In a medium-sized (8–12 oz.) phin filter (see Chef’s Tips), add the ground coffee and gently shake to level. Place the filter over a mason jar or large mug. Carefully place the metal filter over the coffee, gently pressing down or screwing the filter on (depending on the type of filter the phin has).
Pour ¼ cup (63 ml) of the boiling water over the coffee. Let sit for 30 seconds. This blooms the coffee, allows the CO2 to dissipate, and helps to prevent a bitter flavour in the final product. Slowly pour the remaining water into the filter and cover with the lid provided. If using a phin filter that is slightly smaller than the amount of water being used, after about 2 minutes, slowly pour in the remaining hot water.
Place the Mason jar or mug into a high-sided bowl or container and fill just over halfway up the jar/mug with boiling water to keep the coffee warm as it slowly drips. It should take 5 to 6 minutes for the coffee to finish dripping.
For the egg foam:
Bring about two inches of water to a boil in a small heavy-bottomed saucepan. Reduce heat to medium-low to low. The water should be just simmering with a few bubbles breaking the surface.
In a medium stainless steel bowl, lightly beat the egg yolks. Add in evaporated milk and the Redpath® Dark Brown Sugar. Whisk well until mixture is homogeneous. Place bowl over the simmering pot of water. Continuously whisk until sugar is dissolved and the mixture reaches the ribbon stage. The mixture's temperature should also register 160°F (71°C) on a thermometer; 10 to 14 minutes, depending on the distance of the bowl from the hot water. Remove from heat, wiping the moisture off the bottom of the bowl with a kitchen towel.
Pour just-boiled water into 2 small heatproof glasses or mugs to warm. Discard water and divide the brewed coffee between the two cups. Gently spoon the egg cream mixture between the two cups of coffee. Serve immediately.
*Start with room temperature egg yolks. Reserve the leftover egg whites for a future recipe (eg. meringues, sponge cake, or add to scrambled eggs)./p>
*If a phin coffee filter and/or robusta/Vietnamese coffee is unavailable, pour-over coffee, espresso shots, coffee made in a French press, or a very strong drip or dark roast (such as French Roast) pod-based coffee (e.g. Keurig, Nespresso, Tasimo, etc.) can be used instead. Use these alternative methods to make about 4 to 6 ounces of coffee per serving.
*You can also use two single-serving phin coffee filters (4 to 6 ounces). Divide the ground coffee (3 tablespoons) and hot water between the two filters. The filters can also be placed directly over the serving cup sitting in a bowl of hot water if desired.
*Redpath® Golden Yellow or Redpath® Demerara Style Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting egg foam will be lighter or darker, respectively, than the original product. The caramel flavour will be less distinct if using the Redpath® Golden Yellow Sugar and more pronounced if using the Redpath® Demerara Style Sugar.