by Chef Tu David Phu
The birth of Cà Phê Sua started wih the inaccessibility of fresh dairy. (European dairy cows don’t thrive in Vietnam). As an alternative, preserved milk (condensed milk) was used to balance the heavy bitters of the widely available dark roast robusta. For this recipe, I add matcha. It brings a beautiful, earthiness that makes traditional Vietnamese Coffee less aggressive. This matcha coffee can be enjoyed either hot or cold! – Chef Tu
Recommended Coffee Mr. Espresso Neapolitan Blend
yield: single serving
INGREDIENTS
Matcha Cream
- ½ tsp Breakaway Matcha Powder
- 3 Tbsp condensed milk, organic
- 1 Tbsp whole milk
Phin filter Coffee
- 8 oz boiling water
- 2 Tbsp Neapolitan Blend, ground for drip brewing (#8 grind)
EQUIPMENT
- matcha whisk
- Vietnamese Phin filter
- brewing glass, 10 oz. or larger
- latte glass, 10 oz.
INSTRUCTIONS
Make the Matcha Cream
1 – To a small bowl, add matcha powder and whole milk.
2 – Emulsify with a matcha whisk.
3 – Stir in condensed milk.
Make Vietnamese Phin Filtered Brewed Coffee
1 – Bring 1 cup of water to a boil.
2 – Add ground coffee to Phin filter and place filter on top of brewing glass.
3 – Slowly drizzle 1/4 cup hot water over the coffee. Coffee grounds will “bloom.”
4 – Pour remaining 3/4 cups of hot water into the Phin Filter. Allow to brew 5 minutes.
5 – Remove the coffee filter and discard coffee grounds.
Assemble the Vietnamese Matcha Coffee
Pour and line matcha cream at the bottom of latte glass.
*** For hot version, pour coffee over matcha cream in serving glass.
Stir vigorously, before drinking.