Coffee, Vietnamese style

Whenever the weather starts to get warm, I always find myself in a bit of a conundrum with my morning coffee. Though the truly hot weather hasn't hit yet (and hopefully won't until June), there are still a few days where I don't want to be drinking a cup of hot coffee. There's nothing less desirable than sweating profusely over your breakfast because you need your caffeine fix.

This is why I'm here to tell you about Vietnamese coffee. Though you can drink it hot, it's meant to be served over ice. And it's so, so good. Sweetened with condensed milk and made as a single serving, it's perfect for a hot summer day. And you won't have to buy expensive iced drinks from Starbucks now.

First, you need some fairly specific equipment. I was lucky enough to receive all of mine for Christmas, but I'm told you can get it all in Chinatown. The Vietnamese filter has been disassembled in the picture below so you can see all it's parts. Then you need some Vietnamese coffee, such Trung Nguyen.

Fill the filter with coffee until it reaches the indented rim that runs along the inside of the filter. I use about 3 rounded teaspoons. Then screw on the removable part of the filter tightening enough that the water doesn't run through too quickly. It should be snug, but not so tight that you can't turn it any further. Pour some condensed milk into the bottom of a glass. Then boil some water (or, you know, have it boiling while you're getting the glass and coffee ready).

Place the filter over the glass with condensed milk. Pour about a centimeter of water into the filter and wait about 20 seconds. If the coffee is dripping through (not pouring through) then fill the filter to the top with water and place the lid on top. If you find that the coffee is not dripping through or is filtering through too quickly, loosen or tighten it accordingly.

Once all the water has filtered through, remove the filter. If you want to drink it hot, top it off with some more hot water. I like to stir it so the condensed milk is evenly distributed. Other people like to save it for the end. If you want it iced, stir it up and pour it into a glass over ice. Again, you don't have to stir it first, but I think it tastes better all mixed in. Not too sweet and kind of rich and chocolatey.
This is by no means the final word on Vietnamese coffee. In fact it was largely trial and error aided by the internet. But it really is very easy. The only problem is if you want another cup you have to go through the whole process again. But I think it's worth it. So happy warm weather! And if anyone has their own tips for Vietnamese coffee, let me know.

Coffee, etc.

Well. That's embarrassing. I just read my last post. And here I am, more than a month later, and with no updates to speak of. On the bright side I have a shiny new job that allows me more time to write.

Also, I've realized that part of the reason I so rarely post is that I feel guilty doing so if I don't have a recipe for all you lovely readers. So I'm here to tell you that from this point onward some of these posts are going to be reviews of sorts. Upon re-reading my original, first post I realized that I said this blog would include food experiences, not just recipes, so I'm reaffirming that statement.

On that note I spent a couple of hours today at a new-ish coffee place called Seven Grams. I have to say, I'm pretty enamoured with it. Living at Yonge and St. Clair has its benefits, namely the inherent safety of the area and it's proximity to the subway, but it's also seriously lacking on the independent coffee scene. Needless to say I am thrilled that I've found a relatively close, indie cafe that not only has good coffee, but excellent seating for all my writerly needs.

Located on Avenue Road, just one block south of Davenport, it's only a short bus ride away from my apartment. It's close enough that it doesn't feel like a journey to get there, but far enough to motivate myself to work since I did just drag my laptop with me. They have lots of seating, including a communal table on the upper level where the coffee counter is, and more seating downstairs, conveniently separated from the constant stream of people on the main level.

What you see here is my lovely Americano misto--two shots of espresso, hot water, and some steamed milk for those of you who don't know. This is pretty much my ideal drink because I find lattes too milky at times, yet I always put milk in my Americano.

And this one was perfect. Smooth and strong, but without being bitter, and just the right amount of milk to balance it.

I also purchased this delicious scone because I am incapable of confronting a pastry case without buying something. And it was worth every penny. I wish there had been more of it. Light and crumbly and that cheese. It had just the right amount of saltiness that I was craving. I don't know where they get their food products, but I intend to ask them next time I'm there.

And there will most certainly be a next time. I think I've finally found my spot. My spot to write that is. Somewhere I can park myself and not feel like I'm being ushered out, not too loud, but busy enough to provide some decent people watching. I'll keep you updated as I make my way through the coffee menu and food stuffs.