Traditionally, oliang is brewed with a tung dtom kaffee, a tea/coffee sock with a metal ring and a handle to which a cotton cloth bag is attached.

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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.

• Add sugar and stir to dissolve.

• Allow to cool.

• Pour into a glass with ice, and add the dairy product of your choice: half and half, condensed milk, evaporated milk or a mixture of these three. Usually a Thai street vendor will add sweet condensed milk.

• The proportions of coffee, water and sugar may vary according to taste.

• Try using 2/3 part oliang to 1 1/4 parts sugar to 6 parts water.

• Thais like their coffee incredibly sweet!

• Alternately, you can brew the coffee powder directly in boiled water for 10 minutes. Strain through a coffee filter or a fine metal strainer. Continue as above.