Vietnamese Coconut Coffee Food
SUNNY'S COLD BREW COCONUT COFFEE
Steps:
- In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
- Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.
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- Place the cup spanner of the phin filter over your brewing glass. Add ground coffee to the filter chamber, try to spread them evenly inside the chamber. Then gently place the filter chamber over the cup spanner.
- Place the filter press on top of the ground coffee inside the chamber and press gently. Add 1 tablespoon of hot water to the chamber and wait for about 20-30 seconds to let the coffee bloom.
- Add the remaining hot water and cover the chamber with the filter cap. Wait for the coffee liquid to drip through the holes at the bottom of the filter chamber and cup spanner.
- Total brewing time should be around 4 minutes. If the coffee drips too quickly, press the filter press a little more to slow it down. There should be 1-2 drops at a time. Once the filter chamber is empty, remove the filter from the glass.
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