware that’s 6 shots of alcohol and, for the more temperate, why we give the one to one ratio, finall add sugar to taste.


At no 8 is Switzerland

The Swiss consuming 957 000 bags of coffee are big coffee drinkers and being Swiss they have a reputation for taking life a bit more seriously (the temperate ones perhaps). Still partial to Karsk they prefer to add 'Pflümli' Plum Liqueur to their coffee, note drinking laws are strict if you are in charge of any vehicle but public drinking is quite liberal with the drinking age ranging from 16 yars to 18 years.

Coffee breaks are taken very seriously and coffee is used as a daytime social lubricant most commonly as a long black, being 8g coffee to 110ml from an espresso machine and known as kaffee crème and often accompannies with the local cakes.

Seemingly being influenced by the Italians with their love of espresso, the Swiss also love their chocolate and milk particularly in their coffee. Interestingly they like a coffee that has nutty overtones and is Robusta influenced. So somewhat similar to Vietnamese coffee.

Note  the Swiss did invent a method to deccaffeinate coffee called the Swis water method of decaffenation.


More to follow soon on which nations drink the most coffee


Happy Easter

Hugh and Van

Sixteen random coffee questions answered.

Sixteen random coffee questions answered.


Vietnamese bean coffee what are the popular styles?

Vietnamese bean coffee in Vietnam is most commonly Robusta but for export  an Arabica Robusta blend is the most popular which gives good crema through an Espresso machine. When using a coffee machine Vietnamese coffee can be suitable for espresso styles – I use my trusty Saeco to make my morning short black, but for the authentic Vietnamese coffee flvour we recommend that a lower brew temperature is used and if your machine allows a ristretto or no more than a short shot and topped up with hot water al la americano.

Why Americano Style?

The Americano style avoids over extraction that is often seen with a long black coffee made from automatic espresso machines where they keep extracting the flavour from the beans but in our opinion extracts more bitter alkaloids that really is not typical of Vietnamese coffee.

Americano style It is not usually found on the streets of Vietnam where in the South of Vietnan Caphe su da (iced coffee) is very popular and when in the cooler areas a hot sweet coffee is popular.

Vietnamese ground coffee for Phin

Normally Vietnamese coffee is pre-ground, we do however, as you have seen, have a comprehensive range of bean coffee for those who like to grind their own. There are a wide range of styles both in roast and bean varieties but most the most common styles in beans are  Robusta arabica blends and often in peaberry style.

Whats peaberry?

Peaberry coffee is called this as the coffee bean is literally shaped like a pea being more rounded. This is due to there only being one seed in the coffee cherry and the peaberry’s are valued for their flavour and roasting characteristics.

What is the phin?

A picture says a thousand words

How is it used? Go to our you tube channel and watch from 2 minutes on or watch the full version of our coffee story


Do I need a paper filter?

The stainless steel  phin is a no-paper, dishwasher safe, low technology  brewing tool. Not space consuming and great for the environment. It does leave a few grounds in the bottom of your cup but this is typical of the style of authentic Vietnamese coffee


Does the phin come in different sizes?

Yes, we stock from espresso style 125ml, and up 150 ml, 200ml, 375 ml, 500ml. 750ml, 1500ml.

The bigger the phin, the more coffee you’ll have to use with the larger sizes being suitable for shop use to make and store.


How do I make phin coffe

It takes a little practice so start with these guidelines for a 150 ml phin.

  1. Boil water
  2. Pour boiled water over the phin and cup (this helps keep the coffee warm)
  3. Half fill the phin with ground coffee  usually a rounded table spoon
  4. Tamp the filter press on top of the coffee
  5. Place the plate and chamber (filled with coffee) on top of a cup
  6. Add 30 ml (or cover the filter press by a few mm od hot water) with off the boil hot water approx 90 degrees at this stage
  7. Let water absorb for 30 seconds
  8. Then fill water to the top of the phin  - It should take about 5 mins to drip through.

I am using a larger phin what quantity of coffee grounds?

As a rule of thumb the body of the phin is filled half full such that the phin cover is not coming into contact with the tamper.


How do I control the drip speed  in my phin?

Different grinds allow the coffee liquor to run through at different rates. A coarser grind will allow coffee through quicker. To adjust the speed you can either use the tamper more firmly for slower drip speed or add more coffee. A larger pin will take longer to drip and finish extraction as there is more coffee to go though. So much longer needs to be allowed for the really big phins. Up to 20 mins or more.

What grind?

 If you can adjust the grind size to achieve the flow of first drip by 2 minutes, and last drip by 5 minutes – drip speed is affected by how fine the grind and how firmly tamped finely ground and firmly tamped gives slower dripping. A coarser grind is more typical of Vietnamese coffee but depending on the beans and roast a Vietnamese coffee artisan will vary the grind to allow the best flavour extraction.

  • First drip should happen before 2 minutes
  • Last drip should be around 5 minutes 

Can I do a second pour of hot water into my phin? 

I would only do this with the larger phins as its very easy to go from a thick tasty coffee liquor to watery and over extracted bitter coffee.

How do I make a thicker coffee liquor?

If you want a thicker, fattier, and sweeter coffee, we suggest adding the sweetened condense milk, or coconut oil, coconut milk, or even butter to your cup of coffee. It’s not too far from the butter coffee (ie. bullet coffee) trend. With our preground coffee won’t  need you to go to the addition of oil and butter unless your taste buds go that way


Can I drink phin coffee black?

The phin is a brewing tool, so you can drink phin coffee however you like! Black, with almond milk, sweetened condensed milk, shaken, stirred, blended, hot or iced.

What milk do I use for Vietnamese coffee?

You can go non traditional with almond milk, or soy milk but in Vietnam sweetened condensed milk is used. This style of milk is  know colloquially as “old man’ milk with a picture of an old man on the can,. From Sữa Ông Thọ  - Mr Longevity milk - we recommend Longevity milk as it has the right balance of fat, sugars and salt.

Why would I froth my Vietnamese coffee?

Foam on coffee forms naturally in espresso coffee and is known as crema. A decent crema is considered the sign of a well made barista coffee. The foam/crema is considered to take your coffee to the next level enhancing the silky creaminess of the milk and adding texture and volume to your coffee. Our electric milk frother makes the job of foaming your café su da easy. It has just the right amount of power to create a light fluffy foam but needs help at the bottom of the cup with the thick longevity milk so just work it up and down in the cup and use the frother at the top to build up you foam by including air in your coffee.

Blue Dragon update - shipping and warehouse hiccoughs


March 2022


Xin chao (Greetings!) from Blue Dragon 

Here are some important — and brief! — updates from Blue Dragon in Vietnam.

In a world full of instability and chaos, your support is saving lives.

What's happening





Over borders

Since the beginning of 2022, Blue Dragon has rescued and repatriated 45 victims of human trafficking. These girls, women and men, as young as 16, were being exploited in neighbouring countries China, Myanmar and Laos. All are now safely home with their families

Pandemic response

Remote and impoverished communities across Vietnam faced a massive new outbreak of COVID-19 earlier this month. Normal activities have come to a halt at most schools, with some teachers and students even forced to self-quarantine at school.

Thanks to Blue Dragon’s caring supporters, over 6,000 students from 10 schools have received food, warm blankets, test kits and cleaning supplies. This made a massive difference to their lives! Thank you to all who have donated.


On the streets

With more families affected by the economic impacts of COVID, Blue Dragon has been meeting more children with their parents working on the streets. One of these families is Hoa and her 2-year-old son Binh, who were struggling to survive. We have helped them rent and furnish a place of their own, where they can sleep in safety.



At Dragon House

17-year-old Hai, a former street kid, simply loves the soft skills he has been learning at the Blue Dragon centre. He enjoys it so much that he recently approached the social workers and offered to help set up the next training session!

It’s crucial to prepare children for their future. That’s why Blue Dragon conducts training in skills like teamwork, leadership and time management for disadvantaged teenagers. Rescuing children is just the beginning of our work; long term care helps them turn their lives around and keeps them safe as they grow. 


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Coffee On!

Hugh and Van

Battery powered whisk a hit with Jake.

Its still hot enough to enjoy an iced coffee.

Viet-coffee has every thing that you need to make this popular refreshing drink.

Van can be seen giving instructions for this all time favourite on our promotional video - Here is a link to it   https://www.youtube.com/watch?v=97qX88QslxM  coffee iunstructions start at 2 minutes.

All you need to make this is available as the Taste of Vietnam 1   we have upgraded the pack to include a battery powered whisk for a quick easy way to froth up the tinned milk and coffee liquor.

The whisk can be used for frothing all beverages. Such as cappuccino, late, mocha, frappe, chocolate and syrup based smoothies.

Jake loves his iced coffee in the morning before he goes to school or TAFE.

He has a quick and easy iced coffee with equal parts condensed milk and coffee

and whisked up to a foamy creamy brew

and then throw in some ice.