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Ingredients
o Sturdy wine glass or glass with stem
o 1 teaspoon sugar
o 1 or 2 tablespoon Irish whiskey
o black coffee
o cream, lightly whipped
Instructions
1. Place spoon in glass. Heat glass by pouring in warm water. When
glass is warm, pour out the water. Leave spoon in glass.
2. Put sugar, whiskey and coffee in glass. Stir to dissolve sugar.
Still leave spoon in glass.
3. Now for the tricky bit: Put dollop of cream on top, allow the
cream to slide down the back of spoon (the spoon which was in the
coffee), the tip of the spoon should remain in the coffee.
Be careful not to stir after the cream has been added. The cream
should form a foamy layer about 1 cm (or half an inch) thick on top of
the black coffee.
9. Thai Iced Coffee
Make very strong coffee (50-100% more coffee to water than usual), use
something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into
cup and add about 1 Tbs sweetened condensed milk. Stir, then pour over
ice.
You'll have to experiment with the strength and milk so you get lots
of taste after the ice/water dilutes it.
Alternatively, this version which comes from a newspaper article of
many years ago simply calls for grinding two or three fresh cardamom
pods and putting them in with the coffee grounds. Make a strong coffee
with a fresh dark roast, chill it, sweeten and add half-and-half to
taste.
Lastly, we have the following recipe:
Makes 1 8-cup pot of coffee
o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder
o 4 or 5 whole green cardamom pods, ground
o Place the coffee and spices in the filter cone of your coffee
maker. Brew coffee as usual; let it cool.
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce
of the coffee (it's easier to dissolve than if you put it right
over ice). Add 5-6 ice cubes and pour coffee to within about 1"
of the top of the glass.
o Rest a spoon on top of the coffee and slowly pour whipping cream
into the spoon. This will make the cream float on top of the
coffee rather than dispersing into it right away.
o To be totally cool, serve with Flexi-Straws and paper
umbrellas...
One other fun note: I got a fresh vanilla bean recently and put it to
good use by sealing it in an airtight container with my sugar. The
sugar gets the faintest vanilla aroma and is incredible in Real
Chocolate Milk (TM) and iced coffee.
One final note: this would probably be even better with iced espresso,
because the espresso is so much more powerful and loses its taste less
when it's cold.
Another recipe:
o Strong, black ground coffee
o Sugar
o Evaporated (not condensed) milk
o Cardamom pods
Prepare a pot of coffee at a good European strength (Miriam Nadel
suggests 2 tablespoons per cup, which I'd say is about right). In the
ground coffee, add 2 or 3 freshly ground cardamom pods. (I've used
green ones, I imagine the brown ones would give a slightly different
flavour.) Sweeten while hot, then cool quickly.
Serve over ice, with unsweetened evaporated milk (or heavy cream if
you're feeling extra indulgent). To get the layered effect, place a
spoon atop the coffee and pour the milk carefully into the spoon so
that it floats on the top of the coffee.
The recipe I have calls for:
o 1/4 cup strong French roasted coffee
o 1/2 cup boiling water
o 2 tsp sweetened condensed milk
o Mix the above and pour over ice.
I'd probably use less water and more coffee and milk.
There is also a stronger version of Thai coffee called "Oleng" which
is very strong to me and to a lot of coffee lovers.
6 to 8 tablespoons ground espresso or French roast coffee 4 to 6 green
cardamom pods, crushed Sugar to taste Half-and-half or cream Ice cubes
Put the cardamom pods and the ground dark-roast coffee into a coffee
press, espresso maker, or the filter of a drip coffee maker (if using
a drip-style coffee maker, use half the water). Brew coffee as for
espresso, stir in sugar.
Fill a large glass with ice and pour coffee over ice, leaving about
1/2 inch at the top. Place a spoon at the surface of the coffee and
slowly pour half-and-half or cream into the spoon, so that it spreads
across the top of the coffee rather than sinking in. (You'll stir it
in yourself anyway, but this is a much prettier presentation and it's
as used in most Thai restaurants.)
As with Vietnamese coffee, the struggle here is to keep from downing
this all in ten seconds.
10. Vietnamese Iced Coffee
Same coffee as above. Sweetened condensed (not evaporated) milk Ice
Make even stronger coffee, preferably in a Vietnamese coffee maker.
(This is a metal cylinder with tiny holes in the bottom and a
perforated disc that fits into it; you put coffee in the bottom of the
cylinder, place the disc atop it, then fill with boiling water and a
very rich infusion of coffee drips slowly from the bottom.)
If you are using a Vietnamese coffee maker, put two tablespoons of
sweetened condensed milk in the bottom of a cup and put the coffee
maker on top of the cup. If you are making espresso or cafe filter
(the infusion method where you press the plunger down through the
grounds after several minutes of infusion), mix the sweetened
condensed milk and the coffee any way you like.
When the milk is dissolved in the coffee (yes, dissolved *is* the
right word here!), pour the combination over ice and sip.
Thai and Vietnamese coffees are very different.
Ca phe sua da (Vietnamese style iced coffee)
o 2 to 4 tablespoons finely ground dark roast coffee (preferably
with chicory)
o 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle
Brand, not evaporated milk!)
o Boiling water
o Vietnamese coffee press [see notes]
o Ice cubes
Place ground coffee in Vietnamese coffee press and screw lid down on
the grounds. Put the sweetened condensed milk in the bottom of a
coffee cup and set the coffee maker on the rim. Pour boiling water
over the screw lid of the press; adjust the tension on the screw lid
just till bubbles appear through the water, and the coffee drips
slowly out the bottom of the press.
When all water has dripped through, stir the milk and coffee together.
You can drink them like this, just warm, as ca phe sua neng, but I
prefer it over ice, as ca phe sua da. To serve it that way, pour the
milk-coffee mixture over ice, stir, and drink as slowly as you can
manage. I always gulp mine too fast. :-)
Notes
A Vietnamese coffee press looks like a stainless steel top hat.
There's a "brim" that rests on the coffee cup; in the middle of that
is a cylinder with tiny perforations in the bottom. Above that rises a
threaded rod, to which you screw the top of the press, which is a disc
with similar tiny perforations. Water trickles through these, extracts
flavour from the coffee, and then trickles through the bottom
perforations. It is excruciatingly slow. Loosening the top disc speeds
the process, but also weakens the resulting coffee and adds sediment
to the brew.
If you can't find a Vietnamese coffee press, regular-strength espresso
is an adequate substitute, particularly if made with French-roast
beans or with a dark coffee with chicory. I've seen the commonly
available Medaglia d'Oro brand coffee cans in Vietnamese restaurants,
and it works, though you'll lose some of the subtle bitterness that
the chicory offers. I think Luzianne brand coffee comes with chicory
and is usable in Vietnamese coffee, though at home I generally get
French roast from my normal coffee provider.
Of these two coffees, Vietnamese coffee should taste more or less like
melted Haagen-Dasz coffee ice cream, while Thai iced coffee has a more
fragrant and lighter flavour from the cardamom and half-and-half
rather than the condensed milk. Both are exquisite, and not difficult
to make once you've got the equipment.
As a final tip, I often use my old-fashioned on-the-stove espresso
maker (the one shaped like an hourglass, where you put water in the
bottom, coffee in the middle, and as it boils the coffee comes out in
the top) for Thai iced coffee. The simplest way is merely to put the
cardamom and sugar right in with the coffee, so that what comes out
the top is ready to pour over ice and add half and half. It makes a
delicious and very passable version of restaurant-style Thai iced
coffee.
11. Melya
o Espresso
o Honey
o Unsweetened cocoa
Brew espresso; for this purpose, a Bialetti-style stovetop will work.
In a coffee mug, place 1 teaspoon of unsweetened powdered cocoa; then
cover a teaspoon with honey and drizzle it into the cup. Stir while
the coffee brews; this is the fun part. The cocoa seems to coat the
honey without mixing, so you get a dusty, sticky mass that looks as
though it will never mix. Then all at once, presto! It looks like dark
chocolate sauce. Pour hot espresso over the honey, stirring to
dissolve. Serve with cream (optional). I have never served this cold
but I imagine it would be interesting; I use it as a great hot drink
for cold days, though, so all my memories are of grey skies, heavy
sweaters, damp feet and big smiles.
* Electronic Resources
* Rocket Cola.
* Administrivia
1. List of Contributors
This FAQ is a collective effort. Here's a list of most (all?) of the
contributors. However, if you have any questions, ask in the appropriate
newsgroups, not the contributors. If there is a concern that is
specifically related to this FAQ, state the section number and
paragraph and send to alopez-o@unb.ca
o Oktay Ahiska (oktay@rga.com)
o Marc Aurel (4-tea-2@bong.saar.de)
o Scott Austin (scotta@cnt.com)
o Tom Benjamin (tomb@panix.com)
o Jennifer Beyer (jennifer@joltcola.com)
o Steve Bliss (steveb@pcdocs.com)
o David Alan Bozak (dab@moxie)
o Rajiv (w94_bhatnaga@wums.wustl.edu)
o Trevor P. Bugera (tbugera@spots.ab.ca)
o Jack Carter (scjack@ausvm1.ibm.com)
o Richard Drapeau (Richard.Drapeau@p1.f92.n282.z1.tdkt.kksys.com)
o Jym Dyer (jym@remarque.berkeley.edu)
o Steve Dyer (dyer@spdcc.com)
o Stefan Engstrom (stefan@helios.UCSC.EDU)
o Lemieux Francois (lemieuxf@ERE.UMontreal.CA)
o Scott Fisher (sfisher@megatest.com)
o Dave Huddle (jdh64@cas.org)
o Matt Humphrey (matth@rocketcola.com)
o Tom F Karlsson (tomk@mamba.csd.uu.se)
o Bob Kummerfeld (bob@basser.cs.su.OZ.AU)
o Dr. Robert Lancashire (rjlanc@uwimona.edu.JM)
o John Levine (johnl@iecc.com)
o Alex Lopez-Ortiz (alopez-o@unb.ca)
o Steven Miale
o Alec Muffett (alecm@uk.sun.com)
o Dana Myers (myers@cypress.West.Sun.COM)
o Tim Nemec (tim@netins.net)
o Mike Oliver (oliver@math.ucla.edu)
o
o Jim Pailin (pailinje@ctrvx1.vanderbilt.edu)
o Dave Palmer (arxt@quads.uchicago.edu)
o Stuart Phillips (phillips@healthy.uwaterloo.ca)
o Siobhan Purcell (PURCELLS@IRLEARN.UCD.IE)
o Cary A. Sandvig (sandvig@rhea.cray.com)
o Jesse T Sheidlower (jester@panix.com)
o Stepahine da Silva (arielle@taronga.com)
o Michael A Smith (mas@cyberspy.REMOVE_THIS.com)
o Mari J. Stoddard (stoddard@gas.uug.arizona.edu)
o Thom (thomd@atm.com)
o Deanna K. Tobin T.E. (yakityak@dolphin.upenn.edu)
o Nick Tsoukas (japetus@orfeas.chemeng.ntua.gr)
o Adam Turoff (ziggy@panix.com)
o Ganesh Uttam (g.uttam@ic.ac.uk)
o David R. B. Walker (drbw@mail.che.utexas.edu)
o Orion Wilson (moria@cats.ucsc.edu)
o Piotr Wlaz (wlaz@ursus.ar.lublin.pl)
o Ted Young (theodric@MIT.EDU)
o Steven Zikopoulos (szikopou@superior.carleton.ca)
2. Copyright
This FAQ is Copyright (C) 1994,1995 by Alex Lopez-Ortiz. This text, in
whole or in part, may not be sold in any medium, including, but not
limited to, electronic, CD-ROM, or published in print, without the
explicit, written permission of Alex Lopez-Ortiz.
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Copyright (C) 1994, Alex Lspez-Ortiz. alopez-o@unb.ca
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Please send comments to Alex Lopez-Ortiz (alopez-o@unb.ca)
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Alex Lopez-Ortiz alopez-o@unb.ca
http://www.cs.unb.ca/~alopez-o Assistant Professor
Faculty of Computer Science University of New Brunswick
--
Alex Lopez-Ortiz alopez-o@unb.ca
http://www.cs.unb.ca/~alopez-o Assistant Professor
Faculty of Computer Science University of New Brunswick
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