Cambodian coffee (Cafe Tuk Dah Kor Tuk Caok)

Cambodia is seen as an emerging and significant coffee growing region in southeast Asia.

Mondolkiri province in Cambodia cultivate the brand Mondulkiri coffee and continues a tradition of coffee growing in the region that started with the French colonialists in the 1700s.

French roast coffee is considered to be a double roast coffee, which is a category of dark roasted coffee characterized by an intense and smoky-sweet flavor. As coffee roasts get “darker”, the color of the coffee beans darkens and more coffee oils appear on the surface. As a darker roast, French roast coffee beans are very dark brown and shimmering with oil.

A traditional way to prepare Cambodian coffee (as well as other Southeast Asian coffees) is to roast the coffee until it is nearly black by using vegetable fat. Once the coffee beans have been roasted they are ground up to create a very fine powder that is used to brew a very rich and dark cup of coffee. Typically the coffee is brewed using either a cloth sieve or a coffee filter.

Another Cambodian coffee brand is Angkor coffee founded in 1997 purchasing coffee beans from small, family-owned coffee farms in Stung Treng, Ratanakiri or Mondolkiri but may also come from the Memot Kompong Cham province.

Ai Bounnareth aka Mr. B is known to be a charismatic Cambodian who has been serving his signature coffee at the Russian Market for 33 years. The coffee itself is thick, strong and not too sweet, served with an extra shot right as the ice starts to overtake the coffee. If you visit his market stall is “Best Iced Coffee” Shop 547 at the Russian Market in Phnom Penh.

For your caffeine thirst cruncher here is a recipe you can use to make 1 refreshing Cambodian ice coffee at home. Chin Chin!

INGREDIENTS

  • 1 shot of dark roast coffee
  • 2 tbsp condensed milk
  • 1 cup ice

METHOD

  1. Add 1 spoon of milk to the bottom of a tall glass.
  2. Add ice.
  3. Pour coffee shot.
  4. Add remaining milk on the top and mix slowly to dissolve.
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