your coffee journey
We source some of the best coffees out there, but let’s go on a little journey to find and experience some of the most interesting coffee flavors from around the world.
Let’s begin with a cool drink from a hot country.
Ca Phe Da (or Café Da)
Region: Southeast Asia
Beautiful Vietnam. Unbelievable Coffee.
Ca Phe Da or Café Da is a traditional Vietnamese iced coffee drink that combines sweetened and condensed milk with a dark roasted coffee.
The coffee is brewed using a small, metal, French drip filter and is poured directly over the ice and sweetened condensed milk. The drink is usually made with equal parts milk to coffee, so it makes it a very delicious and sweet treat.
Start by boiling some water. An electric kettle makes it a lot faster.
Preheat the filter and cup by pouring a bit of boiling water through it.
Remove the metal filter and pour in 1 heaping tablespoon of Cafe Du Monde or (daybreak coffee sub).
Twist the filter on gently until it just starts to stop. Then turn it little more, a bit less than 1/8 a turn.
Pour a tiny bit of water in the filter just to wet the grind and to let the grind expand a bit. This will help rid of some small grinds that happen to make it through the filter. You can toss it out if you see any.
Fill the filter all the way and let it drip. Ideal brewing time comes to about 3 to 5 minutes so adjust the filter accordingly. Too loose and you’ll just have runny brown water. Too tight and nothing will drip through. The filter will be hot, so use a fork or another utensil to adjust the filter. Place the cap on and watch the coffee drip!
Add 1-2 teaspoons of condensed milk and slowly add more to taste. Stir to fully dissolve.
For iced coffee, let it cool off a bit then pour the brew into a glass filled with ice.
Recipe from Hungry Huy
How about a buttery smooth cup of coffee?
Kopi Gu Yu
Region: Southeast Asia
Locations: Thailand and Malaysia
Love from the heart of asia
This coffee is roasted, brewed, and consumed with butter! In Asian countries like Thailand and Malaysia, the people believe that the butter helps to create a dynamic and rich flavor in the coffee.
This coffee is usually poured over condensed milk on the bottom of the mug and a slab of butter on top.
1 cup water
2 tbsp coffee
1 tbsp grass fed butter
1 tbsp coconut oil
Make a cup of coffee your favorite way. We like to use a Turkish Coffee Pot. We simply simmer ground coffee in water for about 5 minutes and then strain it into our cup. You can also use a Moka Pot, a French press, or a coffee machine!
Pour your brewed coffee into your blender (like a Nutribullet) and butter and coconut oil. Blend for about 10 seconds. You’ll see it instantly become light and creamy!
Pour the butter coffee into a mug and enjoy! Add in any other ingredients you’d like in this step like cinnamon or whipped cream!
An odd couple goes really well together
Scandinavian Egg Coffee
Region: Northern Europe
Locations: Norway and Scandinavia
Unpleasant flavors chill out
A surprisingly common way to make coffee by Lutheran Families in Norway and Scandinavia combines a fresh egg with coffee grounds to help create a cup with no bitterness and acidity.
9 1/4 cups water, divided
3/4 cup freshly ground coffee (medium to coarse grind)
1 cup of cold water
Bring 9 cups of water to a rapid boil in a saucepan or enamel coffee pot.
While waiting for water to boil, you must stir together the ground coffee, remaining 1/4 cup water, and egg in a small bowl or measuring cup.
When the water is boiling, carefully pour in the egg and coffee mixture, turning down the heat if necessary to prevent it from boiling over. Boil for 3 minutes. You’ll see that the coffee grounds gradually bind together into a single mass that floats at the top of the pot.
Immediately remove the pot from heat and pour in 1 cup cold water.
Let the coffee sit for 10 minutes. The grounds will settle to the bottom of the pot.
Pour the coffee through a fine-meshed sieve or strainer into cups and serve. The longer that it simmers, the flavor grows stronger without becoming bitter.
Serve and enjoy!
Recipe from The Spruce Eats