When my sous chef Ari Slatkin and I traveled to Bangkok to work with Thai cuisine and culture expert David Thompson on his book, this coffee kept us alive and cooking. The bittersweet grounds the Thais use contain not only coffee, but also corn, soy, butter, and sugar. These added ingredients, incorporated during the roasting process, give the brew a toasty, nutty flavor. Each roaster has his proprietary mixture. In the U.S., I usually buy Pantainorasingh brand.
© 2008 Robert Danhi. All rights reserved.