TEST KITCHEN: VIETNAMESE COFFEE

I have always had a fascination with Vietnamese coffee, maybe so much as a I could say a romantic fascination.

Coffee and all the ways coffee is treated, served and enjoyed around the world has got to make it one of the most widely enjoyed substances on the planet.

The other day I got the urge to head to China Town and get myself the appropriate filter, called a phin, to get myself started. Mine cost me $2.99.

Then I grabbed some Premium Trung Nguyen coffee from one of the Asian Markets in China Town and then headed home to grab a can of Sweetened Condensed Milk before heading upstairs.

So it is super easy to make…here are the steps to follow.

  1. Take apart the phin, remove the top filter
  2. Add 20 grams of coffee to the phin (that is about 3 heaping teaspoons of coffee and I mean the spoons you use to eat with not measure your baking with)
  3. Tap the phin to level out the coffee and replace the top filter
  4. Add approx. 2 tablespoons of Sweetened Condensed Milk to a coffee cup
  5. Place the phin on top of the coffee cup and add 20mL of boiling water (that is just over 1oz of water). You just want to moisten the coffee grounds.  Wait for all the water to be absorbed into the coffee.
  6. Then add 45mL of boiling water to the phin (this usually just takes to the top of the centre pole on the top filter)
  7. Place the lid on top of the phin
  8. Wait 5 mins for all the water to drip through, be careful the phin is HOT
  9. Stir. Enjoy.

Vietnamese Coffee in MugI know it sounds intense but really it isn’t I am just trying to be precise as possible.

If you find it is too strong, add some more hot water to your coffee cup.

Adjust the sweetness of the beverage with changing the amount of sweetened condensed milk you add.

Let me know how you enjoy it!

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