Oliang (Thai: โอเลี้ยง, pronounced [ʔōːlía̯ŋ], also spelt oleang and olieng^[1]), commonly known as Thai iced coffee, is a popular Thai beverage.^[2] Oliang is prepared from a mixture of Robusta coffee grounds, brown sugar, and various grains and seeds like cardamom, corn, soybeans, rice, and sesame seeds.^[3][1] The drink is noted for its coffee aroma and smoky notes from high-roasted grains and seeds.^[4]

Origins

The name oliang is derived from the Teochew Chinese pronunciation of 烏涼 (Pe̍h-ōe-jī: o͘-liâng), which literally means "black and iced," in reference to the black iced coffee concoction.^[5] Teochews comprise the majority of the Thai Chinese population.

Preparation

Traditionally, oliang is brewed with a Thai coffee filter called tungdtom (Thai: ถุงต้ม), a tea/coffee sock with a metal ring and handle to which a cotton cloth bag is attached.^[1] It is also used for making Thai tea. To make Thai coffee, put the oliang into the coffee sock and pour boiling water through it into a carafe. Let the bag steep for approximately 10 minutes until strong. Oliang is sometimes served with condensed milk, or with a small pitcher of evaporated milk, and one of simple syrup with which the drinker can sweeten the oliang to their taste.

Variations

Oliang can be customized as follows:

• Black coffee with ice = oliang (โอเลี้ยง)
• Black coffee with condensed milk = kopi (โกปี๊)
• Black coffee with ice and fresh milk = oliang yok lor (โอเลี้ยงยกล้อ)
• Black coffee with condensed milk, ice, and fresh milk = iced coffee (กาแฟเย็น; kafae yen)