Your Guide to Brewing the Best Traditional Vietnamese Hot Black Coffee

Your Guide to Brewing the Best Traditional Vietnamese Hot Black Coffee

Overview

Vietnamese Coffee is

History

Vietnam is the second largest producer and exporter of coffee in the world. Coffee cultivation was introduced to the country by the French Colonists in the late 1800s. After recognizing that Vietnam proved ideal growing conditions for the drink, it quickly became a cultural staple and solidified the countries economic status in the world. 

Traditional Vietnamese Hot Black Coffee

 Preparation: 5 minutes
Brewing: 5 minutes
Total: 10 minutes

 

Notes

  1. If you are making a single cup, a standard 4oz Vietnamese Phin is ideal. For a larger batch you may want to look into differing sizes of phins (typically going up to 24oz). If you are in a pinch, a French Press is a great substitute.

Specifications

  1. If you are grinding your beans prior to brewing, grind to about a medium/fine size (approximately the size of table salt)
  2. The brewing ratio is 1/5 or 1 part coffee and 5 parts water
  3. The first brew or 'blooming period' is 30 seconds and 3 to 5 minutes for the second brew
  4. The temperature for the hot water should be about 92-95C

Ingredients

Makes 1 cup

  • Vietnamese Coffee: 20 grams
  • Hot Water: 100 grams

Process

Assemble the Coffee Filter

  • Assemble the filter atop of your mug beginning with the plate and chamber.
  • Add the Vietnamese coffee to the chamber and gently press down with the tamper, leaving it there.  

Brew the Coffee

  • Gently pour about 20 grams of hot water into the phin chamber and allow 30 seconds for the coffee grounds to saturate. This is known as the 'first brew' or 'blooming period'. Discard any water that is filtered through into the mug.
    • Blooming Period: The hot water helps to speed up the C02 degassing process of freshly roasted coffee (typically taking 2 weeks after the initial roasting period). Allowing time for the blooming period, ensures the second brew will fully absorb the authentic flavours of the coffee and not take on any of the acidity from the C02. 
  • Pour the remaining hot water (80 grams) into the chamber and place the lid on top. Allow the hot water to filter through the phin slowly for about 3-5 minutes. 

Savour & Enjoy!

  • After the water has fully dripped through the phin, the coffee is ready to enjoy. 

 

Looking for a sweeter kick to your coffee? You might want to try a cup of traditional iced milk coffee also known as Cà Phê Sữa Đá.

 

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