Vietnamese Coffee - Intense, Aromatic
Summary
Vietnamese coffee with an intense, aromatic character. Brewed traditionally in a metal phin, it produces a dense, slow extract with a full body and low acidity. Tasting notes include dark chocolate, roasted nuts and caramel, with a delicate sweetness that lingers. Often enjoyed black, with condensed milk (cà phê sữa), or over ice.
Filter
- Coffee in
- 20 g
- Water
- 100 g
- Time
- 4:30
- Temperature
- 90°C
- 1.Put the coffee into the phin (on the bottom filter) and level it.
- 2.Place the press (top sieve) on top and press down gently.
- 3.Pour a small amount of hot water and wait 30 seconds (preinfusion). (30 s)
- 0:30Pour in the remaining water, cover, and wait about 4-5 minutes. (4:00)
Uses 20-25 g coffee and 100-120 ml water at 90-95°C. Can be served black, with condensed milk, or over ice.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Ground
- Roast profile
- Filter
- Decaffeinated
- No
- Notes
- Caramel, Roasted Nuts, Dark Chocolate
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The roaster
Cafelito Coffee is a Polish online coffee shop—'sklep z kawą online'—selling beans directly through their website. Based in Poland, they keep things simple: br…
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