Friday, August 13, 2010

Vietnamese Coffee

Vietnam Coffee

What is your recipe for coffee? Mine is like French statesman I quoted in the picture above and Vietnam coffee I tasted during my recent trip was also black as the devil. My trip to Vietnam brought a small token from my colleague who know me as coffee addict. She gave a me coffee filter which Vietnamese are using for brewing their daily caffeine, the technique is known as ca phe sua da in local language or coffee milk ice. It doesn’t cost much, we can buy in house appliances stores there about US$2. I’m not sure where you’ll be able to find it in Jakarta, any idea?

The first time I had Vietnam coffee was quite long time ago in a restaurant located in Tebet area, next to Starbuck. The restaurant that offer Vietnam cuisine is no longer there, but I still remember how strong the coffee was. Nowadays, there are many choices of brewing coffee, automatic, french press, manual, espresso machine, stove pot, americano, espresso, macchiato, mocha, latte, you name it? and coffee filter is one of them.

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Coffee filter make the liquid drop slowly into the glass and leaving the ground in filter’s container resulting a clean look and yet you can still feel the boldness of it. It’s quite simple method compare to espresso machine and great way to enjoy coffee in the street of Ho Chi Minh with friendly people there. Drinking coffee on the side walks caffee using the small table and seats is an ordinary view in Vietnam. I think they still treasure their coffee culture apart from modern coffee shops that threaten their local custom rooted from French colonial.

OK, let’s try our tools as I’d like to share the technique of making Vietnam coffee to you. You may add ice or milk as Vietnamese do for their coffee, but I like it hot, very hot.

kopi-vietnam21.jpg

First step : This is the tool (no, not picture no.2) for making coffee I explained before, a container with a filter. Use coarse coffee like espresso ground, as such it will not drip to the glass and of course you will need boiled water.

kopi-vitet3a.jpg

Well, I think the pictures tell enough, get the coffee about 1 table spoon (1 shot), pour into the filter, and put on the glass. Ready to roll ?

kopi-viet41.jpg

Our black gold is now dripping slowly … and yes we will have nirvana sensation (mmm that’s only me exaggerating, you know I’m a coffee addict). Our hot devil is now ready to enjoy, taste slowly in you mouth, feel it on your tongue, and the devil has become an angel. Am I crazy or what ?

Happy drinking from me.

* * * * *


Vietnamese Coffee

by Craig A Haller

Vietnamese Coffee is as much fun to make as it is to watch. A real treat, especially for those who enjoy their coffee strong and sweet.

What is a Vietnamese Filter?

A Vietnamese filter is a small coffee pot. It looks like a hat and sits upon the top of a coffee cup. Inside is a chamber for coffee and room for hot water. It is very basic and simple, and works!

Vietnamese-style Coffee Filter (Pack of 2)

Vietnamese-style Coffee Filter (Pack of 2)

What do I need?

A Vietnamese filter, coffee (optionally with chicory), and condensed milk. Condensed milk typically contains sugar and is heat processed with steam. Steamed milk has different physics from non-steamed milk and tastes better when used in coffee (ask any cappuccino drinker).

Santini Organic Sweetened Condensed Milk, 14-Ounce Can (Pack of 6)

Santini Organic Sweetened Condensed Milk, 14-Ounce Can (Pack of 6)

What type of coffee?

There are two schools of thought here. My understanding is that the authentic answer is coffee with chicory. I have very successfully used canned (!) coffee from Cafe Du Monde or French Market, both available in cans in supermarkets, both are coffee and chicory. (Chicory is a caffeine-free herb whose roots are dried, ground, and roasted and is used to flavor coffee.) I also have had great luck with fresh grinding my own beans without chicory. I often use Peets House Blend beans that I grind between drip and French.

2 (Two) Cans of Cafe Du Monde

2 (Two) Cans of Cafe Du Monde

My personal preference is sans chicory ... but then it’s not Vietnamese coffee. Poetic license, I guess.

What type of coffee grind?

There is controversy here, I have read of anything from fine to coarse grind being used. The cans have what appears to be a French grind; I use a grind somewhere between French and drip. This does not fall through the holes in the filter and tastes great. If you are new to Vietnamese coffee, use a French grind since it is easier to get it right with a coarser grind.

What else should I know?

The typical way to serve the coffee is with condensed milk (not evaporated milk). This adds a wonderful sweetness and mouth feel to the coffee. Additionally, the water temperature is very important, see the notes in the French Press section at HowToBrewCoffee.com what else should I know?

Step 1: Put about 1/3 of an inch of condensed milk in the bottom of a coffee cup. I prefer a glass cup since this is cool to watch! If you store the condensed milk in the refrigerator, it will get very thick but still work fine, and your coffee will not be as hot.

Add milk

Step 2: Open the device and unscrew to remove the filter’s top screen.

Filter

Step 3: Place three rounded teaspoons of coffee with chicory OR three and a half rounded teaspoons of coffee into the device. Replace the screen and turn it until it starts to get snug. This takes a bit of practice but note, it should not be "tight" but snug.

Add Coffee

Step 4: Place the filter on top of the coffee cup. Pour hot water into the device until it is about 1/4 full. Wait 20 seconds (yes, look at the clock). If all the water flows through in the time, you need to tighten the filter more.

Pouring

Step 5: Unscrew the filter two complete turns. If it is too tight, you can typically use a quarter as a screw driver. Only loosen it two turns (but not less, either!).

20 seconds

Step 6: Fill the filter with hot water. Place the cover on and wait. Typically about 5 minutes. The water should not stream through, it should drip.

Working

Step 7: When the dripping stops (i.e., all the water has passed through the filter), carefully remove the device, set aside, and start to enjoy. Personally, I stir up all the condensed milk, others leave it for the end.

Finished

http://www.youtube.com/watch?v=6weM0-n2GD8


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Tuesday, August 3, 2010

Kopi Luwak ( Luwak Coffee / Civet Coffee )

Kopi Luwak ( Luwak Coffee / Civet Coffee )

Paradoxurus Hermaphroditus


An Indonesian Island Treasure
Excerpts taken from a special article in Cafe Olé Magazine
by Chris Rubin

Some coffee varieties have earned a special reputation, often based on a combination of rarity, unusual circumstances and particularly good flavor. These coffees, from Jamaican Blue Mountain to Kona to Tanzanian Peaberry, command a premium price.

But the rarity, unique flavors and interesting background of Kopi Luwak are unlikely to be matched by an other. Its price is unmatched as well: Kopi Luwak wholesales for about $110 per pound, unroasted.

Kopi is the Indonesian word for coffee. Kopi Luwak comes from the islands of Sumatra, Java and Sulawesi (formerly Celebes), which are part of the Indonesian Archipelago's 13,677 islands. (Only 6,000 of these islands are inhabited.)

But it's not strictly the exotic location that makes these beans worth their weight in silver. It's how they're "processed."

On these Indonesian islands, there's a small marsupial called the paradoxurus, a tree-dwelling animal that is a kind of civet. These catlike animals were long regarded as pests because they would climb in the coffee trees and eat only the ripest, reddest coffee cherries.

What these animals eat, they also digest and eventually excrete. Some brazen or desperate locals gathered the beans, which come through the digestion process fairly intact, still wrapped in layers of the coffee cherry mucilage. Apparently the enzymes in the stomach of the animal add something unique to the coffee's flavor through fermentation.

This "harvesting" practice has grown to the point that the beans are now available for sale, and they are now the world's priciest specialty coffee. Japan buys the bulk of Kopi Luwak, but M.P. Mountanos Inc., the first importer in the United States to bring in this rare bean, just imported 70 kilos after a seven-year search for a reliable and stable supplier.

Half Pound Unprocessed Kopi Luwak

One Pound Unprocessed Kopi Luwak

Quarter Pound Kopi Luwak Robusta Pouch

``It's the rarest beverage in the world", according to M.P. Mountanos President Mark Mountanos.

Richard Karno, owner of The Novel Café in Santa Monica, California, got a flyer from Mountanos' about Kopi Luwak and "thought it was a joke." But Richard was intrigued, found it was for real, and ordered a pound for a tasting.

He sent out releases to the local press and invited them to a cupping. When no one responded, he roasted it and held a cupping for himself and his employees.

Richard is a very enthusiastic convert to Kopi Luwak. " It's the best coffee I've ever tasted. It's really good, heavy with

a caramel taste, heavy body. It smells musty and junglelike green, but it roasts up real nice. The Los Angeles Times didn't come to our cupping, but they ran a bit in their food section, which hit the AP wire service." Richard and the folks at M.P. Mountanos have been inundated with calls ever since.

Mark Mountanos calls Kopi Luwak "the most complex coffee I've ever tasted," attributing this complexity to the natural fermentation it undergoes in the paradoxurus' digestive system. The stomach acids and enzymes the beans ferment in have a very different affect than fermenting beans in water.

Mark says, "It has a little of everything pleasurable in all coffees: earthy, musty tone, the heaviest bodied I've ever tasted. It's almost syrupy, and the aroma is very unique." While it won't be turning up in every neighborhood café any day soon, Mark reports that Starbucks bought some for cuppings within the company.

Mini Arabica Gift Box

In fact, most of Mountanos' customers have bought it for special cuppings.

Owner of The Coffee Critic, Linda Nederman carries Kopi Luwak in her Ukiah, California, store. Linda says that most of the people who try it are longtime customers of The Critic, and they're "game to try something different and unusual. I've never had anybody complain; they all seem to feel it's worth the price."

Linda also carries Jamaica Blue Mountain, Burundi Superior AA and Brazil FVA Natural Dry, so her customers are used to fine and exotic coffees. Still, she reports, many are afraid to try Kopi Luwak.

Intrigued by the hype, I drove out to the Los Angeles warehouse of M.P. Mountanos to cup some Kopi with company broker Andrew Vournas.

The green beans, which range in size from tiny to elephant, have a faint smell that hints of a zoo or stables. He lightly roasted about 21 grams, enough for three cups, in a jabez Burns two-barrel sample roaster, a rare and beautiful machine dating from the 1930s.

Andrew gave the beans a light roast* — just after the second popping — to accentuate the specific flavors of this rare coffee; a darker roast would obliterate the subtler flavors and replace this coffee, like most Indonesians, has lots of moisture and roasts nicely.

Andrew mixed 7 grams of the coarsely ground beans with 4 ounces of water in each of three cups.

The aroma was rich and strong, and the coffee was incredibly full bodied, almost syrupy. It was thick, with a hint of chocolate, and lingered on the tongue with a long, clean aftertaste.

It was definitely one of the best cups I've every had; but at these prices, I'll invest in precious metals before I start buying by the pound.

~Chris Rubin~

Quarter Pound Arabica Gift Box


Coffee! highly caffeinated beverage ecstasy ranked second this world, one level below the white water in terms of consumption. No fewer than two million people every day drinker, coffee became the third largest primary commodity below, oil and gas.
Because of its popularity, it's no surprise that there are tens, even hundreds of new varieties found intentionally or not appear. Starting from the known to the Arabica coffee, Yamen Mocha, Java, Oxaca, etc.. All types of seed varieties, the race - a race to supply the coffee, meet the high demand from various countries around the world.

Brazil, known as the largest coffee producing country in the world. The country is supplying two thirds, or about 67.77% in terms of exporting coffee. Next is the country of Kenya. Country located in eastern Africa relies on coffee as its main commodity.
While Indonesia, according to FAO statistics, at number three, as a supplier of world coffee. Incidentally, there were three types of superior varieties of this country are very famous and desired by the kafeinisme world, the nickname given to people - people drink coffee fans.
Into three types of coffee are known as the coffee of Sumatra (Mandheling Lintong), Sulawesi, and Civet.

Sumatra coffee is of superior varieties from Indonesia. At planting in the uplands, making it a sharp aroma, strong and slightly acidic. Sumatra coffee is what is the type of material in the manufacture of goods or any Espresso Doppio (double espresso) that has a strong aroma of black, eliminating drowsiness.
As for the fans of Star Bucks. World famous coffee shops, which have no less 100 outlets spread across every country, certainly not foreign to the taste of coffee Sulawesi. Yup ..! Sulawesi coffee, better known abroad Village Coffee called by Star Buck is used as a raw material mix their drinks range. Starting from Latte Macchiato, Viennese roast, Hazelnut chereme, etc..
Because of high demand from Japan, Star Buck was even willing to spend them for the sake of patenting this Sulawesi coffee.

While the latter is Luwak Coffee.
Some of us may still feel unfamiliar with the name of this coffee, some may only know as the label coffee sold in supermarkets. Actually, such as whether this coffee? Perhaps, Luwak Coffee is the most peculiar types of coffee in Indonesia, even in the world.
Why?
Because the process of picking Luwak coffee beans is very different from coffee - another coffee.
Coffee is generally harvested first and then seeds harvested when ripe. Meanwhile, the plucking process Luwak coffee, in a way is a bit disgusting. Whereby when the beans are ripe, the farmers took off Civet (a type of civet or civet) to eat the seed - seed that fell. After that they are waiting for the Luwang remove dirt. Well! coffee beans that come out along with the dirt that's Civet taken for further processing.

Many people who doubted this crate for fermentation. However, researchers in Canada's research proves, that the protein content in the Luwak's stomach, making the beans ferment and mature more perfect. Thus, the resulting taste much better and solid than coffee - coffee the other.
There was once a researcher from the UK dating far - far down over the java just to prove the truth of myth Luwak coffee. However, up to one month old she went around Java, no one who can show the existence of such Luwak coffee. So he says that myth Luwak coffee is just a lie "it's a big Scam."

However, as the saying goes. Dogs barking khafilah passed, Luwak Coffee has entered into a list of the most enjoyable coffee and the most wanted. The price in the world market soared. 635 U.S. dollars must be spent to get one kg of coffee Luwak. In America alone, for Luwak coffee tasting, we had to spend 50 U.S. dollars, when in the rupiah exchange rate, prices range from approximately 400-500 thousand rupiah. ONLY FOR ONE CUP! is equivalent to the price of two ribs Toni Romas, who sepiringnya worth 200 thousand. Figures are fantastic just to sip a cup of coffee.
This phenomenal coffee had even become hot topic in America, and went on Oprah Winfrey Show. Events Realiti Americans who guided Oprah show was watched by no fewer than four million people every day.

It seemed, when talking about Luwak coffee, people are no longer talking about myth. Myth or not, Luwak coffee from Indonesia is already a go-international, and holds a degree as the most expensive coffee and weirdest in the world.

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Sunday, August 1, 2010

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