BREW GUIDES

There are different ways of making a good cup of coffee. It is dependent on the personal palate of each person. Some may prefer espresso style of brewing, while others may opt for a simple, manual but individualised such as Vietnamese Phin, pour-over or French Press etc.
This guide will provide you with different ways to brew your perfect cuppa joe using our beans.
Have fun and enjoy!
Note:
  • Do not worry, just enjoy the way you are, the way you want your coffee to be like. There's no wrong way to enjoy your own coffee.
  • You may first try our recommended brewguides below, or then your freestyle on the water / coffee ratio till you find your personal click. Once you built it, it'd be there to stay with you.
Vietnamese Phin (Ca Phe Phin)

This is Vietnamese’ go-to way of brewing coffee. You can easily find Ca Phe Phin in any street of Vietnam. For those who want the most authentic taste of Vietnamese coffee, you can try this method.

What people find and love most about Vietnamese traditional coffee are its power,  boldness and robustness or in simpler words: strong, thick, bitter and rosy black. A cup of coffee would help ones stay energised for morning / afternoon. Especially, adding condensed milk would stimulate the unique aroma in the coffee while balancing bitter-sweetness.

Recommended beans: TRADIO (classic style), PREMIO, ATONE Blends (trendy style), or ARABIO (trendy style)

Brew Ratio: 1:10        Vol.: 15-20g (single dose)

Temp.: 92-96°C           Time: 5m    

Roast: medium (m.) dark - v. dark      Grind: m. fine - fine

Equipment:

  1. Vietnamese Phin Set (food-grade stainless steel for durable and easy to clean, non-rusty or -corrosion is recommended)
  2. Grinder (if prefer freshness)
  3. Kettle
  4. Measure scale
  5. Serving glass/cup and spoon

Steps:

  1. Boil water up to around 96ºC. Rinse the Phin set with the boiled water. This helps to wash off any remaining coffee ground/dirt and warm up the set before use.
  2. Add your choice of coffee into the upper chamber of Phin and lightly tap to even out the coffee ground.
  3. Put the Phin on top of brewing cup/glass.
  4. Temper the coffee ground with the filter press (temper) provided in the Phin set (press firmly once).
  5. Bloom the coffee by pouring in, in circular motion, 30g or 1cm of hot water above the metal temper.
  6. Cover with lid for 30-45 seconds.
  7. Remove lid, press the temper and slowly fill up the upper chamber with hot water until full.
  8. Cover and let it drip for 3-5 minutes.
  9. Once coffee stops dripping, remove the Phin set and your coffee is ready to drink.

Tips:

  1. For those who like the Ca Phe Sua/Ca Phe Sua Da style (coffee with condensed milk), add in your desired amount of condensed milk into the cup/glass before step 3. For the classic level of sweetness, we recommend 15g of condensed milk.
  2. For iced coffee, pour your brewed coffee (if you added condensed milk, remember to mix well first) over a full glass of ice. Mix ice and coffee well before consuming.
V60 Pour-over

This method is where hot water is poured slowly over the ground coffee in a paper filter. The hot water extracts essence (aroma and taste) from the coffee ground through a paper filter. The coffee is extracted over a carafe.

Pour-over coffee is a new trend which has been recently brought into Vietnam by the 3rd coffee wave and has gradually encroached the street corners in Vietnam. However, it is still not as common as the traditional Phin coffee as it is quite particular and requires a bit of set-up and skills.

Recommended Beans: PREMIO, ARABICA selection.

Ratio: 1:15-17           Vol.: 15g (single dose)

Temp.: 92-96ºC         Time: 3m

Roast: Nordic to medium               Grind: m. fine

Equipment:

  1. Hario V60 Dripper
  2. Filter paper
  3. Carafe or cup and spoon
  4. Grinder (if prefer freshness)
  5. Kettle and
  6. Measure scale

Steps (for single dose - 15 grams or 2 ½ teaspoons):

  1. To brew a consistent and perfect cup of pour-over coffee, we suggest using a scale to measure water pouring, coffee beans/coffee ground and brewing time.
  2. Heat water up to about 96ºC. Line on the dripper with a conical filter paper. Pour water around the dripper to rinse the filter paper and warm up the brew set. Place the brew set on scale and zero out the scale.
  3. Scoop 15 grams of coffee ground into filter and tap lightly to even out the ground. Zero out the scale again.
  4. Pour about twice the amount of coffee ground, in this case, 30g of hot water and bloom the coffee ground for 30 seconds. Remember to start the timer at same time of pouring.
  5. After 30 seconds, pour the hot water slowly in clockwise direction from central outward and then inward. Pour within the coffee ground and avoid pouring onto the filter paper. Pour gently to not disturb the coffee ground. The whole process takes 3 minutes (including blooming time) for 250g of water to drip through. Let everything drip completely. Enjoy!
Chemex Pour-over

Chemex is a way where hot water is poured completely over the ground coffee in a filter. It is similar to that of a V60 Pour-over. The hot water extracts essence (aroma and taste) from the coffee ground through a filter. The coffee is extracted over a carafe.

Chemex Pour-over is slightly different from that of a V60 due to its singular glass vessel. With no ridges on its filter funnel, the dripping process is slightly different. Along with other factors, the coffee profile brewed using Chemex will taste different from a V60.

Recommended Beans: PREMIO, ARABICA selection.

Ratio: 1:15                   Vol.: 15g (single dose)

Temp.: 92-96°C            Time: 4m

Roast: medium            Grind: medium

Equipment:

  1. Chemex set
  2. Filter paper
  3. Grinder (if prefer freshness)
  4. Kettle
  5. Mesure scale
  6. Spoon andServing cup

Steps:

  1. Use a scale to measure water pouring and timer.
  2. Get hot water ready at about 96°C. Rinse the Chemex set before use - this helps wash away dirts and also warm the Chemex set before use.
  3. Add about 15 grams of ground coffee onto the Chemex.
  4. Zero out scale, then add 50 ml of the hot water. Remember to start timer. 
  5. Stir grounds to saturate.
  6. After 45 seconds have passed, add more hot water to reach 180ml.
  7. Then, complete to 230 ml of the hot water. Allow brew time of 4 mins. Enjoy!
French Press

Coffee grounds in a container are mixed with hot water, left in contact with the water for a specified length of time and then separated from the extract or brew by a filter mechanism.

Given the length of time the coffee ground stays in the water, this method generally produces coffee with very heavy body and less clarity, bodied coffee beverage compared with other brews.

Recommended coffee: ARABICA, PREMIO or even TRADIO (Boldest choice)

Ratio: 1:15                 Vol.: 30g (2 servings)

Temp.: 92-96° C         Time: 4-5m

Roast: medium to m. dark           Grind: m. coarse

Equipment:

  1. French Press set
  2. Grinder (if prefer freshness)
  3. Kettle
  4. Measure scale
  5. Spoon andServing cup

Steps:

  1. Fill the brewer with hot water to pre-heat and then pour out the water before putting the desired coffee grounds in the brewer.
  2. Measure the water temperature at about 3-4°C higher than the brewing temperature (92-96°C).
  3. Pour the water 1/5 of the brewer and set a timer for about 4 mins.
  4. Use a spoon to stir around to expose all the coffee ground equally to water and let it bloom for 30 seconds
  5. After 30 seconds has passed, pour the rest of the water followed by a gentle stir and then place the filter and cover on the brewer.
  6. Steep for 4 minutes and when the timer rings, plunge and pour the French Press.  Enjoy!
Espresso

Espresso is typical brew of pressurised infusion where pressurised hot water is forced rapidly through very fine coffee ground (compacted in the portafilter bracket). This creates a coffee beverage with an extremely high soluble concentration in a relatively short span of time. The whole process is done with espresso machine.

Recommended coffee: PREMIO, ARABICA selection, or ATONE Blends

Ration: 1:3            Vol.: 8-12g (30ml)

Temp.: 92-96°C     Time: 20-30s     Pressure: 9bars +/-0.5

Roast:  medium to m. dark             Grind: fine

Equipment:

  1. Espresso machine (with portafilter and temper)
  2. Grinder (best if it's designed for espresso)
  3. Spoon and Pitcher (for latte)
  4. Measure Scale

Steps (1 shot/30ml):

To brew a good cup of espresso is rather simple like turning on a motorbike or car if you hold a "valid" license

  1. Turn on espresso machine. Make sure the temperature reaches at pre-set level (92-96°C) and the pressure at around 9 bar
  2. Once all technical information is confirmed, rinse/purge the group-head with portafilter basket on ensuring the remaining dirt/chemical washed away and also bring the brewing head at optimal temperature.
  3. Fill the portafilter basket with fine ground coffee, shake to even out and then temper evenly at press strength of own body weight.
  4. Place the filled portafilter on the grouphead and pull. Make sure serving cup is placed right under the portafilter tip beforehand. The time from pull starts to last drop is about 20-30 seconds with 30ml  espresso essence. Enjoy!

Indication of good espresso extracted is visibility of beautiful crema by look and then taste (depending on coffee beans used) and enjoy it with your own style, be it bluntly naked (just espresso) or with frothed milk.

Moka (Percolation)

Moka brew uses method of percolation where the hot water is forcedly passing through a filter by heat pressure. Sometimes, it is also mistakenly called home Espresso coffee due to its brewing mechanism. It is a good replacement for espresso lovers when they go camping. 

Recommended coffee: PREMIO, ARABICA Selection,  ATONE Blends

Ratio: 1:5                       Vol.: 30g

Temp.: at boiling °C      Time: 30-45s

Grind: medium fine       Roast: medium to m. dark  

Equipment:

  1. Moka pot set
  2. Grinder (if prefer freshly ground beans)
  3. Induction/gas stove (for heating) 
  4. Spoon and serving cup

Steps (for 3 servings):

  1. Get hot water (150ml) ready at boiling °C.
  2. Fill the boiler with the water (in step 1) to reach the water line indicate on the boiler chamber or if no such line, just make sure stop right under the edge of the pressure valve.
  3. Get coffee grounds and fill up the filter basket. Remember to shake gently the basket to make sure the grounds settle evenly and don't tamp or tightly pack the grounds into basket (it may cause congestion). Remove any excessive ground.
  4. Screw the filter basket on the bottom chamber firmly. Take note that the water in the boiler should not touch the filter basket, or soaking the grounds (even worse).
  5. Screw the top chamber onto the top of filet basket and the boiler firmly.
  6. Start brewing by putting the assembled pot evenly on an induction/gas stove. Turn the stove on medium heat and ensure fire does not reach the pot handle. Does not matter whether you let the lid open or closed.
  7. Watch out for sights and sounds of finish. Once it is done, enjoy your Moka espresso.
Cold Brew

Coffee grounds put in a specially designed container are mixed with cold water, left in contact with the water for a specified length of time before separated from the extract or brew by a filtering mechanism.

There are two type of cold brew, slow drip and full immersion cold brewing. Given the length of time the coffee ground stays in the water, this method generally produces full-bodied coffee beverage compared with other brews.

Recommended: PREMIO, ARABICA Selection, or ATONE Blends

If you prefer sweet and fruity, go with ARABICA selection while something more robust, nutty and bold, try ATONE Blends or PREMIO. 

Ratio: 1:5-10             Vol: up to size of brewer

Temp.: cold water     Time: 8-24 hours

Roast: medium         Grind: m. coarse

Equipment:

  1. Containers to mix and keep the coffee ground in water
  2. Filter cloth / filter system
  3. Measure scale
  4. Spoon and serving cups

Steps:

  1. Add grounds and cold water together according to the given ratio.
  2. Stir with a wooden spoon
  3. Steep for 8 to 24 hours in the fridge or chilled room
  4. Extract coffee by using cheesecloth to strain grounds and collect the essence liquid. Or else, use the filter system slowly to extract the coffee by using the gravity.  
  5. Mix the cold brew with milk or water at a 1:1 ratio.
  6. Add ice as you like. Enjoy!

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