Vietnamese Coffee Puns

Edit: sorry I meant Coffeeholic!

I know it won’t nearly be as good as the real deal but they are so far away! Anyone have a recipe that will get me close to their version of Vietnamese coffee?

I recently received a phin for Christmas and am looking for some beans to use to make Vietnamese coffee. I normally use TJ's Columbia Supremo beans to make cold brew, but from what I've read it seems a dark(er) roast is preferred for Viet coffee. Does anybody have reecommendations?

Title :)

I know crossroads coffee and ice cream has it but their hours suck and it's hard to get there when they're actually open.

Anywhere else sell it?

Anywhere in the greater Richmond and Petersburg area is fine.

Anyone know of a place that sells it so I can make it at home (without ordering online, trying to get it today)

Thanks in advance

Well I guess favorite is a better word. I used to love 7 leaves until it started tasting weaker and sweeter. Prefer Lee's now but would like to know other places

Near the south bay preferably

Looking for a good mug size Vietnamese iced coffee recipe. I saw this one on the Nespresso website for the original capsules, but looks like it makes a pretty small cup.

Ya'll got any good recipes for the Vertuo? Like what capsule? And the amount of condensed milk?

Thanks!

Was that your reaction when you first tried Vietnamese Coffee? :))

https://preview.redd.it/59tmkg34trz71.jpg?width=1200&format=pjpg&auto=webp&s=c83fd8815aaf4f80e1ea2fff75d88a6a2420e27f

I’m craving it like crazy!

It’s been 16 hours I just want to sleep already 😦

You’d think I’d have a tolerance from getting peets at southern lights every other day, but this is just on a whole other level

EDIT: Thank you for joining this Reddit AMA and asking wonderful questions! Until next time, you can learn more about us at http://nguyencoffeesupply.com!

Asian American Pacific Islander Heritage Month is a celebration of the unique heritages, cultures, and complexities that comprise the Asian American community. Asian Americans are not a monolith. We have been in the U.S. for a long time and we've been as integral to the foundation of this country as well.

I'm here to talk about culture, identity, activism, and share my perspectives as the daughter of refugees from Vietnam. In the wake of #StopAsianHate and our collective consciousness to address racism and violence against the Asian and Asian American community, I believe one of the most critical things we can do right now is understand the unique, complex and nuanced experiences of Asian Americans as people. Ask me anything about Asian American culture, history, identity, politics and activism!

Sahra Nguyen Wants to Change the Trajectory of Vietnamese Coffee

Bushwick Coffee Entrepreneur Uses Her Influence to Fight Anti-Asian Violence

How Sahra Nguyen Is Reclaiming Vietnamese Coffee

My photo: https://twitter.com/NguyenCoffeeNYC/status/1390727465790750723

National Coffee Day and International Coffee Day celebrate one of the world’s most beloved beverages and goods. Vietnam is the 2nd largest producer of coffee in the world with over 90% of its production being robusta coffee, cousin to arabica. Outside of Vietnam, robusta is not a popular bean choice for single-origin or specialty coffee. For decades, robusta has been sidelined as an inherently cheap and undesirable coffee, which is blatantly false. With the rise of specialty coffee production in Vietnam, we’re seeing that robusta can be both delicious and ecologically sustainable. As an importer and roaster of specialty Vietnamese robusta coffee beans, I’m here to talk about all things Vietnamese coffee and beyond in celebration of National Coffee Day next week. We’re here to uplift the beans, the people, and the culture! Ask me anything!

Sahra Nguyen Wants to Change the Trajectory of Vietnamese Coffee

Nguyen Coffee Supply is Food & Wine’s July cover in their Innovators Issue

How Sahra Nguyen Is Reclaiming Vietnamese Coffee

Proof: https://twitter.com/nguyencoffeenyc/status/1442521116795342849?s=21

I wanted to update you all on the Vietnamese coffee stout I’m making. Brew day was two days ago. I ended up using 1 tsp of clove powder, 1 tsp of cinnamon, and 1 tbsp of Chicory root. Tasting the wort post boil, all the flavors are very pronounced. Definitely more than I want, but I still have a fermentation and a coffee addition which will hopefully mellow them out a bit. 2 days into fermentation and it is ripping! I had to switch out the air lock with a blowoff tube this morning because it was beginning to make a mess of the airlock haha! This is been a very frustrating beer, but I’m looking forward to trying the finished product.

Tomorrow I’m brewing a 5gal Vietnamese coffee stout and I got some chicory and clove I want to add in it. I’ve never brewed with either, so I’m not sure how much to add. I was thinking 1tsp of each at flameout, but I would love to see if any of you have used these ingredients before and have any suggestions.

As a newcomer to coffee enthusiasm, I am still discovering new things every day. For example, today I discovered the Phin Vietnamese coffee maker, while searching for information on something completely different. And that got me thinking.

I was actually looking for information on the Durobor monofilter. This is a metal drip filter for a single cup of coffee that was in use in Belgium until the 1980s (and probably also in France, but Durobor is a Belgian manufacturer which continued to produce glassware until 2019, but then went bankrupt). If you went to a café and you asked for a coffee, you almost always got such a filter. As a child, I never knew anything else. Later, those metal filters were replaced by plastic ones with the ground coffee already in it (vacuum-packed per 10 pieces). As you would expect, the quality is not at all comparable.

A photo of the Durobor monofilter can be found here (this was before I even had cleaned it, so you can see what excellent condition it was still in). I was able to buy this one at the flea market in Brussels a week ago for only € 5.00 ($ 5.86 or £ 4.27). I had to walk around for almost two hours before I could find such a pristine specimen. This one is in stainless steel. There are also silver-plated models, though usually in much worse condition.

But now you must admit ... this is very similar to the Vietnamese coffee maker in terms of both design and method, isn't it?

Coffee was introduced to Vietnam by the French in 1857. But after the Vietnam War (1955-1975), coffee production was limited due to governmental restraints which limited private enterprise. It wasn’t until 1987 that privately owned enterprises were permitted again. Nowadays about 97% of Vietnam’s coffee comes from Robusta.

So I think the Vietnamese took the Belgian-French model of the monofilter and adapted it to become the so-called Phin. But is there any proof of that? Because, of course, it also could have been the other way around. What strikes me in any case is that you find a lot of information about the Phin, but almost nothing about the Durobor monofilter, which has been almost completely forgotten.

Durobor monofilter (stainless steel)

EDIT

When I was looking for pictures of the Durobor monofilter this afternoon, I came across a model that was in use in the 1970s. It was not made of stainless steel

Morning All!

As I slug my 4th mug of regular old fashioned coffee at home, my mind wandered off to Vietnamese (iced) Coffee.

Wondering if anyone makes it at home, and specifically what beans or coffee they buy and where? Have searched the forums, and many people suggest Cafe Du Monde (New Orleans), but it always goes back to chicory, which I positively loathe.

So, I am asking the ever-wise members as to what they suggest. IF I am told that chicory is “part of the deal”, I will comply. Maybe in the past, all I have had is awful chicory coffee??

Looking to have the restaurant experience at home. For the nights that I want to listen to my heart thump while I stare at the ceiling.

Bring It!

Having spent the last few evenings watching food shows featuring Vietnam, and never having had Vietnamese food, I’m dying to try some. 2 of the things I saw that really appealed to me were Vietnamese coffee, and Bún chả.

Can anyone recommend a place in San Jose to get these ( doesn’t have to be the same place )?

Thanks in advance, San Jose!

Help a lady out, please :] Thank you so much!

I know bun shop has it, but anywhere else?

Where can I get Vietnamese egg coffee in Sydney?

Does anybody know a place that has vietnamese coffee?