A glorious cappuchino, but just a little bit different

If you ever had Vietnamese coffee, you know that it is very different in taste than the Arabica type of flavour that you will recognize from other coffees. The bean used here is the robusta bean and that has a way stronger taste. Very often that taste is a bit milded out by addig condensed milk, which I also like a lot. Condensed milk is sweetend by the evaporation process and it is like sweet thick cream. Those two together make an awesome combination for an awesome cup of coffee, but every now and then it is also nice to have a classico in cappuchino in the morning.

In Ho Chi Min city I passed by this little coffee bar called 'Café Oeuf' which is French for 'Cafe Egg' and was instantly drawn in.

Here there was an older man working together with I guess his daughter and they had a really cool place inside there. All kinds of weird ornaments were placed inside, making it actually a nice place to sit inside. For us Europeans when visiting a warmer country, we always want to sit outside because finally it is a bit warmer. But especially in the big cities there is not a lot of outdoor space.

And this inside area was so cool, ofcourse you have to take a peek inside.!





What the heck is this thing even? It looks a bit like a device that gives more aeration to the coffee? Any body have any idea?

And what about these giant ants made from tin foil and stones or the turntable for your records? No needle attached so no option to play though. But in any words, just cool stuff is addes to give a lot of atmosphere to the area. And that is something I like a lot! Places like Ho Chi Min city also have a lot of the bigger brands coming in, which makes it loose some identity. Smaller places are often so small they don't have the option for deco and are super basic because of that reason.

Also fine! But that is why it is cool there are more things to find!

On to the coffee!

Now I just thouht that with ordering two cappuchino it would be business as usual. But after the order this whole process of all kinds of tasks started and the owner invited me in behind the counter to take a better peek.





The whole grinding of the beans was also with adding some moist to the beans, which you would never do in Europe. Everything was measured and calculated and eventually the coffee started to drip. But as always.....10.5 bar measured on there, the holy grail!

Then the owner took this device that I had never seen before with all of these long arms. It was filled with some water and the put on the stove. It took me a while to realize that this would be the milk foamer. But then an old school one!





Once the resevoir of water was boiling steam was formed which built up pressure in the chamber. With that pressure he was able to foam up the milk.

Say what!! Ofcourse you know that a machine does this is well, but I had never seen it before.

Result!

The the actual assembling of the cappuchino was done by him and by the girl.
Both of them went for the latte art style and doing something different.





For me the most awesome thing here was the whole process and how much love there was put in these two drinks. If this is all smart businesswise we can debate on that.

But the coffee here is an experience. A story that wants to be told and I loved every minute of it!