How to Make Vietnamese Coffee
Вставка
- Опубліковано 6 жов 2024
- Vietnamese Coffee is a lifestyle. And while I've had a lot of Vietnamese coffee in my day, I've never tried to make it. So on today's video, I learned. And I'll show you how to make a good cup of it.
Visit our Coffee Blog at thestudio.coffee
Follow up comment: I tried the Vietnmaese coffee method with a Costa Rica Natural, a Geisha Honey, and a Kenyan washed. They were all amazing with the condensed milk, and terrible as black coffee. So, this is definitely a sweet tooth's brewing method.
Really good analogy with the cacao and milk. Makes sense now. bitter and sweet balance
Cool man😅
That's interesting. I don't like sweet and I don't like iced -- so my experimentation with my Vietnamese brewer has been strictly for black coffee. I've had some excellent results, and loved the brew I got. However, my brewer has a threaded center shaft, and according to the instructions I'm to lightly thread the brew plate onto it and compress the grounds. The trick is finding the right grind and the right tamp pressure. I've had to abort many brew sessions because the water was not migrating through the coffee at all, or at glacial pace -- or, it races through too rapidly. Consequently, I haven't used the brewer in some time -- frustration. Thanks for the video!
I'm curious what your brew times were like? Did you go for the traditional 8-10minutes?
In hindsight, I really should have tried a shorter brew time - something like 3-4 minutes to see how the results would be.
Nice Vid. You could try substituting with carnation(evaporated) milk which is pretty much unsweetened condensed milk. ✌
Hey bro tell me the exact Ratio what it's..??
Like course grinning, how to add beans & hot water???
Preparation time what?
I wonder what this would be like with regular cream rather than the sweetened
I wonder if this would work with a Clever Dripper but just leaving it for 10mins
I find coffee like this so super sweet that I spend way too much time wondering how many calories I need to burn off after
i've tried the traditional Vietnamese coffee, with condensed milk and dark roasted robusta beans, it was great, but the amounts of sugar in that single cup terrified me.
then i tried to substitute condensed milk with coffee creamer, it was great and less sweet, but the amounts of fat on that cup is concerning.
i like both of them, but not for everyday moring coffee.
Nothing like being "" G L O B B E D ""....
"Incredibly bitter", the indonesian drip-brew coffee? That is what is not credible. At least in my experience. I often home-roast beans from the green form (to a LIGHT roast level), including indonesian coffees, and when brewed, they are never bitter; but instead are roasty, earthy, and SWEET. I do not add anything to the brew. Only coffee beans ground, and hot water.
Do you brew for 10 minutes though? A 10 minute hot brew will over-extract even the sweetest coffee. This Indonesia is usually sweet. Brown sugar, and root beer-ish. With this brew method it went totally bitter. An over-extraction can make even the most sweet coffee bitter.
@@thestudio.coffee Plain filter-drip through a coffee filter in a funnel. I keep the water kettle hot on a low burner and pour the water in many small increments. The time from start of pour to finish of pour + squeeze of the filter paper lasts from (usually) ten to 18 minutes. Really, all my coffee brews have been of excellent flavor and never with any bad bitterness in any way. Generally I feel to say, "not bitter".
You can try adding water to the brewed coffee after removing the phin