I discovered Kona when I was dating a Native of Hawaii in college. He had great connections from family at home. He was a Chemist and had lots of scientific explanations of why it was the best

I love good strong Cajun coffee like Community with chicory or Cafe Du Monde with chicory. Chicory is a root that they started roasting and grinding into coffee about 200+ years ago in Louisiana because the French couldn't get coffee past the naval blockade and it has been made that way ever since. Since chicory doesn't have any caffeine in it, cajun coffee might even be better for those who cannot stand full caffeinated coffee. I just love the flavor of it and that sweat it puts on your brow while you walk the French Quarter in New Orleans. If you truly love coffee, this is something you have to experience at least once in your lifetime.

If you really believe in supporting your local farmers with your pocketbook then buy Hawaiian

Mexico and Costa Rica are a lot more local to me than Hawaii!

In that regard I guess Japan is a lot more local to me than Detroit when I go get my next car.

So now I come to you guys. I'm almost out of my Dunkin' Donuts coffee and I'm in need of a new coffee to try, now that my tastebuds have been enlightened.

A Vietnamese filter is a small coffee pot. It looks like a hat and sits upon the top of a coffee cup. Inside is a chamber for coffee and room for hot water. It is very basic and simple, and works!

A Vietnamese filter, coffee (optionally with chicory), and condensed milk. Condensed milk typically contains sugar and is heat processed with steam. Steamed milk has different physics from non-steamed milk and tastes better when used in coffee (ask any cappuccino drinker).

What type of coffee grind?

There is controversy here, I have read of anything from fine to coarse grind being used. The cans have what appears to be a French grind; I use a grind somewhere between French and drip. This does not fall through the holes in the filter and tastes great. If you are new to Vietnamese coffee, use a French grind since it is easier to get it right with a coarser grind.

What else should I know?

The typical way to serve the coffee is with condensed milk (not evaporated milk). This adds a wonderful sweetness and mouth feel to the coffee. Additionally, the water temperature is very important, see the notes in the French Press section at HowToBrewCoffee.com what else should I know?

Step 1: Put about 1/3 of an inch of condensed milk in the bottom of a coffee cup. I prefer a glass cup since this is cool to watch! If you store the condensed milk in the refrigerator, it will get very thick but still work fine, and your coffee will not be as hot.

Step 2: Open the device and unscrew to remove the filter’s top screen.

Step 3: Place three rounded teaspoons of coffee with chicory OR three and a half rounded teaspoons of coffee into the device. Replace the screen and turn it until it starts to get snug. This takes a bit of practice but note, it should not be "tight" but snug.

Step 4: Place the filter on top of the coffee cup. Pour hot water into the device until it is about 1/4 full. Wait 20 seconds (yes, look at the clock). If all the water flows through in the time, you need to tighten the filter more.

Step 5: Unscrew the filter two complete turns. If it is too tight, you can typically use a quarter as a screw driver. Only loosen it two turns (but not less, either!).

Step 6: Fill the filter with hot water. Place the cover on and wait. Typically about 5 minutes. The water should not stream through, it should drip.

Step 7: When the dripping stops (i.e., all the water has passed through the filter), carefully remove the device, set aside, and start to enjoy. Personally, I stir up all the condensed milk, others leave it for the end.

http://www.ineedcoffee.com/04/vietnamese/

The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.

Vietnamese coffee in a can is as close as you will come to store bought meth, oh my my my that stuff will rock your socks off!

My boss thought I'd done a line of coke, or something, when I got back to the office.

I use my blade grinder carefully, simply because I prefer flavoured coffees so I add a piece of vanilla bean to the coffee beans or a piece of cinnamon stick depending on my mood. You just have to be careful that you don't overgrind the beans

Kopi LuwakFrom Wikipedia, the free encyclopediaJump to: navigation, search

Sumatran kopi luwak farmer shows beans prior to cleaning and roasting, Sumatra, IndonesiaKopi luwak (Malay pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is one of the world's most expensive and low-production varieties of coffee. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract.[1] A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world with prices reaching $160 per pound.[2]

Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines (where the product is called motit coffee in the Cordillera and kape alamid in Tagalog areas) and also in East Timor (where it is called kafé-laku). Weasel coffee is a loose English translation of its name cà phê Chồn in Vietnam, where popular, chemically simulated versions are also produced.