How to Make Vietnamese Coffee
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2016
- Somewhere between a drip brewer and pour-over, a Vietnamese coffee maker is a little different, and super-easy to use. Great taste too! You can find the full 8-step guide here... ow.ly/Zwm6304jTY8
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Actually, the coffee was dripping too fast. The reason is because you didn't press the ''gravity part''. Make a little press before the first 20 ml of hot water. Let's the coffee bloom. Then, press a little bit more evenly before pour 80 ml of hot water. Ideally, the coffee should drip 1 drop/second. Wait about 5 - 7 minutes. Now, you can enjoy !
What are those black notches for?
pasha mohammad Amani to hold it. The metal will be hot.
@@p.m.1580 , it's just little handles for picking it up when it's hot.
You're correct, bike guy; he made a few errors. He did not use enough coffee, to begin with. Fill the basket ~1/3 full. Bloom the coffee by pouring a small amount of water, just off the boil, over the coffee before putting in the top screen. Wait 30 seconds or so then put in the top screen and press it down gently. Fill to the top with the hot water. The drip rate should be about one drop per second. Continue with the condensed mik as shown. There is no need to be obsessive, as if making espresso. I've drunk literally hundreds of glasses in Vietnam, from street kiosks to fine restaurants. No one is especially fussy about the preparation. Relax. Brew. Enjoy.
@@omniryx1 Yup! Exactly! btw, most of Vietnamese coffee is robusta coffee, so it would be a little bitter in taste. That also the reason Vietnamese like milk coffee. Also, there are 2 types of condensed milk, so it could taste differently. I guess you have been living in Vietnam for a long time.
One table spoon of condensed milk then add Two scoops of finely ground robusta beans the phin, tamp it down lightly and twist the gravity filter one rotation. Cover the coffee with enough water to allow to bloom for 30 seconds then fill the phin with water to the top and put the lid on you’re ideal process time is about five minutes because it’s such a robust bean boiling water is the key here. You want to see a slow drip to allow maximum extraction.
Thank you for explaining to me how this works I bought one for 50 cent now I can enjoy my coffee again
Wow good deal
This would be great for travel or camping. I love simple things like this, especially those with little to no environmental impact, as you say. :)
I've had the same thought. Never mind the condensed milk. Just use the brewer to make coffee on the go. Small, light and easy to use anywhere you have access to boiling water.
Coffee Detective I love too that it's all stainless steel. I hear so many rave reviews of the Aeropress but I won't use it due to the entire thing being made of plastic! Plastic + boiling water = bad thing. :P
This is my current favorite for travel. www.coffeedetective.com/impress-coffee-brewer.html
@@CoffeeDetective Considering your self-appointed title, the is by far one of the most uneducated demonstrations I've seen on how to use a Vietnamese coffee filter. Maybe do a lot more research before making a video especially on a tool that makes some of the best most respected coffee in the world?
This tool is officially called a "Vietnamese Phin (pronounced "feen") Filter". You didn't talk about the type of coffee (robusta) which is ESSENTIAL for authentic Vietnamese coffee. You didn't use the proper name for the tool or its parts (filter plate, brew chamber, lid which doubles a coaster). You didn't talk about the optimum grind size (super fine). You didn't put the right amount of coffee in. You didn't tamp the grounds with the filter plate. You didn't talk about the proper temperature of water to use (200˚F is ideal). You didn't use the lid as a coaster (that's part of the design). You didn't use the proper amount of water to use initially (not enough). You didn't use the proper terminology for the steps. You add the initial water in order to "bloom" the grounds in order to de-gas the grounds especially if the grounds are fresh from brew date. All in all, not a lot of "Coffee Detective" work involved in this video. Not seeing a reason to subscribe.
What's the grind size
the drip is too fast and light in colour. you need a bit more than that 1 scoop and you also need to lightly press it. Using viet coffee beans you also get a very black drip.
I have three different size coffee scoops, so how much coffee do I use? Regular drip grind or fine espresso grind?
I always do 20-25 gram and V60/pour over grind size should be good
The cover serves as a drip tray
This is really helpful! How fine should I grind the coffee for this method?
really fine... just like you
how does it taste compare to reguarl paper filter pour over? I should of just get this instead of a chemex....
Not the same as a Chemex at all. Looks like a similar kind of process, but this isn't like a really good pour over.
@@CoffeeDetective it taste more like a french press?
@@MasterofPlay7 I know I'm late to the party here, but yes, the body of a Vietnamese drip will be much closer to a press. Since there is no paper or cloth filter, the oils from the coffee are allowed into the drink.
I really enjoy your videos. I love coffee, but being a Mom of 4 it is hard to take the time to test all the different types of brewers. I think my next purchase will be the kettle.
I'm glad you find the videos helpful! : )
Only downside looks like it's a pain in the bottom to clean between cups.
The drip speed is too slow and the hot water became cool.
Not enough coffee and the water have to be boil
I bought this because of your review here, tried many different grinds etc and all you get in every cup are Pure grounds, Even more than French Press. These will be given away (with warning) to the next victim. I will stick with the Chemex
Condensed milk is just cream and sugar, isn't it? Yes, this is just a pour-over with cream and sugar. Nothing special.
Here's what Wikipedia says: "Some water is evaporated from the milk and sugar is added until a 9:11 (nearly half) ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk." So... not cream, but "concentrated" milk with a ton of sugar!
Considering your self-appointed title, the is by far one of the most uneducated demonstrations I've seen on how to use a Vietnamese coffee filter. Maybe do a lot more research before making a video especially on a tool that makes some of the best most respected coffee in the world?
This tool is officially called a "Vietnamese Phin (pronounced "feen") Filter". You didn't talk about the type of coffee (robusta) which is ESSENTIAL for authentic Vietnamese coffee. You didn't use the proper name for the tool or its parts (filter plate, brew chamber, lid which doubles a coaster). You didn't talk about the optimum grind size (super fine). You didn't put the right amount of coffee in. You didn't tamp the grounds with the filter plate. You didn't talk about the proper temperature of water to use (200˚F is ideal). You didn't use the lid as a coaster (that's part of the design). You didn't use the proper amount of water to use initially (not enough). You didn't use the proper terminology for the steps. You add the initial water in order to "bloom" the grounds in order to de-gas the grounds especially if the grounds are fresh from brew date. All in all, not a lot of "Coffee Detective" work involved in this video. Not seeing a reason to subscribe.