It should be drunk sweet, and the sugar is put into the pot with the cold water, which results in a concentrated sweetness. Turkish coffee is very finely ground and put into cold water then brought to a boil. Turkish coffee at Moustache Turkish coffee at Moustache. 79 Clinton Street, near Rivington, Lower East Side It made me wish I’d stirred the coffee with every other sip. When I got to the bottom, there was a caramel-color sludge, kind of pretty but also inedible. It didn’t taste at all like peanut butter, but it did have a nutty savoriness that buoyed the roasted flavor of the coffee beans. I held my breath and stirred, then tasted. The ca phe bod dau phong ($7) came to the table already pressed, dark on top, lighter on the bottom. The menu at Cloud varies this formula, with options like egg yolk, lychee peach, honey lime, and… peanut butter? I was curious how it would taste and how they’d make it. Peanut butter coffee from Cloud VietnameseĬloud Vietnamese is a new Lower East Side restaurant that has more than just the usual Vietnamese coffee - which is dark, made in a small metal press that takes forever to drip, and served with a layer of sweetened condensed milk that must be stirred up from the bottom of the glass. Īfter working my way through my usual ice coffees, cortados, and espressos at the dozen or so coffee bars I frequent, I set out to get some coffees that were a bit different. Here’s the eighteenth installment along with the previous edition. Accordingly, I resolved to keep an informal diary reflecting my unvarnished daily experiences. Those fleeting encounters with restaurants are often the most enjoyable. Many of my best dining experiences never make it to the page: If an eating establishment doesn’t merit a first look, dish of the week, is it still good?, point on a map, or paragraph in a feature story, it often disappears.
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