Get set to explore all that Vietnamese coffee beans have to offer!
From making Vietnamese coffee for the first time with a phin filter to spicing up your favorite dishes with coffee chili oil or chili sauce, you'll find that our recipes are easy to follow and perfect for any occasion.
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Vietnamese Iced Coffee
What will you need
cup or mug
glass of ice (optional if you prefer to drink your coffee hot)
2 tablespoons of our premium coffee blend
grind size: fine (like sand)
1 tablespoon of organic condensed milk (adjust the sweetness to your taste)
1. Bring a kettle of water to boil (205°F if using an electric kettle).
2. Add the organic sweetened condensed milk to your cup and set the chamber & base over your cup.
3. Add 2 tablespoons of ground coffee to the chamber.
4. Place the lid under the chamber and shake gently to even out the grinds.
5. Return the chamber over the base, press the filter all the way down until it stops, gently packing the grinds.
6. Add 2 oz of boiling water & cover with the lid. Set a timer and let the coffee grinds bloom for 1-2 minutes.
7. Press down on the filter again and slowly add another 4 oz of hot water.
8. Cover again with the lid and allow the coffee to drip into your cup (about 3-5 minutes). If the coffee is dripping too quickly, you’ll need to grind the beans finer.
9. Stir the coffee & condensed milk well, pour into a glass with ice, and enjoy!
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Smoking Hot 9 Spiced Coffee Rub Duck Confit
4 duck legs
2-4 cups duck fat
4 tsp 9 spiced coffee rub
4 tsp LGC coffee chili oil
1 oz garlic, minced
1 oz shallots, minced
2 - 48 hours
2 - 4 hours
1. Dry duck legs with paper towels
2. Thoroughly apply the 9 spice coffee rub evenly covering the duck legs completely
3. Rub the duck legs evenly with minced garlic and shallots
4. Cover & place in fridge to marinade 2-4 hours or overnight for flavors to really penetrate
5. Preheat oven to 225 degrees F
6. Remove duck legs from fridge
7. Rub off spice rub, garlic and shallots
8. Dry duck legs again with paper towels
9. Melt duck fat in a saucepan over medium heat
10. Arrange duck legs in a single layer in a high-sided baking dish
11. Pour melted duck fat over duck legs. The duck legs should be covered by about 3/4 of an inch of duck fat.
12. Transfer the confit to the oven and cook at a very gentle simmer-just an occasional bubble-until the duck is tender and can be easily pulled from the bone, 2 to 3 hours.
13. Remove the dish from the oven and set aside to cool.
14. We recommend that you let the confit sit in the fridge for one day before enjoying it, especially if you want to crisp up the skin before serving. When the confit is fresh out of the oven, the skin is very soft and fragile, and it will tear easily.
15. Heat a large frying pan over medium heat. Place the duck legs into the pan, skin side down. Fry for 6-8 minutes, until the skin becomes crisp and golden. Turn over and fry the other side for 10 seconds. Remove from heat, top it with our coffee chili sauce and serve a side salad, rice or pasta.
16. Store the duck in the fat in the refrigerator for use again in your next recipe!
Spicy Coffee Lemongrass & Basil Pan Seared Sea Bass Fillet
2 sea bass fillets, 4 oz per fillet (can substitute with salmon)
2 tbsp avocado oil
2 tbsp butter
2-4 tsp lemongrass & basil coffee rub
lime wedge, to serve (optional)
For the Herb Sauce
1 tsp lemongrass, finely chopped
1 tsp garlic, minced
1 tsp cilantro, finely chopped
1 tsp basil, finely chopped
1 tsp LGC coffee hot sauce or LGC coffee chili oil
2 tsp lemon juice
2 tbsp olive oil
1 tsp lemon zest
1 tsp fish sauce (optional)
salt and pepper to taste
60 - 90 minutes
5 - 10 minutes
1. Combine garlic, lemongrass, basil, cilantro, fish sauce, hot sauce or chili oil and lemon zest, lemon juice, salt and pepper in small bowl with olive oil. Mix together throughly. Adjust seasoning as needed & set aside.
2. Lightly score the skin of the sea bass fillets, being careful not to cut into the flesh.
3. Dry fillets well.
4. Apply spice rub evenly across both fillets and leave in the fridge for 30 - 60 minutes for flavors to soak in.
5. Remove fillets from fridge and leave out for 10 minutes before cooking.
6. Heat avocado oil in saute pan or skillet large enough to hold fillets comfortably over high heat, until almost smoking. Add fillets skin-side down and cook without turning until skin is crisp and golden and easily releases from the pan, 3-5 minutes.
7. Carefully flip the fillets over and cook for an additional 2-4 minutes, depending on the thickness of fillets (center of fillet should register 140°F).
8. When fish is a minute away from being finished, add butter to pan. Allow butter to melt and begin to take on a golden color, then add 1/2 of the herb sauce mixture. Spoon sauce over fillets as it finishes cooking. Serve fillets with remaining herb sauce mixture spooned on top & wedge of lime.