So You’re tired of Regular Coffee, You Say?
How about a French Vietnamese Coffee?
I have a confession to make, like so many other Nelsonites, I am a coffee fetishist. I am hooked, lined, and sunk. I have tried to give it up many times but it always comes back, and part of the reason it keeps coming back is ’cause of all the wonderful various ways to indulge in it. When you think about it, it may be the bonding agent for this town too, I mean, how many coffee joints can a small town handle? I’ll bet you another one could easily survive here.
I’m not going to defend any positive aspects to colonialism but I gotta admit, something came out of Vietnam that is seriously decadent and good. First the French brought their need for fresh coffee beans and espresso and then the Americans brought their sweetened condensed milk. On top of a simple mug sits this tiny espresso drip filter and so exquisitely, so slowly like a water torture drops this espresso into a pool of sweetened condensed milk. It literally takes fifteen minutes before you get a full cup but oh, is it worth it. And the beauty is that you can get it on ice or hot, er, luke warm at least.
It’s a really super nice, luxurious drink to indulge in in the summertime. Some drinks have that resonance about them, they take you to places warm or hot even, and lazy. And I know sweetened condensed milk can’t be the healthiest item around but we all have to indulge at one time or another. Don’t we?
How to Make Vietnamese Coffee
Hot French Vietnamese coffee
Step 1
Pour 1/3 inch of condensed milk into the coffee cup, or slightly more if you prefer creamier and sweeter coffee.
Step 2
Remove the Vietnamese coffee filter’s cap remove the interior press by unscrewing it.
Step 3
Add three rounded tbsps. of coffee with chicory, or three-and-a-half rounded tbsps. of regular coffee.
Step 4
Replace the interior press by screwing it in until it snuggly presses against the coffee grinds.
Step 5
Place the Vietnamese coffee filter on top of the coffee cup and pour boiling or very hot water over the top until it is about a quarter full. If the water flows through the filter very quickly into the coffee cup below, you need to screw the interior press more tightly. If the interior press is screwed on snuggly, it should take about 20 seconds for the water to flow through the coffee grinds in the press and down into the cup below.
Step 6
Unscrew the interior press two full turns, so it loosens somewhat. Then pour in hot water until the Vietnamese coffee filter is full. Replace the cap and wait for the water to filter through, which should take about five minutes.
Step 7
Remove the Vietnamese coffee filter once all the water has filtered through. Mix the coffee and condensed milk sitting on the bottom of the cup, and enjoy. You can also wait for it to cool and add ice for a refreshing cold drink.
Read more: How to Make Vietnamese Coffee | eHow.com
Aug 3rd
This sounds like something I’d have to try on a lazy Sunday when I put all my effort into decadent breakfasts. I’m a big fan of coffee as well, though my tastes are rather pedestrian (dark roast, cream).
Is there an alternative to using the Vietnamese coffee filter?
Aug 3rd
Yum, yum and yum. I forgot all about Vietnamese coffee. There used to be a place on Commercial we’d go for it. So delicious. I’ve got a can of Eagle Brand condensed milk kicking around the cupboard, think I’ll try this at home.
Aug 10th
Sounds luxurious, and I may try it. Where can I get a Vietnamese coffee filter around these parts?