|
||||||||||||||||||
Vietnamese | ||||||||||||||||||
|
|
A Vietnamese filter, coffee (optionally with chicory), and condensed milk.
Condensed milk typically contains sugar and is heat processed with steam. Steamed milk has different physics from non-steamed milk and tastes better when used in coffee (ask any cappuccino drinker). |
There are two schools of thought here. My understanding is that the authentic answer is coffee with chicory. I have very successfully used canned (!) coffee from Cafe Du Monde or French Market, both available in cans in supermarkets, both are coffee and chicory. (Chicory is a caffeine-free herb whose roots are dried, ground, and roasted and is used to flavor coffee.) I also have had great luck with fresh grinding my own beans without chicory. I often use Starbucks House Blend beans that I grind between drip and French. |
My personal preference is sans chicory ... but then its not Vietnamese coffee. Poetic license, I guess.
There is controversy here, I have read of anything from fine to coarse grind being used. The cans have what appears to be a French grind; I use a grind somewhere between French and drip. This does not fall through the holes in the filter and tastes great. If you are new to Vietnamese coffee, use a French grind since it is easier to get it right with a coarser grind.
The typical way to serve the coffee is with condensed milk (not evaporated milk). This adds a wonderful sweetness and mouth feel to the coffee. Additionally, the water temperature is very important, see the notes in the French Press section what else should I know?
Step 1: |
Step 2: |
Step 3: |
Step 4: |
Step 5: |
Step 6: |
Step 7: |
As much fun to make as it is to watch. A real treat, especially for those who enjoy their coffee strong and sweet. |
Water temperature is very important, see the notes in the French Press section for more information. |