Copper Cow Coffee – Enjoy a traditional Vietnamese pour-over coffee combo with great delicious flavor and a little modern California flair. It features a Dark Espresso Roast with Condensed Milk Creamer. Yummy!
Equal parts Vietnamese and Californian, you can enjoy rich, complex instant coffee and a delicious tasty creamer made from California condensed milk and pure cane sugar in no time at all. I tried their Classic Cream set, which includes Pre-Filled Coffee Pour Over Filters and California Milk & Sugar Creamer Packets ($15 for 5 coffee/creamers packs). Besides the Classic, they have Salted Caramel Latte, Churro Latte, Lavender Latte, Just Black, Ginger Latte Classic Decaf Latte, and Coconut. They also sell tea products, including Matcha Tea Latte, Thai Ice Tea, Chai Tea, and Golden Latte.
For further information, refer to coppercowcoffee.com.
They source from socially responsible, sustainable organic farms in Dalat, Vietnam, and package in biodegradable bags. They use sweetened condensed milk that is made with Real California milk and is 100% rBST-free along with their coffee. Their coffee blend is made from 70% Robusta and 30% Arabica beans, which offers a concise ratio for a strong yet silky brew.
Four words: tear, hang, pour, enjoy! This coffee puts the “pour” in portable so you can always have good coffee even if you’re not in the kitchen. Just pour hot water into the dripper filter, and enjoy!
- Step 1: Tear open the bag of coffee grounds.
- Step 2: Hang the wings of the bag on each side of your cup.
- Step 3: Wet the coffee grounds with a small amount of water and wait ~30 seconds. Use hot water that is 195-205 degrees Fahrenheit.
- Step 4: Pour enough water to submerge the coffee ground.
- Step 5: Take a short break and allow your coffee to filter through.
- Step 6: Repeat “Step 4” and “Step 5” a few more times.
- Step 7: Voila! You are done! Add as much creamer as you please.
Their packs are great for when you travel, and you want a great cup of Vietnamese coffee. You can stretch it out into an additional cup, depending on the strength or darkness you enjoy. You can add 4-6 ounces of water for a Vietnamese strength (my fave), or 6-8 ounces of water for an American-sized cup.
Impressions
I’ve always had a hankering (or addiction) to sweetened Vietnamese Coffee and Thai Coffee/Tea. I love the robust deep flavors of the Coffee/Tea and, of course, the dreaminess of the sweet condensed milk. The latter makes it tasty and softens the tannins and oils in the strong drinks. It is yummy for the test buds and a nice boost to the body from the caffeine (120 mg). The Copper Cow Coffee design with the pre-filled and fold-out coffee filters are convenient and easy to use, and popping open the creamer makes it an excellent system. I have been using the Classic set at home, and I can’t wait to try it out while car camping, backpacking, and bikepacking.
Their Story
Copper Cow Coffee is the brainchild of Vietnamese-American Debbie Wei Mullin. Our dedication to the environment and the coffee that you consume daily (let’s be real) stems from a few things: Debbie’s love for Vietnamese coffee and culture and her background in sustainability work.
Put that all together, and you’ve got us — quality-obsessed, eco-friendly, and proud to be part of the 2% (and growing) of women-owned companies with venture funding.
These days you’ll find us working tirelessly towards Debbie’s dream of making Vietnamese coffee a household product, all while sipping a healthy number of lattes in our cozy Los Angeles office.
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