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Thread: Trung Nguyen Gourmet Blend (Vietnamese coffee)... what's in it?

  1. #1
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    Trung Nguyen Gourmet Blend (Vietnamese coffee)... what's in it?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I enjoy making Vietnamese iced coffee (c ph sữa đ) using a traditional coffee drip from time to time. I use pre-ground Trung Nguyen Gourmet Blend to do so (I know pre-ground is a dirty word but this really doesn't taste authentic to me without it).

    The coffee packaging states "Natural and Artificial Flavours". I'm curious if anyone knows what those artificial flavours might be? Google couldn't tell me.

    Cheers

  2. #2
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    I'm not 100% sure but I suspect it's the process to imitate the weasel coffee experience, without the weasel droppings.
    Dave88 likes this.

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    Yeah good thinking. I just did some reading about the synthetic enzymes they use to try and imitate weasel coffee. Interesting stuff. I also wondered if the artificial additive is an oil of some sort because it's a really oily blend.

    Oh well, whatever it is I don't mind the flavour when I'm in the mood for it.. cheers

  4. #4
    Senior Member artman's Avatar
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    I was at the royal show one year and there was a Vietnamese coffee stand sound samples. I had some Viet Coffee Saigon Phin Daklak, over ice and sweetened condensed milk. Brewed in the little stainless cup with holes in the bottom (forget the name).

    It was very refreshing and so I bought a kit. (It was a hot day)

    Completely different flavour to "real" coffee but I like it, and it's got some serious kick! Can definitely feel the difference. I am not sure what they add to it (it's pre ground - GASP) but I am guessing they must infuse it with something. Would love to replicate the process on my own roasted beans to get some of that "flavour".

    Any ideas?

    Cheers

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    I don't think they infuse the grinds once it's processed through the grinder. The Vietnamese ice coffee taste is best with that particular bean/brand, and I feel it works well pregrounded as it needs to mix with the condensed milk in more of a watery form than emulsion oil mix (condensed milk is more water soluble than oil).
    The milk brings out that 'hazelnut' flavour and the ice helps reduce the sweetness. You can try it with any bean but it works best with stronger roasts to cut through the milk.

  6. #6
    Senior Member WhatEverBeansNecessary's Avatar
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    It wouldn't surprise me if most Vietnamese Coffee is mainly - if not all Robusta as I read somewhere that Arabic is only a recent addition to the Vietnamese crops (I believe the government is providing some incenttive to get into Arabic for the premiums).

    Robusta does have a slightly different flavour (in general terms) to Arabic and certainly a lot more caffeine.

  7. #7
    Senior Member Rocky's Avatar
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    Had coffee with a mate at his (Vietnamese) girlfriend's place. I was introduced to 'Vietnamese Coffee'.
    Interesting. Not really something I could get in to as I mainly drink strong long blacks /wo sugar, but always educational to taste someone else's tipple.

  8. #8
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Dave88 View Post
    I enjoy making Vietnamese iced coffee (c ph sữa đ) using a traditional coffee drip from time to time. I use pre-ground Trung Nguyen Gourmet Blend to do so (I know pre-ground is a dirty word but this really doesn't taste authentic to me without it).

    The coffee packaging states "Natural and Artificial Flavours". I'm curious if anyone knows what those artificial flavours might be? Google couldn't tell me.

    Cheers
    Couldn't speak for this particular blend. But they sometimes use chicory.

  9. #9
    Senior Member Rocky's Avatar
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    Behmor Brazen - $249 - Free Freight
    Yes Barry, you are reminding me. I remember saying to my mate "The taste of this makes me think 'Chicory'. "
    I went home and researched it on the computer and sure enough it was correct.
    If I remember correctly, his girlfriend made it from powder sachets.



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