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盐咖啡起源于Hue，最初是为了掩盖苦涩的罗布斯塔咖啡豆而生的实用之举。一撮盐、炼乳与冰块，造就了一杯独具地方特色的饮品。
Last updated · May 19, 2026 · independently researched, never sponsored.
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"Ca phe muoi"——盐咖啡——诞生于20世纪中叶越南中部，具体而言出自Hue。当地咖啡馆大量使用廉价低档罗布斯塔豆，这种豆子涩味重，直接饮用极为难喝。某位咖啡师的解法是：在咖啡粉中加入少许海盐再冲泡，利用化学原理降低苦涩感，使口味趋于柔和。炼乳与冰块随之加入，将一个掩盖缺陷的权宜之计，变成了人们真正喜爱的饮品。
越南其他地方普遍选择加糖加奶的咖啡作为日常标配，而Hue却坚守盐咖啡。这一独特添加造就了当地独具一格的咖啡文化，也让Hue在Hanoi与Saigon之外，保有自己鲜明的地域身份。
只要用量得当，杯中并不会尝到咸味。盐的作用在于抑制舌头味觉受体对苦味的感知，使原本带有涩味和木质气息的罗布斯塔咖啡变得更加顺滑圆润。此外，盐还能增强对甜味的感知，进而放大炼乳在饮品中的甜润效果。
Hue的咖啡师每杯用盐不超过四分之一茶匙。放多了则适得其反。盐在加冰之前已溶于热水与咖啡中，因此喝起来不会有任何颗粒感。这种处理极为微妙，许多初次品尝的人直到被告知，才意识到里面加了盐。
只需四种原料：
标准做法：将盐与咖啡粉一同放入传统金属"phin"滴滤壶。先注入少量热水，焖蒸咖啡粉约30秒。再加满热水，让咖啡缓缓滴入杯中。滴滤期间，在杯底加入2至3汤匙炼乳。待phin滴完（通常需3至4分钟），搅拌均匀，再放入冰块。待冰块略微融化、将饮品冷却至适饮温度后即可享用。
没有phin的话，任何手冲滴滤器具均可替代。盐与咖啡粉一起放入，其余步骤完全相同。
照片由 🇻🇳🇻🇳Nguyễn Tiến Thịnh 🇻🇳🇻🇳 发布于 Pexels
"Ca phe muoi"介于两种越南咖啡传统之间。它比"ca phe den"（无糖黑咖啡）更甜，却不及"ca phe sua da"（加炼乳的越南冰咖啡，不含盐）那般浓郁甜腻。盐的加入削减了甜腻感——这杯咖啡有醇厚感与甜度，同时带着一丝微妙的咸鲜，使其不至于沦为一杯装在玻璃杯里的甜品。
再对比一下"ca phe trung"（蛋咖啡），Hanoi的另一地方名物：两者都根植于匮乏年代的即兴创造，但蛋咖啡用打发的蛋黄与炼乳带来浓郁厚重感，而盐咖啡则化繁为简，靠的是化学原理。蛋咖啡喝起来像甜品，盐咖啡喝起来才像咖啡。
Hue老城区大多数小咖啡馆都将其作为常规供应，不需要特意寻访某家特定的店。
阮志清街（Nguyen Chi Thanh Street）的咖啡馆是一排紧靠Dong Ba Market的老式殖民地风格店面，当地人坐在矮小塑料凳上喝咖啡。点"ca phe muoi"，咖啡师一听就懂。一杯售价25,000至30,000越南盾。没有英文菜单，没有WiFi，纯粹的晨间仪式。
Hue Coffee Tours有时会在城市咖啡漫游行程中纳入盐咖啡，但整体偏向旅游化。如果你入住民宿或酒店，工作人员可以指引你前往附近的街边咖啡馆。
Gia Ngu Coffee位于朱文安街（Chu Van An），风格略为精致——木质装饰、本地糕点——但仍以传统方式制作盐咖啡。售价30,000至35,000越南盾。
照片由 NGUYỄN THÀNH NHƠN 发布于 Pexels
盐咖啡在Hue以外并不多见，但也并未绝迹。Hanoi有几家精品咖啡馆将其作为猎奇或地域特色项目提供（通常标注为"ca phe muoi Hue"）。Saigon则更为罕见——当地咖啡文化更偏向冰"ca phe sua da"或第三波精品浓缩咖啡馆。
若想在Hanoi或Saigon喝到盐咖啡，最佳选择是寻找由Hue人经营的咖啡馆，或参加专门介绍越南各地区咖啡风格的"咖啡游"项目。否则，不如回到它的发源地再喝。
在Hue，一杯盐咖啡售价25,000至40,000越南盾，具体视地点而定。老城区街边小馆价格偏低，城堡附近略为精致的店铺则稍高。比国际连锁店的精品浓缩饮品便宜，但比普通的"ca phe sua da"略贵。
这杯咖啡最好慢慢品，留出20至30分钟，看着冰块缓缓融化，感受风味的变化。它不是用来一饮而尽的。
如果你去Hue，盐咖啡值得花一个上午来体验。它并非噱头——味道确实出色，也折射出越南地方饮食逻辑的智慧：面对真实的问题（劣质咖啡），用出人意料的方法（盐）加以化解，最终成就了令人难忘的味道。把这个习惯带回家，而不仅仅是当作一段旅途记忆。