How to Make Vietnamese Coffee (Ca Phe) Cup

Vietnamese coffee is like nothing else. I developed a taste for it when I was living close to a small Vietnamese lunch counter. Normally, I ordered a cup of American coffee with my meal. One rainy evening when I was the only customer in the place, the owner stood by my table while I ate, talking about this and that and the other. When it came time for my coffee, he smiled and said, “You try my coffee tonight.” In an agreeable sort of mood, I – well – agreed. Sublime does not do the flavor justice. Nor does mere description. If someone had told me that Vietnamese coffee is very strong coffee mixed with sweetened, condensed milk, I could no more have imagined the flavor of Vietnamese coffee than if someone had told me that ice cream is frozen milk with sugar and flavoring added.

In the early part of the 20th century, Vietnam was a major exporter of coffee. Originally brought to the hilly interior of the country by the French, it rapidly became a major cash crop. Those wet, mountainous inner regions are ideal for growing robusta coffee, which is often regarded as being less flavorful and more bitter than arabica coffee. Coffee production and export slowed to a mere trickle during and after the Vietnam war, but in the early 1980s, Vietnamese coffee once again began to creep into the marketplace. Without much fanfare, Vietnam gradually increased the size of its export coffee market. As of 2004, Vietnamese coffee exports were second only to Brazil. While robusta coffee is seen as making inferior coffee to arabica beans, it is often blended with arabica beans in supermarket blends for sale to the general public. The robusta beans grown in central Vietnam are ideal for making Vietnamese coffee, and many espresso afficionadoes favor robusta beans for espresso as well.

Like Turkish coffee and espresso, making Vietnamese coffee involves its own little secrets and rituals. The coffee, called ca phe, is actually brewed in a miniature drip pot that sits on top of your coffee cup. The “cup” is more usually a glass, because Vietnamese coffee is as much a treat for the eyes as it is for the tongue. The Vietnamese coffee pot looks a bit like a top hat. The rim is designed to sit on the rim of the glass. Inside, the coffee pot consists of the chamber and a filter. The filter lid unscrews from the body of the coffee pot so that you can add the coffee and then cover it.

How to Make Vietnamese Ca Phe with a Vietnamese Coffee Pot

Unscrew the filter insert and remove it from the pot.

Spoon about two tablespoons of very finely ground Vietnamese coffee into the pot. If you can’t find Vietnamese coffee, try Luzianne coffee with chicory. In fact, many experts claim that it isn’t Vietnamese coffee without the chicory.


Replace the filter insert and screw it down tightly over the coffee grounds. This serves the same purpose as tamping the filter basket when making espresso. It compresses the coffee into a hard puck and slows the process of the water through the ground coffee, giving it time to extract all the flavor.

Pour about 1/3 of an inch of sweetened condensed milk into the bottom of your coffee glass or cup. Place the Vietnamese coffee pot over the rim of your cup or glass.

Pour one cup of water just off the boil into the pot over the filter top. Cover the pot and wait.

The coffee will take its time. More than almost any other method of making coffee save perhaps Turkish coffee, drinking Vietnamese coffee encourages a leisurely attitude. It is not coffee for the rushed and impatient. It can take ten minutes or more for the water to finish dripping through the coffee grounds into the glass, transformed into thick, rich, velvety coffee. The coffee, being of different density, simply sits on top of the milk, forming three distinct layers – the creamy milk at the bottom, a very thin layer of caramel colored coffee that has dissolved some of the milk, and the thick coffee on the top.

Remove the coffee top hat from the glass and set it on a saucer or plate beside you. Stir up the coffee and milk with a spoon and enjoy.

Another Turkish Coffee - Turkish dee-lite

Inspired by reading about the preparation and practice around Turkish coffee, we decided to take a stab at creating a drink that incorporated the flavor of the traditional pairing of Turkish Delight. This is definitely an exotic flavor — one that the crew here found surprisingly tasty!


Ingredients

* 1/4 oz. Monin Rose Gourmet Syrup
* 1/2 oz. Monin Cinnamon Gourmet Syrup
* 2 shots of espresso
* Hot water to taste

Directions
Combine the syrups in the bottom of a warmed mug. Add espresso and mix thoroughly. Top off with hot water to taste.

Caribbean hot Coffee drinks

1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate.
4. Mix coconut meat, coconut liquid, and milk in a sauce pan
5. Heat over low heat until creamy.
6. Strain
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut.

Nogged Coffee Drinks

1 cup coffee
1 egg yolk
1/2 cup cream
dash nutmeg

1. Beat sugar and egg yolk together
2. Place cream into sauce pan, and heat over low setting
3. Whisk in egg mixture
4. Heat to 200 F degrees
5. Pour coffee into to cups, and top with cream mixture
6. garnish with nutmeg

Mexican Mocha - Coffee drinks

1 1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream

1. Put 1 teaspoon of chocolate syrup into each cup
2. Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar.
3. Whip until you have soft peaks
4. Place the last 1/2 teaspoon of cinnamon into coffee, and stir
5. Pour coffee into cups, stir to mix in chocolate syrup
6. Top with whipped cream mixture.

Cafe Borgia Hot Coffee

for 4 servings


2 cups strong Italian coffee
2 cups hot chocolate
whipped cream
grated orange peel (garnish)
1. Mix coffee and hot chocolate
2. Pour into mugs
3. Top with whipped cream and orange peel

Coffee crêpes

Ingredients

4 teaspoonful of instant coffee
200 g of flour
1/4 Kg. of sweetened cream
1/4 litre of milk
4 eggs
2 tablespoons of sugar
1 small glass of rum
50 grs. of flour

Preparation:

In a bowl, mix the flour, the sugar, the eggs, the milk, the rum and 2 teaspoonful of instant coffee.
Melt a little butter in a pan
Pour 3 tablespoons of the mixing and move the pan so as the mixing covers the pan totally.
Turn it
Put the crêpes in a tray
Prepare a cream with 2 teaspoonful of instant coffee, mixed with the cream.
Serve the crêpes with the cream on top.

Making Perfect Coffee

Expert Tips - Brewing Coffee
There are several factors that lead to a good cup - it’s not just the espresso machine. Your coffee has to be fresh (ground coffee loses flavour and body quickly), it has to be ground correctly for the extraction method you are using, the correct amount of coffee must be used - too little gives a thin flavour without balance and your equipment must be cleaned regularly. Water quality is important, use filtered water if possible.

That perfect cup in the cafe is due to the fact that the cafe turns its coffee over quickly so it is always fresh and the Barista making the coffee knows how to get the best from the equipment. Now you can too!

Beans
For the perfect cup, use nothing but the best quality Arabica coffee beans. Arabica beans are also known as 'specialty coffee' and 'gourmet coffee'. Bay Coffee Roasters only use carefully selected Arabica beans from the world over.

Water
If you notice any traces of chlorine, iron, or other minerals in your water, use a quality bottled or filtered water. Softened or distilled water should not to be used to brew coffee as they will affect the flavour of the coffee.

For the perfect water temperature, bring the water to a boil and let it cool a few seconds. Known as 'off the boil', the water is between 90 to 95 degrees Celsius. Water any cooler will not capture the full flavour of the beans. Boiling or reheating coffee literally boils away flavour.

Grind
The type of grind depends on the brewing technique: if the water is in contact with the coffee for a long period of time e.g. when using a plunger, the grind should be coarse.
If the water is to be in contact with the coffee for a short period of time e.g. when using a drip filter, the grind should be fine. Be sure your coffee beans are correctly ground for your brewing method.

It's said the best water-to-coffee ratio is 1 tablespoon of ground coffee (2 tablespoons of whole beans) for each 180ml of water.

The Manual Drip
The Manual Drip brewing process consistently produces superior coffee. Use fine ground coffee. Preheat the carafe or cup with hot water. Add coffee to the filter and place it on top of an insulated coffee carafe or cup. Evenly moisten the grounds (with water off the boil). Wait a few seconds, then add water to the top of the filter. (For more flavour let the grounds coat the sides of the filter, and not settle into the middle). Remove filter and stir coffee.

The Auto Drip
The Auto Drip brewing process produces coffee similar to the Manual Drip. Use fine ground coffee. Fill the coffee maker with cold water. Place a filter into the basket. Add 1 tablespoon ground coffee for each 180ml of water. Place coffee and filter into the holder, close lid, and turn on the machine.

Stove Top
Home Espresso coffee can be made either in a stove top espresso maker e.g. Bialetti or in a domestic electric espresso machine.

Use coffee ground medium fine.

When using a stove top always fill the coffee receptacle to the maximum level and firm down. This is because if there is insufficient coffee, or it is not packed, the water will pass through the coffee too quickly and not extract all the flavours. Unless supplied with a spacer it is not possible to use less coffee only the amount of water can be varied.

Add the required amount of water, fill the coffee holder with grounds wipe any grounds from the rim, firm the grounds and assemble the coffee maker.

Place on the stove until the water boils and the coffee is extracted.

Extraction is complete when the pot starts to hiss. Remove from the stove and wait a few seconds before pouring.


The Plunger or French Press
The Plunger or French Press is an excellent method for brewing the darker roasts and blends of beans and producing a full-textured coffee.

Use a medium to coarse grind of coffee. Preheat the pot and plunger with hot water. Add 1 tablespoon coffee for each 180ml cup into the glass cylinder. Slowly pour the water (just off the boil) into the cylinder and stir the grounds. Set the plunger on top of the cylinder and steep 2 to 4 minutes.

Press plunger down slowly (if the plunger does not press down easily, try a slightly coarser grind.) Allow sediment to settle for 30 seconds before pouring.

Home Espresso
If you are lucky enough to have a home espresso machine follow the manufacturer's instructions. Use medium fine ground coffee. Ask us to grind you a sample.

Ideal extraction will produce a full and persistent crema. Little or no crema indicates that the grind is too fine, a full crema that disipates quickly indicates the grind is too coarse. Good coffee is made in a preheated machine in warm cups. Always run some hot water through your machine first.

Source : Baycoffee.com.au

Vietnamese drip coffee - Ca phe phin:

My coffee-aficionado friend has had plenty of ca phe sua da or Vietnamese iced coffee before, but he was particularly intrigued with this old-school method of using a phin or metal coffee filter for ca phe phin, Vietnamese drip coffee. You can find it at restaurants in Little Saigon but they're increasingly switching over to pre-made iced coffees. It's really easy to do it yourself at home, just takes a bit o' patience.


You can buy the phin or metal filter at most Little Saigon supermarkets for under $3.

It comes with three pieces, clockwise, from left to right: The filter, the lid and the press (the flat disc with a metal rod coming out of it).

First, pour some condensed milk into a glass. Pick a clear glass if you're a nerd like me and like watching the coffee action. I usually go with several tablespoons as it helps to cut the super potent and dark roast Vietnamese coffee, but you can always add more later.

You can also pick up a bag of dark roast coffee grounds at most Vietnamese markets, typically at the cash register. My folks go to Vien Dong Supermarket in Garden Grove for their ca phe. About $5 a bag.

Put a kettle of water on to boil. Then, before you put the coffee grounds into the filter, be sure to take out the press. Add a few spoonfuls of coffee grounds into the filter until it's almost halfway full for a strong serving. (Or roughly three teaspoons.) Place the press back into the filter and screw the rod back into place if need be. (Erik did a great job his first time -- betcha thought those large hands were mine, huh?)

Then pour the boiling water into the filter to the top. Cover with the lid and wait about 15 minutes or so.

The coffee will start drip, drip, dripping ... be patient ... after the water goes down, you'll likely want to add one more round of hot water.

Then you just stir up the condensed milk and coffee together and either drink it hot or add ice. And some more condensed milk if need be. Enjoy! your delightful cup of Vietnamese Coffee

Taken from

Turkish Coffee

Another Traditional Coffee mix from Coffee Daily

Turkish Coffee

Per cup of Turkish coffee, you will need the following:

* 1 cup water
* 1-1/2 teaspoon sugar
* 1 teaspoon Turkish coffee or other fine ground coffee (not instant)


How to make Turkish Coffee

1. Dissolve sugar in the water in a small saucepan over low heat, stirring constantly.
2. When water comes to a boil, remove from the heat.
3. Stir in coffee, and return to the heat, slowly bringing the mixture to a boil.
4. When the mixture begins to rise, remove it from the heat and allow foam to subside.
5. Return to the heat and repeat this process four times.
6. When finished, Turkish coffee should be thick and frothy.
7. Serve in Turkish coffee cups or other small glasses.

Enjoy your delightful cup of Coffee

extract from Lovetoknowrecipes.com

Arabian Coffee

Today I would like to share Traditional Coffee making.A lightly spiced coffee made traditionally, without any filtering. I know that some people may not like the smell of herbs like Cinnamon or Cardamom , however these are their unique way to enjoy Coffee Daily since long time ago.

I think this is such a simple way to enjoy a different taste of Coffee, Also It takes a bit of practice to serve unfiltered coffee while keeping the grounds in the pot.

Ingredients:

* 1 pint water
* 3 tbs ground coffee
* 3 tbs sugar
* 1/4 tsp cinnamon
* 1/4 tsp cardamom
* 1 tsp vanilla


Preparation:
Heat all ingredients in a saucepan until foam starts to form on top.
Serve immediately.

To keep it traditional, don't pour coffee through a filter.

Ready to sip your Delightful cup of Coffee


From : coffeetea

Caramel Apple Latte

Ingredients:


1 shot Java Queen's Espresso
2 Tablespoon Caramel Syrup
2 Tablespoon Apple Syrup
6 ounces steamed milk
Whipped cream
Cinnamon Powder

How to do :

1. Steam syrups with milk.
2. Pour into glass.
3. Top with whipped cream.
4. Pour espresso through whipped cream, to give a layered look.
5. Sprinkle the top with cinnamon.
6. Voila .. your delightful cup of Apple Latte



*Substitute 1/2 cup strong brewed coffee for 1 shot (1/4 cup) of espresso, if desired.

Irish Coffee

Ingredients

* 1 (1 quart) container heavy cream
* 4 tablespoons dark brown sugar
* 6 fluid ounces Irish Mist liqueur (or more)
* fresh brewed coffee (non flavored)


Directions

1.Place 1 tbsp brown sugar in bottom of each clear goblet.
2.Add jigger of Irish Mist to each glass and stir.
3.Place teaspoon in bottom of glass and slowly pour coffee into goblet
until about 1/4" from top of glass.
4.The spoon will protect goblet from cracking from heat of coffee)
Move teaspoon to edge of coffee on top of glass.
5.SLOWLY pour heavy cream into spoon allowing overfill into glass.
6.If you do it correctly, the heavy cream will float on top of coffee.
7.DO NOT STIR.
8.SIP COFFEE THRU THE CREAM.
9.Delightful Coffee ready to coloring your day.