Salt Coffee (Ca Phe Muoi)

Open in app

Vietnamese salt coffee from Hue. Phin-brewed coffee topped with a salted cream layer for a sweet-salty contrast.

1:7.5 Ratio

5:30 Total

20g Dose

96°C Temp

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: 1
Servings

Grind · 4/10 · fine-medium

FINE COARSE

Method

5:30 · total

Bloom 1 / 4
0:00

To

25g

+25g add

5s Slow

Add 20g of coffee to the phin. Pre-wet with 25g of hot water. Wait 30 seconds.
Pour 2 / 4
0:30

To

150g

+125g add

10s Slow

Add remaining 125g of hot water. Press the filter plate gently. Cover with lid.
Wait 3 / 4
0:40

Coffee drips for about 5 minutes. While waiting, whip heavy cream with a pinch of sea salt and 1 tbsp condensed milk until slightly thick.
Done 4 / 4
5:30

Coffee is ready. Float the salted cream on top of the coffee. Do not stir — drink through the cream layer. Can be poured over ice.

Notes

Source: Vietnamese salt coffee tradition from Hue (cafely.com, bazancoffee.com). Originally created by a small cafe in Hue. The salted cream uses heavy cream, a pinch of sea salt, and condensed milk whipped until slightly thickened. The salt enhances the sweetness and rounds out the bitterness. Can be served hot or iced.

Original source

Published at en.wikipedia.org.

In the cup