Vietnamese Iced Coffee: Tips to master precision

Vietnamese Iced Coffee: Tips to master precision

Know Your Sweeteners: Honey: Part One

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Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]

Vietnamese Iced Coffee: Tips to master precision

Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…

Vietnamese Iced Coffee: Tips to master precision

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]

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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