Recipes / Sweets and drinks / Drinks

Ca Phe Muoi (Vietnamese Salt Coffee), Sweetened with Monk Fruit

Sweets and drinksDrinksVietnamAbout 20 minutes

Ca phe muoi comes down to three layers: strong phin coffee at the bottom, a lightly salted cream cap on top, and a dusting of cocoa. The best moment is when the salt meets the bitterness and the whole glass lifts into a sweet finish. The cream is the tricky part. Underwhipped, it slides straight to the bottom.

Overwhipped, it turns grainy and splits. The salt goes into the cream before whipping, not after. Once it has fully dissolved, the foam turns smooth and salted evenly. A common slip is brewing the phin with water at a full rolling boil, which pulls a scorched note out of the coffee that buries the cream.

This batch weighs about 338g, at roughly 153 calories per 100g.

Method

  1. Rinse the phin filter with boiling water, add 25g of medium ground plain roasted coffee, and shake it gently so the grounds sit level.
  2. Pour 45ml of boiling water evenly over the grounds, wait for them to bloom, then set the press lid on with moderate pressure.
  3. Add another 50ml of boiling water, cover, and let the coffee drip through. Water at around 95C keeps the grounds from scorching.
  4. Put 200ml of non dairy whipping cream and 5g of fine salt into a measuring jug and whip for 2 to 3 minutes with a hand mixer.
  5. Lift off the phin, stir 11g of kOBE Monk Fruit Blend into 13ml of unsweetened oat milk, pour it into the coffee, and stir until it has fully dissolved.
  6. Pour 15 to 20ml of the salted cream slowly over the surface and dust with a little cocoa powder.
  7. Stir before drinking, and add ice cubes for a cold glass.

Tips

  • Beans roasted 7 to 10 days earlier and ground right before brewing give the clearest aroma.
  • The ratio of salt to coffee sets the flavor, so more salt goes in a little at a time, with a taste after each addition.
  • kOBE Monk Fruit Blend dissolves quickly in coffee that is still hot, so stirring it in at that point leaves no grit behind.
  • Oat milk on its own carries enough body for this glass. The non dairy whipping cream only makes the foam thicker and longer lasting, and it can be left out.
  • Whipped cream chilled for about 10 minutes before pouring holds its foam far longer over the ice.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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