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Vietnamese coffee and Surprising heath benefits of coffee.




Vietnamese iced coffee, the sweetened version loaded with lots of condensed milk, has been the favourite snack of many in the western world. But truly, that weak and sweet coffee is nowhere close to the local version in Hanoi or Saigon which is so strong, fragrant and almost liquor like. One sip, and the addiction starts.



Vietnamese coffee is brewed using finely ground dark roast coffee. Different blends produce an array of tastes and finishes. Various coffee houses also have their own way of roasting coffee beans.
The basic coffee menu is quite standard across places. We  order coffee by color code. Black coffee is well, black (đen). Coffee with condensed milk is called “brown” (nâu). Then, you can have it hot or with ice. For example, đen đá is iced black coffee, and nâu nóng is hot coffee with milk.
If you are new to Vietnamese coffee, start with iced milk coffee (nâu đá or cà phê sữa đá). This has large portion of condensed milk, and when mixed with black coffee liquid, the result is like coffee and rich chocolate together. It normally serves in tall glass in three layers – condensed milk, hot coffee and crushed ice. To drink, just use the spoon to mix everything together. Delicious!


Just like a shot of espresso is not everyone’s favourite, black Vietnamese coffee (cà phê đen) is reserved for the addicted only. Served in a small cup, it is pure black liquid – so dense and dark. The coffee is not bitter (if done well), but very smooth on the palate and has that liquor like effects. Sure, it can be tamed by adding some crushed ice. But still, be warned. The coffee can be really strong.
Making coffee is a science, and also an art. Traditionally, Vietnamese coffee is made with a small metal French drip filter. It takes good experience to pack the right amount of coffee to create enough pressure so that the speed of coffee drop is not too quick, or too slow. A while back, coffee is served with a filter at the table. However, time changes. It seems that no one has enough time to wait around anymore.
Introduced to the local residents in the early 20th century, coffee has been the favourite of the upper and educated classes although cheaper coffee is available everywhere.

Surprising Health Benefits of Coffee.
When you're talking about coffee and reducing the potential type 2 diabetes risk, it's important to note that we are talking about caffeinated coffee without any additions, like cream or sugar. While your corner coffee shop is selling a grande mocha latte, those types of drinks do not carry the same health benefits of plain, black coffee.
Coffee Consumption and Diabetes Risk.In a study published in the journal Diabetologia, increased consumption of coffee showed a reduced risk of developing type 2 diabetes. The risk reduction was rather significant. Participants who increased their coffee consumption on average by one and a half cups per day showed an 11% reduction in risk. Participants who decreased their consumption of coffee by one cup or more showed a 17% higher risk for developing type 2 diabetes. It's important to note this study evaluated thousands of people and followed them for four years.
Individuals that had the highest rates of consumption (3 or more cups of coffee per day) had a 37% lower risk than the individuals that consumed the lowest amounts of coffee (less than one cup per day).
The study did mention that individuals with more complications such as cardiovascular disease, high cholesterol, high blood pressure, or cancer may be those that also consume lower amounts of coffee. However, even when certain cases of comorbidities were excluded, the results were similar.

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