How To Make Vietnamese Coffee (The Cafefin Recipe!)
ฝัง
- เผยแพร่เมื่อ 22 ม.ค. 2018
- Learn how to make Vietnamese Coffee from Jackie Tran at Cafefin, Prague. It's a step by step guide & recipe to brew Vietnamese Iced Coffee with Robusta coffee and condensed milk. #vietnamesecoffee
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During the French colonial time fresh milk was rare and expensive. That is the reason why in the past people used condensed milk instead.
It naturally became a habit and nowadays condensed milk remains a key ingredient of Vietnamese coffee.
Not to mention that most coffee in Vietnam, even these days, are robusta, which is quite bitter. The coffee ground is usually as fine as the level of espresso recipe, which make it even more bitter and strong. That's why many, not all, but many, people love to have condensed milk to balance out the flavor. Plus, the aroma of coffee, hot water and condensed milk mixed in together is very strong and lovely.
Great answer! Condensed milk invented by the French and was popular during the Civil War in Viet Nam. Suitable to keep in the storerage with the tropical weather. And yes...it's a key ingredient of Vietnamese coffee.
@@TronKyLam robusta coffee is commonly used in street coffee, but fancy coffee stores have used arabica for a while. In reality, Vietnamese grounded coffee is mixed between robusta and arabica in various recipes and sometimes the barista add moka, cherry, culi, catimor and cacao into the coffee
@@MinhNguyen-ff6xf that's why I said most. You may mention "fancy", I used the word specialty, and I have some favorite go to places for me too, but still, I would say around 80-90% of the place in general still stick with robusta. And yeah, specialty cafes in Vietnam still make Vietnamese coffee the traditional way with some twists by either using a blend or fine robusta, but overall, the original idea of putting condensed milk in coffee was because back in the day, people roast their coffee darker (and I hate it) and the way people processed the coffee cherries after picking them was quite rough and not that caring.
Vietnamese here, I just want you guys to know that only the southern parts of Vietnam (eg: HCM city) use a lot of condensed milk in cà phê sữa đá because people in the south generally prefer their food and beverage sweet (yes, the food there are sweeter than other parts of Vietnam as well). If you come visit the middle and the northerns Vietnam, we usually have as much condensed milk as showed in the video for our cà phê sữa đá. I'm from Đà Nẵng city and I recently moved to HCM city and I was really surprised by the really sweet cà phê sữa đá there as well.
European Coffee Trip: always the best thing to watch
Thank you Henryk!
Not all of Vietnam uses 3 times the amount of condense milk than coffee. A lot places use 50/50 coffee and condense milk. Some places even use less water, making it a thick syrup like coffee poured over ice, letting the ice melt to balance the sweetness and thickness over time. For me, that's the best part about Viet Coffee is just hanging out on the side street cafe while you wait for the perfect balance to drink the coffee.
Grady Nguyen he said three times more than he added, so between 90 and 120ml, which again fits your description (half and half)
Isn't that how you make bạc xỉu?
Jackie has a lovely manner, I'd forgotten how nice it was having coffee like this when I was in Vietnam
What a gentle video 😊
I do love Vietnamese coffee.
Thanks for sharing high quality of barista skill of vietnam
Thank you for your video
Here in Spain this is “café bombón con hielo picado” (frappé bonbon coffee). It’s quite popular, and some people (like me) prefer pour some Baileys on it. It’s believed that it comes from the campaign ration of the military troops, since they only had condensed milk to pour on coffee.
German RR I never heard of that, sounds good. when I went to Spain I loved cortados. I can’t get it anywhere in the U.S.
SuppSamanthaa I have a cortado every day. It's so simple that anyone can make it at home: an espresso with a very little milk. In Spain, as you know, there is an after-lunch and it is customary to savor coffee slowly while chatting with friends.
Greetings
I had cafe con leche all over Spain when I visited in the early 1990s. That experience was the start of my coffee obsession 😂
Wow that is handy tubes of condends milk thanks for great video love this coffee
Great video !
What grid size/setting would you guys use for a Phin with a Baratza Sette 270?
Made this using aeropress. Great coffee!
how much time do you steep with the aeropress?
with the phin, the total drip time seems much longer than the aeropress 2-3 minute steep, if you do steep at all (some people weirdly don't and make weak cups)
When I was in Saigon/Ho Chi Minh City I had the best coffee.
Me too! I bought my own Caph Phin before i left the country
This is the best tutorial for a vietnamese iced coffee. Tastes literally the same as the one i had in Vietnam
use 25 gram of coffee? hmm...
When I was in Cambodia, the only fresh milk available was goat milk. That was 18 years ago. I remember it being sweeter than cow milk. Now they're selling goat milk in Stater brothers next to the salad bags and the tofu.
Vietnamese coffee is severely underrated
After shower i was watching this to make my vietnamese coffee but as soon as i reached my kitchen my mother already made vietnamese coffee for me with the condensed milk after watching so many video i finally decided this one 😂
where did you get this glass. it's classic.
Feels like I wanted to learn more here. Didn't really talk about what makes the coffee itself different, or what the cool contraption was to brew it. I'm sure it's tasty though 😎
Is Vietnamese coffee basically roasted robusta beans ? Or is there added chicory to that?
Please make a video on south Indian filter coffee
In Thailand.We call Espresso yen(Espresso very cool).We like it very much if you come should try.
Thanks for sharing that. We hope to come one day and try it all!:)
Dude we do have fresh milk in Vietnam 🙃
LOL
@@jonathanluu22 maybe in the past cow milk was less common? There must be a reason why condensed milk is so popular, they use it in coffee literally everywhere there.
@@jonathanluu22 I didn't say you didn't have cow milk ffs. I was merely stating there must be a reason why condensed milk is so popular other than that is just tastes good. I've visited many times and lived there for a year, I love Vietnam. Stop acting like an ass when I was trying to be respectful.
@@jonathanluu22 you need to calm down man. guy was just theoretizing, that in the past, fresh milk wasnt as available as it is now, therefore people got used to drinking condensed milk. nobodys calling vietnam poor or resource drained.
For reference, for the fact of fresh milk, we do have them. The guy in the video might use the wrong grammar, or did not say it clearly. In the past, when the French brought the coffee culture into Vietnam, we did not have that much milk around. Moreover, Vietnam lane is more suitable for growing robusta than arabica beans, which is much more bitter, hence the tradition of putting condensed milk still continue til today.
And as a barista who originally came from Vietnam and currently lives in Australia, even in 2014-2015, something such as full cream milk was not that popular, that's why you could not find the cup of cappuccino that easily. I don't know how to say it, but back then milk bought in the supermarket is pretty much like a diluted version, which could not froth up that well in the process of steaming. Considering the time the video was made, the guy probably had not come back to Vietnam for around 2-3 years, so he was not aware of such change.
How many grams of ice was mixed with the coffee?
i love Vietnamese everything but the coffee is the best.
What size is that phin in oz? Thanks
Is the beans grounded into espresso ? Or metal filter?
What is the brand he used for condensed milk?
muy rico se ve el cafe
Hey.. I have a question.. what exactly "Trung Nguyen" is? What coffee beans are they? Is that just regular robusta blend? What about the roasting profile?
Because what I saw on the video is it is just a coarse pre-ground coffee :(
Really curious how it tastes.
Trung Nguyen is a famous coffee brand in Vietnam. Regarding your question, they blend robusta and arabica but majority is Robusta, that's why Vietnamese coffee is very stronger for foreigner.
Mai Nguyen Huu That brand is also flavored with butter, chocolate and other ingredients. It tastes pretty good I like it.
Trần Minh Trí good job. You roasted your own coffee at home.
@@tranminhtri43 you spelled Coffee wrong.
@@ProjektSol :3 roger sorry bro
Authentic ca phe sua da must go with crushed ice, like in the video. Even some vietnamese don't know about this.
I put the grind in when it's not over the cup cause you'll get little bits of it going into the cup
I think maybe previous availability of fresh milk might have been a factor but as someone else said I think the fact that most coffee grown in Vietnam is robusta the sua (condensed milk) is there to mask the inferiority or bitterness.
But i got some trung nguyen yesterday and its amazing how that stuff smells like chocolate and i quite enjoyed it black so maybe they just like the sweetness.
Also anyone know what condensed milks hes using?
It appears he's using Tatra 'Piknik Condensed Sweetened Whole Milk', which is pasteurized milk & sugar and is made in the Czech Republic.
Tatra also make the two following products, which I'd love to try:
Tatra 'Jesenka 21.5% Condensed Sweetened Whole Milk', which is pasteurized cream & sugar.
Tatra 'Pikao Condensed Sweetened Whole Milk With Cocoa', which is pasteurized milk, sugar, fat-reduced cocoa powder (7.2%)
Longevity Brand (Sữa Ông Thọ) is said to be the most traditional condensed milk for Vietnamese Coffee (Cà Phê Sữa Đá). Longevity Brand's 'Sweetened Condensed Milk' is made with thick, whole milk while their 'Sweetened Condensed Milk Gold' is made with a higher percentage of cream. Both are said to be creamier and less sweet than US condensed milks.
Some have recommended Nestlé 'La Lechera Sweetened Condensed Milk'. I've tried that and find it good, plus just purchased Nestlé 'La Lechera Dulce de Leche Milk-based Caramel', to see how that works with Vietnamese Coffee. Both products are available in a very convenient, refillable squeeze bottle, plus Nestlé 'La Lechera Sweetened Condensed Milk' is available in a 28oz capped bag.
It's not about inferiority - that's an outdated mentality. Robusta is just stronger than arabica and can mix with condensed milk without losing its flavor. Arabica beans, in comparison, get completely overwhelmed by condensed milk and dairy in general and lose all of their mild notes. I've tried to making ca phe sua da using 100% arabica and it always tastes bland and underwhelming every time. It's acidic and mild rather than bittersweet and rich.
Some things just belong with certain things and not other things, and this is one of those cases.
Usually, I will put the coffee powder into the filter first, then put it on the top of the glass and pour hot water into it. You see, when you put the filter on the top of the glass then pour the coffee powder on it, some of the powder went through the filter, which will ruin your experience.
Funny that you said it, you can see some coffee grind fell into the condensed milk at 2:18.
... I really like the info regarding measurements, taa
Wow, dude! I can't even imagine the taste of a whole 25Gr of coffee in one cup! Let alone the fact Vietnamese people drink Robusta..
it’s bc it is coarsely ground like French press But then it is filtered kind of like a pour over
So if u have a coarse pour over it will extract less so you need more coffee
Basically u will get more of the dark roast flavor and less bitterness bc you extract less coffee
So this is roughly four times the strength of my usual pour-over, which is strong by local standards! For 200ml of coffee, not a huge mug. I've been wondering! Of course it is then diluted by all that ice. I do enjoy this by the way, not complaining. At home I have black pour-over coffee. Trung Nguyen is very good, and has more than one label, it's worth talking about by itself!
What condensed milk comes in a tube there??
This is so true. It is the ONLY coffee :)
i See many street coffee stands they serve Vietnamese coffee in a large kettle, I wonder if they make the coffee in advance, do they use the "phin" ? or are there any other solutions if I don't want to wait 10 minutes or if I want to prepare for more than 10 people. . maybe a French press helps?
Large kettle is probably instant coffee mixed with hot water
French press will get you similar flavor
It wasn’t shown here but usually the phin is on top of a giant cup of ice with the milk
And bc this slowly drips, it will get cold coffee instantly but not watery bc of how slow it is
If you had used French press you’d need to cool down the coffee somehow first then ice it
Deve ser uma delícia 😋
I strongly disagree with your point that we don't have fresh milk to make milk coffee. Nowadays we easily buy any bottle of fresh milk at convenient stores or supermarkets. But we don't use that to make our type of coffee because it doesn't taste well to fit us. I recomemend you use condensed milk that made in Vietnam. Once I use Thai condensed milk, and of course, it tastes too bad.
agree on your disagreement to the point that we dont have fresh milk to make milk coffee. However, to be exact, we, Vietnamese mostly uses low quality, robusta which is darkly roasted, otherwise, it will bring out flaws of these low quality beans and this roasting level surely give you a lot of bitterness. so in order to compensate the bitterness, we use condenses milk not fresh milk. the grab up my point, fresh milk and coffee doesnt seem to be paired well for you because it s possibly that you re using bad beans.
Big agree with u
He's talking about historically, when Vietnam didn't have refrigeration yet. That's when the drink was invented.
Where can you get this filter
literally amazon
What Kettle is that?
That's called Fin, means Filter.
Adolph pour over kettle.
1. How do you make six cups of coffee? I brought some coffee and a phin from HCMC and had called a few friends. It was a tedious process to go through so many filtration. And some got their coffee 20 minutes after the first one!!
2. I have seen videos ranging the filtration time from 2 minutes to 10 minutes!! Is there a standard timing?
1. buy six phins, they're cheap as hell, about 1 dollar each. You can get a commercial one(way bigger) but highly doubt you can buy that unless you know people from vietnam. vietnamese ground coffee, in this case "Trung Nguyen", has some "stuff" added so you don't have to brew the coffee fresh, it can be pre-brew and put in the fridge for half a day, this is they way street stall in vietnam does it. note: only put black into the fridge, add milk after, do not add milk before putting in the fridge. use vinamilk for authentic taste, have fun!
2. use wet spoon or wet finger and touch across the bottom of the phin 2-3 minutes into the brewing time ;)
that was super helpful! i like being able to know how much grams of everything i need. sometimes it's fun to just guess by volume, and i'm sure that's how a lot of developing countries might do it too, but it also helps me to have a weight format to start off with so i know im doing things right
Can i do it with French press?
no, just get a drip filter like this for like 5 bucks
im from texas i make it with espresso and a mexican condensed milk
What kind of dripper is it he's using?
phin filter or vietnamese filter
www.amazon.com/Vietnamese-Traditional-Coffee-Filter-Gravity/dp/B008A0932S
Thank you!
Thanks for answering the question. Yes, it is a Vietnamese filter.
Vietnamese call it as "Phin"
Thank you :)
Wait a minute their condense milk is in tube? Thats cool. Is that common in VN? 😁
Is this condensed milk sweetened or plain condensed milk?
Sweetened
thank you
I didn't know there is not-sweetened condensed milk. Condensed milk here in my country is always sweet. Thanks for this bit of new info. 🙂
Literally just went to the supermarket in Vietnam and bought a carton of fresh milk lol.
Is it possible to make one using espresso?
The taste is quite different, maybe if you dialed in a shot of espresso and pulled it a bit longer to balance out the acidity, but my experience trying to substitute espresso for this steeped coffee is that they are quite different.
It very much is. Robusta tastes terrible when brewed the Espresso way.
I thought the condensed milk was because of the bitter robusta beans.
daipaulig my thoughts as well
That's true!
I see your point, and we will consult with Jackie. It is true that condensed milk is well suited to balance strong and bitter taste of robusta. On the other hand, it can be just caused by the fact that fresh milk is not available. Then the remaining ingredients are adjusted. Not an expert, happy to learn new information!
European Coffee Trip Neither am I, Just guessing.
They use condensed milk because when the French occupied Indochina from 1887 until 1954, they introduced them to drinking coffee. Back then fresh milk was not readily available but canned milk was. They liked the way it tasted preparing it this way and have stayed with it ever since.
What scale is he using?
looks like the Acaia Lunar
No because in the war we don't have fridge to keep fresh milk and it becomes a traditional now
I'm pissed that you don't have a list of the stuff he uses in this video. Like where to even get that handleless gooseneck kettle?
3, 4
Why don’t they have access to fresh milk in Vietnam?
40 years ago
Trần Vũ Mạnh you mean the Vietnam war? But what does this have to do with milk?
@@discovery91 it's expensive back then. That's it.
Trần Vũ Mạnh ah okay thanks for your reply!
They do now, but back then milk is quite expensive. Now they put condensed milk because of the old habit and it more tasty than sugar and also sweet .
cool video thanks ! Is there a "specialty" Vietnamese coffee version ?
I mean without milk or ice..
?????????
There is, but I don't think you can find it anywhere outside of Vietnam
Or 24 click comandante?
Condensed milk in a tube? WOW, never seen anything like it.
You can buy this in the UK in supermarkets. Carnation tube 170g.
I empty the can of condensed milk into a squeeze bottle like ketchup. It much less messy than dealing with a spoon or constantly pouring from the can.
@@joefanrenaissanceman8260 ooh nice! That’s honestly a good way. I use a container and the lid area can sugar crystallize making it hard to open.
@@joefanrenaissanceman8260 great idea! Keeps better too
Is the water even hot or is it a cold brew/drip?
Thanks for the question. It is brewed with hot water, it is just diluted with ice.
Big upvote for that Hogwarts pin :D
Why is his condensed milk in a tube? Makes sense I guess except he needs a larger tube for all the guests he's serving
Should have the container not over the cup when you put the coffee grains in, lots of little grains fell through to the milk. This is really gritty, which is one of the things I don't like about Vietnamese ka-fi. Put the coffee grains in whilst directly on the scales and give it a shake so as to let the tiny granules fall out.
You know more iced than that mate .
Less than enought ice cube. When I sit just for a quarter hour, it will turn to water and my coffee will tastes bland
Vietnamese coffee they add lots of crushed ice!!
Vietnam coffee beans are very bitter
Thats why you need condence milk.....
If you drink it raw.....goood bye tata....
Also try drinking it hot....its taste much much better than when its coool
Jackie is clearly clueless and probably has never lived in Vietnam before. In Vietnam, we have fresh cows milk. We use the same amount of condensed milk as he used, but his fake fact about how Vietnam doesn't have milk is COMPLETELY FALSE. We are not a resource-deprived country. We have fresh milk and we don't substitute milk with condensed milk. We use condensed milk because it balances the strong taste of the robusta beans.
The only way to get fresh milk... is to
Buy a cow.”
So much coffee grinds got through the dripper and onto the condensed milk.....
Yes, can be true. You may getting little nervous preparing coffee in front of camera but we don't think it was any issue for the final drink. Thanks for your feedback anyway!
He really needed two separate spoons to stir the coffee?
LOL really ? no fresh milk in vietnam?? comon man. thats not the reason. fresh milk is widely available in vietnam
That actually has simple reason. Condensed milk lasts for really long time, and also they like it sweet (sweetened condensed milk is sorta norm). As a bonus, it doesnt dilute your coffee as much as fresh milk. Taste is quite different too.
You guys didn't actually try the coffee?
baristas are overrated
That was nothing but nice presentation for what I assume is a very expensive, low quality, Viet coffee. You can get Viet iced coffee and sandwich for under $5US. The iced coffees should be no more than $3 and the sandwich $2-$5. Sadly, this fella just produced an unsatisfactory Viet coffee in many ways. What’s worse is that he didn’t even mention the proper coffee or at least explain what’s in the coffee that creates that specific flavor. Highly adulterated, overblown - OMG or a nice FUBAR video.
This how-to is such a joke... For real though, he really used grounds from Trung Nguyen and call in "Vietnamese coffee" to make that caphe-phin cup...
Well, its available in Czech and considered as "vietnamese coffee". At least Trung does promote themselves as such.
Perhaps you should explain what is proper vietnamese coffee. :D
@@corwinblack4072 Would love to explain a little bit from my pov :D I wouldn't have any problem if the drink is called "vietnamese coffee" and he did show all the basic steps to brew coffee the vietnamese way. However, I don't think vietnamese people have the blooming step but I wouldn't complain much about it cause it seems like the coffee didn't "bloom" in this video anyway.
The only thing that bothers me is that he calls the coffee beans/grounds "vietnamese coffee from Trung Nguyen" is disappointing especially from a barista and his final cup is super watery too lol. What makes coffee vietnamese coffee is the robusta beans and Trung Nguyen is simply the roaster. To sum up, coffee (robusta) that brewed with concentrated ratio (preferably a slow brew), around 1:10 ratio, mix with condensed milk (you can adjust the amount of condensed milk to taste or no milk at all, up to you), crushed ice (or drink it hot) -> vietnamese coffee
@@KhanhNguyen208 Ah, this, understood. I have a Phin, actually had bag of similar coffee. There is Robusta in most of those blends too, just not only that. My favorite way was something like 20g for 120g of water or close to it. Made very "thick" coffee. Its quite nice with condensed (sweetened) milk.
I agree his version was a bit too diluted.
On manual for Phin (and their coffee, Trungs) is something like "bloom" phase, but its more like pre-infusion/soaking than anything else.
Also 10 minutes is a bit too slow for drip I think..
@@corwinblack4072 agreed, 3-4 mins is enough
@@corwinblack4072 10 minutes is the standard for older folks as they drink their coffee super bitter. Normally the drip time is about 6-8 minutes.
this is a terrible recipe
Why?
This recipe sounds awful! I'm a regular Vietnamese coffee drinker and in my oppinion 12-16g of coffee es waaay enough with 3-4 minutes of brew time. 25g gets you to the hospital.
@@subutai8392 but this is super strong _robusta_. 12 g makes me happy and very active, 16g makes me crazy and tense and I don't want to drink more coffee for the day. 25g...
@Peter Sas do you not dilute it in water? Like "americano" style? Or do you drink it as it is like "espresso" style?
@@wizendwizard I never dilute it. I always follow the traditional ways: plain/"espresso style" hot, or with ice, or occasionally with condensed milk (hot/cold).
what kind of Vietnamese coffee recipe requires only 12-16 grams of coffee? 20 grams is the bare minimum and 25 is the norm