Exploring the Unique Street Roasted Coffee Experience in Saigon

In this video, the host explores a unique coffee shop in Saigon's Chinatown that offers a one-of-a-kind coffee experience. The café stands out for its use of a net as a filter for making coffee, as well as its method of roasting coffee beans on the street using a giant metal cylinder. The host witnesses the roasting process and is captivated by the enticing smell that fills the air. The roasted beans are then transferred to a burlap sack, ground, and brewed using the net coffee method. Finally, the coffee is mixed with condensed milk for a creamy and delicious flavor. The host enjoys the rich taste and remarks on how it is a stark contrast to the watered-down beer commonly found in Vietnam.

• 00:00:00 In this section of the video, the host and his guide visit a coffee shop in Saigon's Chinatown that specializes in Cafe Bu Đỗ, a unique type of coffee made using a net instead of a filter. The shop also stands out because they roast their coffee beans on the street using a giant metal cylinder. The owner of the cafe, who has been roasting coffee this way for over 16 years, explains that they roast 10 kilograms of coffee beans every couple of weeks. As they wait for the beans to roast, the host and his guide marvel at the process and wonder if coffee roasted on the street tastes better.

• 00:05:00 In this section of the video, the host visits a street coffee roastery in Saigon. He witnesses the coffee being roasted and describes the enticing smell that fills the air. The roasters add salt and butter to enhance the flavor, creating a delicious aroma. The roasted coffee beans are then transferred to a burlap sack and cooled down before being ground. The host is taken to an upstairs café where the coffee is freshly ground using a machine that has been in use for 30 years. The coffee beans are then brewed using the net coffee method, which involves placing the beans in a net and pouring hot water over them. Finally, the coffee is mixed with condensed milk to balance out the bitter robusta beans. The host enjoys the rich and creamy flavor of the coffee and comments on how it is a stark contrast to the watered-down beer in Vietnam.