How to make good vietnamese coffee

Unlike in other parts of the world, Vietnamese people typically prefer strong coffee rather than diluted versions. It's rare to find a true Vietnamese who likes weak coffee. This reflects the bold, strong, and free spirit of Vietnamese culture.

That's what books and magazines say, but in reality, we estimate by feel and brew to taste. Here is a "safe guide" to make a Vietnamese drip coffee, but remember to adjust it to your taste afterward!

Part 1: PREPARATION

- Equipment: Filter, cup/glass of appropriate size, spoon, digital scale.

- Ingredients: Bazan's Fine Robusta, hot water.

- Brewing ratio: 1 part coffee to 4 parts water.

- Rinse the filter and cup/glass with hot water, then let them dry.

- Put 20-25 grams of coffee into the filter. Shake gently to level the surface of the coffee.

Part 2: STEEPING

- Place the filter on the cup, pour about 30-40 grams of boiling water at 97℃ over the coffee (pour quickly and evenly).

- Use a spoon to stir so the coffee absorbs the water evenly.

- Cover the filter and let the coffee steep for 3 minutes.

Part 3: DRIPPING

- After 3 minutes (when the coffee is no longer bubbling), use the mesh press to press down on the coffee grounds (do not press too tightly).

- Pour the remaining water into the filter (pour slowly and evenly into the center of the filter).

- Cover the filter and wait for the coffee to drip. After about 5 minutes, you should get around 80-100 grams of coffee.

**Part 4: ENJOY IT OR CREATE IT YOUR WAY

Vietnamese coffee culture is a heritage, and that heritage lies in the freedom to create without adhering to any specific standards. It's your coffee, your way.