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Topic: Chaos theory and it's application to coffee (9 msgs / 128 lines)
1) From: Frank Parth
According to chaos theory, tiny perturbations can have large ripple effects.
I recently spent 10 days in Saigon teaching some project management classes. While there, the standard coffee at the hotel breakfast buffet was lukewarm and served in a large pitcher mixed with a lot of milk and sugar. I could only drink it for the caffeine. But on my second day there I discovered that you could order coffee from the waitress.
It came in a small drip container sitting on top of the cup. The coffee slowly dripped down into the cup and made for a reasonably strong cup of coffee. I was so fascinated by this that when I went to the shopping area I bought two of them for about $2. 
Here is a picture of what it looks like:http://fparth.com/VT_coffee/index.html.The first shows it fully assembled, the second shows the pieces, and the third shows the perforations in the bottom of the holding tank. (If anyone knows what this type of coffee maker is called please tell me)
You put the bottom plate over your cup, put the coffee into the container, the small do-hickey with the handle on top of the coffee, then put both on top of the bottom plate. Pour hot water into the container, and put the lid on. It takes several minutes to drip through.
When I tried it at home, I couldn't get the drip slow enough. I turned my Capresso grinder all the way down and the coffee still dripped through too fast. Hmmm, I've been meaning to get a new grinder anyway ever since I got my espresso machine. So this week I ordered a Rancilio Rocky from Tom. 
Only chaos theory can explain how I ended up spending several hundred dollars buying a grinder to make better coffee in a $1 coffee maker.
Frank Parth

2) From: Floyd Lozano
Well, a Rocky is a good thing to have anyway.  Though now I am in the market
for a nice conical burr grinder to last me the rest of my life.  Feel free
to offer suggestions!
A friend of mine brought me back one of these from Vietnam but i have yet to
use it.  Also yours looks a lot more solid - mine looks like it's made out
of beaten heavy duty foil. I think it's just called a Vietnamese coffee
press.  Anyway, here is how you do it!http://www.ineedcoffee.com/04/vietnamese/-F
On 7/20/07, Frank Parth  wrote:
<Snip>

3) From: Andy Thomas
    ----- Original Message ----
    From: Frank Parth 
        [snip]    Only chaos theory can explain how I ended up spe=
nding several hundred dollars buying a grinder to         make better coffe=
e in a $1 coffee maker.
Nothing chaotic or ironic: The grinder is the =
single most important piece of coffee equipment.  Oh ... and you should als=
o have some type of brewing device.==
Take the Internet to Go: Yahoo!Go puts the Internet in your pocket: m=
ail, news, photos & more. http://mobile.yahoo.com/go?refer=1GNXIC

4) From: raymanowen
Didn't even look- It's a Vietnamese coffee filter.
The condensed milk does have sugar added to it. I've heard of Chicory also
used . You're supposed to stir the lower section as the brew completes. I
love it- except for the condensed milk that defines Vietnamese coffee, it's
a kind of espresso flavor.
Delightfully unique. Espresso grind is a good starting grind.
Cheers -RayO, aka Opa!
Got Grinder?

5) From: Slinkster
raymanowen wrote:
<Snip>
The pho noodle place near me uses a mortar and pestle to "grind" 
coffee.  During lunch rush the little old man sits behind the cash rack 
pounding away...  I don't care for sugar in my coffee so the waiter 
always looks at me quite oddly when I ask for "just an empty glass under 
the coffee filter please and a little plain milk if you have it".

6) From: Frank Parth
Thanks, Floyd, that link is perfect.
The ones I picked up are pretty thin also, and the screen inside just sits down, it doesn't screw down like the one in the link  you sent. 
There was no milk used when I ordered the coffee in the hotel, so  maybe it's a little different in Saigon. But it was much better than what they served on the buffet table.
Frank
On Friday, July 20, 2007, at 07:57PM, "Floyd Lozano"  wrote:
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7) From: Justin Marquez
I enjoy good Vietnamese style coffee. (But then, I drink my morning coffee
with creamer and sugar.)
I have been meaning to try using the coffee concentrate that results from an
Aeropressing to see if that would work as a reasonable facsimile of the Viet
drip coffee.
Has anyone tried that already?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 7/20/07, raymanowen  wrote:
<Snip>

8) From: Woody DeCasere
you need to have it with the condensed milk, it's not an everyday drink but
a nice treat, over ice is particularly nice, it is called Cafe  sua da.
A bunch of us where i work regularly go the the Vietnamese restaurant for
Pho Tai and Cafe sua da.
On 7/22/07, Justin Marquez  wrote:
<Snip>
-- 
"And we'd better not risk another frontal assault, that rabbit's dynamite!!"http://www.decasere.blogspot.com/

9) From: Angelo
I found the closest to Vietnamese coffee is a strong Moka brew with 
condensed milk as the sweetener...
A
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