If you’re in need of a new daily grind, consider fueling your day with a rich, chocolaty cup of cà phê (Vietnamese coffee). Whether you serve it hot or iced, the earthy aroma of the Robusta bean will whisk you away.
What Is Cà Phê?
Vietnamese coffee special is made using a phin filter and coffee beans grown in Vietnam. Being the second-largest producer of coffee globally, Vietnam grows a wide range of beans to choose from.
However, people most often associate the dark and earthy Robusta bean with Vietnamese coffee. Robusta beans are less common than Arabica beans, which can easily be found in a cafe nearby but have twice the amount of caffeine.
Sahra Nguyen, the founder of Nguyen Coffee Supply, says enthusiastically, “We are proud champions of the Robusta bean!”
See how Vietnamese coffee compares to other coffee around the world.
How to Make Vietnamese Coffee
You can enjoy cà phê using the brewing method of your choice; however, cafes in Vietnam often use a traditional phin filter. This tool combines the best features of the French press and V60 coffee dripper. Part pour-over, part gravity-extraction, phin filters are exceptionally versatile and produce a rich, bold, concentrated brew with low acidity.
If you don’t have a Vietnamese grocery shop nearby, we recommend the 4-ounce phin filter from Nguyen Coffee Supply. To make cà phê for a crowd, invest in a 12-ounce or 24-ounce phin filter. For a truly authentic experience, the True Grit Robusta beans are a must. For grind size, aim for a slightly finer grind than the “medium” coarseness used for pour-over brewing.
You can drink cà phê black in order to taste Robusta beans in all their glory. However, most people have it with a splash of sweetened condensed milk like Longevity Brand—though Nature’s Charm makes a good vegan alternative.
Sahra Nguyen’s Cà Phê Recipee
Ingredients
Sahra’s Tip: To determine the amount of coffee you’ll need, check the size of the brewing chamber of your phin filter. This recipe is for a 4-ounce phin filter and works for either hot or iced preparations of cà phê.
We recommend a starting ratio of 1:2 for coffee to water.
- 2 tablespoons (14 grams) freshly ground Vietnamese coffee
- 4 ounces hot water (about 200°F)
- 1 teaspoon sweetened condensed milk (to start, adjust according to taste)
Tools You’ll Need
Directions
Step 1: Prepare coffee grounds
Place 2 tablespoons (or about 14 grams) of ground Vietnamese coffee into the brewing chamber of the phin filter. Shake the brewing chamber so that the coffee grounds are leveled straight across. This allows for the hot water you pour in to distribute across all of the coffee for an even extraction process.
Step 2: Set up phin filter
Place the phin filter plate atop a mug or glass of your choice, followed by the brew chamber. Using the gravity press, drop it directly atop of the coffee in the brew chamber.
Step 3: Boil water
Boil water to 195º F to 205º F. (If it’s any colder, the water will not fully extract the coffee. But hotter water may “overcook” or burn the coffee entirely.) We recommend 200º for best results.
If you can’t measure the temperature directly, bring your water to boiling point and turn off the heat and wait for approximately 45 seconds before pouring it into the brewing chamber.
Step 4: Wait for the “bloom”
If you’re using freshly ground coffee, expect the bubbles and swirls of the “bloom” in your brewing chamber after adding about an ounce of hot water to the brewing chamber. Wait for about 45 seconds. Then, pour the remaining hot water into the brewing chamber until it is filled to the top and cover with the cap.
If you’re not using freshly ground coffee, do not worry…the coffee you’re making will still be delicious. Just take your hot water and pour it into the brewing chamber until it is filled to the top, before placing the cap on to preserve the heat of the water during the brewing process.
Step 5: Prepare a cup
Once the last drop falls, the brewing process is completed. (It should take about 5 minutes.) Then it’s time to drink your Vietnamese coffee.
If serving hot: Add your desired amount of condensed milk (or nothing at all) and sip away.
If serving cold: Add your condensed milk, mix vigorously and then pour over ice. We recommend using more ice to ensure the hot coffee doesn’t melt the ice too quickly and accidentally dilute the brew’s intensity.
Vietnamese Coffee Tips
Use freshly ground beans
In order to “bloom” (or release the carbon dioxide in) your coffee, it’s important to use freshly ground coffee. Older coffees or those which are pre-ground often do not have the necessary gasses needed to provoke the “bloom” during the brewing process.
Experiment to find the right grind size
Choosing the right grind size for the phin filter is important—grounds that are too coarse will cause the water to flow freely through and extract very little flavor, while coffee grounds that are too fine will block the filter.
The first drip should fall from your phin filter within the first 2 minutes. The last drip should fall around 5 to 6 minutes after pouring in your hot water.
Bánh mì
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Bánh xèo
With its golden crispy edges, this pan-fried crepe of rice flour, coconut milk and turmeric envelopes minced pork, bean sprouts and shrimp. Wrap with lettuce and fresh herbs and dunk in sweet, sour and salty nước chấm sauce for best effect.
Lettuce wraps
There are many Vietnamese dishes that are best enjoyed wrapped in lettuce and herbs before dipped into a sauce such as Bánh xèo, Cuốn giấm bổng (pork and shrimp wraps) and Chả giò (fried spring rolls). If you're feeling inspired by crisp emerald leaves and zesty sauces, make our Vietnamese Pork Lettuce Wraps.
Gỏi cuốn
Often called "fresh spring rolls," Gỏi cuốn are soft, translucent rice paper rolls stuffed with rice noodles, fresh herbs, leafy greens and shrimp or pork. Dipped in nước chấm or peanut sauce, they make a great lunch or dinner party appetizer. Learn how to make spring rolls at home.
Bún Cha
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Phở
We bet that pho is one Vietnamese recipe you've already heard of. So, what is pho? With its fragrant broth seasoned with star anise, cinnamon sticks, cloves and cardamom, this rice noodle soup is widely enjoyed across the country. You'll find a myriad of toppings, from paper-thin slices of raw beef to handfuls of fresh herbs like coriander, sliced onions, basil and mint all doused in a spritz of lime juice.
Bún Bò Huế
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Cơm Tấm
This "broken rice" dish typically pairs softer steamed rice grains with different types of grilled meats and either a fried egg or Chả trứng (Vietnamese steamed omelet). It is usually served at any mealtime with a side of sliced cucumbers, tomatoes and scallion-infused oil.
Thịt Kho Tàu
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Canh
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Chè
Why choose one type of dessert when you can have them all in a singular, multi-layered, rainbow? Chè are traditional Vietnamese sweet beverages, puddings or dessert soups that mix fruits, beans and jellies soaked in sugary syrup or coconut cream. They are served hot or cold.
Cà phê trứng
Although only served at cafes in Hanoi, Cà phê trứng is where a quick pick-me-up meets delightful dessert decadence. Made with robusta coffee, egg yolk and creamy condensed milk, Cà phê trứng is an experience simultaneously reminiscent of tiramisu, eggnog and fluffy egg custard.The post How to Make Vietnamese Coffee (Cà Phê) appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-vietnamese-coffee/
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