#20 of coffee producers worldwide!
- Coffee has been around since 1850 in Chantaburi province.
- Commercial coffee cultivation in Thailand began in 1975 with coffee from Brazilian breeding lines in the province of Chiang Mai,
- to an initiative of the government, which wanted to open up a new source of income for the former opium farmers.
- Through the support of the UN and the Thai royal house, organic coffee could be established as a marketable product.
- Coffee is cultivated in mixed cultures without fertilizer and chemistry.
- Some of the Arabicas growing in the north are speciality coffee – like the Doi Chaang coffee.
- With Black Ivory and Kopi Luwak coffee it should be clear that here very exclusive coffee is produced, which is also the most expensive in the world!
- 10 % Arabica (อาราบิก้า) are grown at heights of 600 – 1,500 m in the north of Thailand
- 90 % Robusta (โรบัสต้า) grow in the south at 300 – 800 m altitude.
- Since the Thais also preferring this taste, the almost exclusive instant coffee so far has received serious competition.
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☕ Traditional Preparation
- prepare coffee with a French Press.
- Fill the coffee into a carafe and mix with the following ingredients.
- per cup: 2-4 tsp of candied sugar per serving
- per cup: 2 tsp cardamom
- Cinnamon, almond extract or other dessert spices depending on taste.
- Place in the refrigerator overnight
- Fill coffee into a glass of ice cubes and leave room for 30 – 60 ml of condensed milk or cream to pour over.
Use soy condensed milk instead of the condensed milk / cream.
- Thai iced coffee, similar to Americano.
- depending on the recipe roasted rice and caramel are added to the beans and roasted together.
- the coffee is brewed and filter through a kind of sock, sugar is added and usually drunken on ice.
- Oliang with milk
- means translated ancient coffee.
- ground coffee and sweetened condensed milk mixed in 1:1 ratio
- similar to Spanish Café Bombón
- Prepare the iced tea with either 1 tbsp Thai tea mix or black tea, orange blossom water, star anise, crushed tamarind seeds and 2 tsp of sugar, boil 4 min. cook and cool it.
- Fill glass to 3/4 with ice cubes.
- Add 1 tbsp of sweetened condensed milk.
- Pour in 2 espresso shots (with 1 espresso it is called red tie) then tea.
- Pour in 2 tbsp of cream in the end, alternatively coconut milk.