T00 MUHC K0FF33 !!!1!!!!!I!
Jan. 13th, 2005 10:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wombat1138This is a wombat (at least in some fonts): ('^,
This is a wombat on TOO MUCH COFFEE: (@^,
See, when I went thrifting on Monday, I found one of those three-part sieve thingies for making Vietnamese coffee. So for the next few days, I looked up info online about how to use it until I assembled a vague consensus, excavated some condensed milk from the cupboard, and then finally yesterday I bought a can of real live Vietnamese coffee. So this morning, having not entirely woken up, I figured this would be just the right time to playtest the coffeemaking procedures.
OMG WTF WHAAAAAAAA!!!!!!
(ahem) *geek mode on*
First of all, the widespread recommendation to load 3T coffee grounds into the lil' beastie is just plain wrong; even when dry, the cake it compresses into is only on the verge of letting the inner sieve's threading latch onto the lower sieve's center post. Once the grounds are wetted, they expand so much that to allow any drip at all, you pretty much have to detach the sieves altogether. By the time I decided to to that, the water was nearly cold, and in fact I ended up just pouring the lukewarm, dark brown, and rather grainy liquid straight into my cup. The resulting brew was actually still respectably strong, though-- the strainer only holds about 4 oz water-- and since it was combinining with >1T condensed milk, it wasn't all that bad after I nuked it for a minute to warm back up again. (Condensed milk makes almost everything better.)
But I still had to get things right, right? After I washed the grounds out of the cup and strainer, I tried again with 2T coffee and maybe 1/2T condensed milk. Yow baby @_@ damnfinecoffee !!!!!!!!!
There are still some minor snags to work out; although elution occurred at a reasonable rate this time, the final brew was only around blood heat. This may be due to several factors: I may need to pre-heat the cup and/or condensed milk (esp. since the latter will be hanging out in the fridge), or my hot water may've cooled down more than expected before/while sitting into the thermos. Or maybe the ideal application of this stuff really is onto a glass of ice instead of drinking it straight. But I don't think I can really deal with a third cup of this stuff today, as much as I would like to.
Vietnamese coffee has been described as being similar to melted coffee ice cream. But no. This stuff is CRACK IN A CUP. Oh man.
This is a wombat on TOO MUCH COFFEE: (@^,
See, when I went thrifting on Monday, I found one of those three-part sieve thingies for making Vietnamese coffee. So for the next few days, I looked up info online about how to use it until I assembled a vague consensus, excavated some condensed milk from the cupboard, and then finally yesterday I bought a can of real live Vietnamese coffee. So this morning, having not entirely woken up, I figured this would be just the right time to playtest the coffeemaking procedures.
OMG WTF WHAAAAAAAA!!!!!!
(ahem) *geek mode on*
First of all, the widespread recommendation to load 3T coffee grounds into the lil' beastie is just plain wrong; even when dry, the cake it compresses into is only on the verge of letting the inner sieve's threading latch onto the lower sieve's center post. Once the grounds are wetted, they expand so much that to allow any drip at all, you pretty much have to detach the sieves altogether. By the time I decided to to that, the water was nearly cold, and in fact I ended up just pouring the lukewarm, dark brown, and rather grainy liquid straight into my cup. The resulting brew was actually still respectably strong, though-- the strainer only holds about 4 oz water-- and since it was combinining with >1T condensed milk, it wasn't all that bad after I nuked it for a minute to warm back up again. (Condensed milk makes almost everything better.)
But I still had to get things right, right? After I washed the grounds out of the cup and strainer, I tried again with 2T coffee and maybe 1/2T condensed milk. Yow baby @_@ damnfinecoffee !!!!!!!!!
There are still some minor snags to work out; although elution occurred at a reasonable rate this time, the final brew was only around blood heat. This may be due to several factors: I may need to pre-heat the cup and/or condensed milk (esp. since the latter will be hanging out in the fridge), or my hot water may've cooled down more than expected before/while sitting into the thermos. Or maybe the ideal application of this stuff really is onto a glass of ice instead of drinking it straight. But I don't think I can really deal with a third cup of this stuff today, as much as I would like to.
Vietnamese coffee has been described as being similar to melted coffee ice cream. But no. This stuff is CRACK IN A CUP. Oh man.
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no subject
on 2005-01-13 12:27 pm (UTC)