Brew Guides

Phin Method

Ingredients:

• 3 tablespoons of Vietnamese coffee grounds

• 2-3 tablespoons condensed milk

Equipment:

• Cup

• Tablespoon

• Can opener

• Phin (Vietnamese coffee filter)

• Kettle
  
  

Step 1: Bring 1.5 cups of water to a boil (or 212 degrees Fahrenheit).

Step 2: Put 3 tbsp of coarse ground coffee into the phin.

Step 3: Gently shake phin to remove small grinds, then place tamper overtop & gently push down to level coffee.

Step 4: Put 2-3 tbsp of condensed milk into cup.

Step 5: Place prepared phin over cup

Step 6: Splash 1 tbsp of boiling hot water (just enough to cover the tamper) & allow grinds to bloom for 30 seconds. Gently push down the tamper as it rises.

Step 7: Pour hot water to the rim of the phin & allow the water to drip through).

Step 8: Once water has fully dripped through, pour hot water 2 more times (for a total of 3 cycles).

Step 9: Gently push down the tamper throughout the process to ensure even coffee extraction. The process will take 4.5 to 5 minutes to fully brew.

Step 10: Stir and drink hot, or serve over ice.

Vietnamese Egg Coffee

Ingredients:

• 3-4 tablespoons of Vietnamese coffee grounds (for best results, use our Vietnamese Espresso Blend)

• 2 egg yolks (key is to use room temperature eggs so plan to leave outside of fridge for at least 30 minutes)

• 3 tablespoons condensed milk (room temperature)

• 1 teaspoon vanilla extract

• 1-2 pinches of cocoa powder

Equipment:

• 2 cups

• Hand mixer

• Phin (Vietnamese coffee filter)

• Kettle
  
  

Step 1: Prepare the egg custard: In your first cup, add 3 tablespoons of condensed milk, two egg yolks, 1 teaspoon of vanilla extract, and 1 pinch of cocoa powder.

Step 2: Mix the egg custard: Using the hand mixer, mix the ingredients for about 3 mins or until it becomes a custard-like consistency.

Step 3: Prepare the Vietnamese coffee: Add 3-4 tablespoons of Vietnamese coffee ground into phin. Gently shake phin to remove the small grinds, place the tamper over the grinds, and push it down to level the coffee.

Step 4: Place prepared phin on top of your second cup. Splash 212 degrees of hot water (just enough to cover the tamper) and allow the grinds to bloom for 30 seconds. (If you do not have a temperature regulated kettle, just make sure that your water is boiling hot). During the blooming process, Co2 is released which will cause the coffee to bloom and the tamper to elevate. Slightly push down the tamper before the first full-cycle pour. Pour 3 full cycles of water into phin. The coffee will slowly drip, but the key is to be patient. The process will take about 4:30-5:00 minutes to fully extract the bold coffee essence.

Step 5: Combine the egg custard and coffee: Once Vietnamese coffee is fully brewed, slowly pour the egg custard on top of coffee. If the custard was properly mixed, it will lie on-top of coffee. Mix custard and coffee before drinking to experience a smooth, velvety beverage.

Avocado Coffee

Ingredients:

• Our Vietnamese Espresso Blend

• 1 ripe avocado

• 4 tablespoons condensed milk

• 1 teaspoon white sugar

• Ice

Equipment:

• Phin (Vietnamese coffee filter), mokapot, or any brewing apparatus that can make a strong cup of our espresso

• Blender, but if you don’t have one, a spoon and elbow grease works
  
  

Step 1: Prepare the Vietnamese coffee: Add 4 tablespoons of Vietnamese coffee ground into phin. Gently shake phin to remove the small grinds, place the tamper over the grinds, and push it down to level the coffee. Place prepared phin on top of your second cup. Splash boiling water (just enough to cover the tamper) and allow the grinds to bloom for 30 seconds. The tamper will elevate, slightly push down the tamper before the first full-cycle pour. Pour 3 full cycles of water into phin. The process will take about 4:30-5:00 minutes.

Step 2: Prepare the avocado smoothie: Add the avocado, condensed milk, and sugar into a blender. You can add crushed ice into the blender as well or add the crushed ice into the smoothie afterwards. Blend the ingredients until all the lumps are gone to yield a smooth + creamy smoothie. Add water or any type of dairy/substitute if you need liquid to help the blender. Pour smoothie into cup.

Step 3: Combine the coffee and avocado smoothie: If you didn’t add ice into the smoothie, add ice over the smoothie now. Slowly pour the coffee over the avocado smoothie.

Step 4: Mix before drinking! You now have your coffee + breakfast combined and will for sure keep you full until your next meal.

Coconut Slushee

Ingredients:

• Our Vietnamese Espresso Blend

• Sweetened condensed milk (for our vegan and lactose free friends, sweetened coconut condensed milk)

• Coconut cream (the Aroy-D Brand is awesome if you can get your hands on it)

• Crushed ice

Equipment:

• Blender

• Phin filter or just plan to make a strong cup of coffee
  
  

Step 1: Prepare the Vietnamese coffee: Add 3-4 tablespoons of Vietnamese coffee ground into phin. Gently shake phin to remove the small grinds, place the tamper over the grinds, and lightly push it down to level the coffee. Place prepared phin on top of your second cup. Splash 212 degrees of hot water (just enough to cover the tamper) and allow the grinds to bloom for 30 seconds. Slightly push down the tamper before the first full-cycle pour. Pour 3 full cycles of water into phin. The process will take about 4:30-5:00 minutes to fully extract the bold coffee essence.

Step 2: Prepare the slushee: Into the blender, add 1/3 cup of coconut cream, 4 tablespoons of condensed milk, and 2 cups of crushed ice. Blend for about 1 minute or until it yields a smooth consistency. Be careful to not over-blend or your slushee will turn watery.

Step 3: Combine the slushee and espresso: Pour the slushee into a cup. Pour about 4 tablespoons of the espresso over the slushee. Mix to enjoy!