Avocado Coffee (Da Nang, Vietnam)

It amuses me that one of the things I was most looking forward to having again in Vietnam was the coffee. I rarely drink the stuff outside of when trying to overcome jet lag, yet still have good memories of quotidian cups of cà phê (coffee, in Vietnamese) from having visited Hanoi and Ha Long Bay a few years ago.

Thus, in the world’s second-largest producer of coffee — after Brazil — it was difficult to narrow-down the first café to visit in Da Nang (or Danang), in central Vietnam. Indeed, coffee culture is very strong in this part of Southeast Asia, with numerous cafes trying to outcompete each other with comfortable chairs, small gardens, koi ponds, and plenty of outdoor seating.

In spite of the fierce competition, I went with a place called H Coffee, not far from the beach and boardwalk hugging the East Vietnam Sea.

How did I choose it? Simple … avocado coffee.

As some of you might know, I’m a big fan of avocados. Frequent travels to Mexico in the past few years might have help my case. However, I’ve never seen avocado and coffee combined in Mexico.

Owing to the French introduction of trái bơ (avocado, in Vietnamese) to Vietnam in 1940, fellow aguacate fanatics can rejoice in this recent addition to the Vietnamese drinks scene:

avocado coffee espresso vietnam
Avocado Coffee, H Coffee, Da Nang, Vietnam

Hold up, that doesn’t look like avocado coffee. I see avocado ice cream (with condensed milk inside), and an espresso. It’s more like an avocado affogato; try to say that three times fast.
For those unfamiliar with an affogato, you take the espresso and slowly pour it over the ice cream. Done! In!

Was it delicious? Of course. Should I have ordered again the next day? If it weren’t for the flooded streets, I would have!

Might you be interested in an avocado coffee mash-up?

Guatemala, the World’s Largest Cardamom Exporter?

Source: https://qtradeteas.wordpress.com/2011/02/16/cardamom/

Source: Qtradeteas

Cardamom, that pungent and fierce member of the ginger family, was likely first discovered in the Western Ghats of India.  It has been used for thousands of years as a breath freshener, tooth cleaner, and carminative. It is also one of the world’s most expensive spices, as it involves significant manual labor to process.

Although it is most popularly used in South Asian curries, you can also find it in Scandinavian desserts, such as Sweden’s semla, and for the amusement of food bloggers, in Guatemalan chocolate.

Antigua, Guatemala - Cardamom Chocolate (2)

Wow, cardamom really gets around.

Though the Vikings discovered cardamom in their voyages, how did this light green spice make its way to Guatemala?

Prior to World War I, German coffee farmer Oscar Majus Kloeffer introduced cardamom to the fertile soil of Alta Verapáz.  Guatemala is currently the world’s largest exporter of cardamom, though hardly uses it on the domestic front, save for adding it to bars of local chocolate much to the delight of self-described food bloggers.  Most of it is shipped to the Middle East and India, where it is used in coffee and biryani.

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