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Laotian Coffee Around 100 years ago the French colonialists planted coffee in the southern highlands of Laos on the Bolaven Plateau, and since Independence, the (mostly small) plantations have continued. Coffee from Laos is not widely known because most of the country's small export quantities have previously gone to France - the old colonial connection. However for the last two years now I have been importing this delicious bean into Australia, where it has been quite well received. In fact we're going back to Laos in Jan '97 to arrange further shipments. In Laos, you need to learn to order "CAFE LAO DAM" (Black Laos Coffee), and if you don't take sugar, add "BAW SAI NAM TAN." The Lao people tend to drink their coffee very strong - beans are roasted to a coal black, and they mostly add condensed milk! They use LOTS of ground bean in a muslin bag to soak in hot water for their brew. Here we're talking serious black caffeine syrup, and if you don't want an involuntary hyperactivity attack, you also need to say "NAM HAWN" (sounds like "numb horn") to get a glass of hot water for diluting purposes. I'm a strong black coffee drinker, but I found this coffee needed diluting with equal parts of water, which then made a delicious drink. Kafae thung, literally means 'bag coffee' and it is, quite simply, thick, strong and sweet. Hmmmm sounds like someone I know...oops I am digressing, my apologies...Why 'bag coffee'? Well, that refers to the traditional method of making Thai coffee, that is by filtering hot water through a bag-shaped cloth filter - there have even been times, I am told, that the ubiquitous sock has been used as a subsitute... It is customarily seen in Thai outdoor morning markets, though one can find it in Bangkok at almost any hour of the day, being one of the favourites of street vendors. Kafae thung, is typically mixed with sweetened condensed milk AND, sometimes SUGAR...however, if you would like it less sweet, do be sure to tell the vendor beforehand - say mai sai naam-taan (condensed milk but no sugar). You like your coffee black? Well then say, kafae dam. To have a really good cuppa of this brew, I would recommend going south, the best versions are made and enjoyed in the Hokkien-style cafés in the southern provinces. I promise you won't be sorry - it is without a doubt a-roy (delicious)! by John McBeath (location of author sought) (Note to readers: I am keen to locate the author John McBeath who wrote this artilce about Laotian coffee. The source is unknown and I would be grateful to anyone who can help me find the author. This article is placed here temporarily for two reasons: that the reader may be familiar with this article, and that the author's permission has not been sought yet. It is extremely difficult to find out more about the coffee culture in Indochina. The date of removal of this page is scheduled about the end of October 98. Thank you.) |
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