A coffee journey around the world – from Saigon to Paris

Saigon: Refreshing sweetness in a glass – Ca Phe Sua Da

In the southern Vietnamese city of Saigon, now officially known as Ho Chi Minh City, coffee is everywhere. On almost every street corner, there are small stalls with tiny plastic chairs where locals and businesspeople alike sit from early in the morning until late at night. The air is filled with the sound of engines, the babble of voices and the various smells that characterise life in the city. This includes the aroma of freshly brewed coffee.

At the heart of Vietnamese coffee culture is the so-called Ca Phe Sua Da, literally translated as ‘coffee on iced milk’. This is a strong brewed coffee, traditionally made in a metal filter (phin), which is poured directly over the glass and mixed with sweetened condensed milk or poured directly over ice and milk. The combination of intense roasting, sweet creaminess and cool freshness is unmistakable and ideal for the tropical climate. The sweetness can be adjusted to taste by using more or less of the thick condensed milk.

Dallmayr tip: A strong espresso such as Dallmayr Velvet Noir from the Röstkunst series, available as whole beans, is ideal for this preparation. Its intense aroma, with notes of dark chocolate and cinnamon, harmonises perfectly with the sweetness of the condensed milk.

Vienna: World-famous coffee house culture – Viennese Melange

Vienna is more than just a city; it is a way of life that has been shaped for centuries by coffee houses as places of encounter, literature and debate. In 1683, after the Second Turkish Siege, coffee arrived in Vienna on a large scale and developed its own culture here, which was even recognised by UNESCO as intangible cultural heritage in 2011.

The classic Viennese Melange is a prime example of this tradition: a smooth coffee, usually from a mild roast, is combined with hot milk and milk foam. It is served in a glass or a simple porcelain cup, often accompanied by a glass of water and a piece of pastry.

Dallmayr tip: With its long, gentle roast and full-bodied aroma, Dallmayr Espresso d'Oro brings the flair of a Viennese coffee house directly into your home and harmonises perfectly with warm milk.

Paris: A slow morning at a street café – Café au lait

Parisian coffee house culture is younger than that of Vienna, but in the 19th century it developed into a hub for artists, literature lovers and intellectuals. Today, it is known as a symbol of the French way of life: savouring the moment, without haste, while watching the lively city life go by. The famous café au lait is often enjoyed here from a large bowl. The mixture of strong filter coffee and hot milk is much milder than, for example, the Viennese Melange, but just as aromatic.

Dallmayr tip: Our classic Dallmayr prodomo is perfect for a velvety, creamy café au lait. The exquisite blend of the finest Arabica highland coffees unfolds its full aroma in the filter and blends harmoniously with hot milk.

Copenhagen: Scandinavian clarity – Nordic drip coffee

Nordic coffee culture has made its mark on the international scene in recent years, with Copenhagen leading the way. Here, people love light roasts that emphasise the delicate, fruity notes of the beans. Nordic drip coffee, i.e. hand-filtered coffee, is often served without sugar or milk – pure and clear. That doesn't necessarily mean that the coffee comes without accompaniment. It is usually served with Scandinavian desserts, cheese rolls or other pastries. The coffee houses are often bright, minimalist in design and feel like little islands of tranquillity. As is usual in Danish gastronomy, the focus is on quality and transparency: the origin of the beans is often just as important as the preparation method.

Dallmayr tip:Dallmayr Ethiopia is a single-origin Arabica speciality with floral and spicy notes and a hint of citrus, perfect for hand filtering. Coffee lovers who like something a little more exotic and prefer a strong acidity can prepare their Nordic drip coffee with Dallmayr Speciality Coffee Ethiopia Finchawa from the Röstkunst line.