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Cà Phê Matcha [Vietnamese Matcha Coffee]

Yield 1

Author Chef Tu David Phu

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

Cà Phê Matcha [Vietnamese Matcha Coffee]

The birth of “Ca Phe Sua” started with the inaccessibility of fresh dairy. (European dairy cows aren’t able to thrive in Vietnam). As an alternative, preserved milk (condensed milk) was used to balance the heavy bitters of the widely available dark roast Robusta coffee. And in the spirit of cross-cultural practices, I've added matcha to tone down the caffeine jolt, that Vietnamese Coffee is infamous for. And by doing so, the addition of matcha adds an aromatic, beautiful, earthy quality that is coincidentally complimentary to the Ca Phe Sua experience.

Ingredients

1/2 tsp., Organic Matcha Powder
3 tbsp., Condensed Milk
1 tbsp., Whole Milk
8 oz., Boiling Water
2 tablespoons, Mr. Espresso Neopolitan Blend [#8 Grind]

Equipment

10 oz. Glass
Mixing spoons
Measuring spoons
Matcha Ceremony Kit
Phin Filter

Instructions

Matcha Cream

In a small bowl add ½ teaspoon of matcha powder
Add 1 tablespoon of milk
Emulsify the matcha powder and milk with the matcha whisk
Stir in 3 tablespoons of condensed milk

Make the Phin Filtered Coffee

Bring 1 cup of water to a boil.
Add the ground coffee to the Phin Filter
Put the Phin Filter on top of the glass.
Pour 1/4 cup hot water over the coffee to bloom the coffee grounds
Then pour the remaining 3/4 cups of hot water into the Phin Filter.
Let the Phin Filter drip for 5 minutes.
After 5 minutes, remove the coffee filter and discard the coffee grounds.

Assemble the Vietnamese Match Coffee

Pour and line matcha cream at the bottom of a 10 oz. glass cup
Fill the 10 oz. glass with ice (optional)
Cold: Pour 1 cup of Vietnamese Phin Filtered Coffee, shaken with ice, into a 10 oz. glass cup (optional)
Hot: Pour 1 cup of Vietnamese Phin Filtered Coffee into a 10 oz. glass cup
Stir vigorously, before drinking

Notes

Vietnamese Coffee History

The origins of Vietnamese Coffee can be traced back to the 1850s as a result of French Colonialism. As it turns out, Vietnam is a great region to grow [Arabica & Robusta] coffee. Vietnam started with Arabica trees in the 1850s. Their crop yield remained low until the 1980s when the VCP [Vietnamese Communists Party] made an effort to introduce Robusta (a high yield coffee) to subsidize. Thus, resulting in Vietnam becoming the world’s 2nd largest coffee producer.

Is Vietnamese Robusta bad?

Robusta has twice the caffeine content of Arabica. And is the contributing factor to Vietnamese Coffee’s infamous (subjective) reputation of being strong. Additionally, it’s naturally bitter and less aromatic. As a result, it is predominantly used for dark roasting, which is (traditionally) a preferred style for Vietnamese Coffee.

Robusta Fact

Robusta has more of the antioxidants responsible for many of coffee's health benefits

What About Vietnamese Arabica?

Arabica is often found in craft coffee shops and is favored for its fruity and light-bodied qualities. However, it is not traditionally used with Vietnamese Coffee.

Coffee Recommendation

Like wine, coffee has many different characteristics. For this recipe, I chose Dark French Roast from my local coffee roaster Mr. Espresso. It is pungent, smokey, and dark- a style that is sought after by many Vietnamese coffee aficionados.

About Mr. Espresso

[https://mrespresso.com/]

Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in coffee that is gently roasted as it was in Italy, over slow-burning, oak wood logs that are hand-selected, perfectly seasoned, and sustainably sourced. Skillfully adapting this Old World tradition to modern tastes, the Mr. Espresso family continues to roast classically inspired blends to bring you an espresso-like no other.