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Topic: Vietnamese Coffee (13 msgs / 310 lines)
1) From: Paul Milne
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Saw this on e-bay...
AAA VIETNAMESE GREEN COFFEE BEAN
THIS IS A VERY SWEET (ALMOST CHOCOLATE) AND STRONG BEAN 
100% VIETNAMESE MOCHA/ROBUSTO BEANS
Anyone know anything about it?
Thanks
Paul

2) From: Alpha Apso
<Snip>
Isn't that the stuff that Tom calls a rude word for excrement?
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: EskWIRED
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Hey Paul -
Only sheeple drink robusto!  Did the embedded systems in your roaster
survive y2k?

4) From: James Splivens
A recent meal in a Vietnamese restaurant led me to revisit "Vietnamese" cof=
fee a home:  An AP unloaded atop a dollop of fat-free sweetened condensed=
 milk.  While I like my lattes w/o sugar ordinariily, this was a very agr=
eeable dessert cup.  Should I try variations?
      =
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5) From: Dan Zwell
I like ice-lattes made in this way--use the AP to drip coffee into a 
chilled container, pour it into another chilled container to cool it 
further, then mix it with milk, condensed milk, and a couple ice cubes. 
Optionally either 1/4 tsp cardamom powder or a tsp of cocoa. Don't add 
too much cocoa, and know that cardamom will change the texture a little.
-Dan
James Splivens wrote:
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6) From: F.R. Parth
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7) From: raymanowen
We have a couple of the Vietnamese coffee filters. Quite a variation brewing
coffee in themselves; German designed, they say.
Really a blast to use Vietnam beans, roasted just starting 2nd Crack and
quickly cooled. The correlation between rest before grinding and flavor is
huge. Roast level, age and grind size are  interdependent.
[What else is new?]
I fill it just to the top of the threaded stud with beans, freeze them and
grind a tad coarser than drip. Don't pack or attempt to tamp the grounds in
the filter, other than using the dispersion disc with the threaded stem.
Just for grins, I vibro- compacted it, but the brew totally stalled out. No
initial drops of coffee then loosen the disc and repeat after a minute.
Wait, wait, wait- no dice.
I guess the real deal would use Chicory chips in the coffee, brewing
directly into sweetened condensed milk. Mom loved Chicory in her coffee, no
me.
Authentic Vietnamese cuisine generally has the Chicory. Far be it from this
Scheißkopf to tell any Vietnamese restaurateur how to prep the fare.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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8) From: Allon Stern
On Aug 3, 2009, at 2:25 PM, raymanowen wrote:
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<Snip>
The Vietnamese coffee a friend brought me from Vietnam was a blend of  =
Arabica, Robusta, Excelsa, and Catimor. No chicory.
My last post, which called for help from Tom didn't get a reply.  =
Maybe it will this time?
Here's what I wrote:
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9) From: Yakster
Wow, you must be reading my mind.
I picked up one filter last week from 99 Ranch Market for work with
sweetened cond. Fat-free milk. Worked so well at work, I got two more
for home so I can fix one for my Wife at the same time.
Works well with the Starbucks French at work, but a little off with Eth Yir=
g.
I picked up cheap pet food lids for the milk cans and the filters were
only 4 or 5 $
-Chris
On 8/3/09, Allon Stern  wrote:
<Snip>
ee.com
<Snip>
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10) From: raymanowen
"The Vietnamese coffee a friend brought me from Vietnam was a blend of
Arabica, Robusta, Excelsa, and Catimor. No chicory."
When I said "cuisine," I had in mind more the "manner of preparing
food *:*style of cooking;
*also* *:* the food prepared" Not exactly the contents of a can of coffee.
Exercise caution before telling a French Chef that his XYZ dish does not
match the can of French XYZ from Kroger's.
OK, maybe, if you can outrun the guy or some kitchen utensils...
I had no Vietnamese cuisine in Vietnam- the rumors having to do with Canine
ingredients were too pervasive.
At the Crown Club restaurant in Bangkok (in penthouse of Firestone Bldg on
Sukhumvit rd) a Vietnamese appetizer nearly melted the wax out of my ears.
Haven't seen that in a can anywhere.
My Thai friend says she knows what it was, but would never serve it with her
fabulous Rad Thai, which you also won't find in a can.
Cheers, Mabuhay -RayO, aka Opa!
-- 
Persist in old ways; expect different results - suborn Insanity...
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11) From: F.R. Parth
I have a few more days in Saigon before returning home. I've noticed local coffee that goes under the name "Blue Mountain" and a more generic "Highlands Coffee". 
Both are sold roasted. I haven't found anyplace that sells green beans.
Would it be worthwhile to pick some up? I haven't heard anything really good about coffee from Vietnam.
Frank
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12) From: Joseph Robertson
I believe I heard it is mostly Robusta
Joe
On Tue, Aug 11, 2009 at 5:16 PM, F.R. Parth  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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13) From: raymanowen
My experience, contrary to the palaver I've read here, is that my first
green coffee other than $9/ # Kenya AA from a local commercial roaster, was
Vietnam "Highlands" green coffee. I was never in the Highlands, but found
the beans on eBay.
We like them, way better than Good Enough [For what?] from the first drip
brew to espresso shots from a careful C+ roast, flash frozen and ground at
18.5, 20 and 21. 21 was best.
You might be buying a cat in a bag if you buy in-country and bring them back
yourself. How would you seek redress from a seller in Saigon?
<Snip>
could look up to the lush green jungle-covered hills. In Jungle Survival
School at Clark on the side of Pinatubo in the escape and evasion exercise
in '66, I learned that you can chop off a banana tree with a machete whack.
Then you practically had to jump out of the way, as fast as the banana trees
grew over there.
I didn't know from Robusta or Arabica, just thought I'd like to get
something from the Vietnam Highlands. Probably not "Blue seal," but wanted
to see what I could do with them. With my West Bend P II, then the refurb
Fresh Roast, I learned first that the RVN beans and others like a stretched
roast up to 1st Crack, then a lazy approach to 2nd.
I, too, have heard that VC beans are Robusta. I really doubt that I got any
Robusta beans. They respond very nicely to different roast levels, from C+
to FC+ for me.
The Laissez-Faire roast stop method was not the way to play around when the
roast got in to 2nd Crack. Springtime in the Rockies was plenty cool enough
to dump between bowls in the breeze out back. SITR can go from cool to Ccold
to Blizzard same day.
Colander in the intake of a big furnace blower makes for more reliable
cooling, stopping. Instant stopping of the roast, once you get it right
where you want it, means you know exactly what roast you have.
Stopping the Vietnam beans was no problem out in the cool (35° - 45° F)=
 air
with a little breeze.
My first batch was several small lots, to fill the quart Mason Jar. After
one TV brew and being imtimidated for 6 months or better, I checked and they
had really gone to the Place of Fabled Heat. "Eau de Dragstrip" is putting
it mildly!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Tue, Aug 11, 2009 at 6:16 PM, F.R. Parth  wrote:
<Snip>
ee.com
<Snip>
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