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Yield 1

Author Chef Tu David Phu

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Cà Phê Trung [Vietnamese Egg Coffee]

After World War II, Vietnam endured severe food shortages due to the French Indochina War. In particular, fresh dairy. And it was a hotel barista named Giang, at the Metropole Hotel in Hanoi, that devised a genius alternative for dairy in coffee.Vietnamese egg coffee (Cà Phê Trung) is made by beating an egg yolk with sweetened condensed milk until it makes an airy, creamy, meringue-like fluff. Personally, I think it’s better than traditional Vietnamese Coffee.

Ingredients

2 each, Fresh Chicken Egg Yolk
2 tablespoons, Condensed Milk
8 oz., Boiling Water
2 tablespoons, Mr. Espresso Neopolitan Blend [#8 Grind]

Instructions

Whisk the Egg

In a small bowl, pasteurize the fresh chicken egg in a 200° F water bath for 5 minutes.
Separate the yolk from the whites.
Whisk in condensed milk thoroughly.
Whisk egg yolk into soft peak.

Make the Phin Filter Coffee

Bring 1 cup of water to a boil.
Add the ground coffee to a Vietnamese Phin Fitler
Put it on top of the glass.
Pour hot water over the coffee and let it drip for 5 minutes.
After 5 minutes, remove the coffee filter and discard the coffee grounds.

Notes:

Neapolitan Espresso [grind: espresso #2]

Like wine, coffee has many different characteristics. For this recipe, I chose a Neapolitan roast from my local coffee roaster Mr.Espresso. It has hints of caramel, hazelnut, and dark chocolate - which pairs amazing well this egg coffee

-About Mr. Espresso-

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.