How to Brew a Delicious Vietnamese Drip Coffee
Ingredients Needed
Ground coffee: Choose freshly roasted and ground coffee for the best flavor (preferably pure coffee).
Vietnamese coffee filter: Either aluminum or stainless steel is fine.
Hot water: About 200-250ml, using purified water for the best taste.
Sugar: Optional, depending on your preference.
Steps to Brew
Prepared the filter and coffee
Placed the coffee filter on top of a cup or glass.
Added 8-15g of ground coffee (about 1-2 teaspoons) into the filter. The amount of coffee depended on your desired strength.
Compressed the coffee
Used the filter’s press to gently compress the coffee grounds. Made sure it was evenly pressed—not too tight, so water could flow through easily, but not too loose, to avoid rapid dripping.
Boiled water at the right temperature
Heated water to a boil, then let it cool slightly to about 92-94°C (197-201°F). Using overly hot water could burn the coffee and ruin its flavor.
Bloomed the coffee
Poured a small amount of hot water (about 20-30ml) into the filter, letting it sit for 20-30 seconds to allow the coffee grounds to bloom and release trapped gases.
Brewed the coffee
After blooming, filled the filter with hot water to just below the top rim. Covered the filter lid and waited as the coffee dripped slowly into the cup.
This process usually took 5-7 minutes. Patience was key, as this step extracted the full flavor of the coffee.
Added sugar or condensed milk (optional)
If you preferred a sweeter taste, you could add sugar or condensed milk to the cup before pouring in the coffee. Stirred well to combine.
Enjoyed the coffee
Drank it hot to savor its rich aroma and bold flavor. For a refreshing version, added ice cubes and stirred thoroughly.
Pro Tips:
Used pure coffee without additives for an authentic Vietnamese drip coffee experience.
Cleaned the filter and cup thoroughly before brewing to maintain the flavor.