How do the Vietnamese make Vietnamese coffee?

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How do the Vietnamese make Vietnamese coffee?

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The special thing about Vietnamese coffee is actually the roast which is not pure coffee beans. The coffee manufacturers have some special roasting methods and seasonings. It could be adding some butter, some cocoa or even burnt soybeans, I don’t know for sure, but the coffee definitely turns out super aromatic, much more fragrant than any other roast in the world.

Plus, the special filtering process with the iconic Vietnamese filter makes coffee drips come out very condensed and further enhances the fragrance.

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Typically they put ground coffee in dripping container sitting on a cup. The coffee is pressed down at the bottom with a lid. Boiled water is poured inside the container. Once the drip is completed, the drip container is removed, and condensed milk is added to the coffee to make “cafe au lait”, or coffee latte. Otherwise, you can drink it as is like an espresso.

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This is a Viet coffee maker. You put about 1/4″ of ground coffee in the cup and screw the filter onto a stud in the center of the cup. You then place the cup on top of a glass, fill the cup with boiling water, and cover the cup with the lid. The hot water will seep down through the coffee and drip into the glass. You can add more water if you want more or weaker coffee.

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So there are 3 main versions of Vietnamese coffee:

1st version: Coffee without milk. We usually put a layer of sugar at the buttom of the cup and put the filter at the top of it waiting for the coffee drips

2nd version: coffee with milk, similar to the first version but we put condensed milk

3rd version: coffee with egg york, similar to the aboves but put whisked eggs

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Ingredients

3 tablespoons Vietnamese ground coffee (we used Trung Nguyen brand)

1-3 tablespoons sweetened condensed milk (depending on your preference; we used Longevity brand)

6-8 ounces water that is close to boiling point (depending on your desired coffee strength)

Instructions

We used the Trung Nguyen brand of ground coffee for this Vietnamese coffee recipe, but you can use any good French roast coffee, too.

Our Phin Vietnamese coffee filters are the 6-ounce size, but they come in different sizes depending upon your brewing needs. Alternatively, you can use a French coffee press or your favorite drip coffee method.

Measure 3 tablespoons of ground coffee, and distribute it evenly into the filter.

DO NOT shake the filters or compress the coffee, or the coffee grounds will drop into the holes of the coffee filter and plug up the holes! The result will be that the coffee takes forever to drip, or the grounds may clog the filter entirely. Place the metal filter gently on top of the coffee.

Pour your desired amount of condensed milk into a mug or heatproof glass.

Measure out 6 ounces of near boiling water. Use 8 ounces if you don’t like your coffee with such a strong kick in the pants.

With the filter placed over the glass, pour two tablespoons of hot water into the filter and wait for 5 seconds to "bloom" the coffee. The bloom is the part of the coffee brewing process when the water releases CO2 from the coffee, and the grounds expand.

Next, press on the filter gently to compress the bloomed coffee. This helps slow down the drip rate when you use all of your water, and also makes for a more flavorful coffee.

With these steps, you’ll be able to achieve the optimum brewing time. That said, now slowly pour the rest of the water into the filter, and the coffee will begin dripping into your cup or glass.

Wait about 5 minutes for the coffee to finish drip brewing!

Remove the filter, and stir to mix in the condensed milk.

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