On hot summer days, there is nothing more refreshing than an ice-cold coffee. Tired of your regular order? Mix things up and try Vietnamese or Thai iced coffee. Brewed with strong coffee and sweetened with condensed milk, they’re a refreshing beverage. You may be wondering though, what’s the difference?
VIETNAMESE VS THAI COFFEE
Vietnamese and Thai coffee are very similar drinks. You may be wondering about the main difference between the coffees. Here is a quick overview of the drinks before we dive into specifics.
Both are brewed with fresh coffee beans. Thai coffee is often ground with spices, while Vietnamese isn’t. The brewing process is also different between the two. Each type of coffee uses a different filter. Thai coffee uses a tungdtom and Vietnamese use a phin filter. The brewing devices brew one serving at a time, to allow for the strongest, freshest blend of black coffee.
Sweetened condensed milk or evaporated milk is also added. The delicious sweetness helps to cut the bitterness of the coffee. Due to the hot and humid climates of both countries, both coffees are normally enjoyed iced for maximum refreshing goodness. The ice also helps to dilute the strong taste of the coffee. These are two coffee drinks that you definitely want to try the next time you see them on the menu!
VIETNAMESE COFFEE
Vietnamese coffee is often referred to as Ca Phe Sua Da, which translates to iced milk coffee. It is also sometimes spelled cafe sua da (though I think this is a more Western version of the Vietnamese spelling). This type of coffee can be enjoyed hot or iced, though iced coffee is the most popular serving style. Vietnamese coffee is very strong, using freshly ground coffee beans.
Traditionally, Vietnamese coffee is made with few ingredients: very strong coffee, sweetened condensed milk, and ice. As the ice melts, this will thin the coffee, helping to dilute the intensity of the coffee.
This type of coffee is sweetened with condensed milk. During the commercialization of condensed milk in the 19th century, this became a popular milk alternative. Sweetened condensed milk has a long shelf life, lasting several years unopened. Even after opening, and does not need to be refrigerated. This makes this type of “milk” ideal for the hot climate of Vietnam. Not to mention, it tastes amazing!
Condensed milk has a very milky, sweet flavor. It also has subtle caramel notes. This is due to the processing. Milk and sugar are boiled and reduced until thickened (caramel is made using a similar process).
In Vietnam, it is common to find Vietnamese coffee served in restaurants, street vendors, and, of course, in a coffee shop! Sadly this delicious drink isn’t as widespread in Western countries like the United States. You can find it in most Vietnamese restaurants or Asian coffee houses. I’m hoping authentic Vietnamese coffee breaks into some larger coffee chains. I find it more refreshing and delicious than the seasonal blends Starbucks and Dunkin Doughnuts offer.
WHAT IS EGG COFFEE?
Another traditional Vietnamese beverage, egg coffee, is also gaining popularity in Western countries. While it may sound odd- egg and coffee?!?– it is actually delicious!
To make this kind of coffee, you need to mix egg yolks and sweetened condensed milk. It will form a meringue with soft peaks. The topping is luscious, rich, and creamy. It is then poured on top of hot or iced black coffee. Each time you take a sip of coffee, it mixes with the sweet, luscious topping. This delicious drink sounds absolutely heavenly!
EQUIPMENT
Vietnamese coffee is traditionally brewed using a phin filter. The metal filter sits directly on top of a cup. Coffee grounds are placed into the phin and pressed down, similar to how espresso is made. Then hot water is added and the coffee drips into the cup below.
Unlike most coffee machines, this device does not use paper filters. The coffee filter is made out of metal and is perforated to allow the coffee to drip into the cup. When using a phin filter, use coarsely ground coffee. This ensures that coffee does not pass through the filter.
This type of filter only makes one serving at a time. This filter has a slow drip, but it should only take a few minutes to brew. The slow drip allows for a more concentrated coffee. The taste is stronger and has a more intense flavor, like espresso shots.
If you want to make Vietnamese coffee at home, you could also use a pour-over coffee maker. This is very similar to a phin and also brews strong coffee that is rich and flavorful. In addition, a french press is a great substitute for a phin.
THAI COFFEE
Thai coffee is delicious- whenever I see it on a menu, I absolutely have to have it. It is most popular to enjoy cold with ice. What I love most about this coffee is how original the coffee blend is. The coffee is ground with a mix of spices and seeds. Cardamom, corn, sesame seeds, and soybeans are the most common ingredients. The addition of spices gives it a unique aroma and taste.
Thai coffee is made with evaporated milk, sweetened condensed milk, and sugar. This combination results in a sweet, luscious coffee. Evaporated milk is thinner than condensed milk, and does not include any sugar. This helps to thin down the coffee without adding sweetness. Typically granulated sugar is used in Thai coffee. You can also substitute brown sugar.
Like Vietnamese coffee, Thai coffee is not often offered in mainstream coffee shops. It is easiest to find in Asian restaurants or coffee shops. In addition, it has become a very popular boba tea flavor. If you are unable to order from a local restaurant, a boba tea shop should offer a version of this tasty drink.
WHAT IS OLIANG POWDER?
Another popular type of Thai coffee is Oliang. It is sometimes also called oleang or olieng. While Oliang is often referred to as regular Thai iced coffee, this is actually black coffee only mixed with sugar. It is prepared the same way as traditional Thai coffee (more on that in a minute).
Some Thai coffee recipes call for Oliang powder. This powder is a preground mix of coffee, spices, seeds, and corn. This mixture makes it very simple to achieve the authentic taste of Thai coffee. No need to grind your own coffee and spices together- yay!
You can use oliang powder in place of coffee, kind of like an instant coffee mix. It can be used for Oliang coffee or regular Thai coffee. If you cannot find it in Asian supermarkets, you can buy it online.
EQUIPMENT
Thai coffee is traditionally brewed with a tungdtom. A cloth filter is connected to a metal ring with a handle. Muslin is most often used for the filter. This fabric is sturdy but thin enough to let the coffee easily drip through. The coffee is placed into the muslin bag, and hot water is poured into the filter, which filters into the cup below. Sometimes this method is referred to as a coffee sock drip filter.
Though a tungdtom may sound complicated, it will brew coffee quickly. It should only take between 5-10 minutes. In place of a tungdtom, you could use a pour-over or french press machine.
COFFEE BEANS
Now that you know all about Vietnamese and Thai coffee, you may be wondering what type of coffee to use.
To make either Vietnamese or Thai coffee, you can use any bean of your choice. However, it is better to use dark roast coffee beans if possible. This type of bean is most often used for espresso and drinks that include milk or cream. As both drinks include sweetened condensed milk, you need a strong coffee flavor to balance the sweetness.
Traditionally, Vietnamese coffee is brewed with robusta beans. This type of coffee is a dark roast that has a natural, woody taste. These beans grow well in Vietnam due to the hot, humid climate. Did you know that Vietnam produces the most robusta coffee beans in the world? Over 90% of the coffee grown in Vietnam is robusta.
Another popular type of coffee bean is arabica. Arabica coffee is actually the most consumed type of coffee in the world. Arabica beans are grown in South America and Africa. They’re thought to have originated in Ethiopia. This coffee has more fruity and floral notes. It can also have subtle notes of chocolate or caramel.
WHICH COFFEE TYPE HAS MORE CAFFEINE?
Both Vietnamese and Thai coffee can be brewed with the same coffee beans. It can be confusing to know which has more caffeine. It is actually the different methods of brewing that affect the caffeine levels.
The Phin filter results in a stronger, more concentrated coffee. This is because it takes longer for the coffee to pass through the filter. The tungdtom produces a lighter coffee. The thin cotton filter allows the coffee to easily drip through. This results in a less caffeinated cup of coffee. This means that Vietnamese coffee contains more caffeine than Thai.
WHICH COFFEE IS SWEETER?
You may also be wondering which drink is sweeter. While it is a personal preference how much sugar you put in your coffee, generally Vietnamese coffee is sweeter. Thai coffee uses both evaporated milk and sweetened condensed milk. Evaporated milk has no sugar, so it is not sweet (condensed milk has sugar). This helps to cut down the sweetness level in Thai coffee, whereas Vietnamese coffee only uses condensed milk.
Love coffee? Here are a few other drinks to enjoy!
At the end of the day, Vietnamese and Thai iced coffee are very similar. Different ingredients and different coffee preparations separate the two drinks. While both can be enjoyed hot, enjoying these coffees iced is the most refreshing. If you haven’t had the pleasure of enjoying these coffees before, order them the next time you see them on a menu!
Let me know in the comments below if you prefer Vietnamese or Thai coffee!
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