Ca Phe Sua Da is simply Vietnamese iced coffee. It is a tasty experience with an eye-pleasing presentation. Traditionally the drink is made with a french metal drip filter. However, the same results can be obtained by using a Hario V60, AeroPress, or Clever Dripper.
The point is to brew the coffee above a cup with a small quantity of sweetened condensed milk in the bottom (about 1cm worth). Many recipes will call for a dark roasted coffee, but medium roasts (in the City to Full City Plus range) work equally well.
Once the coffee brewing is complete and the coffee is cooling nicely over the milk in the cup, simply add ice. I like to make this drink for friends and guests because it is eye-catching and a little more exotic than the usual French or Italian derived coffee drinks.
Some of you may have noticed that on our bags of coffee under "Roast Level" it most often says "FC-M." What does this designation mean and why would a coffee lover want to know?
Today we are going to have a short primer on coffee roast levels. Many of us think only of "Light, Medium, Dark" or possibly "Medium, French Roast." However, there are many roast level terms that specialty producers use and it when buying whole beans, it is sometimes difficult to translate into terms we all understand. I feel that this feeds into the inaccessibility and aloofness that many people feel when confronted with a way too "hipster" salesperson in a specialty (also known as "third wave") coffee shop or retail store.
So here are the most common terms roasters use to identify how they roasted their coffee beans, from lightest to darkest:
- Light - Light
- City- Medium
- Full City - Medium Dark
- Vienna - Dark
If you notice, the roast levels that most of us are familiar with from the grocery store correspond to about the middle of the range. The most notable exception is French, which has been overused as a flavor term and so many "french roast" coffees sold in stores are most definitely not roasted to a french level.
We don't even offer French or Italian roasts because those roasts in our equipment come with a very high risk of fire, or at least burnt beans. Another is that very few types of coffee actually taste good when roasted to this level. You see, the more you roast the coffee, the less you are tasting of the beans and their origins, or terroir, and the more you are tasting what the roaster is trying to coax out of the beans...essentially "tasting the roast." Most specialty coffees taste their best at City to Full City, and so these are the roast levels you will most likely see on our bags, either "C-M" for City/Medium or "FC-M" for Full City/Medium Dark."
As always, our coffees can be ordered at The Coffee Dude Online Store.
I own a BUNN VPR-APS commercial brewer and I have been very happy with it. However, it is a monstrously large airport pour over brewer that certainly doesn't fit on my counter (we use it for events). Therefore, I must admit I have no experience with BUNN home brewers.
The BUNN ST Velocity Brew 10-Cup Thermal Carafe Home Coffee Brewer brews 4-10 cups in about 4 minutes. It features a double wall and vacuum insulated thermal carafe, unique flower-shaped spray head, and a stainless steel internal hot water tank.
At $379 used, this is one expensive home coffee brewer. Since it doesn't come with it's own barista for that price, I really can't see recommending it. For that kind of money you could get a brand new Moccamaster.
The Coffee Dude - Not Recommended.