Vietnamese
Open in appAn inverted, long-immersion brew that recreates the bold, chocolaty character of a traditional Vietnamese phin in a fraction of the time. Coarse grounds and a slow press produce a heavy cup suited to condensed milk and ice.
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Parameters
- 15 g
- Coffee
- 200 g
- Water
- 1:13.3
- Ratio
- 85 °C
- Temp
- 8 coarse
- Grind
- 5:00
- Total
- ~200 ml
- Yield
What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
5:00 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 15g of grounds.
-
Pour 1 / 60:005s
Pour 200g gently over the centre of the bed.
+200g→ 200g Fill gently 85°C -
Prepare 2 / 60:0510s
Put the cap on.
-
Steep 3 / 60:154m10s
Let it steep.
4m -
Prepare 4 / 64:255s
Flip onto the cup.
-
Press 5 / 64:3030s
Press down slowly and evenly.
30s -
Done 6 / 65:00
Press complete.
Notes
Original source
Recipe by Shin Kaoju, published at aeroprecipe.com.
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Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
