Ingredients
Brew
- 80 goliang powder, or a mix of ground coffee, roasted corn, roasted soybean and sesame
- 1 litrewater
To sweeten
- 80 gsugar, or to taste
To serve
- plenty of ice
- evaporated milk or condensed milk, for oliang yen sai nom
Equipment
- a thung tom kafae, the cloth sock filter
Directions
- Bring the water to a boil, then take it off the heat for a moment. Put the oliang powder into the cloth sock filter and lower it into the pot. Paper filters strip out the oils and the drink comes out thin.
- Lift and plunge it rather than stirring, which agitates the grounds evenly without clouding the brew. Do not boil the coffee while it steeps, which draws out bitterness.
- Squeeze the sock gently against the side of the pot and lift it out. Do not squeeze it hard, which forces fine grounds and bitter compounds through the cloth.
- Stir the sugar into the hot brew until fully dissolved. Sweeten it while hot, because sugar will not dissolve properly in the iced drink afterwards.
- Make it noticeably stronger and sweeter than you want the finished drink. The ice dilutes it considerably, so a brew that tastes right hot will taste watery over ice.
- Let it cool, then chill it thoroughly. Fill a tall glass right to the top with ice and pour the cold brew over.
- Serve it black as oliang, or pour evaporated milk over the top for oliang yen sai nom. Rinse the cloth sock in plain water and never with detergent, and keep it wet in a jar of water between uses.
Technique
- Ready-made oliang powder is sold in Thai shops, often labelled Pang Tong Ka Fae.
- The grain in the blend is why it is cheaper and more filling than coffee alone.
- Cha yen, Thai iced tea, is the orange counterpart sold from the same carts.
Substitutions
- Strong dark-roast coffee with a spoonful of roasted barley or malt drink powder stirred in.
- A fine mesh strainer and a jug at a pinch, in place of the sock.
Variations
- Oliang yen sai nom, with evaporated milk.
- With condensed milk, which is much sweeter.
- Made stronger and served in a small glass.
History
Developed by Chinese-Thai coffee sellers who stretched costly coffee beans with roasted grains and seeds; still brewed through a cloth sock filter.
Frequently asked questions
What is Oliang?
Oliang is a drink from Thailand: iced black coffee roasted with corn, sesame and soybean, sweet and smoky. Developed by Chinese-Thai coffee sellers who stretched costly coffee beans with roasted grains and seeds; still brewed through a cloth sock filter.
How long does Oliang take to make?
Oliang takes 10 min of preparation and 10 min of cooking. The recipe makes 4 glasses. It is rated easy to make.
What can I substitute in Oliang?
Yes, within limits. Strong dark-roast coffee with a spoonful of roasted barley or malt drink powder stirred in. A fine mesh strainer and a jug at a pinch, in place of the sock.
What is the most important thing to get right in Oliang?
Lift and plunge it rather than stirring, which agitates the grounds evenly without clouding the brew. Do not boil the coffee while it steeps, which draws out bitterness.
