Comments on: Vietnamese Iced Coffee

By: Wolfycat

Wolfycat — Thu, 15 Nov 2007 06:41:03 +0000

I had this great coffee in Denver for the first time in Oct. 2007. I could not believe how good it was! We made a special trip and ordered one to go for the drive back to TX. It lasted all the way to New Mexico. I am excited to find your directions here and I’ve already ordered the pot from your ethnicgrocer. Thanks for the great directions.

Wolfy Cat.

By: emo_skinny_babe@yahoo.com

emo_skinny_babe@yahoo.com — Tue, 11 Sep 2007 19:24:53 +0000

i thought that this would be simple but its not as simple as i thought it would be….

By: Twila Marie

Twila Marie — Sun, 15 Jul 2007 18:40:19 +0000

Mmmmmm… I just love anything to do with coffee…. Great Post!

By: Mark

Mark — Sat, 14 Apr 2007 01:23:39 +0000

Hey,
I recently fell in love with this coffee whilst visiting Vietnam. I picked up some of the little pots and coffee, but just couldn’t make it as nice as the cafes. You’ve been extremely helpful, thanks a lot.

By: Tim

Tim — Sat, 07 Apr 2007 02:04:05 +0000

Great post!
One problem though.I keep putting my liquid water in the tray to make cubes, then placing it in the refrigerator- but I never get solid, cold water cubes. I’ve even tried it overnight!
Do you think I should try putting the trays in the lower part of my appliance or would it be easier to just buy the ice….

By: Steve Hinchliffe

Steve Hinchliffe — Sat, 31 Mar 2007 04:21:44 +0000

Ca Phe Sua Da is part of the Vietnamese coffee culture where the coffee is brewed and drunk with friends and familyk, not snatched from a drive through or take away while rushing somewhere else. In Vietnam large family groups meet after dinner for a coffee in large often open air coffee shops which line the waterfront and dot the city streets.
The addition of chicory is a misconception. Only when the Vietnamese diaspora find it impossible to get the right type of coffee in the US, they substituted with the course ground blends from New Orleans which do contain chicory. The Vietnamese coffee industry blends varieties such as catimor and chari as well as Arabica and Robusta and the indigenous Se to create interesting flavours without over roasting. Seek out Trung Nguyen coffee, which has internet distributors in a number of countries. They have about 11 blends includind the famous weasel coffee

By: Kevin

Kevin — Thu, 29 Mar 2007 18:12:56 +0000

Thanks for the tutorial. I’ve always been on the receiving end of the coffee pot so when I got my pots in the mail I was a bit perplexed.
Not any more! Best regards….Kevin

By: kim

kim — Fri, 23 Mar 2007 15:35:03 +0000

i came across your page, googling “cafe demonte”, as i have been trying to find their website.

i might wager a guess that you shop at jay international or global foods market. who can buy carnation milk after they’ve experienced the wise old longevity brand man peering out from their pantry? he’s so cute!

what is amazing to me is the price difference between cafe du monde and cafe demonte. the cans are so similar that i always have to be careful.

ah, st. louis. and the smell of lemongrass wafting through tower grove park.

By: elizabeth

elizabeth — Tue, 20 Mar 2007 21:31:33 +0000

This looks so good, I’m going to try it out this weekend! Two questions: I have a one cup coffee press – would it do the job, do you think? And – if I were grinding the coffee beans myself before brewing, how finely would you recommend that I grind them? Thanks so much!

By: Dirk

Dirk — Thu, 15 Mar 2007 20:10:26 +0000

If you’re in Sioux City, IA – there is a little family owned restaraunt called Da Kao. They have amazing food and the glorious cà phê s?a ?á. It has a nice flavour and for $2 a glass, you can’t get more of an energy boost out of a RedBull or Bacchus-F. I’ve experimented with expresso and various sweetened condensed milks, but if you’re going to do it at all, do it right as outlined above.