Kafae Yen (Thai Iced Coffee)

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• •Use authentic Thai coffee brands like Pantai Oliang Powder or Cha Tra Mue for the most authentic flavor - these contain coffee blended with roasted ingredients like chicory, sesame seeds, soybeans, or corn.
• •Thai coffee is roasted very dark and has a robust, chocolatey flavor that remains strong even after ice melts.
• •Don't skimp on the ice - pack your glass full. Thai people love their iced drinks very cold.
• •A pinch of salt is a secret weapon that enhances sweetness and prevents the drink from becoming too cloying.
• •Start with less condensed milk and add more to taste - sweetness preference varies widely.
• •For traditional presentation, pour the evaporated milk on top without stirring to create beautiful layers.
• •If you can't find Thai coffee, use very dark roasted robusta coffee beans, ground coarsely.
• •The cloth filter (tungdtom) gives the most authentic taste, but a French press or coffee sock works well too.

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Thai iced coffee (kafae yen) has its roots in both Chinese and French colonial influences in Southeast Asia. In the early 20th century, Chinese immigrants brought the concept of strong-brewed coffee and tea to Thailand, along with the traditional cloth filter brewing method. The French, who colonized neighboring countries like Vietnam, Laos, and Cambodia, introduced sweetened condensed milk as a dairy substitute in tropical climates where fresh milk was scarce and refrigeration limited. Over time, Thailand developed its own distinct coffee culture, creating unique blends like Oliang (coffee mixed with roasted soybeans, corn, sesame seeds, and rice) and establishing the signature preparation style of very dark roasted robusta beans served over mountains of ice with generous amounts of sweetened condensed milk. The name 'kafae yen' literally means 'cold coffee' in Thai (kafae = coffee, yen = cold), reflecting how essential iced beverages are in Thailand's hot tropical climate.

Authentic Thai iced coffee is distinguished by several key elements: the use of very dark roasted robusta coffee (often the Oliang blend with roasted grains), traditional cloth filter brewing (tungdtom or kafae thung), the combination of both sweetened condensed milk and evaporated milk for layered sweetness and creaminess, generous amounts of ice, and optionally a pinch of salt to balance sweetness. The coffee should have a strong, robust, slightly burnt flavor with chocolatey notes that can stand up to dilution from ice. Commercial Thai coffee brands like Pantai Oliang Powder and Cha Tra Mue are widely used in Thai households and restaurants. The drink is typically served in a tall glass with the evaporated milk poured on top, creating attractive layers before stirring. Unlike Vietnamese coffee which uses a phin filter and is often served with ice on the side, Thai iced coffee is poured directly over packed ice and mixed with milk at the time of preparation.