Vietnamese coffee, also known as cà phê sữa đá, is a thick, creamy, caffeinated treat that combines elements of cold brew, bulletproof coffee, and dalgona coffee. It is brewed to be enjoyed with friends and good conversation, and requires specialist equipment like a phin drip coffee maker. The phin filter is a cheap and aesthetically pleasing component, while other options include a French press or stove-top coffee pot. A grinder is recommended for delivering the fullest, freshest coffee oils into the cup, ensuring flavor. The Vietnamese coffee maker consists of a phin filter, a cup or jug, a spoon of coffee, a strainer, and boiling water. The process involves adding coffee to the phin filter, shaking the grounds, and pouring boiling water over the grounds. The phin filter is essential for delivering the full flavor of Vietnamese coffee.
Vietnamese coffee is a rich and intense beverage that can be made using various methods. To make it, use a gooseneck kettle or a filter press, pour a small amount of water onto the filter, and let the coffee drip through. To balance the intense flavors, add two tablespoons of condensed milk, coffee creamer, or vanilla ice cream. For iced Vietnamese coffee, brew it directly onto ice or chill it in the refrigerator. To maximize the coffee flavors, freeze some of the coffee or condensed milk into ice cubes. Avoid using coarse grinds, such as robusta beans, which are almost identical to Vietnamese coffee beans. If the coffee tastes weak and watery, heat the water up to boiling point. Coffee pods or casules are technically possible, but they don’t match the intensity of Vietnamese coffee.
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