Vietnamese Coffee

We tried making traditional Vietnamese coffee - here's how that went down

When we launched our Limited Edition White Dragon Robusta bean, we promised you an attempt to make Vietnamese coffee the traditional way(ish). So here’s what you do, or not do, we can’t tell you how to live your life. Also, we don't have much authority on the matter as this was our first time trying it too, despite being successful, there was definitely room for improvement. In any case - buckle up because Caffeine Powered is about to become Sugar Boosted!
What you need:
  • Approximately 20g of Vietnamese coffee
  • 170 – 220 ml near boiling water
  • condensed milk. (1-3 table spoons)
  • an egg white (yup, you read that right, but don’t worry this is optional)
  • ice (again this one is up to you)
NB:This tasty delight can be made also using just the condensed milk, served hot or cold, so really the world is your oyster. We’ve decided to try and document the most elaborate version, so there might be a step or two you wish to skip.
Traditional cà phê trứng involves coffee made through a special steel drip filter. If you don’t feel like investing in a Phin filter off the bat, you can make your coffee by whatever means you have available. The key here is to keep the coffee flavour nice and saturated. The traditional cone resembles a pour over dripper, but includes a metal sieve, instead of using a paper filter. And since we didn't have this precise gadget on hand, we've tested the coffee with both the pour over and the french press. The results are in, the pour over definitely tasted better. 
The White Dragon, much like our Indian Cherry, is a Robusta bean, which means that you will definitely get a good caffeine kick out of it, particularly if prepared the traditional Phin filter way. Both the Indian and the Vietnamese beans are grown in similar altitudes and are full of smooth rich flavour. However, while our original bean is almost a little smoky and maple like bittersweetness to it, the White Dragon is a little more acidic, a little nuttier, with subtle hints of chocolate.
Now that the coffee part was explained, let’s go through the steps.
Step 1:
Whisk the egg white with the condensed milk until you get a light and fluffy cloud of tastyness. It takes good 6 to 8 minutes to achieve this with the mixer, so if you want to beat it manually book out about 3-5 business days. So really, just use the damn mixer. We also recommend to start with just the egg whites and add the condensed milk in slowly and gradually. However, if you’re really not feeling the egg, simply scoop up your condensed milk into a glass give it a stir.
Step 2:
Prepare your coffee, you can use our French Press or Pour Over brew guide if you need some help. In our list of ingredients, we’re working with the pour over or phin filter measures. If you’re preparing your brew any other way, go with the ratios recommended for your chosen method.
Step 3:
Add a few ice cubes to your glass and add your coffee. Don’t do this step if you want your coffee hot. Go figure.
Step 4:
Slowly pour or scoop our sweet condensed milk foam into your coffee. 
Full disclosure, before those who know how to make cà phê trứng properly come for us; the traditional method suggest adding your sweet mix in first and letting the coffee slowly drip in after it "bloomed" in the Phin filter. We've tried this sequence with the french press, but the results were nowhere near as appetising as our modified version. 
Please TRY this at home! And let us know how you got on and if you have any hacks for us. 
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