Asian Coffee beverages

Featured image by Verena Yunita Yapi

We’ve talked about the various types of coffee beans, their pests, and methods they’re brewed, so it’s time to share some coffee beverages. My focus will be on some Asian coffees, specifically Vietnamese coffee for now. Surely you’ve encounted some sort of Vietnamese coffee if you’ve had a craving for [Vietnamese] Pho or Bánh mì (Vietnamese sub).

Vietnamese egg coffee

Photo by David McKelvey

Vietnamese egg coffee is a dense, sweet, and creamy coffee beverage. It is made of egg yolk, coffee powder, and condensed milk. Legend has it that during the Vietnam war, this beverage was made when milk was in short supply, using whipped egg instead. Not to be confused with Swedish egg coffee, which uses eggs only in the brewing process.

Dalgona (South Korean whipped coffee)

Photo by Oana Cristina

This is a coffee you can easily make. Dalgona is a very new coffee beverage that was born out of the 2020 COVID-19 pandemic. It is made of instant coffee powder, sugar, and hot water that is whipped until it has a creamy consistency, then poured on milk. Quite similar to the Vietnamese egg coffee, just without egg.

Kopi Luwak (civet poop coffee)

Hey you! Stop using my feces as coffee, or I will be held captive forever, left inside this horrible cage and forced to live on this unhealthy diet. (Image by surtr)

Unlike the other coffee beverages, this one is not Vietnamese, but Indonesian, and one that many will find revolting and cruel. Kopi Luwak coffee is literally feces of a civet. The reason for this is the civet’s digestive system, which supposedly makes coffee less bitter. Kopi Luwak is the most expensive “coffee”, and has led to civets increasignly being held captive. Sure, civet poop coffee can be obtained from wild civets, but it’s impossible to tell whether or not civet poop coffee is wild or not. You’re better off saving your wallet, dignity, and civets.

10 interesting methods of brewing coffee

Featured image is a Vietnamese coffee brew

I know there are various methods in which coffee is brewed – French press, espresso, and pour over. However, this article brought to my attention even more methods of brewing coffee, each possibly having their own advantages, history, or aesthetic properties. Out of all the methods shown, two have piqued my interest, which I will talk about below.

Vacuum pot/Siphon coffee

(Image credit: Janne Moren via Flickr)

This method of brewing coffee highlights the complex chemistry that is coffee. Resembling science lab equipment, it has an industrial aesthetic that would make it sutable at Starbucks (whose architecture is industrial modern). This method of coffee does more than look sciency; it results in a stronger, smoother brew. I leave it to this Wikipedia page (or the article I initially read) to describe its workings.

Kyoto slow drip coffee

(Image credit: Handground)

Slow drop coffee is much more aesthetically pleasing take on the very familiar and traditional drip coffee. This method is just a little more than looks; its method is a mix between drip coffee and French press. Unlike normal drip coffee, Kyoto slow drip uses cold/cool water, and unlike a French press, there is no pressing, just really slow dripping, with the process taking 12-24 hours! Ultimately, the end result is just a cold brew, but the device sure doing the work sure is pretty.