About Thai Vs Vietnamese Iced Coffee – Guide To Make – FAQs
Thai vs Vietnamese iced coffee are both popular variations of the classic coffee beverage. Milk coffee is a common ingredient in both types of iced coffees, along with ground coffee, Oliang, or cafe au lait.
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Thai iced coffee overview
In Thailand, you would request a “oliang” when ordering this coffee. Robusta beans, regional spices, and sugar are combined in this iced coffee mix. Most of the time, brewers substitute brown sugar for granulated white sugar. For smoother and tastier variations, condensed milk, evaporated milk, or sweetener may be used.
Thai café have been around for generations, but it wasn’t until the middle of the 1970s that Thailand started competing internationally.
Thailand’s monarch made the decision to increase coffee exports in order to increase revenue and strengthen Thailand’s standing as a major trading nation. The nation now ranks third in Asia for coffee production.
Vietnamese iced coffee overview
Robusta beans are also used to make this iced coffee since Arabica beans are difficult to produce in this area.
Condensed milk, a leftover from France’s control of the country, is also added to Vietnamese iced coffee. French colonists were forced to use condensed milk in their coffee since it was impractical to get fresh milk to Vietnam.
For flavor extraction, this kind of coffee additionally employs a tiny drip filter.
Thai Vs Vietnamese iced coffee
There are a few things we may briefly discuss here, apart from the various kinds of ground coffee utilized.
The filter used first. Vietnamese coffee is produced using a Phin filter, whereas Thai café coffee is made with a reusable muslin strainer.
the varieties of milk used, second. Vietnamese coffee is solely produced with condensed milk, but Thai iced coffee uses both evaporated milk and condensed milk.
Third, the degree of sweetness. Due to the usage of solely sweetened condensed milk, Vietnamese coffee is often sweeter than Thai café. Additionally, the quantity utilized is often higher than that of Thai café. Due to the frequent usage of both evaporated and condensed milk in Thai café, the amount of condensed milk used is less than in Vietnamese coffee.
Thai iced coffee often has a more nuanced and robust taste than Vietnamese iced coffee, which is typically considerably sweeter and smoother. Here, the components make up the majority of the differences.
The addition of sweetened condensed milk makes Vietnamese coffee sweeter. The taste is improved and it is easier to swallow when this component is added on top of sugar.
Making Thai iced coffee with coffee grinds and regional spices, with cardamom being the most prevalent. By using cream and brown sugar, the taste profile becomes more complex and strong.
The best choice if you truly want to taste your coffee is Thai. Vietnamese coffee is the best option if you’re looking for something sweet and energizing.
The roasted coffee beans must first be ground up since Thai iced coffee utilizes additional spices and additives. The whole combination is then brewed to make coffee, which is then served with milk, sugar, and ice.
Brewers of Vietnamese coffee use a drip filter known as a Phin. The metal filter operates slowly to ensure that the water absorbs as much flavor as possible; typically, this takes 10 to 15 minutes for one cup.
Both nations focus on robusta beans since Arabica beans don’t thrive in Southeast Asia. These beans have a stronger aftertaste and are more bitter. Due to the harshness, traditional Thai and Vietnamese iced coffees also include sugar and other substances to make them more palatable.
Thai iced coffee is technically a little better for you than Vietnamese coffee. However, because such substances might be harmful to your health, what actually counts is how much cream and sugar you add to your Thai coffee.
However, since Vietnamese coffee often contains milk condensed with sugar, it is virtually always less healthy than Thai coffee. If you’re on a diet, you should only consume a little amount of this ingredient since it significantly increases the beverage’s sugar and calorie content.
Vietnamese coffee recipe
- 3 tablespoons of Vietnamese coffee, ground
- Depending on your desire, add 1-3 tablespoons of milk condensed with sugar
- Depending on the strength of the coffee you want, 6 to 8 ounces of almost boiling water
Way to make
Vietnamese Phin coffee filters are available in a variety of sizes depending on your brewing requirements. The 6-ounce size is the most common. You may also use your preferred drip coffee technique or a French coffee press as an alternative.
- Step 1: Pour 3 tablespoons of ground coffee into the filter, dividing it up equally.
- Step 2: Condensed milk, 1-3 teaspoons, should be added to your coffee cup or heat proof glass.
- Step 3: Take 6 ounces of water that has just reached boiling. If you don’t want your coffee to have such a significant kick in the pants, use 8 ounces.
- Step 4: To “bloom” the coffee drink, add two teaspoons of hot water to the filter and wait five seconds. This stage of the brewing process is when the water causes the coffee’s CO2 to escape and the grounds to swell.
- Step 5: Next, gently squeeze the filter to squeeze the blooming coffee. When you use up all of your water, this helps to reduce the drop rate. Additionally, it gives coffee additional taste.
- Step 6: The ideal brewing time will be possible for you to attain. Pour the remaining water into the filter gradually. The coffee will start to flow into your glass or cup.
- Step 7: After removing the filter, whisk in the condensed milk. Your choice of how much condensed milk to use is quite individual.
Thai coffee recipe
- Two cups (16 ounces) of hot, freshly made coffee (or strong instant coffee)
- Milk condensed with sugar, 4 to 6 teaspoons
- Evaporated milk, 1/4 cup (or fresh heavy cream)
Way to make
- Step 1: Assemble the components.
- Step 2: In a glass jug or other mixing and pouring vessel, pour the hot coffee.
- Step 3: As desired, add the sweetened condensed milk and thoroughly whisk until dissolved. Add a few ice cubes, then chill for at least one hour.
- Step 4: Pour the coffee into each glass, then add a few ice cubes before serving.
- Step 5: Add a few teaspoons of the heavy cream or evaporated milk to the top of each beverage.
Is Thai Iced Coffee Strong?
Answer: Strong coffee is the basis of Thai iced coffee. Although it has a strong coffee taste, the sweetened condensed milk and evaporated milk or cream help to temper it a little.
Thai iced coffee also has a tendency to be quite sweet, which helps to temper the strong coffee flavor. The quantity of sweetened condensed milk may be altered to alter the sweetness.
Does Thai Iced Coffee Have Caffeine?
Answer: Thai iced coffee contains caffeine since it is produced using strong coffee as a foundation. Use decaffeinated coffee beans to significantly reduce the caffeine content.
What is the difference between Thai tea and Vietnamese coffee?
Answer: Strong, dark coffee beans are used to make both Thai and Vietnamese iced coffee, although they are brewed in distinct ways. Using a coffee sock filter, Thai iced coffee is made. Using Phin, Vietnamese iced coffee is made. Additionally, Thai iced coffee has spices that other coffees do not.
Is Thai coffee the same as Vietnamese coffee?
Answer: Due to the usage of solely sweetened condensed milk, Vietnamese coffee is often sweeter than Thai coffee. Additionally, the quantity utilized is often higher than that of Thai coffee.
Due to the frequent usage of both evaporated and condensed milk in Thai coffee vs Vietnamese coffee, the amount of condensed milk used is less than in Vietnamese coffee.
Now that we’ve studied the variations between Thai vs Vietnamese iced coffee, we hope I’ve made it clear to you how good both drinks are and how they are both distinctively distinctive in their own tastes.
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|After realizing she needed caffeine in university, Mia Ramaciotti’s passion for coffee grew. Since he started drinking only instant coffee, she’s learned a lot, and she now appreciates and delights in every stage of the coffee experience, from planting the seeds to drinking the brew.
Mia Ramaciotti She has drunk over a hundred different types of instant coffee. Through various exchange programs, she has visited several countries, including Mexico, Thailand, India, Indonesia, etc.
These are great chances for her to sample coffee from all over the world. With her contribution in terms of content, you will have a greater understanding of coffee’s fascinating facts.