Ca Phe Sua Chua: iced filter coffee with yoghurt from Vietnam

Refreshing, filling and exotic yogurts!

Vietnam is a country very important for global coffee production - one of the world's largest coffee producers, and it is the Robusta coffee crop, which is produced in large quantities in the Asian country. Robusta's enormous production has, of course, influenced coffee culture and traditional Vietnamese coffee recipes.

In general, Vietnamese people love the powerful Robusta in filter extraction, as do all Asian people. Due to the intensity of the coffee and given the bitterness, Vietnamese recipes usually have plenty of milk (usually sugary) or enough sugar and spices. Another variant of the more popular Vietnamese coffee, uses yogurt instead of sweetened milk. Ca Phe Sua Chua, like its Vietnamese name, sticks between sweet, bitter and sour and has a delicious, viscous texture reminiscent of milkshake!

Vietnamese yogurt-coffee is a good solution for hot days, a hearty, cool coffee that has significantly fewer calories than ice cream-based, recipe-based and other "sinful" coffees. In our country, famous for its good yogurt, it can be even more enjoyable.

What do you need for a Vietnamese Yogurt Coffee?

• 1 tablespoon filter coffee
  300 ml of boiling water
• 100gr of yogurt
• 1 teaspoon sweetened milk
• 70 gr ice 

How is Vietnamese Yoghurt Coffee prepared?

• Prepare the coffee (filter extraction)
• Add the yogurt and sugar
• Stir well
• Add ice and stir
• Serve with a cocktail straw

Tips for a delicious Yogurt Coffee

• Use a Robusta-rich blend reminiscent of Vietnamese coffee aromas. Every blend can be used as long as it is properly ground.
• If you want to use ready-made ground coffee, a good solution is Buondi Craft Plantage, which has Robusta coffee in Vietnam.
• Traditionally, Vietnamese coffee is prepared with Pour Over extraction, which enhances the aromas and character of the coffee. We can easily prepare it with a filter coffee, however with a dripper or a glass Pour Over coffee maker, we will surely get better results.
• Add no sugar, except what is contained in sugar milk. The taste must hold something of the yogurt's sour character.
• Serve with a wide straw like the one we would use for milkshake or smoothies because of the thick texture of the coffee.
• It's perfect for breakfast, as yogurt makes it very filling.
• Use strained yogurt, full or light, as it goes well with coffee.

Yogurt and filter coffee, and in a sip, a classic Greek product has been transformed into a Vietnamese specialty. Surely only coffee has the power to do such magic!