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Old 28-05-2005, 06:00 PM
coffeelover
 
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Default Instruction for Vietnamese iced coffee with Vietnamese ground coffee (Cafe Sua Da)

INSTRUCTION FOR VIETNAMESE ICED COFFEE WITH VIETNAMESE GROUND COFFEE
(Caf=E9 Sua Da, or Ca Phe Sua Da)

Graphical Illustration is available at

http://www.cafehuongduong.com/MakingIcedCoffee.htm

-----------

Materials:
- Vietnamese Ground Coffee.
- Condensed milk.
- Sugar.
- A Vietnamese style press pot.
- A tea spoon
- Boiling water.

Step1: Add 4 tea spoons of sweetened condensed milk into the glass.

Step 2: Add =BD tea spoon of sugar into the glass.

Step 3: Add 6 tea spoons of Vietnamese Ground Coffee into the coffee
pot.

Step 4: Press the plunger down into the coffee pot. There is a screen
on the bottom of the coffee pot, and another screen is in the plunger.
The ground coffee will stay between 2 screens. The plunger can be
screwed down into the pot. However, for the best result, Just drop the
plunger into the pot. Do not press at all.

Step 5: Add boiling water to the brim of the coffee pot.

Step 6: Let the coffee drip about 2 to 5 minutes.

Step 7: When the coffee stops dripping, mix the milk and the coffee.

Step 8: Add ice cubes into the glass.

Step 9: Enjoy and indulge yourself with an exotic glass of Vietnamese
iced coffee.

Coffee Lover


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Old 01-06-2005, 01:55 AM
coffeelover
 
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Dear Bubbabob,

Your comment about Vietnamese coffee was true in the past. However,
after US has lifted the embargo in 1995, with the help of US and
Vietnamese overseas, Vietnamese people have gotten back on their feet
and done the right thing for their coffee. The quality of Vietnamese
coffee has improved substantially since then. Vietnam now is 2nd place
in exporting coffee after Brazil. Please give this war-torn country a
chance. :-)

You may be right about the mix of chicory and coffee will produce a
goof cup of Ca Phe Sua Da. Nevertheless, it is a personal preference,
and the art of coffee is how to produce good coffee from pure coffee.

You are right about the words "Ca Phe".:-). As you may know,
Vietnam was under French's domination for 100 years. The word
"Caf=E9" is borrowed for commercials' purpose. :-)

Regards,

Coffee Lover

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Old 05-06-2005, 01:53 PM
coffeelover
 
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Dear BubbaBob,

In the previous post, you wrote:

The coffee grown today in Viet Nam is of abysmally low quality. Back in
the '60's they grew some decent Arabicas but now it's all the vilest,
cheapest robusta imaginable. They actually have to steam it before
roasting it to get rid of some of its noxious rotten sneaker aroma. Do
what they do in Viet Nam or at least what they did in the '60's: Use Cafe
du Monde from New Orleans. I used to see it everywhere in SE Asia. You
absolutely have to have chicory in the coffee for Ca Phe (not 'Cafe',
Vietnamese is monosyllabic) Sua Da to taste right.


"coffeelover" wrote:
Dear Bubbabob,
Your comment about Vietnamese coffee was true in the past. However,
after US has lifted the embargo in 1995, with the help of US and
Vietnamese overseas, Vietnamese people have gotten back on their feet
and done the right thing for their coffee. The quality of Vietnamese
coffee has improved substantially since then. Vietnam now is 2nd place
in exporting coffee after Brazil. Please give this war-torn country a
chance. :-)


Sorry. It's still the most godawful coffee ever grown, and their prep is
awful as well (sticks, stones, rat turds, unidentifiable things). The
last batch of it I tasted was grown last year. I roasted it myself, so I
know it wasn't staleness that made it so nasty. Check on alt.coffee,
where the pros hang out and ask about the present quality of Vietnamese
beans (and then duck g). The Arabica production in Viet Nam is only
about 1% of the size of the Robusta production. In my book, Robustas
aren't even real coffee, but poor cousins to it. Almost no one in the
world drinks straight Robustas except Americans.



You may purchase the cheapest type of coffee in Vietnam and disappoint
about it. Like other commodities, everything has its grade. Therefore,
a generalized conclusion about Vietnamese coffee may not be
"koshered" at all. :-).

May I ask what kind of quantity did you buy Vietnamese coffee from last
year batch that you've just mentioned?
How much did you pay for the quantity you bought?
And, specifically where did you purchase that coffee in Vietnam?

According to you, what made Vietnamese coffee taste so nasty?
Is that because the way Vietnamese have grown their coffee? Or because
all the
foreign things that you found in the coffee?

Thank you for the info of alt.coffee.
I will participate in that newsgroup to learn from pros?
BTW, How pro. is pro.? :-)

Where did you get the statistics figure about the production of
Vietnamese Arabica coffee? Please give me some hints or pointers, if
possible.

In your book, you said that Robustas aren't even real coffee. So what
species of Coffeas can be considered and/or classified as real coffee?
May I know the title of this book?



In the last ten years the government has run most of the Montagnard
tribes off of their traditional land in order to cultivate it for robusta
coffee. Those that haven't left are forced to grow coffee at slave wages.
Tens of thousands of people have been displaced. One of the worst cases
of ethnic cleansing of the decade and not one American in 100 has ever
heard about it. The IMF, the World Bank, Folger's, Nestle and Hills
Brothers are the primary forces behind this. The incredibly low market
price of VN Robustas has had a terrible effect on subsistence level
coffee farmers around the world, cutting their profits by about 80%. Many
have lost their land. A number of fine varietals have disappeared
forever.


I have heard about the problem of Montagnard tribes, but I don't
think the problem has anything to do with coffee. Is this your
opinions or facts about the worst ethnic cleansing of the decades and
the slave wages?

Let's base on some facts:
1st. Vietnam is 2 place in exporting coffee.

2nd. Production and export volume of Vietnam coffee have decreased
continuously for the last 2 crop years. The highest production was
844,563 tons (equivalent to 14.07 million bags) in 2001 but in 2002 it
was only 702,140 tons (11.7 million bags) dropping 16.8% in comparison
with the previous year. Besides, estimation for 2003 is 600,000 tons (
10 million bags). That means export of 2003 will stand for only 71.04%
of 2001 and 85.45 % of 2002. In addition, the expected production for
2004 is continuously lower, which leads to less export.

Let's play devil's advocate:

From fact #1, This means a substantial amount of Vietnamese coffee has

been ship around the world every year. And, you said Vietnamese coffee
is vilest and nasty after 60s'. Is that also meant there are a
substantial amount of coffee drinkers around the world who drink the
vilest and nasty coffee from Vietnam?

From fact #2, by all means, I am not here to advocate VNese

government. Do you have any evidence to show VNese government has run
the Montagnard tribes out of their land in order to cultivate coffee;
In the meantime, VN has reduced their coffee production continuously in
recent years? How could this paradox happen?


You may be right about the mix of chicory and coffee will produce a
goof cup of Ca Phe Sua Da. Nevertheless, it is a personal preference,
and the art of coffee is how to produce good coffee from pure coffee.
You are right about the words "Ca Phe".:-). As you may know,
Vietnam was under French's domination for 100 years. The word
"Caf=E9" is borrowed for commercials' purpose. :-)


French domination also accounts for the chicory, the use of which for
adulterating coffee is a peculiarly French thing. I hate it in anything
else but a Ca Phe Sua Da without it tastes flat and uninteresting.
I've noticed that now there is a rip-off of Cafe du Monde being canned in
Ho Chi Minh City. It's called Cafe DeMonte and comes in a can that is
almost identical to Cafe du Monde's, except for the spelling.
Bob, formerly of Nha Trang


Your preference about the taste of chicory in Ca Phe Sua Da is highly
respected; even though, it is personal.

Yes, I have seen the copycat, Caf=E9 DeMonte. However, one simply
can't insult coffee drinkers in reading Latin-based languages and not
knowing the difference of brand names. Have you found Caf=E9 DeMonte
vilest, and nasty?

How many years had you been in Nha Trang, Bob? You seemed very
knowledgeable about Vietnam. :-)

Again, every commodity has its grade, you get what you pay for. One
should not deal with the low-end product and assume that the high-end
product of a certain commodity is the same. A general assumption, or
conclusion may not be suitable.

After all, I would like to invite you to try Huong Duong Coffee at:
http://www.cafehuongduong.com , I am very confident that you will love
it.=20

Respectfully,

Coffee Lover

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Old 05-06-2005, 08:48 PM
dwacon
 
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Nothing like a big steaming bowl of Pho #1 with a Café Sua Da to wash it
down with. :-9


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Old 06-06-2005, 11:45 PM
coffeelover
 
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Hi Dwacon and Bubbabob,

Here we go.

Just less than 10 USD, one can enjoy a delicious, nutritious and tasty
meal.
:-)

Pho, Ca Phe Sua Da, and Sau Rieng are my favorite food.

Sau Rieng is smelly but so tasty. :-)


Coffee Lover



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Old 08-06-2005, 03:30 AM
dwacon
 
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"Bubbabob" wrote in message
. 3.30...
"dwacon" wrote:

Nothing like a big steaming bowl of Pho #1 with a Café Sua Da to wash it
down with. :-9



And a nice sau rieng (durian) smoothie for dessert.



I've got durian in my freezer. Can I get a recipe? [email protected]!



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