Traditionally, coffee in Thailand is made using a cloth filter that resembles a wind sock. Known as kafae thung or kafae boran, literally “bag coffee” or “old-fashioned coffee” in Thai, this method of brewing, coupled with dark-roasted robusta beans, leads to coffee with a distinctly burnt flavor and aroma, lots of caffeine, and a very light body. When it comes to iced coffee—pretty much the standard in Thailand’s heat—all this intensity is often mellowed with a splash or more of evaporated milk; sweetened condensed milk and/or sugar may also be added if, like most Thais, you prefer your coffee sweet.
- 1⁄4 cup plus 2 tbsp. coarsely-ground, very dark roasted robusta coffee
- Granulated sugar or sweetened condensed milk (optional)
- Evaporated milk
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