START YOUR ICED COFFEE BUSINESS USING VIETNAMESE COFFEE #authenticvietnamesecoffee

Today I'm going to give you another business idea. We are going to make more iced coffee recipes, this time using a very simple coffee maker. It is going to be using the Vietnamese coffee maker Phin. Stick around until the end of this video clip to find out how to make these four delicious drinks in front of me. And before we continue, click that subscribe button. What makes a classic iced Vietnamese coffee? There are three factors that are required to make it an authentic Vietnamese coffee. Number one, you must use the Phin filter. This is a Vietnamese coffee maker which is absolutely the easiest one to use. Phin comes in different sizes, extra small 4 ounces, small 6 ounces, medium 8 ounces, large 11 ounces, and extra large 16 ounces. For this video clip, I am using a 4 ounce Phin. The coffee beans must be Robusta, and this one is definitely from Vietnam. This is one of the most popular brands, it's called Mr. Viet, and this is ground coffee. And finally, the drinks are sweetened using condensed milk. And here is a very authentic Vietnamese coffee because I am even using the condensed milk from Vietnam. Phin comes in four parts. You have the filter plate, so this one sits on top of your serving cup. And then you have the brewing chamber, or the coffee basket, however you want to call it. And you place this on top of the filter plate. And then you have the coffee press here. So you put it on top there, on top of your ground coffee. And then you have the lid right there whilst you wait for your coffee to brew. And this lid also serves as a stand, so it's a drain tray. So that's quite useful there. For the recipe today, I am going to make them in 12 ounces cups. And the reason being, when I did my experiment using this particular Phin, I only got a yield of about 60 ml of brewed coffee from here. Now, according to this brand, what you need will be three tablespoons of the ground coffee into the brewing chamber. The most typical recipe used by many of the Vietnamese coffee would be only two tablespoons. Now, because I'm going to make iced coffee, I will stick with the three tablespoons of this ground coffee. And then I'm going to add the Vietnamese condensed milk. Now, before we brew our coffee out of curiosity, I am going to compare the Vietnamese condensed milk with Thailand condensed milk. So I am going to try this, not something I do regularly. Okay, this is the Thai condensed milk. Wow, very sweet. And now I'm going to try the Vietnamese condensed milk and see what makes it different. Wow, it is kind of different. The sweetness of the Thai condensed milk seems to dissipate very quickly, rather quickly, whereas the sweetness of the condensed milk from Vietnam lingers a lot longer. Definitely, it is creamier. It could be just this brand, but I can tell you there's a big difference here. Seems that the sweetness does not immediately hit you with the Vietnamese condensed milk, whereas with the Thailand condensed milk, it hits you straight away. So there you go, two different types of condensed milk. And probably the reason why Vietnamese coffee tastes so much better in Vietnam than anywhere else in the world, where I've tried Vietnamese coffee in Vietnam and somehow they taste rather nice. But when I try it some other place, then it doesn't seem to give you the same punch. So it's perhaps because those places outside of Vietnam are not using the authentic condensed milk or not using authentic Vietnamese coffee. There you go. Let's start brewing our coffee. I'm going to use my shot glass here, place the filter plate on top, the brewing chamber, and then I'm going to add three tablespoons of my ground coffee. Now, some coffee beans might not require three tablespoons, but this brand says you have to use three tablespoons. And because I'm going to make iced coffee, I'd rather go on the stronger, more concentrated brew than less. Okay, so put the press there and I'm going to pour about 20 mil of hot water into the chamber. Let the coffee bloom, wait for a few seconds, and then we are going to fill it to the top with more hot water. And from here on, all we have to do is wait for it to start dripping and complete dripping. It is dripping rather fast, so I'd say it's less than two minutes. It should be done. Let's start making our first drink, which is the black coffee. I now have my brewed coffee from the fin here. I'm just going to add it into my glass straight there, and then I'm going to add water. Now, I've been told that to make it taste better, I need to add some salt. So this is really seasoning the coffee. I'm going to do that. So instead of sugar, I'm going to add some salt and then stir and fill it to the top with ice. So this is my Vietnamese iced black coffee. Next drink, let's make iced latte. For this, I'm going to use my coffee brewed from fin. Again, the yield is about 60 to 70 mil, and into this I'm going to add my sweetened condensed milk using a Vietnamese sweetened condensed milk as well. Okay, so I'm just going to scrape all of it in there. I can see that the sweetened condensed milk is rather thick and also the color is lovely. I like the color of it. It's not too white. It looks a lot more milky. Okay, so stir. There's just very little liquid here, but it should be quite strong. And then fill it to the top with ice. Stir to make sure that when you serve the drink to your customer, it is cold and lovely, especially on a hot summer day like today in Bangkok. I like the color of this one. This is iced latte using Vietnamese coffee. Third drink, I'm going to make iced cappuccino. Again, I'm going to use the coffee brewed from fin into my serving cup there. I'm going to use the same amount of sweetened condensed milk. Stir to combine. Add ice. And because this is a cappuccino, I'm going to fill it to the top with milk foam and finish it off with some sprinkles of cocoa powder on top. Iced cappuccino using Vietnamese coffee. For our final drinks, we are going to make iced mocha using Vietnamese coffee. Vietnamese coffee there. And because this is mocha, I am going to add one tablespoon of cocoa powder. I am using Hershey's cocoa powder this time. Easy to access. Sweetened condensed milk. Okay, scrape it. It is rather thick. Sweetened condensed milk from Vietnam is thick and very creamy. Stir to combine. Fill the cup to the top with ice. Again, stir to make sure that the drink is cold. I love the color of this one. This is iced mocha using Vietnamese coffee. I am reasonably happy with what I have made here. I must say I love the color of it. And this is my black coffee, a lot of water. But the seasoning, I wonder how it changes the taste of the coffee. It is rather nice, I must say. The coffee is quite strong. It doesn't taste so much like instant coffee. You know, Robusta coffee is normally used for making instant coffee. I kind of like it. It is very refreshing. And I think the addition of that salt there kind of enhanced the flavor of the coffee. It is not bad at all. And I am not a black coffee person. Okay, now this one is the latte. It is amazing how that two ounces or 60 ml of that brewed coffee from the fin gave me this one, which is quite strong in color. And again, it is surprisingly good. It is not overly sweet. The taste of the coffee is quite strong. I must say the taste is there, but I could not smell the coffee. The aroma is not lingering, unlike when I used cold brewed coffee using 100% Arabica. So maybe that is the only difference, but it tastes good. Now my cappuccino. Beautiful presentation here. Wow. For some reason, this tastes better than the latte. I think it is more milky. I suppose we didn't fill it to the top with ice because of the space that we needed for the foam here. So the taste of the coffee is very, very smooth. I must say again, I can taste the coffee. The sweetness is just about right, but the aroma is still lacking here. And then finally, my mocha. The color is absolutely gorgeous here. It is dark and it is not quite chocolate in color, not quite coffee in color. It is that in between, but the combination gave me this gorgeous looking mocha. That is absolutely delicious. I would say it is comparable with any other mocha that I have tried. So overall, I would say that I am impressed with the results of my recipes today. I urge you to try these recipes and I wouldn't suggest that you go any bigger than this size. 16 ounces will be a bit of a stretch. You probably lose the balance between the coffee and the milk if you go a little bit bigger here. So I would suggest that with this kind of fin, if you want to use one brew per cup, then I'd go for just the 12 ounces cups. If you're planning to make 16 ounces iced coffee, I would suggest that you use the six ounce fin. And if you want to make a larger one, 22 ounces, I would suggest that you use the medium size fin, eight ounces. So good luck. If you'd like to start a business using these recipes, I would say go ahead. I wish you all the best. This is so much easier to make. I am going to suggest that you give these a try. Really, really very inexpensive gadget here. This one is about, I would say, three US dollars, very cheap. And all you need is really to get ground coffee and presto, you have delicious looking coffee here. And it doesn't take very long to brew the coffee either. If you have any questions about any of these recipes at all, or any of the process that I have shown you, do let me know in the comment below. Do share some of your experiences using Vietnamese Coffee Maker with me and the community. I look forward to hearing from you. So get a copy of my book, The Basic Barista, or if you can, come over to Bangkok for my workshops. And I'll see you again for more of these video tutorials. In the meantime, take care, stay safe. Thank you for watching. Ciao for now.