Vietnamese coffee: how to brew and how to drink? Vietnamese coffee: preparation features

Vietnamese coffee

Ingredients:

• fin - press filter for making Vietnamese coffee
• glass (preferably glass)
• ground Vietnamese coffee MECHANG medium grind
• condensed milk ice (optional).

Cooking method:

1. There is something magical about a coffee ceremony.
2. No matter how difficult the problems or emotional unrest may be, everything calms down in anticipation of pleasure and pleasant peace sets in.
3. Even your movements become more measured and leisurely, obeying some special internal rhythm, and you take out from the cabinet a coffee mixture, a small cup and a special device - a press filter for brewing Vietnamese coffee.
4. Disassemble the press filter into its component parts: stand, container, press and lid.
5. Place the stand and container on the cup and add 2-4 teaspoons of the coffee mixture.
6. Shake the container slightly to level the coffee, then press it with a press and turn it slightly clockwise.
7. Pour a little boiling water into the container so that the water only slightly covers the press.
8. Wait 15 seconds for the coffee to steam slightly.
9. Fill the container completely with boiling water and cover with a lid.
10. After 3-4 minutes, when the cup is full, remove the press filter and place it on the inverted lid.
11. Drink coffee in small sips, savoring the tart taste.

Enjoy your coffee!

Vietnamese white iced coffee

Ingredients:

• fin - press filter for making Vietnamese coffee
• glass (preferably glass)
• ground Vietnamese coffee MECHANG medium grind
• ice

Cooking method:

1. This is one of the most popular Vietnamese recipes.
2. If it's hot outside and you want to drink coffee, then this recipe will not leave you indifferent.
3. Fragrant Vietnamese coffee spreads throughout your body, cooling and toning you.
4. Do not deny yourself the pleasure and be sure to try this recipe.
5. Pour some condensed milk into a cup.
6. Place the container over the cup and pour no more than 4 teaspoons of Vietnamese coffee into it.
7. Press the coffee with a press.
8. Add boiling water and wait 4 minutes.
9. Remove the press filter and mix the coffee and condensed milk thoroughly.
10. Place 3-4 pieces of ice in a cup of coffee
11. Stir the contents of the cup
12. Drink coffee with milk through a straw, tasting its aroma.

Enjoy your coffee!

Option with yogurt

This is another great version of Vietnamese iced coffee. This is a refreshing summer drink where the slightly tart yogurt perfectly complements the rich dark coffee and the sweetness of condensed milk. For it you will need the following:

• 2 teaspoons coarsely ground Vietnamese or other coffee;
• 70 grams of ice cubes;
• 100 grams of sweetened yoghurt;
• 1 teaspoon condensed milk.

How to brew Vietnamese coffee with yogurt? Place the ground coffee into the bottom of the coffee filter, then place the top filter on top. Place the filter on top of a coffee cup or mug and pour 80ml of boiling water into it. Leave for a few minutes, then fill it completely with boiling water and wait 4-5 minutes until the water begins to drip into the mug.

Place ice cubes in a tall glass and pour over coffee. Add yogurt and condensed milk and stir.

Vietnamese coffee with cognac

This heady combination of coffee mixture and strong drink accelerates the blood, heightens the senses and intensifies desires. Be prepared for the fact that here and now what you have been waiting for all your life can happen. And then allow yourself this journey into a new reality.

Ingredients:

• fin - press filter for making Vietnamese coffee
• glass (preferably glass)
• ground Vietnamese coffee MECHANG medium grind
• cognac

Cooking method:

1. Pour cognac into a cup and add 3-4 ice cubes.
2. Pour 3 teaspoons of Vietnamese coffee into a container.
3. Cover and press the coffee with a press.
4. Pour boiling water into the container and wait 3-4 minutes.
5. Remove the press filter and enjoy your drink.

Enjoy your coffee!

Vietnamese coffee

Ingredients:

• Vietnamese ground coffee - 2-3 teaspoons;
• Cool boiling water – 90-100ml;
• Special metal filter;
• Mug or glass.

Cooking method:

1. Disassemble the press filter into its component parts: stand, container, press and lid.
2. Wipe all elements with a clean cloth.
3. Place the container and stand on a heat-resistant glass or cup.
4. Pour two or three teaspoons of ground coffee into the container.
5. You can, if desired, change the amount of ground coffee depending on the richness of the taste you prefer.
6. Distribute the ground coffee evenly across the bottom of the filter.
7. To do this, you can slightly tilt it in different directions or shake it.
8. Medium grind coffee is recommended.
9. We take a press - this is a strainer with a handle and tamp the coffee, lightly turning the press by the handle several times clockwise, although you can do it counterclockwise, there will be no difference in taste.
10. We don’t put any special effort into this.
11. Boil water.
12. Next, we give the coffee its first chance to demonstrate its aroma and pour 10 ml of boiling water into the container.
13. We wait no more than 15-20 seconds.
14. The coffee begins to “work”, steam, and we add the remaining boiling water - 80 ml, so that the handle of the press is not completely covered with water.
15. Cover the container with a lid.
16. We are waiting for the moment when the coffee starts to drip.
17. It is important to know that if coffee drops run out of the coffee filter very quickly, then we have not compacted the coffee tightly enough.
18. If the coffee brews slowly, then we have pressed it too hard.
19. This can be corrected even during the brewing process by pressing or loosening the press.
20. You need to adjust it so that the coffee drips into the cup or glass at a speed of 45-50 drops per minute.
21. The skill will come with time.
22. You need to know that the perfect cup of Vietnamese coffee takes about five minutes to brew. Well, five minutes have passed.
23. Remove the press filter and place it on the inverted lid. You can enjoy hot black coffee the Vietnamese way.
24. We drink in small sips, savoring the tart taste.

Enjoy your coffee!

Vietnamese way to brew coffee

Brewing coffee in Vietnamese means using a special structure called fin for preparation. The device is simple, its main parts:

• a plate with holes that is placed on a cup (it is better to take a transparent cup or mug in order to observe the process of dripping the drink);
• a container that looks like a small saucepan with holes in the bottom. It is placed on a plate;
• a press with a handle that is lowered into the saucepan;
• cap.

Those who have visited Vietnam are familiar with the cooking process in fin. Devices for brewing ground coffee are produced in different sizes and are often sold along with a pack of the national product. They are usually made of aluminum or stainless steel, rarely silver. Vietnamese fins, based on their operating principle, resemble familiar French presses, and they are often called fin presses. But the brewing in them occurs under pressure and the drink comes out in drops into the prepared container.

Making coffee the Vietnamese way via Finnish

To achieve success, we follow three main rules:

1. We do not save on the quantity of product, i.e. coffee ground. Let's take it with a slide!
2. We take into account the size of the fin. For a volume of 1 cup (100 ml), you will need 2 teaspoons of ground coffee and about 150 ml of water.
3. We use coarse grains.

If you have your own fin, making Vietnamese coffee at home is easy. I hope that these convenient designs will soon appear on mass sale. This means we will meet them with theoretical application experience. We proceed like this:

• place a saucer with holes on a transparent cup;

• Pour ground coffee into a saucepan with holes. Since we are preparing coffee in Vietnamese style, we will choose the Dalat Arabica variety; it has a calm, soft taste with pleasant caramel notes. Pour two spoons, no less;
• We close the coffee with a filter that has a convenient loop;

• literally pour 20 ml (two tablespoons) of boiling water onto the filter. The ground grains absorb it and begin to swell. At this stage, there is no brown liquid dripping into the cup yet;
• After waiting 2-3 minutes, add boiling water, not reaching 1.5-2 cm from the edges of the pan;
• the process has begun. Real Vietnamese coffee started dripping into the cup! The action lasts 5-7 minutes, during which time 100 ml of a high-quality drink flows into the cup;

• Next, the Vietnamese act culturally: they tilt the empty saucepan and lightly tap it on the saucer so that the remaining drops of coffee seep into the cup. In this case, I propose to ignore Vietnamese etiquette and simply press the filter with a spoon, it will be faster, easier and more practical. We also pour the remaining liquid from the plate into a cup;

• At the final stage, the lid will come in handy. We put a fin with coffee grounds and a filter on it, the table is clean and tidy.

This is how coffee is brewed in Vietnam, but some of our compatriots do not like the cold version of the drink. Our far from tropical climate is conducive to warming drinks, so as an improvement to the process, at the drip straining stage, a transparent cup of fin is placed in a container of hot water.

Attention: if you suggest your inventions for maintaining the temperature during the process of making coffee in Finland, please let us know. Savvy in the coffee craft is not the least important thing, let's help each other.

I admit that someone will grumble and argue that we don’t need all these Asian troubles. You can brew coffee in another way, in the end, pour in instant coffee. Don't rush to conclusions. Brewing Vietnamese coffee takes longer and is a little more troublesome, but when you adapt to the process and find something to do for 5-6 minutes of filtering, you definitely won’t give up the coffee.

Vietnamese coffee is sweet and invigorating

Ingredients:

• Condensed milk
• Coffee

Cooking method:

1. Take a glass glass and pour a generous portion of condensed milk into it.
2. Place a coffee filter on a glass and pour a large heaping tablespoon of freshly ground coffee into it.
3. For Vietnamese coffee, you should not use beans with exquisite acidity or a special bouquet.
4. You will get excellent results with “basic” varieties.
5. The coffee grind should be a little finer than a French press, that is, a little finer than coarse sea salt.
6. Make sure that ground coffee does not spill into the glass through the holes in the filter.
7. Press down the coffee in the filter using a special mesh that comes with the filter.
8. Moisten the coffee with a little hot water and let it bloom for 30-40 seconds.
9. Fill the filter with hot water and cover with a lid to keep the coffee warm.
10. The aromatic drink will begin to drip into the cup.
11. Balance the grind size so that all the water flows through the coffee in about 3 minutes.

Enjoy your coffee!

How to brew coffee using a filter press

The Vietnamese way of preparing the drink is simple. While the coffee is brewing, you can do other things. But brewing Vietnamese coffee in a Turkish coffee pot is not the best idea: it will have a bitter aftertaste. Here is a step-by-step classic recipe:

1. Pour boiling water over the filter so that the ground coffee soaks and does not spill through the strainer into the cup.
2. Add 2-4 teaspoons of coffee and add a few drops of boiling water.
3. Grind the ground coffee using a press.
4. Place the filter on a cup or glass.
5. Apply a press and press down.
6. Fill the filter with hot water.
7. Cover with a lid.

Having taken away the taste and aroma of coffee beans, the water will completely pass through the filter in 10-15 minutes. To make it easier to track this moment, it is better to brew coffee the Vietnamese way in a glass cup. Do not lift the filter lid during brewing. You can add sugar to the finished drink to taste. The hosts will be happy to show tourists staying at the guest house how to brew Vietnamese coffee correctly. .

Those staying at the hotel can take a master class from a street food vendor: just order coffee and say that you want to watch the process of making the drink.

To avoid dehydration, increased blood pressure and plaque on the teeth, it is advisable to drink some plain still water after coffee.

Vietnamese coffee

Ingredients:

• fin,
• cup,
• condensed milk,
• ground coffee (medium grind) and
• ice (when making iced coffee).

Cooking method:

1. Pour condensed milk into the bottom of the glass.
2. The quantity depends solely on your taste and the quality of your coffee.
3. If the coffee is completely Vietnamese, then use more milk.
4. Well, if the coffee is good, then there is about 5 millimeters of milk.
5. Place the fin on a glass and pour ground coffee into it.
6. Finns come in different sizes.
7. For a volume of 120 ml we took 14 grams of coffee.
8. Of course, you can also vary the dosage depending on your taste, but remember that real Vietnamese coffee is quite strong.
9. Distribute the ground coffee evenly over the bottom of the fin, then take a press (a strainer with a handle), place it on the coffee and scroll a little until it presses the coffee.
10. Then unscrew it back about one turn in order to leave some free space.
11. Pre-wet the coffee with 20 ml of water for 20 seconds.
12. The water temperature again depends on the coffee you are using.
13. If this is Vietnamese coffee, then the recommended temperature according to recipes is 87-90 degrees.
14. If you brew high-quality Arabica beans, then 93-96 degrees.
15. Cover the fin with a lid and watch the brewing process.
16. The condensed milk layer does not mix with the coffee layer.
17. The total brewing time at this dosage is about 4 minutes.
18. Please note that when preparing hot Vietnamese coffee, a smaller dosage is usually used, which means the brewing time is shorter - about 2-3 minutes.
19. After the coffee has brewed, you can stir the layers of milk and coffee.
20. Now is the time to add ice if you were going to make iced coffee.
21. You can also pour it into a jar for greater authenticity.
22. A trendy summer drink is ready to delight all hipsters.

Enjoy your coffee!

Description

Hanoi is considered the capital of coffee in Vietnam, where since the beginning of the twentieth century this product, after the supply of rice, remains second in the list of products that bring the main income to the country.

Initially, beans were imported in the 19th century by French colonists, but the Vietnamese decided to slightly modify the drink, without which they still cannot imagine a proper start to the day. Locals love brewing coffee with eggs, yogurt, and fruit, which distinguishes it from other similar products.

The first largest plantation was made in Nghe An, located on the northern part, later trees began to be planted on the southern side. Dak Lak is the main area where the drink is produced. The area is considered the most favorable coffee region; there are many plantations where 97% is devoted to the cultivation of robusta, which is classified as an undemanding variety. But they try to soften the bitterness inherent in this type of coffee by adding a small amount of Arabica, and sometimes Liberica is also used.

According to statistics, production increased so much by 2000 that it amounted to about 900,000 tons/year. In 2013, Vietnam produced 22 million 60 kg bags, imported to different parts of the world, including the USA, Japan, France, England and so on. The country ranks second in coffee exports, second only to Brazil.

Harvesting takes place in Vietnam from November to April

Vietnamese coffee

Ingredients:

• Two teaspoons of ground grains;
• Special filter;
• One hundred milliliters of water.

Cooking method:

1. First, you should disassemble all parts of the filter into their components and wipe them.
2. Place the container and stand on the cup.
3. Pour the grains into the container, then take the press and twist the handle several times in a clockwise direction.
4. Now add a little boiling water to the grains.
5. After a few seconds, pour in the remaining water.
6. Close the lid and wait for the coffee to start dripping.
7. If the drink drips very slowly, it means the grains have been compacted tightly.
8. But if, on the contrary, it flows quickly, then it was poorly compressed.
9. You can regulate this process yourself by pressing the press or loosening it.
10. Proper brewing is considered to be when fifty drops of coffee fall into the cup in one minute.
11. One serving of Vietnamese coffee should take about five minutes to prepare.
12. After which you can try the aromatic Vietnamese drink.
13. For this recipe, the grains should be medium ground.

Enjoy your coffee!

Drink recipe with condensed milk

You will get a more refined coffee if you brew it with the addition of condensed milk. The highlight of this recipe is that the drink is carefully poured into the condensed milk without mixing the ingredients.

Ingredients:

• Two teaspoons of ground grains;
• A few tablespoons of condensed milk;
• One hundred milliliters of boiling water.

Cooking method:

1. Pour condensed milk into a cup, place a press filter on top and wait for the drink to brew.
2. When it's ready, remove the filter.
3. If you brew it in a transparent glass container, you will see a clear line between the white milk and the black drink.
4. Now you can mix everything and enjoy delicious sweet Vietnamese coffee.
5. You can vary this recipe by adding ice cubes at the end.

Enjoy your coffee!

History of the drink

Coffee was introduced to Vietnam in 1857 by a French Catholic priest in the form of a single Coffea arabica tree. However, Vietnam did not become a major exporter of this grain until post-war reforms. Currently, many coffee farms exist in the central part of the country.

Vietnam is currently the largest producer of Robusta, the second largest in the world. The drink has been adopted with regional variations. Due to limitations in the availability of fresh milk (as the dairy farming industry was still in its infancy), the French and Vietnamese began using sweetened condensed and dark roasted coffee.

You may be interested in: How to prepare dried fruit compote in a Redmond multicooker

How to brew Vietnamese coffee? There are several different variations of the drink.

Vietnamese coffee recipe with egg

The egg drink is popular among locals. They brew Vietnamese coffee.

Ingredients:

• Three tablespoons of ground grains;
• Yolk of one egg;
• One hundred milliliters of water;
• A few spoons of condensed milk.

Cooking method:

1. Brew one serving of the drink.
2. Separately, beat the yolk and condensed milk until a white mass is obtained.
3. Add a little ready-made coffee to this mixture and beat again.
4. Now pour the egg mixture into the brewed drink and enjoy the delicate milky taste of egg coffee.

Enjoy your coffee!

Egg option

It was noted above that in Vietnam they prepare this drink with the addition of eggs. How to prepare such a variation? To do this you will need:

• 1 egg;
• 3 teaspoons coarsely ground coffee;
• 2 teaspoons condensed milk;
• boiling water.

Brew a small cup of Vietnamese coffee as directed in the classic recipe. Break the egg and separate the yolk completely.

Place the yolk and sweetened condensed milk in a small, deep bowl and whisk vigorously until the mixture is frothy and fluffy. Add a tablespoon of brewed coffee and whisk it with this mixture. In a clear coffee cup (recommended for aesthetics), pour the brewed black coffee, then add the beaten egg mixture on top.

Recipe with rum

Ingredients:

• Two tablespoons of medium-ground beans;
• Two spice cloves;
• One hundred milliliters of water;
• A pinch of cinnamon;
• One hundred milliliters of rum;
• Sugar to taste.

Cooking method:

1. The cooking method is very simple.
2. Combine all ingredients in a container, place over high heat and bring to a boil.
3. Turn off the heat and pour the Vietnamese drink into cups.
4. Coffee prepared according to this recipe has a wonderful aroma and warms perfectly.

Enjoy your coffee!

Hot strong coffee in Vietnamese style

Ingredients:

• Glass glass, mug.
• Boiling water – 100 ml
• Special metal filter

Cooking method:

1. You will need to disassemble a special filter press into its component parts; lid, press, container, stand.
2. Place the container and stand on a glass glass or mug.
3. Depending on your preferred strength, pour 2-3 teaspoons of medium-ground coffee into the container and distribute the coffee evenly over the bottom of the filter container.
4. Place the press on the container and lightly compact the coffee by twisting the press handle.
5. Boil the water.
6. Next, pour 10-15 ml of boiling water into the container with coffee, let it brew for 30 seconds.
7. Add 80-75 ml. boiling water, the filter handle should not be completely filled with water, cover it with a lid.
8. The perfect Vietnamese coffee takes about 5 minutes to brew.
9. You can adjust this process by pressing or loosening the press while preparing this drink.
10. Pay attention to the benefits
11. Your coffee will not “run away” onto the stove, there is no bitterness that is not typical for real coffee, the speed of preparation is that does not require your constant attention.

Enjoy your coffee!

Brewing tool

Vietnamese coffee requires a special device - a fin created in this Asian country. As a last resort, a French filter will do, but we will consider the classic Vietnamese device as the main option. So, it is made from stainless steel, aluminum, silver or ceramics. Models may vary slightly, but usually the device consists of the following elements:

1. Filter element. It looks like a small saucepan with holes in the bottom. The coffee is brewed there.

2. A flask into which we will pour medium-ground coffee.

3. A press (temper) with which the coffee is pressed, it also has holes so that hot water can seep into them.

4. Cover. It serves to close the filter, but enterprising residents of Ukraine have adapted to use it as a stand for the filter removed from the mug. To do this, turn the lid upside down. The diameter of the filter fits perfectly - as they say, “it goes in and out”

The remaining two elements can be included in the set or taken from ordinary dishes.

1. Mug or glass. The advantage of glass is that you can clearly see the degree of readiness of the coffee.

2. Portion spoon. It is rational to use the same spoon to strictly regulate the volume

If you cheat and try to make Vietnamese coffee in a different way (using different equipment), the result will not be fatal, it’s just not that enjoyable.

Vietnamese-style coffee with condensed milk

Ingredients:

• Condensed milk 4-6 teaspoons 4-6 teaspoons
• Glass glass, mug.
• Special press filter
• Boiling water 90-100 ml

Cooking method:

1. Pour condensed milk into a glass glass or mug.
2. Disassemble the special
3. Press filter into its components; lid, press, container, stand.
4. Place the container and stand on a glass glass or mug.
5. Depending on the expected strength, pour 2 or 3 teaspoons of coffee into the filter press container.
6. Place the press on the container and lightly compact the coffee by twisting the press handle.
7. Boil the water.
8. Pour 10-15 ml of coffee into the container. boiling water, let it brew for 30 seconds.
9. Add 80-75 ml. boiling water, the filter handle should not be completely covered with water, cover it with a lid.
10. During the preparation process, coffee is not mixed with condensed milk.
11. Once the coffee brewing process is complete (about 5 minutes), remove the press filter from the glass.
12. If you wish, you can mix or not mix the two components of this drink.
13. The coffee turns out to be tonic and moderately sweet.
14. Enjoy your chosen Vietnamese coffee options.

Enjoy your coffee!

Hot Vietnamese coffee

Ingredients:

• Vietnamese coffee - 2 tablespoons ground beans
• 2/3 cup boiled hot water
• 2-3 tablespoons condensed milk
• Vietnamese coffee filter, as in the photo

Cooking method:

1. Fill a stainless steel coffee filter with ground Vietnamese coffee.
2. Place condensed milk into a glass for making coffee (it will sink to the bottom of the glass).
3. Place the filter on top of the glass.
4. Pour boiling water into the filter.
5. After all the water has filtered through the filter, remove the filter from the glass.
6. The milk will remain at the bottom of the glass, dividing the coffee into two levels.
7. Stir the milk until it dissolves into the coffee.

Enjoy your coffee!

How to do it?

How to brew Vietnamese coffee? Measure out 3 tablespoons of ground beans and distribute them evenly in the filter. Do not shake it or squeeze the powder, otherwise coffee grounds will get into the drink holes and clog them. Carefully place the metal filter on top of the coffee. Pour the desired amount of condensed milk into a mug or heatproof glass.

Measure out 180 ml of almost boiling water. Use 240 ml if you don't like your drink too strong. Place the filter on the glass, pour two tablespoons of hot water into it and wait 5 seconds to allow the coffee to bloom. This is part of the brewing process, where the water releases CO2 from the powder and the ground beans swell. Then gently press down on the filter. This helps reduce the drip rate when all the water is used and also makes the drink more flavorful.

These steps will help you achieve optimal cooking times. However, now slowly pour the remaining water into the filter and the finished drink will begin to drip into your mug or glass. Wait about 5 minutes for all the liquid to drain out. Remove the filter and stir until the condensed milk is evenly distributed. To make iced coffee, cool the drink and add a few ice cubes.

Vietnamese egg coffee

Ingredients:

• black coffee - small cup
• condensed milk - 2 teaspoons
• egg yolk - 1

Cooking method:

1. Brew coffee using the method you prefer.
2. Beat the yolk with condensed milk and one spoon of coffee until foam forms.
3. Pour the resulting mixture into black coffee.
4. Add sugar or other sweetener if desired.

Enjoy your coffee!

Classic Vietnamese iced coffee

Ingredients:

• coffee base – 100 ml;
• ice;
• milk – 200 ml;
• whipped cream – 25 gr.;
• sugar to taste

Cooking method:

1. Freshly brewed coffee is cooled to room temperature.
2. Mix the resulting drink with cold milk.
3. Prepare tall glasses and place 3-4 ice cubes on the bottom.
4. Pour the chilled mixture into glasses.
5. Garnish with whipped cream.
6. As you can see, preparing the drink at home is not difficult.
7. Now all coffee shops and even some chain restaurants, including the popular McDonald's, offer iced coffee on the menu.
8. Therefore, if you don’t want to cook it yourself, you can enjoy the purchased drink.

Enjoy your coffee!

Vietnamese coffee: from Kopi Luwak to specialty

Specialty culture and third wave coffee shops came to Vietnam a few years ago. It's increasingly common to see locals choosing a Kalita funnel or AeroPress over a traditional fin. In major cities there are specialty coffee shops where you can drink freshly roasted coffee, including local varieties: Excelsu, Catimor and Bourbon. They all come from the Da Lat region in Dak Lak province, the capital of Vietnamese coffee. The coffee in Dalat is grown at an altitude of about 1500 meters, and it is of really good quality, our number 23 is from there. This is an alternative to commercial coffee from Brazil.

Tourists, and the locals themselves, have created many legends about Vietnamese coffee. My favorite is Kopi Luwak. Walking around the city, you can come across a wide variety of packages with the famous Kopi Luwak at prices ranging from $2-$3 to a sky-high $1000+. Prices are usually higher at coffee farms. This is the kind of coffee that is most often brought from Vietnam as an expensive souvenir treat, although Kopi Luwak, in my opinion, is not worth the money spent. Its taste is quite simple, at its best it will be coffee with notes of milk chocolate and nuts, a classic variety like Brazil Santos with an SCA score of 82-83. It cannot be compared, for example, with the wealth of Ethiopia Yirgacheffe or Kenya Kiya. Real Luwak is so expensive for one reason: the demand is huge, and production does not exceed 300 kg per year.

Vietnamese iced coffee

True connoisseurs of the drink know how to prepare iced coffee to surprise guests and treat themselves to something delicious. For such cases, a Vietnamese iced coffee recipe will come in handy. Its peculiarity is the addition of tapioca balls to the drink.

Ingredients:

• 30 g coffee;
• 100 gr. tapioca balls;
• crushed ice;
• 620 ml water;
• 125 ml milk;
• 2 teaspoons sugar.

Cooking method:

1. Tapioca balls are placed in boiling water and cooked for 10 minutes.
2. Rinse the finished balls in cold water and leave them to cool.
3. Brew strong espresso.
4. Condensed milk and, if necessary, sugar are added.
5. Place the drink in the refrigerator.
6. Place tapioca at the bottom of the glass and add crushed ice.
7. Pour coffee into the drink and garnish with cream.

Enjoy your coffee!

Vietnamese iced coffee latte with tapioca

Ingredients:

• Tapioca (can be replaced with regular starch) 100 g
• Ground coffee 30 gr
• Water 625 ml
• Brown sugar 2 tbsp. l.
• Condensed milk 85 ml
• Ice 2 cups. (200 ml)
• Cream 125 ml

Cooking method:

1. Place tapioca balls into boiling water.
2. Cook for 15 minutes.
3. Place in a colander or sieve and allow excess liquid to drain.
4. Rinse in cold water.
5. Place in a separate bowl with a minimum of water to cool.
6. Water is needed to prevent the tapioca from sticking together.
7. In another bowl, boil water again.
8. Add coffee (ground) and let simmer over low heat for 10 minutes.
9. Add sugar and condensed milk to the coffee liquid.
10. Stir and refrigerate for 10 minutes.
11. Place tapioca (2 tablespoons) at the bottom of the glasses and cover with ice cubes.
12. Pour coffee almost to the brim of the glass, and pour cream on top.
13. Beauty and yummy.
14. Let's try and enjoy.

Enjoy your coffee!

Simple version with tapioca

Many people prefer traditional Vietnamese iced coffee, and the addition of tapioca makes it a special treat, like a thick cocktail. You can even make Vietnamese coffee from instant coffee, although it is not authentic. However, this method significantly saves time and simplifies the cooking process. So, for this version of Vietnamese iced coffee with tapioca, you will need the following:

• half a glass of tapioca;
• 1/4 cup brown sugar;
• 2 teaspoons instant coffee granules;
• 2 tablespoons of sweetened condensed milk.

Bring five cups of water to a boil. Slowly add tapioca and continue to simmer. Be sure to stir gently to prevent the tapioca from sticking to the bottom of the pan. Continue boiling for 15 minutes. Add brown sugar and cook for another 10 minutes, stirring occasionally. Once the water has reduced in volume and you have a thick tapioca syrup, remove the pan from the heat, cover and leave for 25 minutes. The remaining syrup can be stored in a closed container in the refrigerator for several days.

To make Vietnamese iced coffee with tapioca, add 2 teaspoons of instant granules to a mug and pour half a cup of boiling water into it. Stir to dissolve the granules. Carefully add 2 tablespoons of condensed milk and stir until thoroughly mixed. Place ice cubes in the mug up to the rim. The hot liquid will begin to melt the ice, so add more if necessary to fill the container. Add about a quarter cup of the prepared tapioca syrup and stir gently until it sinks to the bottom of the mug.

How to drink Vietnamese coffee with tapioca? Serve the mug with a large straw. The drink is drunk slowly, which allows you to feel its delicate taste.

Vietnamese egg coffee

Ingredients:

• 1 cup of freshly brewed coffee;
• 1 egg;
• 2 teaspoons condensed milk.

Cooking method:

1. First of all, brew 1 serving of coffee.
2. Then, separate the yolk from the white.
3. Whisk the yolk thoroughly with condensed milk and add to a cup of coffee.
4. While the yolk is spreading over the coffee, whip the white into a thick foam and place it on top of the coffee.
5. The most delicate Vietnamese coffee with egg is ready.

Enjoy your coffee!

Vietnamese iced coffee with lemon

Ingredients:

• 200-250 ml water
• 2 tablespoons coffee
• 2 teaspoons sugar
• Two lemon slices (teaspoon lemon zest)

Cooking method:

1. Brew coffee, pour into cups, add a slice of lemon to each and leave to cool.
2. If you keep lemon in coffee longer, the drink will acquire a pleasant sour taste.
3. However, for those coffee drinkers who like the citrus flavor but don't like the acidity, there are other options for making iced coffee with lemon, such as adding lemon zest or dipping a slice of lemon in for just a few minutes to give the drink a nice flavor but I didn’t have time to get enough of the lemon flavor.
4. Place the finished chilled coffee in the refrigerator.
5. A few minutes before serving, add three to four ice cubes to each cup.
6. Lemon can be replaced with orange.
7. Coffee will look very original if you decorate a glass or glass with a slice of lemon or orange.

Enjoy your coffee!

Vietnamese coffee

Ingredients:

• stand for iron teacup with holes;
• iron teapot with holes;
• tamping cover with holes;
• lid.
• Robusta, Arabica optional
• Mocha by the piece

Cooking method:

1. Place the assembled teacup on a glass glass.
2. First, pour boiling water over the empty structure and steam it.
3. Pour a heaping spoonful of coffee into the brewing glass.
4. Use the tamping lid to level the coffee in the glass, pressing it down.
5. Pour a little boiling water on top.
6. To soak coffee.