Vietnamese Iced Coffee: Tips to master precision

Vietnamese Iced Coffee: Tips to master precision

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Vietnamese Iced Coffee: Tips to master precision

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Vietnamese Iced Coffee: Tips to master precision

Vietnamese Iced Coffee: Tips to master precision

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Vietnamese Iced Coffee: Tips to master precision

TL;DR: Trying to perfect making Vietnamese Iced Coffee at home. Looking for help with a precise recipe and deciding on the right sized phin filter.

Vietnamese Iced Coffee is great. It's simple, delicious, easy and extremely low cost of entry compared to specialty coffee when it comes to equipment.

Unfortunately, a lot of the instructions aren't very precise. It's not exactly specialty coffee so I understand the informal steps, since it seems like the amount of condensed milk is typically eyeballed and adjusted to taste, as well as "filling water to top of the phin".

My issue is – phin filters vary in size. I believe it is 4 oz traditionally, but I do see 8 oz and up to 24 ounce phin filters. The recipes aren't proportional either, since the capacity of the phin dictates the surface area of the filter, thus having an impact extraction rate.

I'm interested in a yield of 6 ounce, and possibly a recipe for an 8-12 ounce yield as well.

Currently I have Trung Nguyen Premium Blend for the coffee and Eagle Brand condensed milk. I am looking advice in deciding which size phin filter I should go with for my desired result.

I'm also looking for a recipe that would provide for a good, consistent taste that I'd get from buying at a traditional cafe. If the amount of condensed milk, grounds and water (for bloom AND brew separately) could be provided in Grams, I'd love that! Most of the instructions vary from teaspoons, grams, ounces and measuring by inches in the same article and it's difficult to follow along.

I'd love to purchase from this supplier. They have 4, 6, 8, 11 and 15 oz filters as options. Help me pick the best one! https://www.amazon.com/Vietnamese-Coffee-Filter-Gravity-Insert/dp/B01AK11S7C/ref=asc_df_B01AK11S7C/?tag=hyprod-20&linkCode=df0&hvadid=198107422705&hvpos=&hvnetw=g&hvrand=18081760167342548011&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9005547&hvtargid=pla-350119612208&psc=1&region_id=674469

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Vietnamese Iced Coffee: Tips to master precision

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Vietnamese Iced Coffee: Tips to master precision

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