Vietnamese coffee: how to brew and how to drink? Vietnamese coffee: preparation features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Vietnamese iced coffee, also known as "ca phe", is a traditional coffee recipe for this country. In its simplest form, cà phêđa is made from medium to coarse ground dark Vietnamese coffee beans using a metal drip filter (phin cà phê). After adding hot water, the drip filter slowly releases hot coffee drops into the cup. This finished beverage concentrate is then quickly poured into a glass full of ice.

A popular way to drink it is cha-pa-si, a variation with ice and condensed milk. How to brew this type of Vietnamese coffee? This is done by filling a coffee cup with 2-3 tablespoons or more of sweetened condensed milk before pouring the concentrate from the drip filter.

Drink history

Coffee was introduced to Vietnam in 1857 by FrenchCatholic priest in the form of a single Coffea arabica tree. However, Vietnam did not become a major exporter of this grain until post-war reforms. Currently, many coffee farms exist in the central part of the country.

Vietnam is currently the largest producer of Robusta, the second largest in the world. The drink was adopted with regional variations. Due to limited availability of fresh milk (as the dairy farming industry was still in its infancy), the French and Vietnamese began to use sweetened condensed and dark roasted coffee.

How to make Vietnamese coffee? There are several different variations of the drink.

Egg

Some cafes in Vietnam, especially in Hanoi, serve an egg drink called cà phê trứng. This drink is made from brewed coffee, egg yolk and condensed milk. It has a texture and taste similar to tiramisu or eggnog.

Yogurt

Like coffee, yogurt was originally introduced to Vietnam by the French and adopted into local culinary traditions. It is served with a variety of toppings, from fresh mango to fermented rice, and even coffee. It may seem like an odd combination, but thick yogurt goes great with a small amount of this drink - just stir and drink this mixture slowly.

Coffee smoothies

In recent years, this drink has even made its way into smoothies. In popular juice cafes, you can find thick mixtures of fresh fruits with light Vietnamese coffee, which sometimesserved with yogurt or cashews. In Hanoi, be sure to try sinh to ca phe chuoi bo (coffee mixed with banana and avocado). In Ho Chi Minh City, look for "sinh k cha ap sapoche" (mixed with sapodilla, a custard-flavoured tropical fruit) at cafes. Both are delicious ways to get caffeine and vitamins at the same time.

How to cook yourself?

Vietnamese ice coffee is thick, rich and sweet. It has an intense aroma and pronounced taste. How to make Vietnamese coffee?

To make this drink, start by grinding the beans properly. Look for a medium grind variety. Some experts say French roast is best, but you can use any type of coffee. Be aware that the fine powder will fall into the small holes in the coffee press and end up in your mug.

How to make Vietnamese coffee right? Use only sweetened condensed milk. Do not try to replace it with concentrated or cream. In addition, you will need a gadget such as a Vietnamese or French press. It is quite easy to use.

What proportions of ingredients do you need?

Vietnamese coffee recipe requires the use of the following proportions of ingredients:

• 3 tablespoons coarse ground coffee;
• 1-3 tablespoons sweetened condensed milk, depending on your preference;
• 180-240 ml hot water close to boiling point (amount depending on desired coffee strength).

How to do it?

How to make Vietnamese coffee? Measure out 3 tablespoons of ground beans and distribute them evenly in the filter. Do not shake it or squeeze the powder, otherwise the coffee grounds will get into the drink holes and clog them. Place the metal filter carefully on top of the coffee. Pour desired amount of condensed milk into a mug or heat resistant glass.

Measure out 180 ml of almost boiling water. Use 240 ml if you don't like the drink too strong. After placing the filter on the glass, pour two tablespoons of hot water into it and wait 5 seconds to let the coffee "bloom". This is part of the brewing process when the water releases CO_{2 from the powder and the ground beans themselves swell. Then gently press down on the filter. This helps to reduce the rate of dripping when all the water is used up and also makes the drink more flavorful.}

These steps will help you achieve the optimum cooking time. However, now slowly pour the remaining water into the filter and the finished drink will begin to drip into your mug or glass. Wait about 5 minutes for all the liquid to pour out. Remove the filter and stir so that the condensed milk is evenly distributed. To make ice coffee, cool the drink and add a few ice cubes to it.

Easy tapioca version

Many people prefer traditional Vietnamese iced coffee, and the addition of tapioca makes it a special delicacy, like a thick cocktail. You can make Vietnamese coffee even frominstant drink, although it is not authentic. However, this method significantly saves time and facilitates the cooking process. So, for this version of Vietnamese tapioca ice coffee, you will need the following:

• half a cup of tapioca;
• 1/4 cup brown sugar;
• 2 teaspoons instant coffee granules;
• 2 tablespoons sweetened condensed milk.

Bring five glasses of water to a boil. Slowly add tapioca and continue to boil. Be sure to stir gently so the tapioca doesn't stick to the bottom of the pot. Continue to boil for 15 minutes. Add brown sugar and cook for another 10 minutes, stirring occasionally. Once the water has reduced in volume and you have a thick tapioca syrup, remove the pot from heat, cover and let sit for 25 minutes. Leftover syrup can be stored in a covered container in the refrigerator for several days.

To make Vietnamese tapioca ice coffee, add 2 teaspoons of instant granules to a mug and pour half a cup of boiling water into it. Stir to dissolve the granules. Carefully add 2 tablespoons of condensed milk and stir until fully mixed. Fill the mug with ice cubes up to the brim. The hot liquid will begin to melt the ice, so add more if needed to fill the container. Add about a quarter cup of the prepared tapioca syrup and stir gently to bring it to the bottom of the mug.

Howdrink vietnamese coffee with tapioca? Serve the mug with a large straw. The drink is drunk slowly, which allows you to feel its delicate taste.

Egg variant

It is noted above that in Vietnam this drink is also prepared with the addition of an egg. How to prepare such a variation? For this you will need:

• 1 egg;
• 3 teaspoons coarse ground coffee;
• 2 teaspoons of condensed milk;
• boiling water.

Make a small cup of Vietnamese coffee as directed in the classic recipe. Break the egg and separate the yolk completely.

Place egg yolk and sweetened condensed milk in a small deep bowl and beat vigorously until a frothy, fluffy mixture forms. Add a tablespoon of brewed coffee and beat it with this mass. In a clear coffee cup (recommended for aesthetics), pour the brewed black coffee, then top with the beaten egg mixture.

Yogurt variant

This is another great version of Vietnamese iced coffee. This is a refreshing summer drink in which slightly sour yogurt perfectly complements rich dark coffee and the sweetness of condensed milk. For it you will need the following:

• 2 teaspoons coarsely ground Vietnamese or other coffee;
• 70 grams of ice cubes;
• 100 grams of sweetened yogurt;
• 1 teaspoon of condensed milk.

How to make Vietnamese coffee with yogurt? Place the ground coffee at the bottom of the coffee filter, then place the top filter on top. Place the filter on topcoffee cup or mug and pour 80 ml of boiling water into it. Leave for a few minutes, then completely fill it with boiling water and wait 4-5 minutes until water starts to drip into the mug.

Place ice cubes in a tall glass and pour over coffee. Add yogurt and condensed milk and stir.

Avocado variant

This Vietnamese coffee and avocado drink is an easy treat, perfect for a hot summer day. Condensed milk helps bring out the richness of this fruit. The thick, pudding-like consistency of the cocktail allows you to enjoy it either through a thick straw or with a spoon. All you need:

• half a ripe large avocado;
• a glass of chilled double Vietnamese coffee;
• half a cup of condensed milk;
• 1 teaspoon vanilla extract;
• 1 teaspoon honey or sugar (optional);
• ice cubes;
• cinnamon or brown sugar.

Mash an avocado and add to a glass. The flesh should not be completely mashed - a few large pieces will look perfectly fine. Add condensed milk and honey or sugar. Pour in strong coffee and mix well. Add ice and garnish with a sprinkle of cinnamon or brown sugar.