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Main
Date: 31 Aug 2006 12:09:15
From: Caesar
Subject: Vietnamese coffee any good?
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I saw something on the Internet showing a metal filter used with
Vietnamese coffee which drips into a cup with condensed milk. Sounds
good, but is it? It also said it is good iced.
What does the filter do that a regular drip pot could not do if
someone used Vietnamese coffee beans to make coffee?
Also, once the process is done, do you stir the mixture or sip and
hope you get both flavors as you drink?
Lastly, would condensed milk be good with regular coffee instead of
cream and if so, why?
Thanks,
Caesar
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Date: 04 Sep 2006 08:02:08
From: Omniryx@gmail.com
Subject: Re: Vietnamese coffee any good?
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I consulted my neighbors who grew up in Hanoi and now run one of the
better Viet restaurants in town as we sat (upwind) and shared a durian
on their back porch. His response? "Oh, we make a fuss of it in the
shop because customers expect it. The rest of the time we just make it
and drink it like everyone does at home. Start with milk, start with
coffee, start with ice, no matter." His wife, making bahn chung in the
kitchen, added, "Americans know more about our culture than we do."
Did I hear a note of sarcasm in their voices? Hard to tell. Their
accent is very strong and my Vietnamese is limited to "khong hieu" said
with a helpless, appealing smile.
Just one couple's perspective, of course.
Will
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Date: 04 Sep 2006 13:19:12
From: Dennis R.
Subject: Re: Vietnamese coffee any good?
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In article <1157382128.699793.289670@74g2000cwt.googlegroups.com >,
Omniryx@gmail.com says...
> I consulted my neighbors who grew up in Hanoi and now run one of the
> better Viet restaurants in town as we sat (upwind) and shared a durian
> on their back porch. His response? "Oh, we make a fuss of it in the
> shop because customers expect it. The rest of the time we just make it
> and drink it like everyone does at home. Start with milk, start with
> coffee, start with ice, no matter." His wife, making bahn chung in the
> kitchen, added, "Americans know more about our culture than we do."
> Did I hear a note of sarcasm in their voices? Hard to tell. Their
> accent is very strong and my Vietnamese is limited to "khong hieu" said
> with a helpless, appealing smile.
>
> Just one couple's perspective, of course.
>
> Will
>
>
I can relate to their "attitude", as there are only two "Canadians" at
work. The owners are from Hanoi and the workers are from Saigon. Half
are "boat people" from 1979 and the rest are later arrivals (family
sponsored by the original refugee wave). Vancouver, Toronto, and
Montreal all have large Vietnamese populations, and the restaurants in
smaller cities are usually set up to copy the restaurants in the big
cities. For example, all of the dozen or more "authentic" Chinese
restaurants (as opposed to "Chinese & Canadian Food" shops) seem to have
started out with identical menus, and many look identical to menus in
Toronto.
I have seen my co-workers make Ca Phe or Ca Phe Sua (hot coffee, hot
coffee with condensed milk) at work. We have had iced coffee in
restaurants, and always the ice comes separate and is added after. It
just makes more sense to me as well. I will have to ask them what they
do at home.
They all prefer Cafe du Monde, with one other canned coffee from Vietnam
coming second. When any of them go back to the old country, they bring
me some ground coffee from "home". Oddly enough, it does taste better
than Cafe du Monde to me, even though it is probably just as old. The
only North American coffee they all will drink is from Tim Horton's,
available on virtually every block in Canada, and in some areas of the
Great Lakes and North East in the USA. They usually take it "Double
Double" (2 Cream 18%, 2 sugar). They find most of the other coffee
served in North America too weak, and none of them cared for Charbucks
coffee, or their prices.
Dennis
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Date: 04 Sep 2006 07:53:59
From: Kyle
Subject: Re: Vietnamese coffee any good?
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Dennis R wrote:
> Barry Jarrett wrote:
> > On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
> > <ferrante276-caesar@yahoo.com> wrote:
> >
> > >I have one more question re the Vietnamese coffee process. Please go
> > >to this URL off Ebay and scroll down and look at the picture at the
> > >bottom of the page (or click on the pic at top to enlarge). Why are
> > >the glasses so big for what appears to be a small amount of coffee and
> > >condensed milk. Even with the filter full of water, I cannot imagine
> > >that it would end up filling that glass even 1/3 of the way up.
> > >Strange, but other pics I have seen on the web, explaining this style
> > >of brewing also shows big glasses.
> > >
> >
> > it should be brewed over ice. if those glasses were full of ice, then
> > the glass will be almost full by the time the brewing is finished.
>
> Can I ask in what kind of Vietnamese restaurant, and in what city did
> you ever have Ca Phe Sua Da (Vietnamese Iced Coffee) brewed with the
> ice already in the glass with the sweetened condensed milk? I sure as
> hell would not want to try any of their Pho. Yikes!
>
> The sweetened condensed milk goes into the tall glass. The little screw
> down Vietnamese coffee filter/brewer sits on top of the glass, and the
> coffee should drip into the condensed milk almost drop by drop. When
> the coffee is done, one stirs the coffee and the condensed milk until
> they become thoroughly mixed, and only then do you add and stir in ice
> from the little bucket or pitcher that should have been brought at the
> start.
> Maybe if they are cheap they just give you a second glass with ice. I
> would still add the ice to the coffee mixture, not the other way
> around. That way you can control the amount of ice. The ice should be
> in fairly large chunks so that the coffee-condensed milk mixture chills
> quickly without becoming diluted. They should use a fairly tall glass
> to hold enough ice to do the job.
>
> The whole thing is meant to take place during a leisurely conversation
> between acquaintances on a hot day or after meal, not like a quick 7-11
> Slurpee. At least in Toronto, Vancouver, and other Canadian cities.
Uh...this was a Vietnamese place in San Francisco's Chinatown. I
forget its name but it's a respected restaurant and the coffee was
good.
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Date: 04 Sep 2006 12:03:29
From: Craig Andrews
Subject: Re: Vietnamese coffee any good?
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"Kyle" <kylejj64@yahoo.com > wrote in message
news:1157381639.542667.301250@m79g2000cwm.googlegroups.com...
>
> Dennis R wrote:
>> Barry Jarrett wrote:
>> > On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
>> > <ferrante276-caesar@yahoo.com> wrote:
>> >
>> > >I have one more question re the Vietnamese coffee process. Please
>> > go
>> > >to this URL off Ebay and scroll down and look at the picture at
>> > the
>> > >bottom of the page (or click on the pic at top to enlarge). Why
>> > are
>> > >the glasses so big for what appears to be a small amount of
>> > coffee and
>> > >condensed milk. Even with the filter full of water, I cannot
>> > imagine
>> > >that it would end up filling that glass even 1/3 of the way up.
>> > >Strange, but other pics I have seen on the web, explaining this
>> > style
>> > >of brewing also shows big glasses.
>> > >
>> >
>> > it should be brewed over ice. if those glasses were full of ice,
>> > then
>> > the glass will be almost full by the time the brewing is finished.
>>
>> Can I ask in what kind of Vietnamese restaurant, and in what city did
>> you ever have Ca Phe Sua Da (Vietnamese Iced Coffee) brewed with the
>> ice already in the glass with the sweetened condensed milk? I sure as
>> hell would not want to try any of their Pho. Yikes!
>>
>> The sweetened condensed milk goes into the tall glass. The little
>> screw
>> down Vietnamese coffee filter/brewer sits on top of the glass, and
>> the
>> coffee should drip into the condensed milk almost drop by drop. When
>> the coffee is done, one stirs the coffee and the condensed milk until
>> they become thoroughly mixed, and only then do you add and stir in
>> ice
>> from the little bucket or pitcher that should have been brought at
>> the
>> start.
>> Maybe if they are cheap they just give you a second glass with ice. I
>> would still add the ice to the coffee mixture, not the other way
>> around. That way you can control the amount of ice. The ice should be
>> in fairly large chunks so that the coffee-condensed milk mixture
>> chills
>> quickly without becoming diluted. They should use a fairly tall glass
>> to hold enough ice to do the job.
>>
>> The whole thing is meant to take place during a leisurely
>> conversation
>> between acquaintances on a hot day or after meal, not like a quick
>> 7-11
>> Slurpee. At least in Toronto, Vancouver, and other Canadian cities.
>
> Uh...this was a Vietnamese place in San Francisco's Chinatown. I
> forget its name but it's a respected restaurant and the coffee was
> good.
>
Toronto's Chinatown is one of the largest in North America.
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2004-01,GGLD:en&q=Toronto%27s+Chinatown ,
http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/Chinatown.htm
Craig.
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Date: 03 Sep 2006 23:48:58
From: Dennis R
Subject: Re: Vietnamese coffee any good?
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Barry Jarrett wrote:
> On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
> <ferrante276-caesar@yahoo.com> wrote:
>
> >I have one more question re the Vietnamese coffee process. Please go
> >to this URL off Ebay and scroll down and look at the picture at the
> >bottom of the page (or click on the pic at top to enlarge). Why are
> >the glasses so big for what appears to be a small amount of coffee and
> >condensed milk. Even with the filter full of water, I cannot imagine
> >that it would end up filling that glass even 1/3 of the way up.
> >Strange, but other pics I have seen on the web, explaining this style
> >of brewing also shows big glasses.
> >
>
> it should be brewed over ice. if those glasses were full of ice, then
> the glass will be almost full by the time the brewing is finished.
Can I ask in what kind of Vietnamese restaurant, and in what city did
you ever have Ca Phe Sua Da (Vietnamese Iced Coffee) brewed with the
ice already in the glass with the sweetened condensed milk? I sure as
hell would not want to try any of their Pho. Yikes!
The sweetened condensed milk goes into the tall glass. The little screw
down Vietnamese coffee filter/brewer sits on top of the glass, and the
coffee should drip into the condensed milk almost drop by drop. When
the coffee is done, one stirs the coffee and the condensed milk until
they become thoroughly mixed, and only then do you add and stir in ice
from the little bucket or pitcher that should have been brought at the
start.
Maybe if they are cheap they just give you a second glass with ice. I
would still add the ice to the coffee mixture, not the other way
around. That way you can control the amount of ice. The ice should be
in fairly large chunks so that the coffee-condensed milk mixture chills
quickly without becoming diluted. They should use a fairly tall glass
to hold enough ice to do the job.
The whole thing is meant to take place during a leisurely conversation
between acquaintances on a hot day or after meal, not like a quick 7-11
Slurpee. At least in Toronto, Vancouver, and other Canadian cities.
Dennis
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Date: 03 Sep 2006 13:04:58
From: Kyle
Subject: Re: Vietnamese coffee any good?
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Caesar wrote:
> On Sun, 03 Sep 2006 02:30:37 GMT, Barry Jarrett
> <barry@rileys-coffee.com> wrote:
>
> >On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
> ><ferrante276-caesar@yahoo.com> wrote:
> >
> > >I have one more question re the Vietnamese coffee process. Please go
> > >to this URL off Ebay and scroll down and look at the picture at the
> > >bottom of the page (or click on the pic at top to enlarge). Why are
> > >the glasses so big for what appears to be a small amount of coffee and
> > >condensed milk. Even with the filter full of water, I cannot imagine
> > >that it would end up filling that glass even 1/3 of the way up.
> > >Strange, but other pics I have seen on the web, explaining this style
> > >of brewing also shows big glasses.
> > >
> >
> >it should be brewed over ice. if those glasses were full of ice, then
> >the glass will be almost full by the time the brewing is finished.
>
> Another question: if you brew it over ice, considering the heat, won't
> most of the ice melt and instead of having iced coffee, you'll have
> weakened coffee due to the additional water the melted ice creates?
>
> I'm asking all these questions because I bought off Ebay a Vietnamese
> coffee kit, including the Cafe du Monde, the condensed milk, and
> filter. I want to make it right the first time.
I've always got ice left in the glass when I've finished a Vietnamese
coffee. The metal coffee maker absorbs a good deal of the water's
heat, no doubt.
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Date: 02 Sep 2006 19:17:03
From: Kyle
Subject: Re: Vietnamese coffee any good?
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Caesar wrote:
> I have one more question re the Vietnamese coffee process. Please go
> to this URL off Ebay and scroll down and look at the picture at the
> bottom of the page (or click on the pic at top to enlarge). Why are
> the glasses so big for what appears to be a small amount of coffee and
> condensed milk. Even with the filter full of water, I cannot imagine
> that it would end up filling that glass even 1/3 of the way up.
> Strange, but other pics I have seen on the web, explaining this style
> of brewing also shows big glasses.
>
> I understand that once brewed, people may add ice, but I would think
> you would pour the finished product over the ice in another glass. Am
> I missing something?
>
> http://cgi.ebay.com/Vietnamese-Coffee-Kit-w-Coffee-Filter-Cafe-Du-Monde_W0QQitemZ250001496445QQihZ015QQcategoryZ43401QQssPageNameZWD1VQQrdZ1QQcmdZViewItem
No, those are just large glasses. I've had this sort of coffee many
times in a variety of Vietnamese restaurants, and it was never served
in glasses that were that big. The Vietnamese coffee I've had was
served with the ingredients (coffee, condensed milk, ice) together or
in the process of becoming together -- that is, the ice and milk are
already together, and the coffee dripping into them.
I just got some Cafe du Monde & sweetened condensed milk in hopes of
replicating my Vietnamese restaurant experiences. The Asian ket I
visited didn't, to my amazement, have Vietnamese coffee makers. I
expect very strong drip coffee should be fine, however.
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Date: 02 Sep 2006 20:30:46
From: Caesar
Subject: Re: Vietnamese coffee any good?
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I have one more question re the Vietnamese coffee process. Please go
to this URL off Ebay and scroll down and look at the picture at the
bottom of the page (or click on the pic at top to enlarge). Why are
the glasses so big for what appears to be a small amount of coffee and
condensed milk. Even with the filter full of water, I cannot imagine
that it would end up filling that glass even 1/3 of the way up.
Strange, but other pics I have seen on the web, explaining this style
of brewing also shows big glasses.
I understand that once brewed, people may add ice, but I would think
you would pour the finished product over the ice in another glass. Am
I missing something?
http://cgi.ebay.com/Vietnamese-Coffee-Kit-w-Coffee-Filter-Cafe-Du-Monde_W0QQitemZ250001496445QQihZ015QQcategoryZ43401QQssPageNameZWD1VQQrdZ1QQcmdZViewItem
Thanks,
Caesar
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Date: 03 Sep 2006 02:30:37
From: Barry Jarrett
Subject: Re: Vietnamese coffee any good?
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On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
<ferrante276-caesar@yahoo.com > wrote:
>I have one more question re the Vietnamese coffee process. Please go
>to this URL off Ebay and scroll down and look at the picture at the
>bottom of the page (or click on the pic at top to enlarge). Why are
>the glasses so big for what appears to be a small amount of coffee and
>condensed milk. Even with the filter full of water, I cannot imagine
>that it would end up filling that glass even 1/3 of the way up.
>Strange, but other pics I have seen on the web, explaining this style
>of brewing also shows big glasses.
>
it should be brewed over ice. if those glasses were full of ice, then
the glass will be almost full by the time the brewing is finished.
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Date: 03 Sep 2006 15:46:09
From: Caesar
Subject: Re: Vietnamese coffee any good?
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On Sun, 03 Sep 2006 02:30:37 GMT, Barry Jarrett
<barry@rileys-coffee.com > wrote:
>On Sat, 02 Sep 2006 20:30:46 -0400, Caesar
><ferrante276-caesar@yahoo.com> wrote:
>
> >I have one more question re the Vietnamese coffee process. Please go
> >to this URL off Ebay and scroll down and look at the picture at the
> >bottom of the page (or click on the pic at top to enlarge). Why are
> >the glasses so big for what appears to be a small amount of coffee and
> >condensed milk. Even with the filter full of water, I cannot imagine
> >that it would end up filling that glass even 1/3 of the way up.
> >Strange, but other pics I have seen on the web, explaining this style
> >of brewing also shows big glasses.
> >
>
>it should be brewed over ice. if those glasses were full of ice, then
>the glass will be almost full by the time the brewing is finished.
Another question: if you brew it over ice, considering the heat, won't
most of the ice melt and instead of having iced coffee, you'll have
weakened coffee due to the additional water the melted ice creates?
I'm asking all these questions because I bought off Ebay a Vietnamese
coffee kit, including the Cafe du Monde, the condensed milk, and
filter. I want to make it right the first time.
Thanks,
Caesar
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Date: 03 Sep 2006 20:02:06
From: Barry Jarrett
Subject: Re: Vietnamese coffee any good?
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On Sun, 03 Sep 2006 15:46:09 -0400, Caesar
<ferrante276-caesar@yahoo.com > wrote:
>Another question: if you brew it over ice, considering the heat, won't
>most of the ice melt and instead of having iced coffee, you'll have
>weakened coffee due to the additional water the melted ice creates?
>
try it. yes, some of the ice will melt, and yes, it will dilute the
coffee somewhat.
it will also taste good.
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Date: 03 Sep 2006 19:17:01
From: Bolo
Subject: Re: Vietnamese coffee any good?
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Barry Jarrett wrote:
> On Sun, 03 Sep 2006 15:46:09 -0400, Caesar
> <ferrante276-caesar@yahoo.com> wrote:
>
> >Another question: if you brew it over ice, considering the heat, won't
> >most of the ice melt and instead of having iced coffee, you'll have
> >weakened coffee due to the additional water the melted ice creates?
> >
>
> try it. yes, some of the ice will melt, and yes, it will dilute the
> coffee somewhat.
>
> it will also taste good.
>
The Vietnamese restaurant that I frequent makes a killer one of
these...the coffee is strong enough that even after 20 minutes, the
concoction still tastes almost like a strong coffee milkshake to me! So
good...I don't want to ruin the novelty by making it at home.
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Date: 02 Sep 2006 06:45:02
From: Omniryx@gmail.com
Subject: Re: Vietnamese coffee any good?
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Barry is right on target. It was an additive to extend the coffee and
reduce the cost. New Orleanians and others have simply become
accustomed to the flavor. The simplest equation I can think of is
arabica+chicory=robusta in terms of taste. It does add bitterness that
helps the coffee flavor to come through the deluge of milk that
constitutes the bulk of their Viet coffee or cafe au lait as it is
usually served in the US.
Will (who has spent wayyyyyyyyy too much time in New Orleans)
Barry Jarrett wrote:
> On 1 Sep 2006 07:12:07 -0700, "Kyle" <kylejj64@yahoo.com> wrote:
>
> >Jack, what does the chicory bring to the table in terms of flavor?
>
> body, and a bit of peppery taste. its origin wasn't as a flavor
> additive, but as a filler/extender/alternative for when real coffee
> was scarce.
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Date: 01 Sep 2006 07:12:07
From: Kyle
Subject: Re: Vietnamese coffee any good?
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Jack Denver wrote:
> Cafe du Monde seems to be the favorite among Vietnamese in the U.S. Really
> the best thing would be a course grind of a good quality coffee blended with
> a little chicory.
Jack, what does the chicory bring to the table in terms of flavor? In
the past, I've heard mostly negative things about its effect on
coffee's taste. However, I like Vietnamese coffee (of course, any
negative effect from the chicory might be masked by the sweetened
milk). Also, the Coffee Connection used to sell a "New Orleans" coffee
blend which employed chicory and was good.
BTW: Coffee lovers who also like good beer might want to look for
Dogfish Head's Chicory Stout, which is made with coffee and chicory (in
addition to the usual beer ingredients).
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Date: 01 Sep 2006 14:01:12
From: Jack Denver
Subject: Re: Vietnamese coffee any good?
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It brings "authentic" flavor - it makes the coffee taste the way it is
traditionally expected to taste and (mouth)feel. Objectively from a flavor
wheel POV, not much - you're talking about roasted endive roots here. But
without it, it's not the way it's "supposed to be".
"Kyle" <kylejj64@yahoo.com > wrote in message
news:1157119927.541897.264090@p79g2000cwp.googlegroups.com...
>
> Jack Denver wrote:
>> Cafe du Monde seems to be the favorite among Vietnamese in the U.S.
>> Really
>> the best thing would be a course grind of a good quality coffee blended
>> with
>> a little chicory.
>
> Jack, what does the chicory bring to the table in terms of flavor? In
> the past, I've heard mostly negative things about its effect on
> coffee's taste. However, I like Vietnamese coffee (of course, any
> negative effect from the chicory might be masked by the sweetened
> milk). Also, the Coffee Connection used to sell a "New Orleans" coffee
> blend which employed chicory and was good.
>
> BTW: Coffee lovers who also like good beer might want to look for
> Dogfish Head's Chicory Stout, which is made with coffee and chicory (in
> addition to the usual beer ingredients).
>
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Date: 01 Sep 2006 16:33:28
From: Barry Jarrett
Subject: Re: Vietnamese coffee any good?
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On 1 Sep 2006 07:12:07 -0700, "Kyle" <kylejj64@yahoo.com > wrote:
>Jack, what does the chicory bring to the table in terms of flavor?
body, and a bit of peppery taste. its origin wasn't as a flavor
additive, but as a filler/extender/alternative for when real coffee
was scarce.
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Date: 01 Sep 2006 02:42:36
From: Barry Jarrett
Subject: Re: Vietnamese coffee any good?
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On Thu, 31 Aug 2006 12:09:15 -0400, Caesar
<ferrante276-caesar@yahoo.com > wrote:
>I saw something on the Internet showing a metal filter used with
>Vietnamese coffee which drips into a cup with condensed milk. Sounds
>good, but is it? It also said it is good iced.
>
yep. yummy. "ca phe sua da".
it's going on the menu at the new shop. i'm buying a case of
stainless filters.
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Date: 31 Aug 2006 17:38:59
From: Flasherly
Subject: Re: Vietnamese coffee any good?
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Jack Denver wrote:
> You forgot to mention the French colonial masters. Except for the ice, the
> whole style is adopted from the French - the "Vietnamese coffee maker" is
> properly known as the filtre belgique and was a brewing method that was
Thanks and of course. Even the pronunciation for what came to mean
things strange is a bastardization on France.
> popular in prewar France. The coffee was preferably mixed with chicory, in
> the preferred French style (even though it makes no sense to import a coffee
> substitute into a coffee growing country). The milk was tinned as fresh milk
> was largely unavailable, not being a traditional part of the diet in SE
> Asia.
Echoes of scarecity. Ethanol is also introduced as French byproduct
during the Napoleonic Wars. The thought occured after, must be in
sufficient small quantities and an overriding mask of processed sugar
content prevalent in manufactured foodstuffs. My lover, a Vietnamese,
destested fresh whole milk. They all do, I think, being lactose
intolerance is commonplace throughout the Far and Middle east.
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Date: 01 Sep 2006 00:07:03
From: Jack Denver
Subject: Re: Vietnamese coffee any good?
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In Japan, Westerners (and Japanese who try to act too Western) are said to
"smell like butter", which is not a compliment - to their nose it is stinky,
like Limburger cheese. They find most dairy products to be repulsive to
their taste (or did until recently). The sugar in condensed milk and the
fact that it is cooked mellows the taste so that it has more of a caramel
note than the rancid note that they detest.
I think this detestation of milk is mostly a Far East thing - to the north
(Tibet, Mongolia) and west (India and the Middle East), dairy products are
an important dietary component, though traditionally in some cultured form
(yogurt, fresh cheese, kefir, yak butter, etc.) rather than as fresh milk.
Cows are big eaters also - much more economical to eat soybeans yourself
than feed them to a cow.
"Flasherly" <gjerrell@ij.net > wrote in message
news:1157071139.456887.187280@e3g2000cwe.googlegroups.com...
>My lover, a Vietnamese,
> destested fresh whole milk. They all do, I think, being lactose
> intolerance is commonplace throughout the Far and Middle east.
>
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Date: 31 Aug 2006 16:56:17
From: Dave S
Subject: Re: Vietnamese coffee any good?
|
I've had this in restaurants a couple of times.
As far as I know, it's not ordinary canned milk, but sweetened condensed
milk - there's a big difference. Eagle Brand is what's sold here.
After the coffee has dripped through, giving a nice two-layer view in
the glass, the waiter took a long-handled spoon and stirred it up, then
poured the mixture into a glass of ice cubes.
Delicious!
Dave S.
Caesar wrote:
> I saw something on the Internet showing a metal filter used with
> Vietnamese coffee which drips into a cup with condensed milk. Sounds
> good, but is it? It also said it is good iced.
>
> What does the filter do that a regular drip pot could not do if
> someone used Vietnamese coffee beans to make coffee?
>
> Also, once the process is done, do you stir the mixture or sip and
> hope you get both flavors as you drink?
>
> Lastly, would condensed milk be good with regular coffee instead of
> cream and if so, why?
>
> Thanks,
> Caesar
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Date: 31 Aug 2006 19:23:39
From: Caesar
Subject: Re: Vietnamese coffee any good?
|
I found this on Ebay. Can you look at the components and tell me if
this is a good buy, considering the type of coffee, the condensed milk
and the filter. I imagine if this condensed milk is better than Eagle
brand, then one could get it from the Internet. I am not trying to
promote anything on Ebay, I just would like your opinions and thanks
for them.
http://cgi.ebay.com/VIETNAMESE-COFFEE-TRUNG-NGUYEN-COFFEE-SET_W0QQitemZ120026537938QQihZ002QQcategoryZ14309QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
Caesar
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Date: 01 Sep 2006 00:17:13
From: Jack Denver
Subject: Re: Vietnamese coffee any good?
|
Cafe du Monde seems to be the favorite among Vietnamese in the U.S. Really
the best thing would be a course grind of a good quality coffee blended with
a little chicory. I've never had the Trung Nguyen brand of Vietnamese
coffee but I wouldn't have high hopes for it.
The filter looks fine.
The canned milk is no different than Eagle, it's just a brand from Holland
that's popular in the export ket to Asia. I think some of the imports
may be a little cheaper than Borden so that's why they sell them in the
Asian kets. I'm no connoisseur of condensed milk - they all taste the
same to me - sweet. The only thing to avoid is "filled milk" where some of
the fat has been replaced by coconut oil.
"Caesar" <ferrante276-caesar@yahoo.com > wrote in message
news:6mref2d7mbsa2meh08see2cglsnpdi1f9l@4ax.com...
>I found this on Ebay. Can you look at the components and tell me if
> this is a good buy, considering the type of coffee, the condensed milk
> and the filter. I imagine if this condensed milk is better than Eagle
> brand, then one could get it from the Internet. I am not trying to
> promote anything on Ebay, I just would like your opinions and thanks
> for them.
>
> http://cgi.ebay.com/VIETNAMESE-COFFEE-TRUNG-NGUYEN-COFFEE-SET_W0QQitemZ120026537938QQihZ002QQcategoryZ14309QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
>
> Caesar
|
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Date: 31 Aug 2006 10:08:11
From: Flasherly
Subject: Re: Vietnamese coffee any good?
|
Caesar wrote:
> I saw something on the Internet showing a metal filter used with
> Vietnamese coffee which drips into a cup with condensed milk. Sounds
> good, but is it? It also said it is good iced.
It's a relatively recent style - the canned milk, over the course and
evolution of coffee. They do it with Ceylon tea as well. I thought
both delicious when I lived there, but having recently found out it's
Borden milk seems almost disappointing. It's popularly served in a
sandwich sized baggie, tied with a straw poked through, over crushed
ice from a Land of Streetcart Vendors. Iced coffee and tea - namn
chai, oliang (think that's what the words to order it are).
Considering the torrid heat, anything over ice will do. Coffee, as
it's grown in the east is robusta - predominately so, I was given to
understand in the finance news yesterday. The Vietnamese, or those
that afford to hoard it, won't be selling coffee early this year, in an
attempt to drive up commodity pricing before they do. Bit of action in
the hedge sectors and such. Robusta, being a popular filler in blended
coffees is not priced high within premium flavor selection, although
will do nicely for producing a deep red brewing coloration associated
with "better" coffee. Yes, you stir in the condensed milk for
Vietnamnese style. Borden condensed milk goes back a long way as a
corporate entity - a lasting hallk surviving today's takeovers and
mergers. I don't know how far south you've been, but it's nothing like
the farthest south here in America. Early British officials were paid
a stipend as compensation for enduring the discomfort of the heat in
the Americas. It's nothing compared to Indochina, where the sun feels
as if it were still up a couple hours after it set. Three or four
showers during the course of the day isn't unusual, and water is very
integral to simplistic social adaptation. So along comes this Western
concoction, sweetened milk with a fantastic shelf life in the worst
imaginable heat. Yep, you guess it - condensed milk became a big hit
in Eastern coffee and tea lines.
> What does the filter do that a regular drip pot could not do if
> someone used Vietnamese coffee beans to make coffee?
>
> Also, once the process is done, do you stir the mixture or sip and
> hope you get both flavors as you drink?
>
> Lastly, would condensed milk be good with regular coffee instead of
> cream and if so, why?
>
> Thanks,
> Caesar
|
| | |
Date: 31 Aug 2006 15:28:40
From: Jack Denver
Subject: Re: Vietnamese coffee any good?
|
You forgot to mention the French colonial masters. Except for the ice, the
whole style is adopted from the French - the "Vietnamese coffee maker" is
properly known as the filtre belgique and was a brewing method that was
popular in prewar France. The coffee was preferably mixed with chicory, in
the preferred French style (even though it makes no sense to import a coffee
substitute into a coffee growing country). The milk was tinned as fresh milk
was largely unavailable, not being a traditional part of the diet in SE
Asia.
Even though coffee was capable of growing in Vietnam in colonial times, it
was not grown on a large scale until very recently, when it was adopted
whole hog by the gov't and farmers (with the assistance of the World Bank)
as a source of hard currency exports. Of course, you can have too much of a
good thing - a little robusta production would have been fine, but a LOT,
which is what they've planted, has disrupted the world ket and made what
could have been a profitable crop a lot less profitable (not only for
Vietnamese farmers, but coffee farmers everywhere). The law of unintended
consequences in action.
As for the OP, visit an Asian superket. There you will find all the
necessary ingredients for a few $ - a little Vietnamese coffee maker, a can
of condensed milk, a can of Cafe du Monde coffee with chicory. You can even
order these over the internet if you are not near an Asian grocery. Try it
yourself and see if you like it.
"Flasherly" <gjerrell@ij.net > wrote in message
news:1157044091.603428.158880@m73g2000cwd.googlegroups.com...
> Caesar wrote:
>> I saw something on the Internet showing a metal filter used with
>> Vietnamese coffee which drips into a cup with condensed milk. Sounds
>> good, but is it? It also said it is good iced.
>
> It's a relatively recent style - the canned milk, over the course and
> evolution of coffee. They do it with Ceylon tea as well. I thought
> both delicious when I lived there, but having recently found out it's
> Borden milk seems almost disappointing. It's popularly served in a
> sandwich sized baggie, tied with a straw poked through, over crushed
> ice from a Land of Streetcart Vendors. Iced coffee and tea - namn
> chai, oliang (think that's what the words to order it are).
> Considering the torrid heat, anything over ice will do. Coffee, as
> it's grown in the east is robusta - predominately so, I was given to
> understand in the finance news yesterday. The Vietnamese, or those
> that afford to hoard it, won't be selling coffee early this year, in an
> attempt to drive up commodity pricing before they do. Bit of action in
> the hedge sectors and such. Robusta, being a popular filler in blended
> coffees is not priced high within premium flavor selection, although
> will do nicely for producing a deep red brewing coloration associated
> with "better" coffee. Yes, you stir in the condensed milk for
> Vietnamnese style. Borden condensed milk goes back a long way as a
> corporate entity - a lasting hallk surviving today's takeovers and
> mergers. I don't know how far south you've been, but it's nothing like
> the farthest south here in America. Early British officials were paid
> a stipend as compensation for enduring the discomfort of the heat in
> the Americas. It's nothing compared to Indochina, where the sun feels
> as if it were still up a couple hours after it set. Three or four
> showers during the course of the day isn't unusual, and water is very
> integral to simplistic social adaptation. So along comes this Western
> concoction, sweetened milk with a fantastic shelf life in the worst
> imaginable heat. Yep, you guess it - condensed milk became a big hit
> in Eastern coffee and tea lines.
>
>> What does the filter do that a regular drip pot could not do if
>> someone used Vietnamese coffee beans to make coffee?
>>
>> Also, once the process is done, do you stir the mixture or sip and
>> hope you get both flavors as you drink?
>>
>> Lastly, would condensed milk be good with regular coffee instead of
>> cream and if so, why?
>>
>> Thanks,
>> Caesar
>
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