Vietnamese style of brewing is especially good with not-too-good bean quality. As a Vietnamese i really love our way of brewing coffee but when having chances access to higher bean quality i prefer other ways of brewing. Using high quality beans for vietnamese iced coffee is wasted in my opinion.
@@regulus_leo621 Due to how slow it drips, a phin brewer is sort of a 2/3 immersion (like a French press) and 1/3 percolation. And we all know immersion brews tend to be kinder to low-quality coffee (hence your impression). However, to say it's a waste to use a kind-to-low-quality-coffee method like the phin on high quality coffee is sort of missing the point, in my opinion. People do brew good beans with a French press, for example. I think the main reason to avoid phin brewer for high quality coffee (i.e. expensive) is that it's quite hard to dial in for a perfect cup (I have tried and got a really good cup after 5-6 tries, with a paper filter at the bottom to reduce flow rate, which was too fast for a 14g dose, which now that I think about it, kinda makes it an Aeropress but oh well). But that has never been the intention for the phin, which was for road-side cafes to brew a good-enough cup with whatever they have. So once you have dialed it in, a phin coffee wouldn't be any worse, just different. The reason you don't use good beans to make Vietnamese iced coffee, regardless of brewing method, is the condensed milk. It is overwhelmingly sweet, which requires balancing with a darker roast, which makes using high quality beans pointless. And then you add ice to dilute everything so it's just a Starbucks. :D
I worked a Cuban restaurant and coffee shop owned by a close friend. I’d like to say that you are the first coffee influencer to have given cafe cubano the treatment it deserves. It requires a darker bean than most coffee snobs would ever look for. Also, while moka pot may be traditional, it’s completely common and expected now to use espresso if possible (at least from our Cuban customers). We would do roughly 4 parts sugar to a double shot and it stores well up to 12 hours, so if you’re making a large batch, make it all at once. Thank you for putting a spotlight on the most underrated coffee drink in the world. If you do make it with espresso, it 100% needs a bit more of the sugar than you’d expect to be distinct from a doppio.
My grandfather ran a street cafe in Hong Kong his whole life, and Yien Yeung was one of his favorite drinks ever. My aunt still runs the cafe, and I can confirm that the recipes do change vendor by vendor. Yien Yeung is definitely an HK street staple!
A cafecito is straight rocket fuel. My ex roommate is Cuban and would make them for me every day when he got home from work and I was getting up. One of my absolute favorites.
Gabriel Iglesias has a story about the first time he tried it, he was confused about why he got so little of it at once so he sent it back and they brought out a bowlful. He tried to save face by chugging it and the waiter says "Vaya con dios."
yuenyang is very present in Malaysia too, thanks to 茶餐廳 culture brought over from Hong Kong! We use the same name, but for non-Cantonese speakers here they call it cham.
For anybody interested in the ca phe sua da but don't have the Vietnamese brewer or coffee, Cafe Bonbon is a Valencian region coffee drink from Spain which is prepared almost in the idential way but with regular espresso. Amazing on it's own stired, or served with ice for the summer. So substituting the vietnamese method for simple espresso isn't a fake version, it's legit and simply traditional elsewhere.
I grew up in Miami, and worked at a movie theater with a "Cuban window" next door. All they served were 2oz ramekins of cafecitos all day long. Working a close to open shift required us to buy a round for the crew, and it was AMAZING. I make mine at home with cafe bustelo and brown sugar. *chefs kiss*. Thanks for doing this!
Love yuanyang ♡ half of the time I prep a half gallon pitcher of black tea and coffee and add the milk as I prepare it. For sweetness, I'll actually convert it to a bubble tea and make a classic brown sugar black tapioca. Nice to see it showcases here!
Lately I've been making a lot of Vietnamese style coffees at my house and found that if you where to do it like in the first coffee, throw it over ice in a shaker with about 20-30g of sweetened condensed milk, shake it pretty vigorously you get a nice tall glass and fill it up with ice before pouring that on top, you get a shaken latte with subtle sweetness, great coffee flavor, and a tasty foam top
Yuenyueng is something we'll never make at home cuz its so much trouble. Brewing tea and Coffee at the same time... Coffeeshops always have a pot of Coffee and a pot of Tea on the warmer so they can make it on the fly. I'll always order one when I'm at the coffeeshop.
@@nyanuwu4209 Indeed. It take pretty much the time of a coffee since you infuse the tea while the coffee brew. And in my case, a bit of sweet condensed milk (keep well in the freezer) and evaporated milk and it's good to go!
Maybe I completely screwed up the methodology but hear me out: you put a teabag in a mug. You put a pour-over coffee apparatus on top of the mug. You put your ground coffee in the apparatus. Pour hot water through the apparatus. The coffee and tea brew at the same time? The tea bag steeps in the coffee? Bada bing bada boom, yes? Obviously this is not a traditional method but it works so like 🤷🏻
@@arbyswitch5580 I do a moka pot coffee, add half of that amount of Ceylon tea. And I like it sweet so I add sweet condensed milk and evaporated milk to taste. Not exactly like restaurants for sure but my husband how grew up with that drink enjoy it as much as restaurant ones. 😊 I think, like alot of Chinese cooking, it's pretty flexible and there is not a single way to make it !
For yuenyeung, some people do the cold but iceless version where the cup is put into a bucket of ice to cool it down without diluting the drink itself.
As a Cuban-American, I was happy to see you prepare our cafecito! Welcome to the familia. 😁 While you can use any kind of sugar, I suspect that alternative sugars like turbinado might make it difficult to make the espumita. But I've never tried, so maybe there's a video idea in there?
As a first gen Cuban American, I have to say thank you for so beautifully and properly showing how to make a true cafecito. You are the first non-Cuban I’ve seen make it perfectly. Gracias!!
You are one of my favorite RUclips channels. I am on maternity leave so I'm watching more RUclips than ever. It makes me feel like I'm not wasting my day since I'm learning something. I'm just sitting here eating my baby all day, so I tried to stick to educational channels. Thank you for being one of those!!
Oh wow! I didn't realize I was early until I snuck down to the comments section. That being said, thank you for everything you post!! I found you from your cozy/short form content and have very much enjoyed the atmosphere of your channel. You are adding a welcoming and knowledgeable space to RUclips and that is worth so many thanks. Have a great day, Morgan! 😊
The Shakerato is SO GOOD. It can be done with any container that is leak proof and sturdy enough to shake; usually a blender bottle. I use my NutriBullet Blender Cup to do it. I also use my homemade super concentrated sugar syrup.
Where's Polish "kawa sypana"?! I'm joking. Never try it. Recipe: grab ground coffee. Put it in the mug. Pour boiling water. Done. Filter out the grounds with your teeth.
Hey Morgan love your content! I think instead of a camera that its completely parallel to your table, you should put it a bit higher an tilted a bit, so you can also see the top of the drinks/vessels when doing those close ups
I don’t even drink coffee but something about your videos (the sound especially! Your voice is nice and you have found the perfect level of clinking from the cups+ice etc. the backround noise is nice aswell.) Keep it up! I love seeing these pop up in my inbox. Also, love all the cups you used to hold the drinks
I've been making cafe cubano for an espresso replacement in my latte-esque drinks, as i don't have a coffee machine, for a few weeks and while its not espresso it certainly does make a good coffee
I love videos like this! This could be repeated with regional coffee cocktails. I discovered a layered cocktail called Barranquito in Tenerife last month.
I'm Mixed Vietnamese/White and grew up with a certain reverence and love for the whole process and story of Vietnamese coffee and it coming over to the States...knowing you made it with robusta beans (from Nguyen Coffee Supply mayhaps?) meant so much to me. Thank you for your love and joy and heart, Morgan!! 💛💛
I really love your taste and style always so chic. My faves would be the kislux leather backpack and the Swarovski pave diamond ring so gorg. Thank you for your recommendations.
Since you have a phin should do a series on Vietnamese coffee drinks. Ca phe sua da is the most basic, but there are a whole world out there egg coffee, salted cream coffee, coconut coffee, cream coffee. Some places even have durian coffee, and it is delicious
I learned how to make Cuban “espumita “ (little foam) coffee in college. A couple of pots would get us through our all-nighters perfectly! I’ve since passed on the tradition to my kids when I sent them off to college. Love your videos!!
I drink my coffee black. I don't really enjoy sugar in my coffee. I went to Vietnam for the first time and got coffee with no sugar or milk. They gave me condensed milk on the side. I took a swig of that Vietnamese coffee and immediately grabbed the condensed milk. Yuenyueng is very good! Coffee culture in Hong Kong has a rich history!
I love Cafe Cubano! I had coworker that used to make something that tasted similar where they opened an individual packet of sugar in the raw and put it on top of the coffee puck before they pulled an espresso shot. Pretty easy and tasty!
cà phê sữa đá is literally "coffee (with) milk (and) ice", so just coffee and milk would technically be cà phê sữa ("coffee [with] milk"), if my burgeoning vietnamese is correct. vietnamese friends, please correct me, and morgan, it was your video that got me into vietnamese coffee!! thank you!!
You're correct on that one! But contextually, rarely any Vietnamese person goes for a hot version, so for us cà phê sữa automatically assumes the iced one unless you tell them cà phê sữa nóng which then will prompt the hot/non iced version
I think it's sort of like how if you ordered "spaghetti and meatballs" and got literally plain spaghetti with meatballs. Technically correct, but not what anyone would expect.
I really loved seeing all these coffee drinks! I tried using white peach leaf tea mixed with coffee and I thought it's delicious. I'm also so happy to see a moca! It's my favorite brewing method (second place swedish drip cofffee haha) One thing I'd like to share as Italian and that my grandma used to tell me is: when using your Italian moca pot it's important to keep the water level below the safety valve (the little round bolt thing on the side of the moca)! This helps ensure proper pressure release during brewing. While it's rare, if the valve is blocked with water, there's a possibility the moca could blow up. Stay safe and enjoy your delicious coffee~
Thanks for the vid. I really like the backdrop space behind you. The green plants really make for a nice atmosphere. Kudos. For the Vietnamese caphe sua da- little life hack here: if you order it in a cafe, you don’t always get to customize how much sweetened condensed milk is used. But, often it stays on the bottom of the glass and is not incorporated until it is stirred. So- you can sorta play with the sweetness level by playing with how much you stir and incorporate. For another international coffee drink, try out Vietnamese egg coffee. (Best hot and not iced though)
the first time i had vietnamese coffee was when my college's vietnamese club ran out their annual coffee shop, where the club members took coffee and pastry orders and the money went right back to the club for their events. it was a great bonding experience with my new roommate coming slowly out of lockdown, and also one of the most amazing coffees i've ever had. didn't care that i couldn't sleep that night because the coffee was worth it!!!
you have no idea how fast i knew the vietnamese drink based on seeing the brewer [I've used one at an old friend's house before] and i got so excited. i always love a good vietnamese coffaa and i go to a vietnamese bistro near me when i have the time before work to get one with a noodle bowl and banh mi and a croffle [crossant put in a waffle iron then covered in cinnamon sugar]
I live in Houston, which has a huge Vietnamese community. A local brewery made a Vietnamese iced coffee porter called "Rocket Fuel" (because Houston) that is amazing (not a fan of most coffee porters, but this one is great). It only comes out around Christmas though
During the Summer I take a little 15 minute break to make/drink a cafe cubano and read a book outside if it isn't too hot. We have a very cheap Delonghi machine at work that makes coffee more akin to moka pot than espresso and I think it does cubanos very well
love these! you should look into raf (or raph? not sure how to transliterate lol). It’s a very sweet espresso based drink with vanilla and cream, you use cream instead of milk and froth it together with coffee
Great video, Morgan! I went to Italy this past summer, and the first thing I saw someone drinking was a Cafe Shakerato. I had to have one and it is now my favorite way to have my coffee! No one does it like the Italians
I once drank cuban coffee at a foodtruck festival in Antwerp. Made by real cubans, it was The Strongest and tastiest coffee i ever drank. But it was soooooooo strong.
That shakerato...ohhh my gawd. I want that now. What a remedy to the hot summer. If you want to make that Sua Da far more fun, use condensed or young coconut milk instead!
I was very intrigued to try Yuenyueng so I made my own recipe with stuff I had from home and it is one of my self-care day drinks - it tastes heavenly I use instant coffee to make a dalgona base and add almost equal part of Hibiscus Tea (from TWG) - I top it off with hot or cold milk based on my mood that day - do try it!
Vanilla sugar is also pretty good for it, just scrape the seeds out of a vanilla pod and mix into regular sugar and forget about it for a month. I have one of the weird moka pots that also steams milk so I just throw the sugar and cream in there to make the whole thing in one go
This was so much fun! When I was trying to replicate a recipe an employee put up in our local CoffeeBean (churro coffee), I used some black tea and a little bit of an instant coffee with a cinnamon flavor to make it more churro-like. Now I'm curious about the Yuenyueng! I'd love to put some boba in it, too
Omg yuenyueng! I'm not from HK or SG but ever since I tried it, I've been down to make it. The palpitations feels like a spaceship taking off in my chest but WORTH IT
I would love to see you try Saudi Arabian coffee Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added along side zafran.
Love these! I have a regular at my cafe that introduced us to the shakerato and now we make it all the time. Never tried the yuenyueng and now very much want to! Question though, I've heard of people putting turbinado sugar straight into the portafilter to make a cubano and while im not comfortable doing that with the shop machine, i was wondering if you could separate the first few drops of a fresh shot to make the espumita and then combine with the rest to get a similar outcome?
yuenyueng as someone has mentioned is mostly something you get outside since at home you probably won't have both coffee and tea brewed at the time; so I love getting it at hk cafes whenevre I go to one...but oof man the caffeine XD side note ~ the name is a play on words of yin yang ~ so a well made cup you can taste both coffee and tea notes :D with of course as you mentioned the evaporated milk/sweetened condensed milk is to your preference. It's also a good sign of a hk cafe if you order a milk tea and they give you both milks to let you mix in however much
I like the Cafe Cuban with a little milk;.also delicious. An Italian version of the Cubano is the Comina where the sugar mixture is put in last to taste.
Was waiting for Ukrainian Flat Red or Hornet. I found these and others awhile ago due to being bored with many “basic” recipes. Best part is these can easily be made into cold drinks as well!
Thanks for showcasing these. One 'azuquita' recipe for 'Café Cubano' suggest adding a pinch of salt, though it's not clear if it's the same or similar to 'espumita'. I was hoping you would have made 'kafae yen' (Thai iced coffee) or 'kafae boran' using an oliang powder (Pantai uses a mixture of coffee, corn, soybean) in a traditional tungdtom (tea/coffee sock made of white muslin or cotton), though it looks like 'Yuenyueng' is an adaptation of Thai iced coffee and tea, but brewed using easier modern methods.
After watching this video, I tried to make Cafe Shakerato. I don't really like coffee, but when I tried it. My god it was really good. Also we have the same name. 😁😄
There's an certain coffee drink that's insanely popular all over the former USSR that bizarrely never made it anywhere else, called a Raf Coffee. Basically you pour a shot of espresso over some vanilla sugar in a milk pitcher, and then froth it using a steam wand with some heavy cream, resulting in a sweet, light, foamy concoction. A commonplace modification on that is taking some dried lavender, mint, or whichever else herb you have on hand, and grinding it into the vanilla sugar with a pestle (or just using syrup lol) Anyways I was really surprised to find out the drink practically doesn't exist in most of the world because it's just so simple to make in a coffeeshop
Morgan, I would love to serve you an authentic shakerato with a lever pulled espresso at Spella Caffe in downtown Portland! ❤ it would be an honor since your videos inspired me to do a barista competition last year, with a shakerato as the signature drink!
@victoriapecci3509 cafe rojo, cafe otoya, October 8 (October something), Recoleta, Kahli, Shou Chong, Santo Cafe. Then if you go to Dota you will find the bests coffees in the region
In a distant to Vietnam country where condensed milk is very popular in the culture, the "Vietnamese" coffee is done as chilled espresso or cold brew, to which you add a lot of ice and then pour the condensed milk. Serve non- or very lightly- stirred, it's so nice visually with the white milk going into the brown coffee. Basically the drink that got child me into coffee.
Oooh, so you guys pour condensed milk after? Interesting! In Vietnam, you put the milk at the bottom so that the hot coffee can help with mixing before adding ice, removes all possible lumps when mixed hot
One of my newest drinks is an espresso martini containing kewpie mayonnaise. It adds a sort of gelato texture and flavor. I was fucking around on one of my days off and put normal best foods mayo into a cafe shakerato. It was delicious so I started working on one at my bar to put out. It only sounds weird if you do not have the eyes to see. It’s actually a really clever application because mayonnaise is made of egg, acidity, and fat, which are all contributing elements to an especially tasty cocktail.
Morgan if you continue this regional series would love you to try to make a Cafe de Olla pronounced (oya) from Mexico. Would love to see how you could I hate to say elevate it because its so good already but i always try to make a homemade frappe or iced and it dilutes its flavor can you help pleease.
I normally prefer fine crush ice in my cà phê sữa đá, lots of ice. Because the coffee so strong and sweet, sipping through fine ice make it feels creamy some how😃
I sometimes make a lazy version of a cafe cubano at home by putting a layer of brown (cane) sugar over the ground coffee in my moka pot. While maybe not quite as nice as the real deal it's certainly delicious - and requires a lot less concentration!
Mmmm tempted to get moka pot out ... I had a pour over drip this morning with local maple syrup that was reduced over a fire so it has a slight smokiness. Definately gave a fall feel without being pumpkin spice, which I also love. Yum yuenyueng sounds good too i like a dirty chia and milk tea seems like the next move 😅
I loved the idea of the Vietnam single serve coffee machine ie press? Can you list where you got the various tools you useful demonstrate? Could you look into any traditional Lithuanian coffee drinks? Thanks
I was drinking unhealthy amounts of cà phê sữa dá on a recent trip to Vietnam. I normally never have sugar or sweetener in coffee, but this will always be an exception.
I like to use a moka pot for Irish Coffee. By adding the whisky to the top chamber, it heats up with the brewer and coffee, it is also obviously more intense coffee forward.
Vietnamese iced coffee and a big bowl of pho absolutely goated
Vietnamese style of brewing is especially good with not-too-good bean quality. As a Vietnamese i really love our way of brewing coffee but when having chances access to higher bean quality i prefer other ways of brewing. Using high quality beans for vietnamese iced coffee is wasted in my opinion.
At my local market there's a Vietnamese immigrant who sells Vietnamese iced coffee. It's so delicious.
@@regulus_leo621 Due to how slow it drips, a phin brewer is sort of a 2/3 immersion (like a French press) and 1/3 percolation. And we all know immersion brews tend to be kinder to low-quality coffee (hence your impression). However, to say it's a waste to use a kind-to-low-quality-coffee method like the phin on high quality coffee is sort of missing the point, in my opinion. People do brew good beans with a French press, for example.
I think the main reason to avoid phin brewer for high quality coffee (i.e. expensive) is that it's quite hard to dial in for a perfect cup (I have tried and got a really good cup after 5-6 tries, with a paper filter at the bottom to reduce flow rate, which was too fast for a 14g dose, which now that I think about it, kinda makes it an Aeropress but oh well). But that has never been the intention for the phin, which was for road-side cafes to brew a good-enough cup with whatever they have. So once you have dialed it in, a phin coffee wouldn't be any worse, just different.
The reason you don't use good beans to make Vietnamese iced coffee, regardless of brewing method, is the condensed milk. It is overwhelmingly sweet, which requires balancing with a darker roast, which makes using high quality beans pointless. And then you add ice to dilute everything so it's just a Starbucks. :D
Vietnamese condensed milk coffee ❤
I worked a Cuban restaurant and coffee shop owned by a close friend. I’d like to say that you are the first coffee influencer to have given cafe cubano the treatment it deserves. It requires a darker bean than most coffee snobs would ever look for. Also, while moka pot may be traditional, it’s completely common and expected now to use espresso if possible (at least from our Cuban customers). We would do roughly 4 parts sugar to a double shot and it stores well up to 12 hours, so if you’re making a large batch, make it all at once. Thank you for putting a spotlight on the most underrated coffee drink in the world.
If you do make it with espresso, it 100% needs a bit more of the sugar than you’d expect to be distinct from a doppio.
My grandfather ran a street cafe in Hong Kong his whole life, and Yien Yeung was one of his favorite drinks ever. My aunt still runs the cafe, and I can confirm that the recipes do change vendor by vendor. Yien Yeung is definitely an HK street staple!
A cafecito is straight rocket fuel. My ex roommate is Cuban and would make them for me every day when he got home from work and I was getting up. One of my absolute favorites.
Gabriel Iglesias has a story about the first time he tried it, he was confused about why he got so little of it at once so he sent it back and they brought out a bowlful. He tried to save face by chugging it and the waiter says "Vaya con dios."
@@1steelcobraruclips.net/video/hmNOe94Kz3Q/видео.htmlsi=2TCLcV5ubsXm9GYl
😂😂😂 Same happened to me@@1steelcobra
@@1steelcobra one of my favorite bits of his cause I get it!
@1steelcobra fluffy!
Hongkonger here! 🇭🇰 glad you enjoyed the yuenyang (milk tea with coffee) 🤩
yuenyang is very present in Malaysia too, thanks to 茶餐廳 culture brought over from Hong Kong! We use the same name, but for non-Cantonese speakers here they call it cham.
It's so great, we do it frequently at home. I love it!
For anybody interested in the ca phe sua da but don't have the Vietnamese brewer or coffee, Cafe Bonbon is a Valencian region coffee drink from Spain which is prepared almost in the idential way but with regular espresso. Amazing on it's own stired, or served with ice for the summer. So substituting the vietnamese method for simple espresso isn't a fake version, it's legit and simply traditional elsewhere.
I grew up in Miami, and worked at a movie theater with a "Cuban window" next door. All they served were 2oz ramekins of cafecitos all day long. Working a close to open shift required us to buy a round for the crew, and it was AMAZING. I make mine at home with cafe bustelo and brown sugar. *chefs kiss*. Thanks for doing this!
Love yuanyang ♡ half of the time I prep a half gallon pitcher of black tea and coffee and add the milk as I prepare it. For sweetness, I'll actually convert it to a bubble tea and make a classic brown sugar black tapioca. Nice to see it showcases here!
Lately I've been making a lot of Vietnamese style coffees at my house and found that if you where to do it like in the first coffee, throw it over ice in a shaker with about 20-30g of sweetened condensed milk, shake it pretty vigorously you get a nice tall glass and fill it up with ice before pouring that on top, you get a shaken latte with subtle sweetness, great coffee flavor, and a tasty foam top
Yuenyueng is something we'll never make at home cuz its so much trouble. Brewing tea and Coffee at the same time... Coffeeshops always have a pot of Coffee and a pot of Tea on the warmer so they can make it on the fly. I'll always order one when I'm at the coffeeshop.
We make some frequently at home! So good !
...So much trouble? Brewing tea is just tea sitting in hot water. Brewing coffee can easily be the same. Then add milk.
@@nyanuwu4209 Indeed. It take pretty much the time of a coffee since you infuse the tea while the coffee brew. And in my case, a bit of sweet condensed milk (keep well in the freezer) and evaporated milk and it's good to go!
Maybe I completely screwed up the methodology but hear me out: you put a teabag in a mug. You put a pour-over coffee apparatus on top of the mug. You put your ground coffee in the apparatus. Pour hot water through the apparatus. The coffee and tea brew at the same time? The tea bag steeps in the coffee? Bada bing bada boom, yes? Obviously this is not a traditional method but it works so like 🤷🏻
@@arbyswitch5580 I do a moka pot coffee, add half of that amount of Ceylon tea. And I like it sweet so I add sweet condensed milk and evaporated milk to taste. Not exactly like restaurants for sure but my husband how grew up with that drink enjoy it as much as restaurant ones. 😊 I think, like alot of Chinese cooking, it's pretty flexible and there is not a single way to make it !
For yuenyeung, some people do the cold but iceless version where the cup is put into a bucket of ice to cool it down without diluting the drink itself.
Can you use a bunch of cold tea and cold brew?
As a Cuban-American, I was happy to see you prepare our cafecito! Welcome to the familia. 😁 While you can use any kind of sugar, I suspect that alternative sugars like turbinado might make it difficult to make the espumita. But I've never tried, so maybe there's a video idea in there?
I was so happy seeing cafecito on here! 🥹 Ive tried turbinado when making espumita, but the grain is too large for it and doesn’t dissolve as easily.
Would soft brown sugar make a good espumita? Or demerara sugar? I'm intrigued 🤔
As a first gen Cuban American, I have to say thank you for so beautifully and properly showing how to make a true cafecito. You are the first non-Cuban I’ve seen make it perfectly. Gracias!!
You are one of my favorite RUclips channels. I am on maternity leave so I'm watching more RUclips than ever. It makes me feel like I'm not wasting my day since I'm learning something. I'm just sitting here eating my baby all day, so I tried to stick to educational channels. Thank you for being one of those!!
Omg feeding not eating. Must have been sleep deprived.
Ive been nagging james Hoffman to do a video on the Vietnamese coffe drink for a long time now. He still never has. Im glad you did
Oh wow! I didn't realize I was early until I snuck down to the comments section. That being said, thank you for everything you post!! I found you from your cozy/short form content and have very much enjoyed the atmosphere of your channel. You are adding a welcoming and knowledgeable space to RUclips and that is worth so many thanks. Have a great day, Morgan! 😊
Thank you! Glad you’re here!
The Shakerato is SO GOOD. It can be done with any container that is leak proof and sturdy enough to shake; usually a blender bottle.
I use my NutriBullet Blender Cup to do it.
I also use my homemade super concentrated sugar syrup.
Where's Polish "kawa sypana"?! I'm joking. Never try it. Recipe: grab ground coffee. Put it in the mug. Pour boiling water. Done. Filter out the grounds with your teeth.
As it was always intended
Drank like this all the time in Java. It's fine so long as someone warns you to leave the last sip 😮💨
So true!!! It reminds me how my great grandmother would drink coffee in her little house in the polish countryside
In the Czech Republic: Turek
In Slovakia: Zalievaná
@@adameichler oh, in Poland we also call it often "kawa po turecku" - just "turk coffee" ;)
Hey Morgan love your content! I think instead of a camera that its completely parallel to your table, you should put it a bit higher an tilted a bit, so you can also see the top of the drinks/vessels when doing those close ups
I don’t even drink coffee but something about your videos (the sound especially! Your voice is nice and you have found the perfect level of clinking from the cups+ice etc. the backround noise is nice aswell.)
Keep it up! I love seeing these pop up in my inbox. Also, love all the cups you used to hold the drinks
I've been making cafe cubano for an espresso replacement in my latte-esque drinks, as i don't have a coffee machine, for a few weeks and while its not espresso it certainly does make a good coffee
I love videos like this! This could be repeated with regional coffee cocktails. I discovered a layered cocktail called Barranquito in Tenerife last month.
I'm Mixed Vietnamese/White and grew up with a certain reverence and love for the whole process and story of Vietnamese coffee and it coming over to the States...knowing you made it with robusta beans (from Nguyen Coffee Supply mayhaps?) meant so much to me. Thank you for your love and joy and heart, Morgan!! 💛💛
For part two, you should look at the Freddo Cappuccino from Greece
This might be one of your best videos ever! Laid back yet instruction & informative.
I really love your taste and style always so chic. My faves would be the kislux leather backpack and the Swarovski pave diamond ring so gorg. Thank you for your recommendations.
Since you have a phin should do a series on Vietnamese coffee drinks. Ca phe sua da is the most basic, but there are a whole world out there egg coffee, salted cream coffee, coconut coffee, cream coffee. Some places even have durian coffee, and it is delicious
You made cuban coffee and vietnamese coffee. My two favorites by far. Thank you for making my friday afternoon. :)
I learned how to make Cuban “espumita “ (little foam) coffee in college. A couple of pots would get us through our all-nighters perfectly! I’ve since passed on the tradition to my kids when I sent them off to college. Love your videos!!
as musch as i prefer tea, morgan always makes me question my preference with the coffee making vids
Fantastic video! I discovered Thai tea this summer (similar to HK just sans the coffee) and it's been my go to little daily treat 👌👌👌
Please consider adding the Lechero Veracruzano from Mexico if you do a second part. It's from my region in Mexico and it is culturally significant
I drink my coffee black. I don't really enjoy sugar in my coffee. I went to Vietnam for the first time and got coffee with no sugar or milk. They gave me condensed milk on the side. I took a swig of that Vietnamese coffee and immediately grabbed the condensed milk.
Yuenyueng is very good! Coffee culture in Hong Kong has a rich history!
the Robusta is kind of sharp? Needing the sweet milk?
I love Cafe Cubano! I had coworker that used to make something that tasted similar where they opened an individual packet of sugar in the raw and put it on top of the coffee puck before they pulled an espresso shot. Pretty easy and tasty!
cà phê sữa đá is literally "coffee (with) milk (and) ice", so just coffee and milk would technically be cà phê sữa ("coffee [with] milk"), if my burgeoning vietnamese is correct. vietnamese friends, please correct me, and morgan, it was your video that got me into vietnamese coffee!! thank you!!
You're correct on that one! But contextually, rarely any Vietnamese person goes for a hot version, so for us cà phê sữa automatically assumes the iced one unless you tell them cà phê sữa nóng which then will prompt the hot/non iced version
I think it's sort of like how if you ordered "spaghetti and meatballs" and got literally plain spaghetti with meatballs. Technically correct, but not what anyone would expect.
No one:
Me: OMG! Morgan is using a bar shaker with full confidence! What a glorious day!
I really loved seeing all these coffee drinks! I tried using white peach leaf tea mixed with coffee and I thought it's delicious.
I'm also so happy to see a moca! It's my favorite brewing method (second place swedish drip cofffee haha)
One thing I'd like to share as Italian and that my grandma used to tell me is: when using your Italian moca pot it's important to keep the water level below the safety valve (the little round bolt thing on the side of the moca)! This helps ensure proper pressure release during brewing. While it's rare, if the valve is blocked with water, there's a possibility the moca could blow up. Stay safe and enjoy your delicious coffee~
Thanks for the vid.
I really like the backdrop space behind you. The green plants really make for a nice atmosphere. Kudos.
For the Vietnamese caphe sua da- little life hack here: if you order it in a cafe, you don’t always get to customize how much sweetened condensed milk is used. But, often it stays on the bottom of the glass and is not incorporated until it is stirred. So- you can sorta play with the sweetness level by playing with how much you stir and incorporate.
For another international coffee drink, try out Vietnamese egg coffee. (Best hot and not iced though)
Oh my goodness I love Yeen yueng!! Thank you for showcasing this and for the recipe!! I can’t wait to try
I love Yuenyueng, it always wakes me up.
I always look forward to your videos! They're such great inspiration. ❤
Versailles in Miami will offer a variation of cafecito with a bit of milk foam on top that is a nice touch if you want to switch it up some times.
the first time i had vietnamese coffee was when my college's vietnamese club ran out their annual coffee shop, where the club members took coffee and pastry orders and the money went right back to the club for their events. it was a great bonding experience with my new roommate coming slowly out of lockdown, and also one of the most amazing coffees i've ever had. didn't care that i couldn't sleep that night because the coffee was worth it!!!
first! looking forward to this one, morgan. love seeing what you do with unique ingredients!
you have no idea how fast i knew the vietnamese drink based on seeing the brewer [I've used one at an old friend's house before] and i got so excited. i always love a good vietnamese coffaa and i go to a vietnamese bistro near me when i have the time before work to get one with a noodle bowl and banh mi and a croffle [crossant put in a waffle iron then covered in cinnamon sugar]
I live in Houston, which has a huge Vietnamese community. A local brewery made a Vietnamese iced coffee porter called "Rocket Fuel" (because Houston) that is amazing (not a fan of most coffee porters, but this one is great). It only comes out around Christmas though
During the Summer I take a little 15 minute break to make/drink a cafe cubano and read a book outside if it isn't too hot. We have a very cheap Delonghi machine at work that makes coffee more akin to moka pot than espresso and I think it does cubanos very well
If you like shakeratos, Spella cafe in downtown Portland is awesome
I used to make Vietnamese coffee in the breakroom back when I worked at an office. lol. Such an easy thing to do.
love these! you should look into raf (or raph? not sure how to transliterate lol). It’s a very sweet espresso based drink with vanilla and cream, you use cream instead of milk and froth it together with coffee
Great video, Morgan! I went to Italy this past summer, and the first thing I saw someone drinking was a Cafe Shakerato. I had to have one and it is now my favorite way to have my coffee! No one does it like the Italians
I live right around the corner from Joe Coffee's roastery. Love them
If you do a part 2, I would recommend featuring the Greek frappe! So good!
I love the Vandola back there! Greetings from Costa Rica!
I once drank cuban coffee at a foodtruck festival in Antwerp. Made by real cubans, it was The Strongest and tastiest coffee i ever drank. But it was soooooooo strong.
That was a most satisfying slide-in!
That shakerato...ohhh my gawd. I want that now. What a remedy to the hot summer. If you want to make that Sua Da far more fun, use condensed or young coconut milk instead!
your pronunciation was actually spot on for the cafe sua da props where props deserved
I was very intrigued to try Yuenyueng so I made my own recipe with stuff I had from home and it is one of my self-care day drinks - it tastes heavenly
I use instant coffee to make a dalgona base and add almost equal part of Hibiscus Tea (from TWG) - I top it off with hot or cold milk based on my mood that day - do try it!
Raf coffee: espresso shot, vanilla syrup 10 ml, cream 100 ml, steam it.
Vanilla sugar is also pretty good for it, just scrape the seeds out of a vanilla pod and mix into regular sugar and forget about it for a month. I have one of the weird moka pots that also steams milk so I just throw the sugar and cream in there to make the whole thing in one go
This, went to the comments to check whether someone already mentioned it!
I haven't had a Ca phe sua da in years!
They are so tasty.
This was so much fun! When I was trying to replicate a recipe an employee put up in our local CoffeeBean (churro coffee), I used some black tea and a little bit of an instant coffee with a cinnamon flavor to make it more churro-like. Now I'm curious about the Yuenyueng! I'd love to put some boba in it, too
When I make Cuban Coffee I put the sugar and coffee into a large mug and use the whisk on my hand mixer to really froth it up.
Omg yuenyueng! I'm not from HK or SG but ever since I tried it, I've been down to make it. The palpitations feels like a spaceship taking off in my chest but WORTH IT
Never tried the milk tea coffee! Sounds great cuz i like both but never thought to put them together lol!
I would love to see you try Saudi Arabian coffee Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added along side zafran.
Love these! I have a regular at my cafe that introduced us to the shakerato and now we make it all the time. Never tried the yuenyueng and now very much want to!
Question though, I've heard of people putting turbinado sugar straight into the portafilter to make a cubano and while im not comfortable doing that with the shop machine, i was wondering if you could separate the first few drops of a fresh shot to make the espumita and then combine with the rest to get a similar outcome?
yuenyueng as someone has mentioned is mostly something you get outside since at home you probably won't have both coffee and tea brewed at the time; so I love getting it at hk cafes whenevre I go to one...but oof man the caffeine XD side note ~ the name is a play on words of yin yang ~ so a well made cup you can taste both coffee and tea notes :D with of course as you mentioned the evaporated milk/sweetened condensed milk is to your preference. It's also a good sign of a hk cafe if you order a milk tea and they give you both milks to let you mix in however much
Thanks again for sharing, can't wait to try some new drinks
I like the Cafe Cuban with a little milk;.also delicious. An Italian version of the Cubano is the Comina where the sugar mixture is put in last to taste.
Truly another yummers video that makes me want to brew in my nonexistent coffee machine
Was waiting for Ukrainian Flat Red or Hornet. I found these and others awhile ago due to being bored with many “basic” recipes. Best part is these can easily be made into cold drinks as well!
would love to see a whole video experimenting with the ratios for the yuenyueng!
If you make a part 2, maybe consider caffè leccese. It’s really refreshing and delicious. ☺️
Thanks for showcasing these. One 'azuquita' recipe for 'Café Cubano' suggest adding a pinch of salt, though it's not clear if it's the same or similar to 'espumita'. I was hoping you would have made 'kafae yen' (Thai iced coffee) or 'kafae boran' using an oliang powder (Pantai uses a mixture of coffee, corn, soybean) in a traditional tungdtom (tea/coffee sock made of white muslin or cotton), though it looks like 'Yuenyueng' is an adaptation of Thai iced coffee and tea, but brewed using easier modern methods.
I just had Vietnamese coffee the other day!!! This is solidified my new love for coffee. As a barista I hated it but I'm back noww
After watching this video, I tried to make Cafe Shakerato. I don't really like coffee, but when I tried it. My god it was really good. Also we have the same name. 😁😄
Thanks for the video Morgan
There's an certain coffee drink that's insanely popular all over the former USSR that bizarrely never made it anywhere else, called a Raf Coffee.
Basically you pour a shot of espresso over some vanilla sugar in a milk pitcher, and then froth it using a steam wand with some heavy cream, resulting in a sweet, light, foamy concoction. A commonplace modification on that is taking some dried lavender, mint, or whichever else herb you have on hand, and grinding it into the vanilla sugar with a pestle (or just using syrup lol)
Anyways I was really surprised to find out the drink practically doesn't exist in most of the world because it's just so simple to make in a coffeeshop
In Egypt we do a similar coffee + tea drink, they use Turkish coffee and very heavy tea but then they add a lot of sugar
They all looked SO good! I'm excited to try them all : )
Morgan, I would love to serve you an authentic shakerato with a lever pulled espresso at Spella Caffe in downtown Portland! ❤ it would be an honor since your videos inspired me to do a barista competition last year, with a shakerato as the signature drink!
Can you please double please make a video with the Vandola. I am Costa Rican and would love to see your take on the ideal brew!
Do you have any coffee shop recommendations? I’ll be visiting Costa Rica in a few months!
@victoriapecci3509 cafe rojo, cafe otoya, October 8 (October something), Recoleta, Kahli, Shou Chong, Santo Cafe. Then if you go to Dota you will find the bests coffees in the region
In a distant to Vietnam country where condensed milk is very popular in the culture, the "Vietnamese" coffee is done as chilled espresso or cold brew, to which you add a lot of ice and then pour the condensed milk. Serve non- or very lightly- stirred, it's so nice visually with the white milk going into the brown coffee.
Basically the drink that got child me into coffee.
Oooh, so you guys pour condensed milk after? Interesting! In Vietnam, you put the milk at the bottom so that the hot coffee can help with mixing before adding ice, removes all possible lumps when mixed hot
My first time having the yuanyang was in Taiwan, but since then I’ve been making it every time I go to La Madeleine. XD
One of my newest drinks is an espresso martini containing kewpie mayonnaise. It adds a sort of gelato texture and flavor.
I was fucking around on one of my days off and put normal best foods mayo into a cafe shakerato. It was delicious so I started working on one at my bar to put out.
It only sounds weird if you do not have the eyes to see.
It’s actually a really clever application because mayonnaise is made of egg, acidity, and fat, which are all contributing elements to an especially tasty cocktail.
Morgan if you continue this regional series would love you to try to make a Cafe de Olla pronounced (oya) from Mexico. Would love to see how you could I hate to say elevate it because its so good already but i always try to make a homemade frappe or iced and it dilutes its flavor can you help pleease.
I normally prefer fine crush ice in my cà phê sữa đá, lots of ice. Because the coffee so strong and sweet, sipping through fine ice make it feels creamy some how😃
Have you tried Raf coffee? It's a mix of steamed coffee, cream and sugar. Great base for syrups and stuff
I sometimes make a lazy version of a cafe cubano at home by putting a layer of brown (cane) sugar over the ground coffee in my moka pot. While maybe not quite as nice as the real deal it's certainly delicious - and requires a lot less concentration!
Mmmm tempted to get moka pot out ... I had a pour over drip this morning with local maple syrup that was reduced over a fire so it has a slight smokiness. Definately gave a fall feel without being pumpkin spice, which I also love.
Yum yuenyueng sounds good too i like a dirty chia and milk tea seems like the next move 😅
Have you had cafe trunk? It is vietnamese egg coffee. It is very tasty
Just wanna say, loving the t shirt casual vibe
I loved the idea of the Vietnam single serve coffee machine ie press? Can you list where you got the various tools you useful demonstrate?
Could you look into any traditional Lithuanian coffee drinks? Thanks
I was drinking unhealthy amounts of cà phê sữa dá on a recent trip to Vietnam. I normally never have sugar or sweetener in coffee, but this will always be an exception.
I love Cà Phê Sữa Đá! In fact I had myself a large one at Cà Phê cafe last time I was in Portland! (I’ll show myself out for the bad pun now 😅)
The jug of coffee you use for the Yuenyueng...is that cold brew coffee, instant coffee?...as I'd really like to try it 😊
I like to use a moka pot for Irish Coffee. By adding the whisky to the top chamber, it heats up with the brewer and coffee, it is also obviously more intense coffee forward.
for cà phê sữa đá, we often wet the coffee ground before using the press.
great coffee recipes for summer! thank you!