I saw comments posted on a coffee newsgroup re this particular type of
coffee. I was curious if any of you have tried it and your thoughts
regarding it? If so, is it good and worth the effort to make it?

Thanks,
Caesar

In article >,
Caesar > wrote:

> I saw comments posted on a coffee newsgroup re this particular type of
> coffee. I was curious if any of you have tried it and your thoughts
> regarding it? If so, is it good and worth the effort to make it?
>
> Thanks,
> Caesar

It's about the only type of coffee I will drink, given that there's
enough sweetened condensed milk in it to overwhelm that nasty coffee
taste.

Cindy, a drinker of unadulterated tea

--
C.J. Fuller

Delete the obvious to email me

Caesar wrote:
> I saw comments posted on a coffee newsgroup re this particular type of
> coffee. I was curious if any of you have tried it and your thoughts
> regarding it? If so, is it good and worth the effort to make it?
>

It's not hard to make. Brew *strong* coffee or espresso (to be
completely authentic, use Robusta grown in Vietnam), add sweetened
condensed milk and serve over ice. I think the general public prefers
Thai tea though.... my local Vietnamese restaurant serves Thai tea not
Vietnamese coffee.


Here is a tutorial for you
http://www.ineedcoffee.com/05/caphephin/

"Caesar" > wrote in message
...

> I saw comments posted on a coffee newsgroup re
> this particular type of coffee. I was curious if any
> of you have tried it and your thoughts regarding it?
> If so, is it good and worth the effort to make it?

It's quite tasty -- I used to drink it quite a bit the last couple of years
I lived in in San Diego. I drink it less now because it seems quite the hot
weather drink to me, and, frankly, the weather here's not generally hot
enough for it.

-j