Salt Coffee (Ca Phe Muoi)

Vietnamese Phin Traditional by Gota Team

Associated with Hue's ca phe muoi tradition, this phin preparation pairs concentrated coffee with lightly salted condensed-milk cream. It seeks a sweet-savory cup in which salt softens bitterness and sharpens aroma.

1:7.5 Ratio

5:30 Total

20g Dose

96°C Temp

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You'll need

Frother / whisk Required

A frother, steam wand, or whisk to aerate and foam liquids — milk for milk drinks, or egg yolk and cream toppings (Vietnamese egg / salt coffee).

Parameters

20 g
Coffee: 150 g
Water: 1:7.5
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 5:30
Total: ~150 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

5:30 · total

Bloom 1 / 6
0:00

10s

Pour 25g. Let it steep.

+25g→ 25g 5g/s 5s 96°C
Prepare 2 / 6
0:10

20s

Press it down gently.
Pour 3 / 6
0:30

5s

Pour the final 125g gently to 150g.

+125g→ 150g Fill gently
Prepare 4 / 6
0:35

5s

Cover it.
Drawdown 5 / 6
0:40

4m50s

Let the water drop through.

4m 50s
Done 6 / 6
5:30

Drawdown complete.

Notes

Whip heavy cream, condensed milk, and a small pinch of fine sea salt only until slightly thickened and pourable. Taste the cream before layering it: the salt should brighten sweetness, not read as briny, especially over a bitter dark roast.

Original source

Recipe by Gota Team, published at en.wikipedia.org.

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Gota Team

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In the cup