If you’re not familiar with Vietnamese coffee, it’s a dark (and I mean DARK) roast that is brewed using a special filter called a phin. The result is a thick, robust coffee that is subsequently mixed with sweetened condensed milk. While it’s definitely sweeter than your average cup of joe, this coffee has a certain lusciousness that makes it hard to put down – especially when poured over a tall glass of crushed ice. If you consider yourself a coffee person, you owe it to your caffeinated self to give it a try.
Gather your ingredients: Vietnamese coffee, condensed milk, and a phin filter. The phin filter is essential for making Vietnamese coffee.
Add the condensed milk to a heat proof glass or mug.
Next, add the coffee grounds to the phin filter and give it a little shake to even out the grounds. Screw on the press (the flat part with a little rod sticking out). Place the filter over the glass and boil your water. Add a small splash of boiling water to the filter. This is an important step, as it allows the grounds to bloom. Once the grounds have bloomed (about 30 seconds) fill the filter to the top with boiling water. Put the cap on the filter and wait!
The coffee will begin to drip . . . slowly. It can take about 5 minutes for a proper drip. Patience!!
Once the dripping has subsided and the filter has been emptied of water, remove the filter from the top of the glass and stir to combine.
Pour the coffee into a tall glass full of crushed ice.
Vietnamese Iced Coffee
- 2 tablespoons Vietnamese coffee grounds (or similar dark roast)
- 2 tablespoons condensed milk (or less if you prefer less sweet)
- boiling water
- crushed ice
- Add the condensed milk to a heat proof glass or mug.
- Add the coffee grounds to the phin filter, screw on the press, and place the filter over the glass.
- Boil water.
- Bloom the coffee grounds by adding a small splash of boiling water to the filter.
- Fill with boiling water to the top of the filter, cover with the cap and let drip into the glass (~5 minutes).
- Remove the filter from the glass and stir the coffee to combine with the condensed milk.
- Pour the coffee into a tall glass full of crushed ice and enjoy!
It seems like just yesterday I was melting away down in Phoenix, slurping Italian ice as I watched the A’s for spring training. Now all of a sudden summer is upon us, and who would have thought the A’s have the best record in baseball?! Life is good. Speaking of life being good? The other day I was experimenting in the kitchen with some guavas I had picked up from Berkeley Bowl. Add a little lime, a little coconut and wow – I immediately knew I had to share.
Guavas, 2.5 cups water, 3 oz (vol) sugar, 3 oz (vol) light coconut milk, juice of 1/2 a lime. Cut off the hard tips from the guavas. Cut guavas in half and add to blender, along with water, sugar and lime juice and purée until very smooth. Strain through a fine mesh strainer. Stir in coconut milk and serve over ice with a key lime wheel garnish.
Apparently the harsh conditions ofSmåland in Sweden has over the ages encouraged its inhabitants to be cunning and inventive. After hearing Louise Lindenger and Håkan Persson – better known as Stranded Mermaid I can well believe the latter trait has certainly seeped into their music.
This haunting duo provide us with our Song of the Day My Last Summer On Earthwhich Louise describes as a sad and mysterious summer folk lullaby. It has a very strong folkloric feel, heightened by the album cover showing a photograph of a fairy/elf riding on an elk.
Hôm qua ngồi cafe với bạn lại nhắc về nơi này, nơi thoáng chút mưa phùn bay gang phố. Những lúc lang thang trôi trên vỉa hè áo len cài vội. Nghe gió sông Hồng thổi một chiều đông rét mướt,…..
Dạo này, người ta thay vì nói Sài Gòn hoa lệ như mọi khi, họ dùng một câu dài hơn và tự cho là thực tế hơn, sâu sắc hơn: Sài Gòn hoa lệ, hoa cho người giàu, lệ cho người nghèo. Dù hầu hết chúng ta không nghèo đủ để rơi lệ vì hoa của người giàu, nhưng vẫn mặc nhiên cho rằng ai đó nghèo hơn sẽ khóc trong thành phố. Thực ra thì, ai khóc?
Giữa các luồng thông tin nhiều chiều của các trang báo chính thống, các khu ổ chuột hiện lên như một “tội ác” của xã hội, nơi mà con người không được đối xử công bằng, không được chăm sóc về sức khỏe và quan tâm về trình độ học vấn.
Nhưng thực tế, tôi đã bị hụt hẫng cực độ khi đến với những con người ở đây. Họ an lành và rất hay cười nói.
Tôi nhận ra thế này, những người dân của các khu ổ chuột – theo cách gọi của truyền thông nói chung – chẳng có gì để người ta “thương hại” cả. Có thể vật chất eo hẹp khiến họ có mức sống thấp hơn mặt bằng chung, nhưng hạnh phúc thì lại là một sự lựa chọn. Người ta vẫn đi làm, tiết kiệm và hoàn toàn vui vẻ với mức sống của mình. Nếu có khó khăn, đó là cảm giác chung. Cả những người ở nhà cao tầng vẫn luôn thiếu hụt như thế.
Vậy ngay cả khi chính những người kia vẫn rất vui vẻ với cuộc sống của mình, thì chúng ta thương hại điều gì? Có ai khóc giữa Sài Gòn đâu?!
Via Albusric on Instagram
Start by making the pineapple flurry. Pour fresh pineapple juice into a shallow pan and place in the freezer. After about an hour or when ice crystals start to form on the edges, use a fork and scrape the sides into the center. Repeat this every hour or so until it turn slushy. Keep raking your fork and scraping the ice until you get ice crystals. To see what the progression looks like check out how I made a red wine granita.
To make the chia seed pudding, combine the yogurt, coconut milk, and honey in a bowl and mix to combine. Add the chia seeds. If you want to make this vegan you can substitute the yogurt for almond milk or coconut water, but I don’t recommend using all coconut milk as the aftertaste can be pretty oily. The mixture will become more like pudding the longer it sits, but give it at least a couple hours to do its thing. To assemble just place a few spoonfuls of the coconut chia seed pudding in a bowl or small cup and top with pineapple flurries.
- 18 ounces of fresh pineapple juice
- 1 cup of coconut milk
- 1 cup of plain strained yogurt (or substitute with almond milk or coconut water)
- 1/3 cup of chia seeds
- honey to taste, about 2 tablespoons (or other sweetener)
- Pour pineapple juice into a shallow pan. Freeze for about one hour. Scrape ice crystals forming on the edges of the pan to the center. Repeat every hour until icy and flaky, about 4/5 hours.
- Stir yogurt, coconut milk and honey in a bowl to combine. Add chia seeds. Let sit at room temperature for at least 3 hours.
- To assemble, place chia seed pudding at the bottom of a cup and add pineapple flurries to the top.
Love the vibes those visuals give to the piece. Cheers!
Directed by Jared Hogan, Eric Hurtgen and Blake Edwards
Cinematography by Jared Hogan
Produced by Eric Hurtgen and Blake Edwards
Edited by Jared Hogan
Production Assistants: Jakub Blank, Jake Colletta, Kody Zenger