I love it. I've seen the drip mechanism that sits over the cup. I know it's can take sweetened condensed milk.
What I don't know is what's really going on. What's the name of the drip thing that sits on the cup? Is this how it's always made, or is it at all possible to make larger quantities at a time for a group? Where can I buy them?
What kind of coffee bean is used? What kind of roast? What kind of grind? Or is it pre-ground? Can I use regular coffee, or is it special for Vietnamese coffee (I assume it is)?
Is there any specific condensed milk that's better than the others? Is extra sugar added (it is awfully sweet)? What's the proper ratio of coffee to milk (to sugar)?
What are the proportions/process for ICED Vietnamese coffee?
And finally, in what way, if any, is this different from Thai iced coffee?
Any further comments on Thai iced tea (what kind of tea is it,etc.) is also appreciated.
I love this stuff.