Thai Coffee

Gaa Faa Yen

Preparation info

  • Difficulty


  • Makes:

    4 to 6


Appears in

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.


  • 1 cup Thai coffee mixture ( cup for iced coffee)
  • 4 cups Water, boiling to taste (about 1 can) Sweetened condensed milk
  • Stir coffee grounds into boiling water. Brew 5 minutes.
  • Strain through a coffee filter, very fine wire mesh strainer or cheesecloth.

For Hot Coffee

  • Fill each cup with 3 to 4 Tbsp. condensed milk; top with 1 cup hot coffee. Guests stir it to make it as sweet and creamy as they wish.

For Iced Coffee

  • Stir brewed coffee and condensed milk together. Cool to room temperature, and then pour over crushed ice (about 1 cup ice per serving) in tall glasses.