What Is Vietnamese Coffee?
Coffee first entered the scene in Vietnam in the 19th century with the French colonization. What sets Vietnamese coffee apart from the rest of the world is that 90% of the coffee beans are of the robusta variety. Unlike the more common arabica beans (which is probably what’s in your pantry right now), robusta is a strong, nutty, dark bean. Robusta also has a much higher caffeine count than arabica.
How to Make Vietnamese Coffee
Buy It: The Original Phin Kit, Filter + Coffee ($30, Nguyen Coffee Supply)
Step 1: Add Vietnamese Coffee to Phin
The amount of coffee you need will depend on the size of your filter, but the recommended ratio to follow by Nguyen Coffee Supply is 2 tablespoons of finely ground Vietnamese coffee ($16, Nguyen Coffee Supply) to 4 ounces of water. Once the coffee is in the chamber, drop the press in to cover the grounds.
Step 2: Add Hot Water
Pour about 0.8 ounces of hot water just off the boil (about 205°F) to bloom the coffee for 30-40 seconds. (Blooming lets carbon dioxide escape for a better-tasting result.) From there, add 3.2 ounces of water or enough to fill the chamber.
Step 3: Watch the Coffee Drip
After about two minutes, you should start to see a slow drip coming from the phin into the glass or cup. And when I say slow, I mean slow. The process takes about 5 to 6 minutes total.
Step 4: Enjoy Your Vietnamese Coffee
How to Make Vietnamese Iced Coffee
This is my favorite way to cool off on summer days. To make Vietnamese iced coffee simply follow the steps above, but brew over a glass ice or serve over ice once the process is finished. Not into sweetened condensed milk or dairy-free? Try making a vegan version with coconut milk and simple syrup.
