Sock coffee, also known
as “kho coffee” or “Vietnamese sock coffee,” is named after the distinctive
tool used in its preparation. To brew this coffee, a large cloth filter
resembling a sock is used to strain the grounds. With a two-step extraction
process, the flavor is further enriched by being kept warm in a clay pot,
giving it a unique character. Sock coffee boasts a distinctive profile – the
pure aroma of roasted coffee, a smooth, sweet aftertaste, and a hint of
creaminess. Introduced to Vietnam in the 1950s, it quickly became a signature
part of Saigon’s coffee culture that endures to this day.