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Topic: Vietnamese Press/Brewer (16 msgs / 367 lines)
1) From: sci
Does anybody use a Vietnamese press with any regularity? I have two and use
them once a month or so, but I don't think I have it nailed yet. There were
no instructions with them. SM doesn't even sell them or have tip sheet on
them (why would they if they don't sell them?).
Anyway, how do you get the best results from them? Grind, Roast, water
temp???
Here's what  I currently do based on seeing them used in a Viet. restaurant:
Put a couple of spoonfuls of Eagle Brand Condensed Sweetened milk in a cup.
Put the brewer on the cup with as much medium grind coffee as will fit with
the press piece screwed down.
Pour off boiling water in and wait, wait, wait.
Dilute with hot water
Drink
Any advice is welcome.
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2) From: Barry Luterman
Don't understand wht you mean by this?
Pour off boiling water in and wait, wait, wait.
Dilute with hot water
I pour in a little boiling water to wet the grinds. Wait a few seconds till
that disappears.If it takes more than 10 or 15 seconds your grind is too
fine. When that water disappears fill the metal dripper to the top and wait
for all the water to go down. Stir and drink . Except in the summer, or if
living in Hawaii. Then stir and pour over ice cubes and drink
On Wed, Apr 2, 2008 at 7:42 PM, sci  wrote:
<Snip>
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3) From: True, Dennis W. FC1 (CVN69)
I've never even heard of a Vietnamese press. Can you post some pictures?
I'd love see it!
Dennis

4) From: raymanowen
I love the way it tastes, and clean up is a gimme.
You can Google "Vietnamese coffee filter brewing," and get lots of
suggestions from  experts. I was rong when I first thought it was some kind
of Vietnamese moka pot.
Not a fine grind, but more like a drip grind is right, or even more coarse.
It is a gravity drip brewer.
Apparently, the condensed milk a very commonly used option. I like it. I
make a thick cream substitute of my own, using non fat dry milk, sugar and
enough hot water to turn it into a creamy paste and warm the cup a little.
Put just enough coffee grounds in the brew basket so you can catch a few
threads with the top diffuser disc and screw it down with a coin in the
slot.
Set the thing on your cup containing a layer of condensed milk. Add hot
water and take your (separate) tea pot off the heat so it quits boiling. How
much and where is up to you and depends on your elevation and actual boiling
point*.
After the first drops of coffee flow through, loosen the diffuser disc a
turn or two and fill the top with hot* water, and let it finish brewing.
I don't do it regularly, but it's fun. Cambodia, Thailand and Vietnam do it
with their slight differences.
Cheers, Mabuhay -RayO, aka Opa!
On Wed, Apr 2, 2008 at 11:42 PM, sci  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: Ann McCann
This is what the AeroPress is really good for:  you put the condensed milk
in your cup, set the AeroPress on top with fresh-ground and boiling water,
and press the plunger.
As good as the best I've had - and so much easier than those tiny little
metal pot things (even if those only cost $1!)  Now if only we could find a
no-cal, no sugar condensed milk, I'd have one of these every day......
Ann
On Thu, Apr 3, 2008 at 9:30 AM, Barry Luterman  wrote:
<Snip>
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6) From: Paul Helbert
Here's what I do. Add 1 to 2 SCAA scoops of coffee (I use 2) ground
same as I would do for any drip method. Screw down to just a little
snug. Add hot water about ten seconds off boil...just a quarter full
of the vessel. If that goes through in under twenty seconds, tighten
the screw a bit more. Then back off two turns from the tweaked
position and pour the thing full of the hot water. Wait, wait, wait.
This is the slowest drip method I know. Even without the sweetened
condensed milk (which would normally be put into the cup, but I don't)
the brew is sweet, sweet, good.
This is my version after reading half a dozen articles online
following a Google search. I only found the screw setting instructions
in one of those articles, if i remember correctly  (not very likely.
my wife likes to remind me).
-- 
Paul Helbert
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7) From: Paul Helbert
Oh yeah, I forgot to mention that in addition to the sweetened
condensed milk, chicory is commonly used Vietnamese coffee. I wasn't a
big fan of chicory when I worked for Texaco in the Louisiana oil patch
in the sixties and have not tried it since. But one's taste changes
with age, so I might like it yet.
-- 
Paul Helbert
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8) From: sci
Perhaps this is where I'm not doing it correctly. I based my method on what
I saw at the restaurant.
The wait wait wait happens because I screw on the little press piece  to
compress the coffee a little. If it is too tight, the water will never seep.
So the water seeps through kinda slooooww. When it comes out, it is as
strong as espresso, ready to dilute.
So, do you screw the press piece onto the threaded stem or do you leave it
loose?
Concerning grind, I use a medium, but I can go coarser next time.
Ivan
+++++++++++++++++++++++++++++++++++++++++++
Date: Thu, 3 Apr 2008 06:30:06 -1000
From: "Barry Luterman" 
Subject: Re: [Homeroast] Vietnamese Press/Brewer
To: homeroast
Message-ID:
       
Content-Type: text/plain; charsetO-8859-1
Don't understand wht you mean by this?
Pour off boiling water in and wait, wait, wait.
Dilute with hot water
I pour in a little boiling water to wet the grinds. Wait a few seconds till
that disappears.If it takes more than 10 or 15 seconds your grind is too
fine. When that water disappears fill the metal dripper to the top and wait
for all the water to go down. Stir and drink . Except in the summer, or if
living in Hawaii. Then stir and pour over ice cubes and drink
On Wed, Apr 2, 2008 at 7:42 PM, sci  wrote:
<Snip>
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9) From: Paul Helbert
http://www.ineedcoffee.com/04/vietnamese/http://greatinfusions.com/howto.html
Here you go. The first is most detailed & has lots of pictures.
-- 
Paul Helbert
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10) From: Barry Luterman
The screw down lid is only meant to hold the grinds in place. You do not
want the grinds to float away when you pour. The lid is not meant for you to
form a puck as in espresso. Just screw the lid down until it meets the
grinds.
On Thu, Apr 3, 2008 at 1:33 PM, sci  wrote:
<Snip>
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11) From: deerslammer
?I like to brew over a cup with an inch of sweetened condensed milk in it then when the coffee is done add ice and stir. man thats good stuff in the summer...
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12) From: Allon Stern
Resurrecting an old thread....
A friend of mine just returned from Vietnam, and he brought me a  
couple of vietnamese coffee filters, and some vietnamese coffee  
(preground, alas)
The interesting thing on the coffee is the list of ingredients:
Arabica, Robusta, Excelsa, Catimor
Neat. I wonder what Excelsa tastes like by itself. What does it bring  
to the blend?
-
allon
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13) From: raymanowen
"I wonder what Excelsa tastes like by itself. What does it bring to the
blend?"
It's so simple- first try a brew with the Excelsa component, then without:
Compare notes. Love it when problems are so simple.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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14) From: Donald Varona
<Snip>
I'll bet that his problem is that Excelsa, outside of his already-mixed
grounds, is not readily available.
I looked up the terms I didn't understand in the list:  Excelsa and
Catimor.  It was hard to do a direct search on Excelsa, but Catimor brought
up a "Coffee Production in Vietnam" article.  At the bottom of the list was
this:
<Snip>
all apparently different coffee cultivars.  (You may have already known
about the Catimor.)  I did find a mention of this cultivar in an image at
Sweet Maria's athttp://www.sweetmarias.com/coffeespecies.html.--dv
On Thu, Jul 10, 2008 at 12:46 AM,  wrote:
<Snip>
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15) From: Paul Helbert
When I was a kid (chronologically) I had a friend who would always elbow me
in the ribs when I missed his jokes.
-- 
Paul Helbert
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16) From: Allon Stern
On Jul 10, 2008, at 7:27 AM, Donald Varona wrote:
<Snip>
Catimor is a hybrid arabica variety.
Excelsa is a different species, distinct from Arabica, Robusta, and  
Liberica.
Odd. This pagehttp://www.caffe.it/en/caffe.phplists it as a distinct species.
On THIS page,http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?11103they say Excelsa is a synonym of Coffea Liberica.
This pagehttp://www.itis.gov/servlet/SingleRpt/SingleRpt?
search_topicN&search_valueQ1210
seems to imply the same (synonym of Liberica)
But then there are other pages that seem to imply that it's dewevrei.
Ahh. Hm. Could it be a "dewevrei" variety of Coffea Liberica?
Tom! Help! :)
-
allon
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