I have absolutely no clue.
As a matter of fact, it tastes suspiciously like the Thai iced coffee I always order at my favorite noodle shop in the city – and that is not a bad thing at all.
I do know that having a pitcher of this chilling in the fridge is a very nice way to beat a sticky summer afternoon into submission.
Brew the coffee – I use six heaping coffee measures – in your machine of choice (ours is a percolator) and set aside to cool.
Serve over ice in a tall glass.
You could, if you like, use ice cubes made from leftover coffee, or add a splash of your favorite liqueur, but, having tried it both ways, I vote for just plain, bitingly cold, and over regular ice.
Vietnamese. Thai. Pan-Asian.
Call it what you will, I call it delicious.