5 Different Ways to Drink Vietnamese Coffee

5 Different Ways to Drink Vietnamese Coffee

For avid Nam Coffee lovers, the process of brewing our coffee is as enjoyable as drinking it. Regardless of your own preference, preparing coffee can be a relaxing part of your daily routine — a chance to take a step back and do something nice and special for yourself. 

Different brewing techniques require distinct equipment, coffee-to-water ratio, temperature, and time. 

Here are five different ways to prepare our coffee. 

Phin Filter

Vietnamese Phin filter use

 

If you’re aiming for that unique Vietnamese experience, using our phin filter is the way the go. Originally introduced by the French, the phin filter is a stainless steel or aluminum tool placed on top of the cup. 

While phin filters are straightforward and simple to use, there are some things you should know to get the best results. Here are some easy steps:
  • Grind up a few tablespoons of premium-grade Nam Coffee.
  • Put 2-3 tablespoons of ground coffee on the filter cup and slightly shake the filter so the grounds are evenly distributed. 
  • Put the strainer on the cup. Don’t add the water before you do this.
  • Put your phin filter over a glass, mug, or whatever you use to drink coffee. 
  • Let the coffee bloom. It’s a good idea to let the coffee bloom first as you pour four ounces of boiling water into the brewing chamber and then wait for thirty seconds. 
  • Following that initial pour, pour some more water and wait for four minutes for it to finish brewing.  
  • If you’re in the mood for something sweet, you can coat the bottom of your cup with condensed milk. 
  • After the coffee is done brewing, you can drop a few ice cubes and pour some milk and sugar according to your preference. We recommend stirring your cup with a spoon to make sure all the added ingredients are fully dissolved into the liquid.

French Press

vietnamese beans in french press

Image sourced from Unsplash/@quozeon

French Press is a brewing device that allows coffee grounds to fully immerse in water before they are strained using a metal or nylon mesh filter. One of the simplest and most ideal ways to make coffee, the French Press is excellent at extracting the natural oils from the coffee, and thus providing fuller flavor and stronger aroma. A typical French Press is cylindrical, with a plunger and built-in filter screen that’s used to press hot water through ground coffee.
  • Remove the plunger from the French Press and place the ground coffee on the glass pot. 
  • Pour hot water. The coffee-to-water ratio should be between 1:16 and 1:18. Stir or shake gently.
  • Insert the plunger back into the pot just above the water and ground coffee (do not plunge yet). Wait for 3-4 minutes to allow the coffee to bloom.
  • After four minutes, push the plunger down to force the water through the screen filter, extracting coffee from the grounds. This requires smooth and consistent motion.
  • Pour the coffee into your mug and enjoy.

Espresso Machine

Vietnamese beans in an Espresso Machine

Image sourced from Unsplash/@anet_voborilova

On days when you need an extra kick on your caffeine, a shot of espresso makes for a great companion. A concentrated form of coffee that has a stronger flavor and thicker texture than other drinks, espresso is made by forcing pressurized hot water through very finely ground coffee beans using an espresso machine.

There are different types of espresso machines, from manual types where you tamp and brew the coffee yourself to automatic machines that do most of the work for you. The latter is generally preferred by most espresso fans so they can have control over their drink. 

  • Pre-heat your espresso machine.
  • Measure your coffee grounds properly. A single espresso shot requires between 6 and 8 grams of coffee grounds.
  • Place the coffee grounds in the portafilter. Tap it gently on the tamping mat to distribute the coffee evenly and ensure that there are no air pockets.
  • Take the tamper and press it down straight onto the coffee grounds. Give the tamper a quick spin to make sure the coffee grounds are perfectly evened out. Brush off any excess grounds on the top or side.
  • Insert the portafilter handle into the group head and start brewing. Once the machine stops after 25-30 seconds (you’ll have to manually turn it off if you’re not using an automatic machine). 
  • Remove the cup from the machine tray and drink it pure or add steaming milk to make a latte or macchiato.

    Cold Brew

     

    Vietnamese coffee cold brew
    Photo: @nhauforever/Bach Tran
    For coffee drinkers who want a less acidic, smoother taste that’s light on the stomach, cold brew coffee is an ideal option. This slow extraction method pulls all the great coffee flavor from the beans (preferably Arabica coffee bans) and the caffeine. This can be time-consuming, with the process lasting up to 24 hours, but it’s simple and can be used to make large batches of coffee.
    • Put coffee grounds in a large container. The method usually uses 1 ounce of coffee per 1 cup of water.
    • Pour water over the top and stir gently to make sure the grounds are thoroughly saturated with the water.
    • Cover the jar with a lid.
    • Let it steep for about 12 hours or more on the counter or inside the refrigerator.
    • Using a cheesecloth or flour sack cloth as strainer, pour the coffee to another container.
    • Dilute the coffee with as much water or milk as you prefer. Serve cold or warm.
    • Store the remaining coffee in the refrigerator for up to a week or two.

    Moka Pot

    vietnamese moka pot prep

    Image sourced from Unsplash/@ericbarbeau

    Synonymous with classic Italian coffee, Moka pot is a stovetop coffee maker. The compact equipment consists of three parts: a lower chamber, a filter basket (where to put the ground coffee), and an upper collection chamber. Its aluminum or stainless steel body is designed to withstand the heat of hot stoves and create a robust and intense taste that can be sometimes described as “burnt.”
    • Add hot water to the lower chamber. Make sure the water level stays below the steam release valve.
    • Fill the filter basket with coffee until level. Drop it into the bottom chamber and screw the upper chamber into place.
    • Place the Moka pot on the stove, and set the burner to medium heat.
    • Watch the coffee brew. The right pressure should push steady steam of coffee through the upper chamber.
    • When the coffee is about 80% of the way up to the spout (or it looks like golden honey), take it off the burner and put it directly onto a cold towel or run it under cold tap water. Cooling the pot helps keep the over-extracted, bitter liquid from funneling into your coffee.
    • Pour coffee into a cup, or add sugar or cream depending on preference.

    Nam Coffee’s three products — Da Lat, District One and Orange County — are all made with Grade A whole beans that can be brewed however you like it and are compatible with any device. 

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