My friend and I stopped by a café called Noir Coffee and Tea on St. Clair West after lunch on a rainy Saturday afternoon. Located in the trendy Hillcrest Village area of Toronto, the café also provided a wide assortment of light fare, snacks and even afternoon tea. While my friend ordered a hot chocolate (which looked delicious), I opted to try a beverage I've never had before. I asked how it was prepared prior to ordering - that being Vietnamese coffee.
The waitress brought over a tall mug with a metal contraption.
Condensed milk was settled on the bottom of the cup and the hot water percolated down through the coffee in the centre of the metal filter. The whole process took about 15 - 20 minutes to complete. I would lift the cover periodically, anxiously awaiting the minute I could try it.
Once the water had disappeared from within, the metal filter was removed. The coffee and condensed milk is then stirred together. No additional sugar was needed since the milk provided enough sweetness on its own. The flavour of the coffee reminded me of the strength of good ol' fashioned Italian espresso. Although, I enjoyed how the Vietnamese process required me to wait - the anticipation made it all the more pleasurable.
The waitress brought over a tall mug with a metal contraption.
Condensed milk was settled on the bottom of the cup and the hot water percolated down through the coffee in the centre of the metal filter. The whole process took about 15 - 20 minutes to complete. I would lift the cover periodically, anxiously awaiting the minute I could try it.
Once the water had disappeared from within, the metal filter was removed. The coffee and condensed milk is then stirred together. No additional sugar was needed since the milk provided enough sweetness on its own. The flavour of the coffee reminded me of the strength of good ol' fashioned Italian espresso. Although, I enjoyed how the Vietnamese process required me to wait - the anticipation made it all the more pleasurable.
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