Oliang

Thailand — Thai-Chinese community tradition

Not pure coffee. Oliang is a blend of coffee with roasted corn, soybeans, sesame, and sometimes rice, filtered through a tungdtom (cloth bag on a metal ring). The grain blend gives it a roasty, nutty depth you won't find in straight coffee. Thai-Chinese street vendors have been making it this way for generations, and the ratio of grains to coffee is a closely guarded recipe. Served black and sweet, or with condensed milk over ice.

How to make it

1. 1

   Add oliang powder (coffee + roasted grain blend) to a tungdtom (cloth filter bag).

2. 2

   Pour boiling water through the cloth filter, letting it steep and drip through.

3. 3

   Repeat the pour 2–3 times through the same grounds for strength.

4. 4

   Add sugar while hot and stir to dissolve.

5. 5

   Serve hot, or pour over crushed ice with a splash of condensed or evaporated milk.