What better way to give yourself the feeling you are on a four day weekend or maybe to ease off the burden of a Monday morning than a refreshing cup of coffee?
Am sure we both know that coffee is capable of working up this kind of magic. Some of us take tasting different types of coffee (like Vietnamese iced coffee) as a delight and almost close to a second hobby.
Sometimes we reach out for the black and low-calorie coffee that holds our eyelids up. Other times we delight our tongues with creamy flat white coffee or a latte.
But on the heaty summer times, I can’t help but reach out for Vietnamese iced coffee. Also known as café Sue Da. Vietnamese iced coffee is the best choice in these heaty summer days just because it is as strong as regular coffee but adds to the mix it’s delicious taste, perfect for the summer.
This beverage is brought into being by a traditional Vietnamese press pot. You simply just place this masterpiece over your glass, and the coffee then graciously drips onto the ice placed over condensed milk. Don’t own one? No need to panic, just get a French press instead.
I think it would kind of me to give you a quick warning that Vietnamese iced coffee isn’t the kind of drink you take down if what you want is to get some shut-eye. At this time am just going to serve you with the Vietnamese coffee recipe.
Let’s Get Cooking!
What you’ll require.
- Vietnamese press pot or a French press.
- Tall glass or press
- Spoon with a long handle
- 8 ounces of water close to boiling.
- A lot of ice
- 1 tablespoon of sweetened condensed milk.
- 1 to 2 tbsp. of coffee
Guide on How to Make Vietnamese Iced Coffee
It is very important that you know how to make Vietnamese coffee properly for a great taste. Below guide will give you the best Vietnamese coffee recipe.
1. First of all, start by pouring one or more tablespoons of the condensed milk into the tall glass in the amount that suits your taste.
Remove the top screen of the filter from the press pot then pour approximately 2 tablespoons of coffee into the pot while ensuring that the small lid stays beneath. This is to minimize the number of sediments reaching the coffee.
2. Then assemble the press pot by screwing the top filter into the press.T he is the point where you make the adjustments to suit your needs, depending on whether you want your coffee tight or strong.
Tight gives strong whereas loose gives out light coffee. It is also important to note that condensed milk will water down the flavor of your coffee, affecting its taste.
This is the point where you determine the sweetness and strength of your drink, and to achieve maximum flavor, espresso-sized grounds are recommended due to the fact that they lie in between medium and dark roast, giving you an optimum flavor.
3. In the third step, place the press pot on top of the glass and add heated water (preferred just before it starts boiling) at around 202 degrees Fahrenheit, the ideal temperature for the perfect coffee. The water should be added until it fills the pot while taking care not to spill it. Just cover the pot with the lid and wait for the coffee to brew.
4. Adjust the press by either tightening it or loosening it so as to regulate the speed of brewing, depending on how you like your coffee. It is good to note that a stronger coffee will always take time to brew, unlike a light one. Now wait until dripping stops, and if the water is almost gone this means that your coffee is almost ready. Remove the lid and place it upside down and place the press pot on it to prevent dripping into the lid.
5. Combine the coffee with some condensed milk, add ice after the coffee and milk are perfectly combined since it is known that cold coffee cannot dissolve the thick syrup, which would otherwise compromise the perfection of your coffee. You can then add more condensed milk to your taste.
6. Now serve the coffee with a few ice cubes and there you go. You have successfully made yourself a mouthwatering beverage that will cool you down when you are feeling hot.
I bet you are aware of the two varieties of coffee, namely Arabica and Robusta, but I doubt whether you knew that Arabica is what makes up Vietnamese iced coffee and that it is preferred to Robusta because of its fruity flavor. Also because it has less caffeine.
Have you ever wondered why Vietnamese iced coffee is so popular? It’s simply because of its easiness in preparation and tastiness, the condensed milk and ice not only gives it a sweetened taste but also gives it its cooling property, which would certainly cool your body on a typical summer day.
If you haven’t tasted Vietnamese iced coffee then you are missing out on a lot and my advice to you as a reader is, now is the perfect time to try it out. You won’t regret it.