Vietnamese Drip Coffee
- Lid / Cover
- Presser / Plunger
- Scale ( Optional )
- Thermometer ( Optional )
- Grinder ( If you don't have ground coffee )
- 10 grams Ground Coffee
- 60 mL Water
- 2 teaspoons Condensed Milk
- Use 10 grams of Coffee per 60 mL of Water
- Use a grinder to grind the roasted coffee beans
- Bring the water to a boil
- Prepare the filter; you must always clean the filter before using it because any remaining coffee powder or dust in the filter will distract from the scent of the coffee
- Pour 2 teaspoons of condensed milk into the glass. Vietnam societies usually use milk in this method, but you can replace it with honey or even did not use both at all
- Then pour the coffee powder into the filter, which has been ground. However, open the plunger first before entering the coffee grounds
- Using a plunger to flatten the coffee powder after it has been inserted into the Vietnamese Coffee Drip cup. After that, leave the plunger in the filter to separate the water chamber from the coffee powder space
- Into the Vietnamese Coffee Drip cup, pour the hot water. Pour 20 ml of water into the container first. After that, set aside for 20 seconds. This method ensures a successful extraction of water and coffee.
- After 20 seconds, add the leftover 40 ml of water into the Vietnamese Coffee Drip cup, close it, and wait 2 minutes.
- After 2 minutes, open the lid and check to see if the water level has decreased completely. If there is still water in the cup after 2 minutes…No worries! You just have too finely ground coffee powder
The Coffee Drip used in this process is thought to be able to hold the coffee’s flavor.In addition, the fast-brewing process and low cost of Vietnamese Coffee Drip are two other factors that have contributed to the popularity of this form.
Why you Should Try It?
If you’re a fan of pour over coffee, iced coffee or a solo coffee drinker, you should try a Vietnamese Drip coffee maker!
The dripper, also called a Phin, is an easy-to-use single cup brewer that makes a delicious cup of Charleston Coffee Roasters coffee in about 4-5 minutes that is somewhere between pour over and a French press.
Is it possible to make Vietnamese coffee in a French press?
Well… Why Not?
A French press is used to produce coffee. It’s soft and creamy with a blast of caffeine. A Phin, a traditional Vietnamese coffee maker and filter, isn’t needed. By soaking coffee grounds in hot water, the French press imitates the Phin.
3 parts of Vietnamese Coffee Drip
The Lid / Cover
The stainless-steel lid parts are built to cover the upper cup during the work phase, ensuring that the water temperature within the cup remains continuous.
The Presser / Plunger
A section that serves as a separator between the water room and the coffee powder room serves a dual purpose. The first feature is a coffee powder presser, which has a compact shape below it. The separator and water filter between the water room and the coffee powder room is the second feature.
Water will be blended as it passes through the plunger from the uppermost room to the coffee powder room. Water that’s been combined with coffee powder can drip into the glass through the filter.
After you understand the functions of the parts above, you see how the dripping mechanism works: water flows via a water chamber, then through the plunger to reach the coffee room, and finally, water and coffee that is been extracted falls drop by drop into the container below.
Without a Press, how do you Make Vietnamese coffee?
Over the coffee, pour 8 ounces of boiling hot water. Cover the container with the lid and set aside for 5 minutes. The coffee will begin to drip into the cup once it has been brewed. Remove the filter from over the cup after 5 minutes, when it is brewed.
But How Do I Make the Perfect Brewing?
Aside from Vietnamese Coffee Drip, you’ll need some other tools, such as a grinder, a digital scale, and a thermometer, to make the perfect brew.
Any of the equipment mentioned above is necessary because you must obtain the ideal size of coffee grounds, the correct coffee-to-water ratio, and the ideal water temperature to use this process.
The cup of coffee that results is smooth and clean, similar to a pour over, but with less bite than espresso. Since there is no paper filter, the oils from the beans can move through to the finished coffee, just like a French press, and you can get some sludge in the bottom of your glass.
FUN FACT – Fish Sauce in a Coffee?!
In certain parts of Vietnam, the end of a toothpick is soaked in fish sauce and then stirred into the coffee. The explanation for this, I suppose, is that a pinch of salt or a salty taste has been known to counteract bitterness. Darker roasted instant coffee, especially French Roast, has a higher bitterness. The heavily roasted coffee can be made to taste smoother by adding a small amount of salty fish sauce. I would skip this phase if the coffee you’re using isn’t a dark roast. Interesting right?
Why is Vietnamese Coffee so Strong?
It takes a long time to brew and demands patience due to the many stages involved. So, what is it about Vietnamese coffee that makes it so powerful? Robusta coffee beans have twice the caffeine level of arabica beans, resulting in a bolder and heavier cup.
Robusta vs Arabica in Vietnamese Coffee Drip
Despite having less caffeine than Robusta, Arabica beans are also thought to have a better flavor. Arabica coffee has a smoother, sweeter flavor, with hints of chocolate and sugar. Robusta, on the other hand, has a grainy or rubbery flavor with a deeper, sharper, and more acidic taste. For me I’m voting Arabica for sure!
Enjoy your cà phê sa nóng (Vietnamese hot coffee)! After your coffee has also been brewed and blended, pour it over a glass of ice to make a Vietnamese iced coffee (cà phê sua dá).