Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
StevenC

Cambodian coffee

Recommended Posts

During a two-week trip around Cambodia, I noticed that the coffee always seemed to have a pronounced chocolate flavor. I visited a number of places--Phnom Penh, Kampot, Battambang, Siem Reap--but the chocolate flavor was always there. (I tended to avoid adding sweetened condensed milk, although it actually complemented the flavor of the coffee quite well.) I bought a bamboo container of coffee at the Phnom Penh airport on my way home; when I brewed some a few days later in New York, sure enough, the chocolate flavor was right there.

Has anyone else found the same thing? Is it a characteristic of the bean variety, or has something been added to the coffee? I believe there was an article on Cambodian coffee in Gastronomica some time ago, but I haven't been able to get my hands on a copy.

Share this post


Link to post
Share on other sites

The container you bought - was it pre-ground or whole bean? There are a number of coffees that have a chocolate undertone although it's more pronounced when brewed as espresso than as drip coffee.

Was the coffee you had while in Cambodia prepared in the little metal filter assemblies akin to how the Vietnamese Cafe Sua Da is prepared?

And more to the point - I have had both Vietnamese coffee (from Vietnam - not just stuff brewed in the Vietnamese style) and also Laotian coffee. Have never noticed any distinct chocolate notes in the flavor of those.

Share this post


Link to post
Share on other sites

Khmer coffee is mostly imported from VN. however onced brewed it doesn't taste as good as VN coffee in VN. less strong and inferior in taste. coffee in Laos is better than in Cambodia, at least that's what i noticed. there's also chicory in the coffee, btw.

[i'm so glad i lugged back 4kg of the best VN coffee beans money could buy]

Share this post


Link to post
Share on other sites
The container you bought - was it pre-ground or whole bean?  There are a number of coffees that have a chocolate undertone although it's more pronounced when brewed as espresso than as drip coffee.

Was the coffee you had while in  Cambodia prepared in the little metal filter assemblies akin to how the Vietnamese Cafe Sua Da is prepared?

I didn't notice metal filter assemblies. If I recall, the coffee came either from espresso machines or French presses. The coffee I brought home was ground, and I made it in a French press.

I never noticed a chocolate flavor to the coffee in Thailand, so perhaps it's a Cambodian thing.

Share this post


Link to post
Share on other sites

I have to say I didn't notice a chocolate flavour in the coffee i drank while there. However most of the coffee i drank was made suo da style, and i did pour in the sweet canned milk, so I might not have noticed. There was a fair amount of chicory in most of the coffe I drank there. Could that be the taste you noticed?

Share this post


Link to post
Share on other sites
I have to say I didn't notice a chocolate flavour in the coffee i drank while there. However most of the coffee i drank was made suo da style, and i did pour in the sweet canned milk, so  I might not have noticed. There was a fair amount of chicory in most of the coffe I drank there. Could that be the taste you noticed?

Maybe. I'm frankly not accustomed to drinking coffee that contains chicory (at least to my knowledge), so I'll have to buy some and see if I notice the flavor again.

Share this post


Link to post
Share on other sites

I've had chicory blend coffee here in the US at some Vietnamese restaurants that use it for their cafe sua da. I don't recall any chocolate notes in the flavor profile. But I have had some espresso blends that have very distinct chocolate notes when consumed with milk.

Share this post


Link to post
Share on other sites

Nobody seems to know the answer to this quaetion. I recently bought a stash to last me several weeks while travelling about. The beans have a strange flavor which I'm not sure whether to attribute to the over roast, the blend of beans, or an additional flavoring ingredient. Not entirely pleasant, either way.

Share this post


Link to post
Share on other sites

It is very possibly the chickory. Also, in Vietnam at least, robusta coffee is the primary coffee available and although many people say it has an unpleasant burnt rubber taste it's OK by me.

That link on the Phnom Penh style roasting is great, cheers.


Edited by tsp. (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Tammy
      I hope this isn't an idiot question.  But I have no idea what the differences are.  Please teach me.
    • By Bentley
      I had a request for a coffee flavored bon bon.  I am not a coffee fan, so I've never made anything with it.  I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee.  I'm curious which type of recipe is used by most people here.  If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache?  If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis?  Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×