[Homeroast] Vietnamese coffee

Frank Parth fparth at icloud.com
Tue Jun 30 06:44:57 CDT 2015

No problem. I’ve had the same coffee and it is very sweet. 

I picked up a couple of the Vietnamese coffee makers, those small tin drippers that sit on top of a cup and slowly, very slowly, drip coffee into a cup. I’ve had to grind the beans almost to a Turkish grind to get the same slowness. It can take 5-10 minutes for a cup of coffee doing it this way. 

> ---------- Original Message ----------
> From: John M. Howison [mailto:johnmhowison at gmail.com]
> Subject: [Homeroast] Vietnamese coffee
> Date: Monday, Jun 29, 2015 at 10:38:53 AM PDT
> To: homeroast <homeroast at lists.sweetmariascoffee.com>
> Thanks, Frank.  Perhaps one reason for Vietnamese tolerance of Robusta and
> other off-beat coffees is the habit, which I have encountered in Vietnamese
> mom-and-pop restaurants in the US, of concluding meals with coffee mixed
> with a large proportion of sweetened condensed milk.  The result might be
> accurately characterized as a coffee-flavored dessert than as coffee per se.
> A more than tolerable dessert.
> I have also noted that the coffee used is often Cajun-style
> arabica/robusta/chicory.   Reminds me that such a blend tastes great when I
> visit New Orleans, and that Sweet Maria's sometimes rates its beans optimal
> for brewed coffee or espresso, not invariably for both.
> -- 
> Contra muros, mater rubicolla
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