Step 4: Place prepared phin on top of your second cup. Splash 212 degrees of hot water (just enough to cover the tamper) and allow the grinds to bloom for 30 seconds. (If you do not have a temperature regulated kettle, just make sure that your water is boiling hot). During the blooming process, Co2 is released which will cause the coffee to bloom and the tamper to elevate. Slightly push down the tamper before the first full-cycle pour. Pour 3 full cycles of water into phin. The coffee will slowly drip, but the key is to be patient. The process will take about 4:30-5:00 minutes to fully extract the bold coffee essence. Step 3: Prepare the Vietnamese coffee: Add 3-4 tablespoons of Vietnamese coffee ground into phin. Gently shake phin to remove the small grinds, place the tamper over the grinds, and push it down to level the coffee. Step 2: Mix the egg custard: Using the hand mixer, mix the ingredients for about 3 mins or until it becomes a custard-like consistency. Step 1: Prepare the egg custard: In your first cup, add 3 tablespoons of condensed milk, two egg yolks, 1 teaspoon of vanilla extract, and 1 pinch of cocoa powder. Step 10: Stir and drink hot, or serve over ice.ģ-4 tablespoons of Vietnamese coffee grounds (for best results, use our Vietnamese Espresso Blend)Ģ egg yolks (key is to use room temperature eggs so plan to leave outside of fridge for at least 30 minutes)ģ tablespoons condensed milk (room temperature) The process will take 4.5 to 5 minutes to fully brew. Step 9: Gently push down the tamper throughout the process to ensure even coffee extraction. Step 8: Once water has fully dripped through, pour hot water 2 more times (for a total of 3 cycles). Step 7: Pour hot water to the rim of the phin & allow the water to drip through). Step 6: Splash 1 tbsp of boiling hot water (just enough to cover the tamper) & allow grinds to bloom for 30 seconds. Step 4: Put 2-3 tbsp of condensed milk into cup. Step 3: Gently shake phin to remove small grinds, then place tamper overtop & gently push down to level coffee. Step 2: Put 3 tbsp of coarse ground coffee into the phin. Step 1: Bring 1.5 cups of water to a boil (or 212 degrees Fahrenheit). 3 tablespoons of Vietnamese coffee grounds
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