THE CUP

Our take on a Vietnamese coffee. This one is 100% Arabica, whereas the grocery store brands are normally Robusta. So this one has an overall smooth character which is still a dark roast. Tasting notes are bakers (dark) chocolate, vanilla and burnt sugar (reminds me of campfire marshmallow) and slightly earthy. This coffee is robust enough to stand up to the addition of condensed milk and either hot or iced drinks in a Vietnamese Coffee.

About The Coffee

This is a washed microlot from the Delat City region in Vietnam.

About The Producer

Brewing Recipes

In the spirit of having Vietnamese coffee on the shelf we put together two delicious recipes we think you’ll love! Vietnamese coffee is highly concentrated coffee combined with condensed milk bringing forth a full bodied, rich, creamy caramel finish. Typically, Vietnamese coffee is brewed with a Vietnamese brewer which not everyone has. Instead we wanted to create a recipe using brewing methods more common. We found the best results came from the Aeropress as well as the French Press.

Aeropress

• 17g of coffee ground medium.
• 130g of boiling water poured steadily over ground coffee.
• Stir coffee making sure all the grounds are evenly saturated.
• Plunge!
• Combine 1 table spoon of condensed milk with coffee.

French Press

• 35g of coffee ground course
• 300g of boiling water evenly poured over grounds
• Stir coffee making sure all grounds are saturated.
• Steep for 4 minutes.
• Plunge, then pour into cup.
• Add 2 table spoons of condensed milk.

Iced Vietnamese Coffee

Add ice to any of these recipes for refreshing, delicious results! We elevated the ice coffee experience with this coffee by incorporating a martini shaker. We recommend using the french press recipe for this iced method!

• Once coffee is brewed set it aside.
• Add 1 cup of ice to martini shaker
• Add 1/2 a cup of milk
• Add 3 tablespoons of condensed milk
• Add coffee
• Then shake it like you mean it!