world's Robusta Bean. Vietnam exports almost 1,700,00 tons of coffee beans every year. Over 3 million people around the world depend on these exporters as well as companies who need the beans in order to make drinks and sell their products. The use of condensed milk as a main element for Vietnamese coffee dates back in the 1850s when it was difficult to get fresh milk. Therefore, condensed milk served as an alternative to fresh milk because it is not only lasted longer but it didn't have to be refrigerated. Condensed became a primary ingredient in Vietnamese coffee because it was affordable and went well with the bitterness of the Robusta Bean. Condensed milk is similar to regular coffee made of milk and sugar just like regular coffee but has fewer calories. Difference Between Regular Coffee and Vietnamese Coffee Vietnamese Iced Coffee is made from Robusta bean. It is a stronger, more bolder taste compared to coffee using the Arabica bean. The Famous Vietnamese Robusta bean has double the amount of Caffeine. Most Regular coffee is made with the Arabica Bean and is used with sugar, and different creamers while Vietnamese Coffee contains condensed milk for flavoring. Similar to regular coffee, Vietnamese coffee can be served hot or cold. Vietnamese Coffee Chains See also Egg coffee Cuban espresso, similar sweetened coffee. Indian filter coffee, similarly produced (drip from metal filter) coffee. List of coffee beverages References External links Cà phê sữa đá, it's what's should be in your cup [sic] at ChestBrew.com History of Vietnamese Coffee and photographed step-by-step brewing at HungryHuy.com Illustrated instructions at wanderingspoon.com Vietnamese coffee recipe and notes at Coffeefaq.com Vietnamese drinks Coffee drinks 1857 introductions