Vietnamese Iced Coffee With a Twist
Posted by Soy on November 25, 2016
As summer is approaching I love having a Vietnamese Iced Coffee. Traditionally Vietnamese Iced Coffee uses a dark roast blend which is roasted with rum and french butter. To make a traditional Vietnamese Coffee you will need a "Vietnamese Coffee Phin Filter" and condensed milk. I am going to add a extra step to this easy recipe by shaking the iced coffee in and cocktail shaker. This enhances the creaminess of the coffee and adds an extra layer foam that looks just like Cappuccino. Enjoy our easy recipe!
Ingredients and equipment
|Trung Nguyen Creative 8|
Legendee Gold is a coffee created in the style of the classic Legendee, but with a new approach to taste and balance.
|Trung Nguyen Creative 4||Farmers Blend Single Origin|
Farmer's Blend Vietnamese Ground Coffee mirrors the unique taste of Vietnam. 100% Robusta beans, Organically Sourced, Single Origin, Fair Traded.
- Hot water
- Small glass (It's preferable to use a glass mug or cup because you can watch the progress of the brewing)
- Serving glass
- Cocktail Shaker
|1. Prepare all the equipment||2. Place the coffees into the phin filter.|
|3. Press the coffee down with the filter press. ||4. Add condensed milk in drip glass.|
|5. Pour in a little water (a couple of tablespoons) to moisten and swell the coffee. |
Wait about 20 seconds, then fill the chamber with hot water. The best temperature is 85°C to 90°C.
|6. Place the lid on top and wait about 3 minutes for the water to drip through the grinds. Lift the lid to check on progress. |
At the same time fill the cocktail shaker with ice.
Dripping speed guide
|7. ||8 Pour the coffee into cocktail shaker and shake for about 30 seconds.|
|9. Pour the iced coffee into a serving glass. ||10. Sprinkle with chocolate powder before serving.|