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Coffee was established in Yemen, where the port of Mokha is located, where it took the most famous coffee, which is called Mocha, which is the golden age of Yemen, or it was called Happy Yemen, but now coffee cultivation is no longer widespread due to the cultivation of the narcotic khat tree
The last time I was in Southeast Asia, I was in northeast Cambodia (bordering Vietnam). I always woke up early and made/drank drip coffee as I watched the fog slowly roll down the mountainside. So calm, peaceful, and beautiful.
@@morgandrinkscoffeeit was so unnecessary for you to say "even tho coffee originated in Ethiopia" lol like do you also say "even tho tea originated in China" when speaking about English tea, kasmiri tea or Darjeeling tea lol
@@indiangum4691 Why did that make your skin itch? It's just storytelling. Next time say you're a racist and move on, don't make it a rant about "necessity".
Thank you for covering Vietnamese coffee. Even though Vietnam is the top #2 in the world for coffee distribution, I feel like our country’s coffee is so underrated in professional coffee settings compare to countries like Ethiopia, Honduras and Columbia. In fact, I think Vietnamese coffee is only popular in the world of tourism instead. Vietnamese coffee is a large part of our community and I hope more professionals like you will discover it and also have more love for Robusta.
I feel you. I tried finding easily accessible beans that's at least a blend of robusta + arabica. So often you find "100% arabica" or "blend with arabica sourced from x and others". Even the one I found that does actually list robusta sourced from Vietnam only lists it on the website, but not the package. Vietnamese robusta is something to advertise!
As a Mexican, I feel you. Our coffee is extraordinaire, top of the class, but we have a funny and somewhat problem, where we ourselves are the top consumer of our own coffee, so the world can't really get to it, but I'm still sad when I see Morgan, Hoffman, and many others only really use Ethiopian, Kenyan, Colombian or Honduran coffee.
Yeah more people need to try high-quality robusta! Had it a while ago and personally preferred it to a lot of arabica coffees (plus the caffeine was a nice boost)
Vietnamese coffee - the brew method, not the actual robusta coffee itself - is quite popular in southeast asia. Yes, Malaysia, Indonesia and Singapore has its own tradition also using robustas and sweet milk, but its always easy to find phin-brewed coffee+condensed milk all across SEA, from Bangkok to Timor Leste, Bali to Manila. The rest of the world is missing out.
It's such a unique and interesting heritage of coffee in Vietnam I must say. Managed to acquire 100% Robusta beans from Vietnam (and curiously China) in Cologne, Germany. There is even a cafe specialising in Robustas and managed to brew myself some cups with the help of a Vietnamese friend and compared to my native African coffee and tea traditions. Magical experience. Highly recommended.
Growing up in the states I never really understood why my grandma from Vietnam claimed that the coffee here was not strong or fragrant enough for her taste until I had Vietnamese coffee made in Vietnam. It was like an explosion of bitterness, sweetness, and tanginess in your mouth. And the aroma of freshly brewed coffee was just out of this world. One sip just woke up all your senses. And when you have it at 5am in the morning on the sidewalk watching the street slowly become busier, it is just embedded in your mind like the taste of city. I still remember that moment vividly even when years have gone by.
It's crazy that we all have that nostalgic feeling when it comes to this coffee, especially in Vietnam watching the city move by as you wake up with your coffee.
When my brother went on a trip to Vietnam he got Coffee made with sweetened condensed milk (from another boat which came up to his groups boat, because river markets) and he would not shut up about it for months. Glad you are able to share this with your audience
Im Scottish. I've had LOTS of condensed milk. It's used to make tablet, which is a sweet. Tablet is not fudge!! I'm Scottish restaurants taller is often served as a petit four with after dinner coffee. If it isn't made correctly it is gritty and crunchy. Unpleasant. Made correctly it is smooth and delicious. I personally think it's great with coffee. My father has condensed milk sandwiches as a child. Terrible for dental health. But compellingly delicious
i love using a phin to brew coffee. it's super ADHD friendly, since it can only brew for as long as the water stays in the brewer, and if you forget about it, you can't over-extract. however getting the hang of how much coffee you need in the brewer and how fine a grind and how tight to get the insert to be (to accommodate swelling of the grounds) is a trick... but it's still super forgiving in a similar way to a french press.
When you want to stay awake for 42 hours, just drink a glass of Vietnamese coffee. I made that mistake thinking it would be weak so I drank a glass instead of a cup and stayed up for 42 hours.
A pro tip from a Vietnamese, USE THE LID! It is just something that my mom and I often do that I don't often see folks outside of Vietnam utilize very much (or at all). Instead of putting your grounded coffee into the phin over the sink to prevent it from getting everywhere, just place the phin on the lid that it comes with and tap off the excess on the lid back into the phin. I just find that it reduce the amount of steps and effort when making my morning Nam drip coffee when I just woke up and very sleepy. Can also use the lid as a saucer to prevent spillage after the drip is done. The lid is SO useful!
When I'm going camping, a phin brewer is my go to. If fits perfectly into my kettle, isn't bulky, and is less fussy compared to a lot of these advertised for camping brewers.
@@anitapaulsen3282 So not OP but I very regularly use a phin at home. It's probably my favorite brewer and I own quite a few. I've brewed pretty much everything in it, arabica, and robusta. I've also brewed white coffee with it, I've done both dry and wet fermented coffees. All of them have come out great. They taste notably different than any other method of brewing it's a really great brewer though I would say that it doesn't produce coffee that I like black, but then again I suffer through black coffee out of other brewers so I don't particularly like that style.
1. Very much worth noting that if you're going to use the condensed milk, then it doesn't make sense to brew the coffee into a cup of ice. As you yourself noted, brewing into the condensed milk makes it easier to dissolve, and then you can add ice to that cup. 2. Based on how my Vietnamese relatives do it at Vietnamese restaurants, the lid of the phin has a second function as the saucer for the phin, once most of the water has gone through. What I see them do (and so I copy) is to use the spoon for the coffee to turn down the top screen (there's a slot on the top of the stem) maybe a half or full turn to press more coffee out, the put the phin on the lid while you mix the coffee with the condensed milk. When the mixing is complete, you can pick up the phin and pour whatever has dripped out of the phin into the lid into the mixed coffee to get those last drops, though there is a reasonable chance that the finer grounds that come out the bottom filter can end up in your coffee.
the _Phin_ brewer in concept seems quite similar to the device used to make _Philter Kaapi_ ("filter coffee") in South India; but instead of condensed milk, we boil (regular full-fat) milk with some sugar and aerate it by passing it between two cups/mugs
I believe the phin is in fact originated from South India as the French brought them along with coffee to Vietnam in the 19th century. I did a lil research and there are articles say it was a form of Madras Filter. In Vietnamese language "phin" has 2 meanings: 1. Smooth fabric / microfiber cloth; 2. Coffee filter. The first meaning is rarely used anymore, haven't heard that once in my life. And because there are many loanwords from French in Vietnamese I think "phin" is our way to say "filtre" (= filter in French), like with accent. So basically "phin" is Vietnamese-French "filter" and because of its popularity now that word kinda became a loanword in English for this South Indian coffee filter 😂.
@@31xyzak Very much correct, Vietnamese tends to pronounce the L as an N at end of any word (such as saying SCHOOL as SCHOON), so the PHIL became a PHIN, also since there is no F in the Vietnamese alphabets, so the PH was used.
The main thing about phin brewer is you can actually take time and chill while waiting for your coffe ready, you can chat with your friend about your day, enjoy the weather or the view/traffic flow outside. And when it's done, you get yourself a strong, flavourfull cup of coffe to enjoy. The flavor is worth for waiting and It's some peace-time of day that you can get for yourself after a long day. A way to enjoy life in Vietnam.
It was cool seeing you tackle Vietnamese coffee, though you can also totally do an only egg yolk and sugar (no milk) version of egg coffee since the origin of ca phe trung was actually a substitute for when condensed milk was unavailable. It’s still super creamy. 😊
@oxoelfoxo based on your taste, actually. Can be 1 yolk and 1-2 teaspoon sugar. Can add more if you want more sweetness. You can add chocolate powder, matcha powder if you want to taste different flavor. Serve with some banh mi that already cut to dip it into the egg and the coffee (great breakfast). If you served this as a dessert,... you may want to drink it with some sweet or snack, I prefer chewing candy (Turkish one, can't remember the name) or something have a ligh flavor because we don't want it fight with our egg coffee in our mouth
@oxoelfoxo I just searched it. That's the one. But I never eat it that large. The candies were cut into pieces almost as small as my fingertips in Viet Nam. Still, because you want something that can be a snack or something like that, choose anything that is your flavor but not fight with the main course (in this case, it is Egg Coffee), I would rather choose something tasteless/sweet or anything in between. Make sure when you whip the yolk, the sugar must dissolve completely. You can replace sugar with condensed milk, too. The process and final product will be th same. In the case you use sugar and it doesn't dissolve, it tastes terrible. I kinda like sweet, so 1 yolk would be 2-3 teaspoons. Well, you have to taste it after you whip but it's can be fixed later too (this is the case when you want more sweet. The case you accidentally add too much sugar before you have a taste test, prepare some flour because you will make some pancake with it). When you whip the yolk with the sugar (feel free to add vanilla extract if you can't smell the yolk), you have to whip it until it has a nice foam with a light yellow color. At the time, the smell is replaced by a greasy scent. When you lift the whisk or egg beater, the egg flows down the stream, and you see its thickness. You can add chocolate powder, etc... after this checking process. I suggest you drink with a nice hot cup of coffee because when the ice comes in, the smell of the yolk will be... unforgettable. And how much do you pour it? Unlike the video, normally, we will use the whipped yolk equal or more than coffee. After all, the scent of coffee is still stronger anyway. Suggest, do half and half. Coffee first, then the egg. You can put a little chocolate powder on top of it if you are not familiar with this drink. Because, at the first time, this drink was made as a "morning drink," so we usually have baguettes to serve with. You may dip it into the foam, eat, and then drink the egg coffee. Oh, I forgot. Do not stir at all costs.
while you're at it, try some delicious vietnamese coffee that are new and popular in VN at home: 1. Coconut blended coffee: - brewed black vnmese robusta coffee (25gr coffee, 80ml hot water, brew in a phin) - 80ml coconut milk - 60ml condensed milk - ice (about one venti cup, more or less) - 1 tbsp frappe powder Instructions: - Blend ice, coconut milk, condensed milk, frappe powder until well mixed, ice-blend consistency, pour into a cup. - froth the black coffee by shaking in a bottle/shaker/froth stick. And then pour on top of the cup. - optional: garnish with toasted coconut flakes 2. Vietnamese salt foam coffee: - 50ml Brewed black coffee, add a pinch of salt into the phin before adding hot water (I find that dark roast robusta with butter work best with this) - 40ml condensed milk foam recipe: - 13ml non dairy creamer - 13ml milk - 13ml cream/vegan alternative - less than pinch of salt, to taste Instructions: - brew the coffee, then mix with condensed milk, pour into a cup - Froth the foam recipe until fine foam consistency - add ice into coffee cup, then pour the foam on top The nutty, caramel, chocolate profile of the coffee with the creaminess of the foam make this drink tastes like butterscotch and I'm obsessed with it yuh
6 หลายเดือนก่อน
50ml cà phê mà 40ml sữa đặc thì ngọt lòi công thức vớ va vớ vẩn
I’m Vietnam there has actually been a big movement towards using espresso for the Vietnamese coffee. Many shops now offer the option of cafe xay (ground, I.e. espresso usually 20g in 40 out on 15g condensed milk) or cafe Phin which is the traditional method. Another interesting variation I encountered was Phin pourover which was 15g in, pour to 30g, 30 second bloom, and then pour to 150. I got this recipe from the COC Legacy specialty coffee in Hanoi, who I would highly recommend if you are traveling through.
You should absolutely try Cà Phê Muối (Salt Coffee), made with condensed milk, fermented milk and ... salt. I love this. One thing which does not match my experience in Vietnam: The coffee in Vietnam is waaaaaaaaaaay stronger (More coffee, less water). The Box of coffee i took home from my last vacation actually recommends the following recipe: 20g of coffee, 20g water for blooming and finally 45g of water. And yes, this hits you hard ;-)
Egg coffee is very popular, but relatively newly popular on the Vietnamese coffee scene is salted coffee. The whipped cream is salted to contrast with the sweet and bitter coffee. Many people find the ca phe sua da too strong, so they prefer ba xiu which has less condensed milk and the addition of regular milk. Traditional Vietnamese coffee isn't meant to be chugged down, but to be savored and sipped slowly while watching the world go by. This allows the ice to melt and dilute the coffee so it's less sweet/intense.
Just love your frank statement “it’s just very tasty” at 14:20. There is no other word to describe how indulgent Vietnamese coffee really is! I also learnt so much about the difference between Arabica and Robusta from your video. I have a coffee book but never read it. Your explanation is short and simple to understand, perfect for me. Love how informative your video is. 🩵🩵🩵
Living near New Orleans where there is a very dense Vietnamese population, I’d seen and heard of Vietnamese coffee, and knew it was quite different from what Americans traditionally drink. Thanks for all of the backstory and information.
Fun tidbit for you then! Cafe du Monde coffee is frequently used as a substitute for robusta here in the states. Many of the Vietnamese restaurants and shops use it in place of robusta since it's much easier to find and chicory has a similar flavor profile. Also, Cafe du Monde is French, and they did tend to bring coffee to their colonies - a history that the Gulf Coast and Vietnamese share.
I’d love to see you explore coffee from around the world! I’m Caribbean, and coffee culture is so important too, and would be so excited to see you talk about it!
so happy you're talking about this!! i work at a vietnamese coffee shop and have since fallen in love with it. i may not be vietnamese but im glad to see others discover how nice vietnamese coffee can be!!
OMG it's nice to see our way of brewing coffee is getting more and more attention. A little infos that coffee is getting more and more attention in Vietnam, us Vietnamese not only enjoy our traditional way of preparing coffee (like what you did in a most appropriate way ^_^), we're now paying more attention to beans and the diversity of coffee. We're getting used to new beans something called "Fine Robusta". It's wonderful to see the way of enjoy coffee in our country is changing, in a very good way!
Ah, I love cà phê sữa đá (the sweetened iced coffee that is primarily popular in the Saigon area). One of my most pleasant memories of visiting Saigon a few years ago was starting each morning by going down to the local coffee shop (there is always one within a stone's throw) to get an iced coffee, and just sitting on the front doorstep where we were staying and doing a bit of people-watching. There was an ice vendor right across the street (as many people in Vietnam still have iceboxes rather than refrigerators), and it was a joy watching him expertly slice up huge ice blocks for his customers as I sat sipping the coffee in peace.
Hi! great video on vietnamese coffee! I'd like to add that for the Cà Phê Trứng (egg coffee) you don't have to stir the drink at the end before drinking. You can simply drink it as is (the egg is still a seperate layer on top the coffee). As long as you keep the cup high enough when drinking, the coffee will definately flow down the glass and you get to drink the egg and coffee as the same time. IMO the egg taste richer if consumed like this. You can also just scoop the egg and eat it separately too!
A great video. Having family from Vietnam the one thing I wanted to note is the specific brand of cafe du monde which is super popular there. Which it is still a robusta coffee but with chicory
Cafe du monde, although not Vietnamese in origin, originates from Louisiana, from the cafe of the same name (it's still running today!). My assumption is that it became popular as a substitute when Vietnamese immigrants came to the US, when they could not find the beans to make Vietnamese coffee. Nowadays, there are brands like Nguyen coffee supplying Vietnamese Robusta beans. As a Vietnamese American myself, I grew up seeing the orange tins in Vietnamese grocery stores here in California.
Very good summary, little tips for people who actually want dip their finger in to pond: 1. You will want to pour a little water into to phin before the coffee, so coffee flake stick to the phin and don't fall down the coffee cup 2. The center guide's thread isn't there just to hold the filter, if you screw it in harder coffee will drip slower and you will get a stronger, bitter coffee. Some phin don't have a center guide then you have a pressing nob that you can press it down every minute or two. When the water ran out you can squeeze the water that soaking the coffee by pressing the filter, that the good bit you don't want to miss it. 3. Ever for people love bitter dark (like myself), the flavor can be overwhelming or dull bitter (for me at least), and you cannot stand condense milk, you can just lightly add sugar, for me 1/3 of a table spoon per 50ml is my daily driver. 4. I don't travel abroad often so I don't know your country's market, but I you can, find the coffee that have 5 to 15 percent mix of arabica. This is what empowering my morning, and the supplier is a friend of my. 5. Cheer! Good love from Vietnam, typing this with a cup of black coffee.
Vietnamese coffee is definitely my favorite. At Vietnamese restaurants, they actually bring the phin dripper to the table and let the customer complete the brewing process by waiting for the drip to complete, removing the dripper, and pouring the coffee into a serving glass which is either just crushed ice, or ice with milk. It's pretty much never served hot, since Vietnam is a very hot, tropical country.
Yo! I didn't expect one of my fav content creators to explore coffee from my own country! The phin filter is absolutely essential and it's one of the most forgiving coffee brewers, not to mention it's small and portable. Thanks for the vid! Great job!
hi! do you have any additional tips or should i follow Morgan exactly to make a good cup of Viet iced coffee with condensed milk? I love the drink btw !!
If the coffee is made by the OG in Vietnam, 1 cup will be enough to make you go from I can't wake up to I can't sleep anymore lol. The fact that you put the original name of Cà Phê Sữa Đá and Cà Phê Trứng shows that level of professional and we respect you for that. I love your content.
Thanks for doing a vid on Vietnamese coffee. Couple suggestions- 1) you can make the egg/SCM mixture in a glass measuring cup with spout. For me, it is big enough to whip the mixture, and it has a spout which makes it easy to pour the mixture from, and easy(er) clean up. 2) try drinking the egg coffee WITHOUT mixing it. It is a lovely sensation to have the hot strong coffee come through that sweet egg froth on top. The two distinct temps/tastes/textures combining in your mouth is really nice. Akin to drinking hot coco with whipped cream on top
I am Canadian, but learned about the Vietnamese coffee filter off a youtube video several years back. I ordered one online, since I couldn't find any in my local stores to buy. I will use it with any coffee that i want and it always makes a delicious cup of coffee. Its also great to mske into a lattee or cappuccino etc.
I absolutely love Vietnamese coffee. Your Phin is a little different from mine, though. Mine actually separates into 4 pieces. The lid, the screen, the brewer, and the tray. My screen also doesn't screw in, it just lays in on top of the coffee. One thing I do like about mine is that I can take the lid off, place it upside down on the counter, and the brewer itself can be placed directly on top of it, eliminating the need for the paper towel keeping the counter clean. As for recipes, I do a pretty standard Vietnamese coffee, very similar to what you did with your second one, except since I'm vegan, I use sweetened condensed oat milk. This is also a great option for people with dairy allergies or just intolerance to dairy. The flavor does come out a bit more nutty than with standard dairy condensed milk, but as you mentioned before with Robusta itself being a little nutty, the flavors really work well together.
To add a couple more Vietnamese coffee drink 1) Bạc Xỉu (a weird Vietnamese-Chinese lingo that translates to White Coffee): The Vietnamese equivalent of an Iced Latte. Very popular in my hometown in the south +It's similar to the Sweetened Condensed Milk Ice Coffee in your video but you also add fresh milk. You can do this by adding the fresh milk to the mixture you have in your video. Or you can make the fresh milk - sweetened milk mixture separately by heating the milk mixture and then adding the coffee to the mixture over ice. +This is basically a thick, sweetened Ice Latte with a lot of strength on every flavour profile. It's sweet from the condensed milk. It's bitter from the coffee. And it's fatty from all the milk. It is much fuller and richer in texture then a regular Iced Latte imo. It is THE definitive way you should drink Iced Latte if u like it sweet. 2) Cà phê muối dừa/cốt dừa (Salted Coconut Coffee. It can either be salted or coconut or both!) : less traditional drink. +For this one, there are 2 components on top of the Sweetened Condensed Milk Coffee in your video: salted, slightly whisked heavy cream and coconut milk. The coconut milk is added together with the condensed milk before brewing the coffee over them. Then ice is added and finally the salted whisked cream is layered on top. +This drink takes the richness you already had in the Bạc Xỉu and dial it to 11. But it's not completely fatty in its flavour. The salt and coconut add a very interesting dynamics to the flavor profile. Think salted caramel over dark chocolate with shaved coconut sprinkles!!! +You can also ditch any 1 of the coconut, condensed milk and salted whisk cream if it's too fatty. It would still incorporate salt into this because salted coconut is a heavenly flavour.
My favorite coffee! In Vietnam they sell brewed coffee on the street, super rich black coffee mixed with condensed milk and tonnes of ice. Life saving!!!
I went to Vietnam just before covid and instantly got hooked on the coffee with sweet and condensed milk. I wanted to get a Phin before I left but unfortunately completely forgot about it. I'd honestly go back to Vietnam just for the coffee alone, it's great.
I lived in vietnam for a year. It is a magical place with incredible people. Please visit them if you can and try their coffee. Cafe Sua Da (Milk coffee) or Cafe Den Da (black iced coffee) is how most people have it these days.
I loved this Morgan! VN coffee is one of my favorite things in the world. For folks that love the flavor and cream of the eggfoam coffee I can recommend using cream, vanilla protein powder and egg yolks as a replacement.
One trick I learned is using the lid of phin as a saucer for itself while putting the ground coffee insides or after brewing. Definitely saved me a lot of energy :)
The first time I had Vietnam coffee was in the Vietnam restaurant just down the road. It was a tall glass, 1/2" condensed milk, ice to fill glass and then the phin. When all the coffee was dripped you stir with a long spoon and drink with a straw. Delicious!
I was in Vietnam last month and I was so impressed by their coffe. It was something else, and the creativity of different coffees where so interesting. I tried the Egg Coffee, the Ca Phe Sua Da (condensed milk and ice), Coconut coffee, Salted coffee and Yoghurt Coffee, and they were all amazing!
Fun fact: If you order Cà Phê Sữa in a typical cafe in Viet Nam, you'll be served with the entire brewing set prepared up until the brewing step. This is so you could adjust the coffee to milk ratio yourself. If you want the end product to be a little darker, you could wait a little longer before taking the set off and mix. If you want the your coffee to be on the sweeter side, you just don't wait as much. My gosh this and bún bò are the two things I missed the most when I left Viet Nam to go study in Canada five years ago.
Thank you for making this video, as a Vietnamese Coffee Lover myself, this video had covered everything that traditional Vietnamese Coffee should be known about.
You did an amazing job covering our coffee! I just wanna point out that we don't never ever want the base of the phin to touch the surface of the table (we don't usually have clean counter top like yours lol) so we would actually put the lid upside down on the table, then place the phin in it. then you put the coffee in the phin, add the 'filter' part and press lightly, then add a tiny bit of water to kinda wash off any impurities mixed with the coffee powder, as well as to 'open up' and prepare the coffee for the actual brewing. The lid at this point acts like a saucer to capture the water and any coffee powder that falls through the holes of the phin (avoid the problem you mentioned at 07:05). Wait a little bit to drain out all the 'first water', then place the phin on the cup, and just throw out the water on the lid and process to make the coffee as you did. The dripping of the coffee through the phin is somewhat like a zen experience when you just take some time and observe life, maybe enjoy a good company or do some people watching if you're by yourself in a coffee shop. This is how my dad taught me to brew a cup of coffee using our phin, which he learnt from his mother, who was a coffee addict. Other than that, I really appreciate the detailed contents, thank you so much!
Thank you for the feedback and tips! I, for some reason, completely forgot the lid can be used as a catch for the brewer and feel quite silly about that
I loooove Vietnamese coffee (especially egg coffee), I was in Hanoi, Vietnam a few years back and all the cafes there had this super rich, bold, delicious coffee. They have one of the best coffees in my opinion. Thank you for this wonderful video Morgan!!
I'm Vietnamese. I enjoyed your video of our traditional coffee. Really interesting with your talk and explain about Phin also how to make it. Thanks for introducing and bringing it here.
Fantastic video as always. Texas has a fairly large Vietnamese population, so we're blessed with the tons of wonderful shops and restaurants that serve really excellent Vietnamese coffee. Nguyen Coffee Supply is really great too, high quality and consistently delicious. I also ordered some whole beans from Phin Coffee Club based in Austin and had a really great experience. Coffee being such a connector of different peoples and different cultures is one reason I (and I'm sure most of us here) love it so much!
I live in Raleigh NC and LOVE these coffee makers. They are the best for people with contamination OCD because they can be boiled for sanitization if necessary. I use mine every day. Happy to see it getting some representation here!
For the egg coffee, if you whip the egg yokes first, then drizzle the sweeten condensed milk in later while whipping, it'll stay stable long and not collapse as fast. The egg foam will also be more fine and when you mix it with coffee will maintain a head of foam when mixed.
Thank you Morgan for making this video. I'm currently working as a Barista in a specialty coffee shop in Viet Nam, and I have been following your channel for quite a long time, since the beginning of my journey to become a Barista. I really love Vietnamese coffee culture even though there aren't many specialty coffee shops out there and mainly just Robusta Street type of coffee, but due to a large consumption and the love for Robusta in Viet Nam, I think that is a great way to elevate the value of Robusta, only the heaviness and robust aroma of it can go well with the creaminess and sweetness of condensed milk. Once again, thank you for sharing our culture in general and to be specific thank you for helping me during my journey. I think you are creating really great values to the community
The “phin” is derived from the French word “filtre” = filter (in English). The lid is served as the cover to preserve the heat while the coffee is brewing but also served as the saucer when the coffee is done brewing.
Interesting piece of trivia: Vietnam actually only harvests it's own coffee production since 1989. The reason that Vietnam is such a large coffee grower and exporter is actually a gift from the former Est German Republic, who kickstarted the production in Vietnam in the 70's to help with it's own supply problems. Just as the first harvest was ready to export, the Berlin wall fell, though. Vietnam, however, found other customers.
You missed the best part of the phin brewer: when you're done you flip the lid and set your brewer on top of it to keep the left over drips from making a mess!
Great video! Thank you for introducing Vietnamese coffee to the world. I have some more information for those who are interested: - The "phin" in the video is a modified version of the "phin" in Vietnam. The original "phin" has a separate filter from the one at the bottom of the phin's body, so the coffee will need to pass through two filters. There is no screw on the inside, and the metal plate, which has a handle to grab, could be used to press down the coffee to alter the extraction rate. The lid can be used to place the phin on it without the need to use paper, assuming it's drained completely. - Vietnamese folks enjoy strong coffee. We typically use about 20g of coffee for each cup, with 20g of water for the bloom phase and about 90g of water for extraction. It tastes much stronger than normal coffee, such as lattes or similar drinks. - The reason the brewing time is long is that this method is usually used during the early morning session. Each person has their own dripping cup of coffee, reading newspapers, and chatting with others. We enjoy this leisurely time, so there's no rush to drink the coffee. Instead, we savor the quality time to start the day. There are many more types of Vietnamese coffee, such as "Bạc xỉu" or "Cà phê muối." Hope all of you could enjoy these sometime. Welcome to Vietnam!
Just returned from Vietnam & very interested on how I can make coffee at home. Thanks for your explanation! I go 2-3 times a year to drink coffee there :)
I miss weekend mornings when I was still at home. We would enjoy breakfast while waiting for the coffee to brew, no hurry, no phone, no TV, just a quiet morning with family and good food and coffee. Great way to spend a morning.
Super good job on this deep dive into Vietnamese coffee. It really feels like your are familiar with Vietnamese coffee rather than just doing research for the episode. Well done!
I said out loud to myself “I don’t think raw egg should be in my coffee” then I thought how I make butter Mayo with raw egg. I’m going to try the recipe without sweet condensed milk, because I don’t do sweetener except for sugar replacements. I’m excited to try this tomorrow as I’m on an egg fast. Thank you 🎉😊❤
There needs to be a decent video made on Vietnamese cafe culture. Egg coffee is great and there are so many other wonderful, creative and fun coffee (and tea) recipes that are worth looking into (cloud coffee, kidney bean matcha, and cheese tea are all things that spring to mind)
I purchase Trung Nguyen coffee at my local Asian Market. I use the cold brew method to make a half gallon at a time and heat each individual cup in the microwave when consumed.
I don't even drink coffee but I watch one of your videos whenever I need a pick-me-up. Your shorts are so wholesome it's like an espresso shot of serotonin ❤
Bravo! Vídeo Excelente! I live in Brazil and I’ve heard and read about vietnamase coffee for years. Thank you for clearly explaining each step without foolish, irrelevant babble. Your video is perfect! I just ordered whole-bean robusta cultivated in Vietnam. As soon as it arrives, I am going to follow your instructions. Then when I have guests to my home I’ll serve them the specialty made with egg yolks! Can’t wait. I heard it described as “drinking tiramisu”!!!!!❤
So glad you did this video! It would be great to see a video with comparisons of different robusta brands and beverages. After having my first and best Vietnamese coffee experience in Germany at Konomi in Heidelberg, I have been trying to replicate that perfect cup and its clear notes of chocolate, caramel, and nuts…all to no avail. I have been working my way through a bag of Nam Palat which is a dark roast. I think that I may have better luck with a medium roast. Since I didn’t want to waste it, I brewed in in the phin with one part coffee and two parts Chocolate Alchemy’s The Big O brewing cacao which is pretty good and closer to what I am looking for. My daughter is bringing me back some Viet Beans from Germany at Christmas to try so we’ll see.
Cà phê sữa đá is the best tropical coffee drink ever invented. When it's so hot you can barely sleep, the sun outside beats you down and makes your eyes hurt, the humidity feels like sucking air through a straw and you sweat so much your trunks start clinging to the underside of your jewels, nothing else quite gives you life like the cold, bitter-sweet pick-me-up that is a tall glass of cà phê sữa đá. My current preferred recipe for phin that I got from a local specialty brewer is actually a strict 1:4 recipe with the water divided 50:50 with the bloom and the pour-down, so it's a way tighter cup than the 1:9 ratio on the video. The ice used in Vietnam most of the time comes in rather small cubes, so they melt rather quick and dilute the drink probably to similar strengths to where you ended up. Also worth noting is that being a reeaally slow brew, the phin excels in extracting a lot of the oils from darker roasts, resulting in super thick, glossy, velvety, almost crude-oil-like looking cups. I've done side-by-side comparisons with light-roast vs. dark-roast and my preferred outcome in what I would look for in a phin brew has definitely been on the darker roast side. Also from what I've seen, salted coffee and something I'd call "heavy cream coffee" (cà phê sữa béo) have been really trending recently in Vietnam.
Thanks for sharing this .... Living in Houston, we have a lot of small shops that serve the Americanized version based on the Cafe Du Monde coffee. .... In some parts of town almost every street corner. It's always amazing how something like this, takes on a life of it's own when transported from one country to another.
My fav ratio is 20g coffee, 30g water for blooming, 40g water after blooming. Warning: this is gonna be strong, especially with Robusta, but we tend to have it with condensed milk and over lots of ice
Love this!! When I was just starting with my coffee journey here in Southeast Asia, the phin was one my first experience. I definitely would have love discussions like this in youtube when I started. Hope u showcase more non-western methods traditional, barako in the Philippines and indian coffee comes to mind.
We've been drinking robusta in my family ever since our visit to Vietnam and Thailand, so for about 10+ years now and I absolutely love the taste of it. Luckily, different robusta blends, including authentic Vietnamese brands, are super easy to find here in Russia, and I feel like Vietnamese coffee beans are quite popular here in general. Not the phin tho, that's still pretty niche. Cezve and small coffee makers are the most popular coffee making device on our homes, while other methods are most known amongst specialty coffee lovers.
So cool that you decided to cover vietnamese coffee! I feel like the coffee community tends to dismiss the robusta bean because it's not meant to meet some of the parameters arabica is analyzed under but there's a reason people enjoy it and there's a reason that when starbucks tried to establish itself in vietnam with its arabica beans the franchise was roundly rejected
I was fascinated by Vietnamese coffee and more than than coffee culture over there. I did not expect a sidewalk Cafe situation like you would see in Italy or France in South with people enjoying a great cup of coffee. I visited Cafe 96b in Saigon and had one of the best iced coffees of all time. I even got 4 bags of "fine robusta" to bring home. Unfortunately i find Vietnamese robusta to work best with their own brew method and pour overs as the espresso I made with it was extremely gassy and tasted like an ashtray. But their own method over ice produces this whiskey like coffee that's just so unique.
I love putting ground cinnamon on the egg cream layer or whisk the ground cinammon w/ the yolks. Vietnamese cafe also add cocoa powder/ground cinnamon on top of the layer as well to add some depth to the egg coffee, as well as making it look more decorated!
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Coffee was established in Yemen, where the port of Mokha is located, where it took the most famous coffee, which is called Mocha, which is the golden age of Yemen, or it was called Happy Yemen, but now coffee cultivation is no longer widespread due to the cultivation of the narcotic khat tree
You should try Vietnamese iced coffee with coconut milk, given the right amount, it will be like an explosion of taste
This looks very similar to indian filter
You should try Longevity Brand (Vietnamese: Sữa Ông Thọ, lit. translated as "Mr. Longevity's milk") is a brand of canned condensed milk,
The last time I was in Southeast Asia, I was in northeast Cambodia (bordering Vietnam). I always woke up early and made/drank drip coffee as I watched the fog slowly roll down the mountainside. So calm, peaceful, and beautiful.
That’s sounds utterly serene
@@morgandrinkscoffeeit was so unnecessary for you to say "even tho coffee originated in Ethiopia" lol like do you also say "even tho tea originated in China" when speaking about English tea, kasmiri tea or Darjeeling tea lol
@@indiangum4691 Why did that make your skin itch? It's just storytelling. Next time say you're a racist and move on, don't make it a rant about "necessity".
😊😊👍👍🇰🇭🇰🇭🇻🇳🇻🇳
@@indiangum4691 okay..?
Noticed the coffee soaked paper towels! We always use the phin lid as a saucer once the brew is done so it doesn't drip everywhere
Excellent tip! I’ll do that from now on
@@morgandrinkscoffeeYou could also do the same when pouring the ground coffee in instead of doing it over the sink.
I did not know about this until a waiter at my local Vietnamese cafe took pity on me and showed that feature of the lid to us.
That is pretty much what the lid is used for 😊
OK glad thats an actual use for the lid and i wasn't just being weird when i did it.
Thank you for covering Vietnamese coffee. Even though Vietnam is the top #2 in the world for coffee distribution, I feel like our country’s coffee is so underrated in professional coffee settings compare to countries like Ethiopia, Honduras and Columbia. In fact, I think Vietnamese coffee is only popular in the world of tourism instead. Vietnamese coffee is a large part of our community and I hope more professionals like you will discover it and also have more love for Robusta.
I feel you. I tried finding easily accessible beans that's at least a blend of robusta + arabica. So often you find "100% arabica" or "blend with arabica sourced from x and others".
Even the one I found that does actually list robusta sourced from Vietnam only lists it on the website, but not the package. Vietnamese robusta is something to advertise!
As a Mexican, I feel you. Our coffee is extraordinaire, top of the class, but we have a funny and somewhat problem, where we ourselves are the top consumer of our own coffee, so the world can't really get to it, but I'm still sad when I see Morgan, Hoffman, and many others only really use Ethiopian, Kenyan, Colombian or Honduran coffee.
Yeah more people need to try high-quality robusta! Had it a while ago and personally preferred it to a lot of arabica coffees (plus the caffeine was a nice boost)
Vietnamese coffee - the brew method, not the actual robusta coffee itself - is quite popular in southeast asia. Yes, Malaysia, Indonesia and Singapore has its own tradition also using robustas and sweet milk, but its always easy to find phin-brewed coffee+condensed milk all across SEA, from Bangkok to Timor Leste, Bali to Manila. The rest of the world is missing out.
It's such a unique and interesting heritage of coffee in Vietnam I must say. Managed to acquire 100% Robusta beans from Vietnam (and curiously China) in Cologne, Germany. There is even a cafe specialising in Robustas and managed to brew myself some cups with the help of a Vietnamese friend and compared to my native African coffee and tea traditions. Magical experience. Highly recommended.
Growing up in the states I never really understood why my grandma from Vietnam claimed that the coffee here was not strong or fragrant enough for her taste until I had Vietnamese coffee made in Vietnam. It was like an explosion of bitterness, sweetness, and tanginess in your mouth. And the aroma of freshly brewed coffee was just out of this world. One sip just woke up all your senses. And when you have it at 5am in the morning on the sidewalk watching the street slowly become busier, it is just embedded in your mind like the taste of city. I still remember that moment vividly even when years have gone by.
Yes! Once I tasted VN coffee, all other coffee doesn't seem strong/fragrant enough.
It's crazy that we all have that nostalgic feeling when it comes to this coffee, especially in Vietnam watching the city move by as you wake up with your coffee.
I visit Vietnam 3 times a year, just to enjoy coffee at the various cafes & side streets. Minimum 5 a day haha
As a Southeast-Asian, I'm very happy to hear you take to the 'feel it in your heart, ask the stars' mentality of measurements
When my brother went on a trip to Vietnam he got Coffee made with sweetened condensed milk (from another boat which came up to his groups boat, because river markets) and he would not shut up about it for months. Glad you are able to share this with your audience
Ah, he must’ve been at the Mekong Delta region because of the “river market” key words.
...but he's not the only one. And I hope someday you'll join us.
The coffee with sweetened condensed milk is as addictive as crack!
This is my go-to beverage at my local coffee shop. They use Vietnamese Chicory Coffee, and it is absolutely delightful.
Im Scottish. I've had LOTS of condensed milk. It's used to make tablet, which is a sweet. Tablet is not fudge!! I'm Scottish restaurants taller is often served as a petit four with after dinner coffee. If it isn't made correctly it is gritty and crunchy. Unpleasant. Made correctly it is smooth and delicious. I personally think it's great with coffee.
My father has condensed milk sandwiches as a child. Terrible for dental health. But compellingly delicious
i love using a phin to brew coffee. it's super ADHD friendly, since it can only brew for as long as the water stays in the brewer, and if you forget about it, you can't over-extract. however getting the hang of how much coffee you need in the brewer and how fine a grind and how tight to get the insert to be (to accommodate swelling of the grounds) is a trick... but it's still super forgiving in a similar way to a french press.
Very much agree
As a Asian, thank you for featuring Asian coffee!!! I love Vietnamese coffee!!!
When you want to stay awake for 42 hours, just drink a glass of Vietnamese coffee. I made that mistake thinking it would be weak so I drank a glass instead of a cup and stayed up for 42 hours.
Loved that you used all the tone marks for cà phê sữa đá and cà phê trứng 🥰
A pro tip from a Vietnamese, USE THE LID! It is just something that my mom and I often do that I don't often see folks outside of Vietnam utilize very much (or at all). Instead of putting your grounded coffee into the phin over the sink to prevent it from getting everywhere, just place the phin on the lid that it comes with and tap off the excess on the lid back into the phin. I just find that it reduce the amount of steps and effort when making my morning Nam drip coffee when I just woke up and very sleepy. Can also use the lid as a saucer to prevent spillage after the drip is done. The lid is SO useful!
When I'm going camping, a phin brewer is my go to. If fits perfectly into my kettle, isn't bulky, and is less fussy compared to a lot of these advertised for camping brewers.
That’s a great idea.
Do you use arabica coffee with your phin? How does it turn out? Would you brew with it at home?
Not a Bripe?
That's a brilliant idea! Why have I never thought of this?!
@@anitapaulsen3282 So not OP but I very regularly use a phin at home. It's probably my favorite brewer and I own quite a few. I've brewed pretty much everything in it, arabica, and robusta. I've also brewed white coffee with it, I've done both dry and wet fermented coffees. All of them have come out great. They taste notably different than any other method of brewing it's a really great brewer though I would say that it doesn't produce coffee that I like black, but then again I suffer through black coffee out of other brewers so I don't particularly like that style.
1. Very much worth noting that if you're going to use the condensed milk, then it doesn't make sense to brew the coffee into a cup of ice. As you yourself noted, brewing into the condensed milk makes it easier to dissolve, and then you can add ice to that cup.
2. Based on how my Vietnamese relatives do it at Vietnamese restaurants, the lid of the phin has a second function as the saucer for the phin, once most of the water has gone through. What I see them do (and so I copy) is to use the spoon for the coffee to turn down the top screen (there's a slot on the top of the stem) maybe a half or full turn to press more coffee out, the put the phin on the lid while you mix the coffee with the condensed milk. When the mixing is complete, you can pick up the phin and pour whatever has dripped out of the phin into the lid into the mixed coffee to get those last drops, though there is a reasonable chance that the finer grounds that come out the bottom filter can end up in your coffee.
the _Phin_ brewer in concept seems quite similar to the device used to make _Philter Kaapi_ ("filter coffee") in South India; but instead of condensed milk, we boil (regular full-fat) milk with some sugar and aerate it by passing it between two cups/mugs
I believe the phin is in fact originated from South India as the French brought them along with coffee to Vietnam in the 19th century. I did a lil research and there are articles say it was a form of Madras Filter. In Vietnamese language "phin" has 2 meanings: 1. Smooth fabric / microfiber cloth; 2. Coffee filter. The first meaning is rarely used anymore, haven't heard that once in my life. And because there are many loanwords from French in Vietnamese I think "phin" is our way to say "filtre" (= filter in French), like with accent. So basically "phin" is Vietnamese-French "filter" and because of its popularity now that word kinda became a loanword in English for this South Indian coffee filter 😂.
@@31xyzak wow really interesting, thanks!! 😎😎
@@31xyzak Very much correct, Vietnamese tends to pronounce the L as an N at end of any word (such as saying SCHOOL as SCHOON), so the PHIL became a PHIN, also since there is no F in the Vietnamese alphabets, so the PH was used.
The main thing about phin brewer is you can actually take time and chill while waiting for your coffe ready, you can chat with your friend about your day, enjoy the weather or the view/traffic flow outside. And when it's done, you get yourself a strong, flavourfull cup of coffe to enjoy. The flavor is worth for waiting and It's some peace-time of day that you can get for yourself after a long day. A way to enjoy life in Vietnam.
As a Vietnamese living in Vietnam, I approve these!
Wonderful! Vietnam produces some truly delicious coffees and I hope I did them some justice here :)
It was cool seeing you tackle Vietnamese coffee, though you can also totally do an only egg yolk and sugar (no milk) version of egg coffee since the origin of ca phe trung was actually a substitute for when condensed milk was unavailable. It’s still super creamy. 😊
how much sugar per egg yolk is usual (for you anyway)
Also they often top it off with some cocoa powder. It tastes like liquid tiramisu❤
@oxoelfoxo based on your taste, actually. Can be 1 yolk and 1-2 teaspoon sugar. Can add more if you want more sweetness. You can add chocolate powder, matcha powder if you want to taste different flavor. Serve with some banh mi that already cut to dip it into the egg and the coffee (great breakfast). If you served this as a dessert,... you may want to drink it with some sweet or snack, I prefer chewing candy (Turkish one, can't remember the name) or something have a ligh flavor because we don't want it fight with our egg coffee in our mouth
Turkish candy--maybe lokum (aka Turkish delight)?@@SoLMoneyTree
@oxoelfoxo I just searched it. That's the one. But I never eat it that large. The candies were cut into pieces almost as small as my fingertips in Viet Nam. Still, because you want something that can be a snack or something like that, choose anything that is your flavor but not fight with the main course (in this case, it is Egg Coffee), I would rather choose something tasteless/sweet or anything in between.
Make sure when you whip the yolk, the sugar must dissolve completely. You can replace sugar with condensed milk, too. The process and final product will be th same. In the case you use sugar and it doesn't dissolve, it tastes terrible. I kinda like sweet, so 1 yolk would be 2-3 teaspoons. Well, you have to taste it after you whip but it's can be fixed later too (this is the case when you want more sweet. The case you accidentally add too much sugar before you have a taste test, prepare some flour because you will make some pancake with it).
When you whip the yolk with the sugar (feel free to add vanilla extract if you can't smell the yolk), you have to whip it until it has a nice foam with a light yellow color. At the time, the smell is replaced by a greasy scent. When you lift the whisk or egg beater, the egg flows down the stream, and you see its thickness. You can add chocolate powder, etc... after this checking process.
I suggest you drink with a nice hot cup of coffee because when the ice comes in, the smell of the yolk will be... unforgettable. And how much do you pour it? Unlike the video, normally, we will use the whipped yolk equal or more than coffee. After all, the scent of coffee is still stronger anyway. Suggest, do half and half. Coffee first, then the egg. You can put a little chocolate powder on top of it if you are not familiar with this drink.
Because, at the first time, this drink was made as a "morning drink," so we usually have baguettes to serve with. You may dip it into the foam, eat, and then drink the egg coffee. Oh, I forgot. Do not stir at all costs.
while you're at it, try some delicious vietnamese coffee that are new and popular in VN at home:
1. Coconut blended coffee:
- brewed black vnmese robusta coffee (25gr coffee, 80ml hot water, brew in a phin)
- 80ml coconut milk
- 60ml condensed milk
- ice (about one venti cup, more or less)
- 1 tbsp frappe powder
Instructions:
- Blend ice, coconut milk, condensed milk, frappe powder until well mixed, ice-blend consistency, pour into a cup.
- froth the black coffee by shaking in a bottle/shaker/froth stick. And then pour on top of the cup.
- optional: garnish with toasted coconut flakes
2. Vietnamese salt foam coffee:
- 50ml Brewed black coffee, add a pinch of salt into the phin before adding hot water (I find that dark roast robusta with butter work best with this)
- 40ml condensed milk
foam recipe:
- 13ml non dairy creamer
- 13ml milk
- 13ml cream/vegan alternative
- less than pinch of salt, to taste
Instructions:
- brew the coffee, then mix with condensed milk, pour into a cup
- Froth the foam recipe until fine foam consistency
- add ice into coffee cup, then pour the foam on top
The nutty, caramel, chocolate profile of the coffee with the creaminess of the foam make this drink tastes like butterscotch and I'm obsessed with it yuh
50ml cà phê mà 40ml sữa đặc thì ngọt lòi
công thức vớ va vớ vẩn
bạn có hiểu khái niệm về khối lượng riêng không? cân lên pha thử đi rồi biết
@@loufei6140 :))))))))))))) cười vcl mấy thằng tây 1/2 này
bạn nói chuyện cho giống người đi không người ta hiểu nhầm á ^^
@@loufei6140 ml thì liên quan gì đến cân, 40ml sữa đặc ≈ 44g, còn 50ml caffe ≈ 50g, tỉ lệ như thế ko ngọt lòi l*n mới lạ
I’m Vietnam there has actually been a big movement towards using espresso for the Vietnamese coffee. Many shops now offer the option of cafe xay (ground, I.e. espresso usually 20g in 40 out on 15g condensed milk) or cafe Phin which is the traditional method.
Another interesting variation I encountered was Phin pourover which was 15g in, pour to 30g, 30 second bloom, and then pour to 150. I got this recipe from the COC Legacy specialty coffee in Hanoi, who I would highly recommend if you are traveling through.
Is the espresso from robusta beans as well?
@@Leo-sd3jtsomewhat of a 70-30 blend of robusta and arabica, also espressos tend to extract more acidity so not my cup 😂
You should absolutely try Cà Phê Muối (Salt Coffee), made with condensed milk, fermented milk and ... salt. I love this.
One thing which does not match my experience in Vietnam: The coffee in Vietnam is waaaaaaaaaaay stronger (More coffee, less water). The Box of coffee i took home from my last vacation actually recommends the following recipe: 20g of coffee, 20g water for blooming and finally 45g of water. And yes, this hits you hard ;-)
Not that good, little bit overrated
@@rollingcube3642agree
@@rollingcube3642 Agree. Cà Phê Muối (Salt Coffee) is like an imposter to me LOL. I can have it once in a while, but definitely not daily.
It's good once in a while for a change. It's really hot lately and my current favorite is latte with sương sáo, it feels so fresh.
Egg coffee is very popular, but relatively newly popular on the Vietnamese coffee scene is salted coffee. The whipped cream is salted to contrast with the sweet and bitter coffee. Many people find the ca phe sua da too strong, so they prefer ba xiu which has less condensed milk and the addition of regular milk. Traditional Vietnamese coffee isn't meant to be chugged down, but to be savored and sipped slowly while watching the world go by. This allows the ice to melt and dilute the coffee so it's less sweet/intense.
chính xác
Just love your frank statement “it’s just very tasty” at 14:20. There is no other word to describe how indulgent Vietnamese coffee really is! I also learnt so much about the difference between Arabica and Robusta from your video. I have a coffee book but never read it. Your explanation is short and simple to understand, perfect for me. Love how informative your video is. 🩵🩵🩵
Living near New Orleans where there is a very dense Vietnamese population, I’d seen and heard of Vietnamese coffee, and knew it was quite different from what Americans traditionally drink. Thanks for all of the backstory and information.
Fun tidbit for you then! Cafe du Monde coffee is frequently used as a substitute for robusta here in the states. Many of the Vietnamese restaurants and shops use it in place of robusta since it's much easier to find and chicory has a similar flavor profile. Also, Cafe du Monde is French, and they did tend to bring coffee to their colonies - a history that the Gulf Coast and Vietnamese share.
I’d love to see you explore coffee from around the world! I’m Caribbean, and coffee culture is so important too, and would be so excited to see you talk about it!
all of your videos are so comforting- even though i’m not a huge coffee drinker, i love watching all your videos ❤️
so happy you're talking about this!! i work at a vietnamese coffee shop and have since fallen in love with it. i may not be vietnamese but im glad to see others discover how nice vietnamese coffee can be!!
OMG it's nice to see our way of brewing coffee is getting more and more attention. A little infos that coffee is getting more and more attention in Vietnam, us Vietnamese not only enjoy our traditional way of preparing coffee (like what you did in a most appropriate way ^_^), we're now paying more attention to beans and the diversity of coffee. We're getting used to new beans something called "Fine Robusta". It's wonderful to see the way of enjoy coffee in our country is changing, in a very good way!
Vietnamese coffee is beloved in many US cities with large Vietnamese diaspora communities!
I'd love to hear some more about varieties of coffee and the way we can incorporate them in drinks with different aromas!!
Yes please!
Ah, I love cà phê sữa đá (the sweetened iced coffee that is primarily popular in the Saigon area). One of my most pleasant memories of visiting Saigon a few years ago was starting each morning by going down to the local coffee shop (there is always one within a stone's throw) to get an iced coffee, and just sitting on the front doorstep where we were staying and doing a bit of people-watching. There was an ice vendor right across the street (as many people in Vietnam still have iceboxes rather than refrigerators), and it was a joy watching him expertly slice up huge ice blocks for his customers as I sat sipping the coffee in peace.
Hi! great video on vietnamese coffee! I'd like to add that for the Cà Phê Trứng (egg coffee) you don't have to stir the drink at the end before drinking. You can simply drink it as is (the egg is still a seperate layer on top the coffee). As long as you keep the cup high enough when drinking, the coffee will definately flow down the glass and you get to drink the egg and coffee as the same time. IMO the egg taste richer if consumed like this. You can also just scoop the egg and eat it separately too!
A great video. Having family from Vietnam the one thing I wanted to note is the specific brand of cafe du monde which is super popular there. Which it is still a robusta coffee but with chicory
Cafe du monde, although not Vietnamese in origin, originates from Louisiana, from the cafe of the same name (it's still running today!). My assumption is that it became popular as a substitute when Vietnamese immigrants came to the US, when they could not find the beans to make Vietnamese coffee. Nowadays, there are brands like Nguyen coffee supplying Vietnamese Robusta beans. As a Vietnamese American myself, I grew up seeing the orange tins in Vietnamese grocery stores here in California.
Very good summary, little tips for people who actually want dip their finger in to pond:
1. You will want to pour a little water into to phin before the coffee, so coffee flake stick to the phin and don't fall down the coffee cup
2. The center guide's thread isn't there just to hold the filter, if you screw it in harder coffee will drip slower and you will get a stronger, bitter coffee. Some phin don't have a center guide then you have a pressing nob that you can press it down every minute or two. When the water ran out you can squeeze the water that soaking the coffee by pressing the filter, that the good bit you don't want to miss it.
3. Ever for people love bitter dark (like myself), the flavor can be overwhelming or dull bitter (for me at least), and you cannot stand condense milk, you can just lightly add sugar, for me 1/3 of a table spoon per 50ml is my daily driver.
4. I don't travel abroad often so I don't know your country's market, but I you can, find the coffee that have 5 to 15 percent mix of arabica. This is what empowering my morning, and the supplier is a friend of my.
5. Cheer! Good love from Vietnam, typing this with a cup of black coffee.
Vietnamese instant coffee is also fantastic. I pretty much exclusively use instant coffee from vietnam, with an exception of one from Thailand.
Everyone has their favorite, but G7 is the best to me.
Vietnamese coffee is definitely my favorite. At Vietnamese restaurants, they actually bring the phin dripper to the table and let the customer complete the brewing process by waiting for the drip to complete, removing the dripper, and pouring the coffee into a serving glass which is either just crushed ice, or ice with milk. It's pretty much never served hot, since Vietnam is a very hot, tropical country.
Yo! I didn't expect one of my fav content creators to explore coffee from my own country! The phin filter is absolutely essential and it's one of the most forgiving coffee brewers, not to mention it's small and portable. Thanks for the vid! Great job!
hi! do you have any additional tips or should i follow Morgan exactly to make a good cup of Viet iced coffee with condensed milk? I love the drink btw !!
@@evelinaz1548 I think Morgan did a fantastic job :) You can adjust the amount of condensed milk and ice to your liking or even add regular milk too
If the coffee is made by the OG in Vietnam, 1 cup will be enough to make you go from I can't wake up to I can't sleep anymore lol. The fact that you put the original name of Cà Phê Sữa Đá and Cà Phê Trứng shows that level of professional and we respect you for that. I love your content.
Thanks for doing a vid on Vietnamese coffee.
Couple suggestions-
1) you can make the egg/SCM mixture in a glass measuring cup with spout. For me, it is big enough to whip the mixture, and it has a spout which makes it easy to pour the mixture from, and easy(er) clean up.
2) try drinking the egg coffee WITHOUT mixing it. It is a lovely sensation to have the hot strong coffee come through that sweet egg froth on top. The two distinct temps/tastes/textures combining in your mouth is really nice. Akin to drinking hot coco with whipped cream on top
I am Canadian, but learned about the Vietnamese coffee filter off a youtube video several years back. I ordered one online, since I couldn't find any in my local stores to buy.
I will use it with any coffee that i want and it always makes a delicious cup of coffee. Its also great to mske into a lattee or cappuccino etc.
I absolutely love Vietnamese coffee. Your Phin is a little different from mine, though. Mine actually separates into 4 pieces. The lid, the screen, the brewer, and the tray. My screen also doesn't screw in, it just lays in on top of the coffee. One thing I do like about mine is that I can take the lid off, place it upside down on the counter, and the brewer itself can be placed directly on top of it, eliminating the need for the paper towel keeping the counter clean. As for recipes, I do a pretty standard Vietnamese coffee, very similar to what you did with your second one, except since I'm vegan, I use sweetened condensed oat milk. This is also a great option for people with dairy allergies or just intolerance to dairy. The flavor does come out a bit more nutty than with standard dairy condensed milk, but as you mentioned before with Robusta itself being a little nutty, the flavors really work well together.
I don’t even drink coffee, but something about you “infodumping” about coffee is so comforting
Glad to have you here! If there’s one thing I can do, it’s talk about coffee all day.
To add a couple more Vietnamese coffee drink
1) Bạc Xỉu (a weird Vietnamese-Chinese lingo that translates to White Coffee): The Vietnamese equivalent of an Iced Latte. Very popular in my hometown in the south
+It's similar to the Sweetened Condensed Milk Ice Coffee in your video but you also add fresh milk. You can do this by adding the fresh milk to the mixture you have in your video. Or you can make the fresh milk - sweetened milk mixture separately by heating the milk mixture and then adding the coffee to the mixture over ice.
+This is basically a thick, sweetened Ice Latte with a lot of strength on every flavour profile. It's sweet from the condensed milk. It's bitter from the coffee. And it's fatty from all the milk. It is much fuller and richer in texture then a regular Iced Latte imo. It is THE definitive way you should drink Iced Latte if u like it sweet.
2) Cà phê muối dừa/cốt dừa (Salted Coconut Coffee. It can either be salted or coconut or both!) : less traditional drink.
+For this one, there are 2 components on top of the Sweetened Condensed Milk Coffee in your video: salted, slightly whisked heavy cream and coconut milk. The coconut milk is added together with the condensed milk before brewing the coffee over them. Then ice is added and finally the salted whisked cream is layered on top.
+This drink takes the richness you already had in the Bạc Xỉu and dial it to 11. But it's not completely fatty in its flavour. The salt and coconut add a very interesting dynamics to the flavor profile. Think salted caramel over dark chocolate with shaved coconut sprinkles!!!
+You can also ditch any 1 of the coconut, condensed milk and salted whisk cream if it's too fatty. It would still incorporate salt into this because salted coconut is a heavenly flavour.
I've been waiting for a video like this! LOVE IT! Thanks for covering Vietnamese coffee!
My favorite coffee! In Vietnam they sell brewed coffee on the street, super rich black coffee mixed with condensed milk and tonnes of ice. Life saving!!!
I went to Vietnam just before covid and instantly got hooked on the coffee with sweet and condensed milk. I wanted to get a Phin before I left but unfortunately completely forgot about it. I'd honestly go back to Vietnam just for the coffee alone, it's great.
Rất vui khi biết bạn thích nó, hãy đến Việt Nam và khám phá ! Chúc mọi điều tốt đẹp đến với bạn
I lived in vietnam for a year. It is a magical place with incredible people. Please visit them if you can and try their coffee. Cafe Sua Da (Milk coffee) or Cafe Den Da (black iced coffee) is how most people have it these days.
I loved this Morgan!
VN coffee is one of my favorite things in the world.
For folks that love the flavor and cream of the eggfoam coffee I can recommend using cream, vanilla protein powder and egg yolks as a replacement.
One trick I learned is using the lid of phin as a saucer for itself while putting the ground coffee insides or after brewing. Definitely saved me a lot of energy :)
The first time I had Vietnam coffee was in the Vietnam restaurant just down the road. It was a tall glass, 1/2" condensed milk, ice to fill glass and then the phin. When all the coffee was dripped you stir with a long spoon and drink with a straw. Delicious!
Morgan is a mind reader! Just yesterday I was searching up vids about vietnamese coffee after coming across her channel. ❤
My little brother bought me a phin a couple years ago and I love it so much especially for travel
I was in Vietnam last month and I was so impressed by their coffe. It was something else, and the creativity of different coffees where so interesting. I tried the Egg Coffee, the Ca Phe Sua Da (condensed milk and ice), Coconut coffee, Salted coffee and Yoghurt Coffee, and they were all amazing!
Fun fact: If you order Cà Phê Sữa in a typical cafe in Viet Nam, you'll be served with the entire brewing set prepared up until the brewing step. This is so you could adjust the coffee to milk ratio yourself. If you want the end product to be a little darker, you could wait a little longer before taking the set off and mix. If you want the your coffee to be on the sweeter side, you just don't wait as much.
My gosh this and bún bò are the two things I missed the most when I left Viet Nam to go study in Canada five years ago.
Thank you for making this video, as a Vietnamese Coffee Lover myself, this video had covered everything that traditional Vietnamese Coffee should be known about.
You did an amazing job covering our coffee! I just wanna point out that we don't never ever want the base of the phin to touch the surface of the table (we don't usually have clean counter top like yours lol) so we would actually put the lid upside down on the table, then place the phin in it. then you put the coffee in the phin, add the 'filter' part and press lightly, then add a tiny bit of water to kinda wash off any impurities mixed with the coffee powder, as well as to 'open up' and prepare the coffee for the actual brewing. The lid at this point acts like a saucer to capture the water and any coffee powder that falls through the holes of the phin (avoid the problem you mentioned at 07:05). Wait a little bit to drain out all the 'first water', then place the phin on the cup, and just throw out the water on the lid and process to make the coffee as you did. The dripping of the coffee through the phin is somewhat like a zen experience when you just take some time and observe life, maybe enjoy a good company or do some people watching if you're by yourself in a coffee shop. This is how my dad taught me to brew a cup of coffee using our phin, which he learnt from his mother, who was a coffee addict. Other than that, I really appreciate the detailed contents, thank you so much!
Thank you for the feedback and tips! I, for some reason, completely forgot the lid can be used as a catch for the brewer and feel quite silly about that
I loooove Vietnamese coffee (especially egg coffee), I was in Hanoi, Vietnam a few years back and all the cafes there had this super rich, bold, delicious coffee. They have one of the best coffees in my opinion. Thank you for this wonderful video Morgan!!
I'm Vietnamese. I enjoyed your video of our traditional coffee. Really interesting with your talk and explain about Phin also how to make it. Thanks for introducing and bringing it here.
Fantastic video as always. Texas has a fairly large Vietnamese population, so we're blessed with the tons of wonderful shops and restaurants that serve really excellent Vietnamese coffee. Nguyen Coffee Supply is really great too, high quality and consistently delicious. I also ordered some whole beans from Phin Coffee Club based in Austin and had a really great experience. Coffee being such a connector of different peoples and different cultures is one reason I (and I'm sure most of us here) love it so much!
I’d love to see you do a series on all sorts of coffee drinks ja and history from around the globe!
This is the most comprehensive Vietnamese coffee brewing vid I’ve seen. Thanks!
i’m so glad you’re finally covering this in a video!! i’ve had one of these brewers for years and always forget about it, but it’s so amazing
I live in Raleigh NC and LOVE these coffee makers. They are the best for people with contamination OCD because they can be boiled for sanitization if necessary. I use mine every day. Happy to see it getting some representation here!
For the egg coffee, if you whip the egg yokes first, then drizzle the sweeten condensed milk in later while whipping, it'll stay stable long and not collapse as fast. The egg foam will also be more fine and when you mix it with coffee will maintain a head of foam when mixed.
"its 8.26 PM, best not a drink a coffee anymore, bedtime soon
morgan= *uploads coffee video
"DONT....TEMPT me Mordo!"
Do it.
@@morgandrinkscoffee ...did it
Thank you Morgan for making this video. I'm currently working as a Barista in a specialty coffee shop in Viet Nam, and I have been following your channel for quite a long time, since the beginning of my journey to become a Barista. I really love Vietnamese coffee culture even though there aren't many specialty coffee shops out there and mainly just Robusta Street type of coffee, but due to a large consumption and the love for Robusta in Viet Nam, I think that is a great way to elevate the value of Robusta, only the heaviness and robust aroma of it can go well with the creaminess and sweetness of condensed milk.
Once again, thank you for sharing our culture in general and to be specific thank you for helping me during my journey. I think you are creating really great values to the community
Vietnamese iced coffee is my absolute favorite whenever I am able to have it! The sweetness with the bitterness is just unmatched!
The “phin” is derived from the French word “filtre” = filter (in English).
The lid is served as the cover to preserve the heat while the coffee is brewing but also served as the saucer when the coffee is done brewing.
That was the smoothest and most rizzed up entry to a video I’ve seen. Now time to learn about coffee.
Oh my god, please write a book about coffee bean, coffee tree and coffee drink. You explain so well!
Interesting piece of trivia: Vietnam actually only harvests it's own coffee production since 1989. The reason that Vietnam is such a large coffee grower and exporter is actually a gift from the former Est German Republic, who kickstarted the production in Vietnam in the 70's to help with it's own supply problems. Just as the first harvest was ready to export, the Berlin wall fell, though.
Vietnam, however, found other customers.
You missed the best part of the phin brewer: when you're done you flip the lid and set your brewer on top of it to keep the left over drips from making a mess!
Great video! Thank you for introducing Vietnamese coffee to the world. I have some more information for those who are interested:
- The "phin" in the video is a modified version of the "phin" in Vietnam. The original "phin" has a separate filter from the one at the bottom of the phin's body, so the coffee will need to pass through two filters. There is no screw on the inside, and the metal plate, which has a handle to grab, could be used to press down the coffee to alter the extraction rate. The lid can be used to place the phin on it without the need to use paper, assuming it's drained completely.
- Vietnamese folks enjoy strong coffee. We typically use about 20g of coffee for each cup, with 20g of water for the bloom phase and about 90g of water for extraction. It tastes much stronger than normal coffee, such as lattes or similar drinks.
- The reason the brewing time is long is that this method is usually used during the early morning session. Each person has their own dripping cup of coffee, reading newspapers, and chatting with others. We enjoy this leisurely time, so there's no rush to drink the coffee. Instead, we savor the quality time to start the day.
There are many more types of Vietnamese coffee, such as "Bạc xỉu" or "Cà phê muối." Hope all of you could enjoy these sometime. Welcome to Vietnam!
Just returned from Vietnam & very interested on how I can make coffee at home. Thanks for your explanation! I go 2-3 times a year to drink coffee there :)
As a vietnamese barista I am absolutely thrilled to see this video. You're very cool Morgan
I miss weekend mornings when I was still at home. We would enjoy breakfast while waiting for the coffee to brew, no hurry, no phone, no TV, just a quiet morning with family and good food and coffee. Great way to spend a morning.
Super good job on this deep dive into Vietnamese coffee. It really feels like your are familiar with Vietnamese coffee rather than just doing research for the episode. Well done!
More of coffee styles and culture from around the world. I think this will be a winner. Thank you
I said out loud to myself “I don’t think raw egg should be in my coffee” then I thought how I make butter Mayo with raw egg. I’m going to try the recipe without sweet condensed milk, because I don’t do sweetener except for sugar replacements. I’m excited to try this tomorrow as I’m on an egg fast. Thank you 🎉😊❤
There needs to be a decent video made on Vietnamese cafe culture. Egg coffee is great and there are so many other wonderful, creative and fun coffee (and tea) recipes that are worth looking into (cloud coffee, kidney bean matcha, and cheese tea are all things that spring to mind)
Really appreciated the explanation of Robusta vs Arabica (and other species of coffee) at the start of the video.
Really nice and correct demonstration of making a Vietnamese-style coffee cup. And it is really look delicious to drink! Thanks for the uploading.
It’s beautiful to see you being so passionate about something.
I purchase Trung Nguyen coffee at my local Asian Market. I use the cold brew method to make a half gallon at a time and heat each individual cup in the microwave when consumed.
It cracked me up as I saw "NGUYEN" on the coffee bag, very typical. I enjoyed the video very much! Thank you for your hard work.
I don't even drink coffee but I watch one of your videos whenever I need a pick-me-up. Your shorts are so wholesome it's like an espresso shot of serotonin ❤
Bravo! Vídeo Excelente! I live in Brazil and I’ve heard and read about vietnamase coffee for years. Thank you for clearly explaining each step without foolish, irrelevant babble. Your video is perfect! I just ordered whole-bean robusta cultivated in Vietnam. As soon as it arrives, I am going to follow your instructions. Then when I have guests to my home I’ll serve them the specialty made with egg yolks! Can’t wait. I heard it described as “drinking tiramisu”!!!!!❤
Oooo that looks so good I’m Vietnamese but I don’t visit Vietnam much
Same
The sweetened condensed coconut milk makes an EXCELLENT vietnamese egg coffee. It's much easier to whip also.
I've been buying coconut condensed milk just for Vietnamese coffee and it is absolutely excellent.
I need to try this. My go to is currently sweetened condensed oat milk, which makes a fantastic Vietnamese coffee.
So glad you did this video! It would be great to see a video with comparisons of different robusta brands and beverages. After having my first and best Vietnamese coffee experience in Germany at Konomi in Heidelberg, I have been trying to replicate that perfect cup and its clear notes of chocolate, caramel, and nuts…all to no avail. I have been working my way through a bag of Nam Palat which is a dark roast. I think that I may have better luck with a medium roast. Since I didn’t want to waste it, I brewed in in the phin with one part coffee and two parts Chocolate Alchemy’s The Big O brewing cacao which is pretty good and closer to what I am looking for. My daughter is bringing me back some Viet Beans from Germany at Christmas to try so we’ll see.
Even as a tea lover I really enjoy your vids!
Cà phê sữa đá is the best tropical coffee drink ever invented. When it's so hot you can barely sleep, the sun outside beats you down and makes your eyes hurt, the humidity feels like sucking air through a straw and you sweat so much your trunks start clinging to the underside of your jewels, nothing else quite gives you life like the cold, bitter-sweet pick-me-up that is a tall glass of cà phê sữa đá.
My current preferred recipe for phin that I got from a local specialty brewer is actually a strict 1:4 recipe with the water divided 50:50 with the bloom and the pour-down, so it's a way tighter cup than the 1:9 ratio on the video. The ice used in Vietnam most of the time comes in rather small cubes, so they melt rather quick and dilute the drink probably to similar strengths to where you ended up.
Also worth noting is that being a reeaally slow brew, the phin excels in extracting a lot of the oils from darker roasts, resulting in super thick, glossy, velvety, almost crude-oil-like looking cups. I've done side-by-side comparisons with light-roast vs. dark-roast and my preferred outcome in what I would look for in a phin brew has definitely been on the darker roast side.
Also from what I've seen, salted coffee and something I'd call "heavy cream coffee" (cà phê sữa béo) have been really trending recently in Vietnam.
Thanks for sharing this .... Living in Houston, we have a lot of small shops that serve the Americanized version based on the Cafe Du Monde coffee. .... In some parts of town almost every street corner. It's always amazing how something like this, takes on a life of it's own when transported from one country to another.
glad you did good job of tell what Vietnamese coffee most place just use essp over condess milk also the clock is such a tigger
My fav ratio is 20g coffee, 30g water for blooming, 40g water after blooming. Warning: this is gonna be strong, especially with Robusta, but we tend to have it with condensed milk and over lots of ice
Love this!!
When I was just starting with my coffee journey here in Southeast Asia, the phin was one my first experience.
I definitely would have love discussions like this in youtube when I started.
Hope u showcase more non-western methods traditional, barako in the Philippines and indian coffee comes to mind.
We've been drinking robusta in my family ever since our visit to Vietnam and Thailand, so for about 10+ years now and I absolutely love the taste of it. Luckily, different robusta blends, including authentic Vietnamese brands, are super easy to find here in Russia, and I feel like Vietnamese coffee beans are quite popular here in general. Not the phin tho, that's still pretty niche. Cezve and small coffee makers are the most popular coffee making device on our homes, while other methods are most known amongst specialty coffee lovers.
appreciate you bringing attention to vietnamese coffee and the vegan options to sweetened condensed milk!
So cool that you decided to cover vietnamese coffee! I feel like the coffee community tends to dismiss the robusta bean because it's not meant to meet some of the parameters arabica is analyzed under but there's a reason people enjoy it and there's a reason that when starbucks tried to establish itself in vietnam with its arabica beans the franchise was roundly rejected
I was fascinated by Vietnamese coffee and more than than coffee culture over there. I did not expect a sidewalk Cafe situation like you would see in Italy or France in South with people enjoying a great cup of coffee.
I visited Cafe 96b in Saigon and had one of the best iced coffees of all time. I even got 4 bags of "fine robusta" to bring home.
Unfortunately i find Vietnamese robusta to work best with their own brew method and pour overs as the espresso I made with it was extremely gassy and tasted like an ashtray. But their own method over ice produces this whiskey like coffee that's just so unique.
I love putting ground cinnamon on the egg cream layer or whisk the ground cinammon w/ the yolks. Vietnamese cafe also add cocoa powder/ground cinnamon on top of the layer as well to add some depth to the egg coffee, as well as making it look more decorated!
The last person I expect to feature the Phin filter! :) Thanks for this Morgan!