作法
- 煉乳舀入高玻璃杯底。份量看個人：少甜放 2 大匙，永珍街頭攤的全甜放 4 大匙。
- phin 滴漏壺先放在小碗或杯上（不要放上玻璃杯）。倒入咖啡粉並輕拍勻，再蓋上壓盤。
- 先倒入 20 毫升滾水浸潤咖啡粉，靜置 30 秒讓咖啡粉膨脹——預浸步驟。
- 再倒入剩餘的 100 毫升滾水，蓋上壺蓋。水應緩慢滴下——壓盤適度時每分鐘約 50 至 80 滴，4 至 5 分鐘滴完。
- 滴完後把壺移開，把熱咖啡直接倒在煉乳上。用長湯匙大力攪 30 秒，混合物會變成均勻的奶油焦糖色。
- 玻璃杯加冰塊至杯口。把熱咖啡奶倒在冰上，瞬間降溫。攪一下後配長湯匙與吸管端上。
Common questions
Can 寮國冰咖啡 be made ahead?
寮國冰咖啡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 5 minutes.
Is 寮國冰咖啡 spicy?
寮國冰咖啡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國冰咖啡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 寮國冰咖啡 to make at home?
寮國冰咖啡 is approachable for a home cook with basic stove skills — total time about 10 minutes, no special technique required.
Can 寮國冰咖啡 be scaled up or down?
This recipe is written for 1 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
寮國咖啡主要產自寮國南部的波羅芬高原——全國頂級產區，產出羅布斯塔（便宜，做日常用）與阿拉比卡（高級豆）。沖煮手法跟越南 ca phe sua da 幾乎一致，同樣的 phin 滴漏與煉乳；寮國版烘焙稍淡，阿拉比卡比例更高。永珍咖啡文化興盛，傳統 kafe Lao 與現代義式咖啡館並存；早晨咖啡配長棍麵包是經典寮式早餐。
