Oliang Recipe (Thai Coffee Concentrate)

Flavor And Tasting Notes

Oliang is the concentrated base used in Thai iced coffee. Made from a blend of dark roasted coffee and roasted grains like corn, rice, soybeans and sesame seeds, it has a toasty, nutty aroma. Cardamom adds a subtle herbal hint. The resulting brew is bold, slightly smoky and naturally sweet thanks to the browned grains.

Preparation And Recipe

1. Create the blend: Mix equal parts ground dark-roast coffee and a roasted grain blend (corn, rice, soybeans, sesame seeds) with a pinch of ground cardamom.
2. Brew: Place 4 tablespoons of the blend into a cloth coffee sock suspended over a pot. Pour 500 ml of near-boiling water slowly through the sock, then allow it to steep for 10 minutes.
3. Filter: Lift the sock, squeezing gently to extract the brew.
4. Use or store: Oliang can be served over ice with condensed milk, or stored in the fridge for up to three days as a concentrate for Thai coffee drinks.

Dialing In And Troubleshooting

• Adjust the ratio of grains to coffee to influence sweetness and body; more grains produce a lighter, nuttier drink.
• Use a coarse grind for the coffee portion to prevent clogging the cloth sock.
• If the brew tastes harsh, reduce steep time or use cooler water.
• Clean the cloth sock thoroughly after each use to avoid off-flavors.

History And Culture

Oliang originated as a cost-effective way for Thai vendors to make coffee go further. Inspired by Chinese Teochew immigrants, who called the drink o-liang (black and iced), coffee was blended with roasted grains to stretch the supply while adding sweetness. Today oliang is synonymous with Thai iced coffee culture and remains a staple at street stalls across Thailand.

Editor's Take

Practical Detail

Common Questions

Sources And Further Reading