Vietnamese coffee! Exploring its history and simplicity

[@GadgetsGearCoffee]

did you like this format and fun exploration into drinks?

[@714SNF]

thx for the knowledge! love vietnamese coffee!

[@scottscottsdale7868]

France invaded Madagascar too. Here in Madagascar there is a growing and wonderful arabica sector. In the central highlands they have great Bourbon Pointu. You should try it. They are two types of Robusta in Madagascar. Both are great. There is Sambava and Mankara. Each are good blended with arabica for a Malagasy espresso blend. The samba a is a tad bit more expensive.

[@VowNix]

Super cool video. I really want to try some now, and ideally make it at work. I wonder if I can buy a phin somewhere in-store in Toronto.

[@GadgetsGearCoffee]

I have no doubt you could! Even better to support local, I highly endorse that! Go to Chinatown, and check out a few grocery stores, I'm sure you'll find one in there!

[@GadgetsGearCoffee]

As you're in a big city you probably can find quality fresh robusta or robusta blends locally

[@AtmosJourney]

Cafe Sua Da, the Vietnamese iced coffee is really delicious when you drink at the sidewalks sitting on a stool, watching the hustle and bustle of Vietnamese going about their daily life on their motorbikes. Hanoi is my perfect place to get this iconic coffee. There’s also egg coffee too. Hope you could make this coffee in your next video 😃

[@GadgetsGearCoffee]

@@AtmosJourney I haven't had the chance to visit Vietnam yet, I would love to experience that! We have a lot of different food festivals where I live and they have the little red stools to sit on

[@davidsaxby5400]

I’ve also visited Hanoi and drunk egg coffee there. It is like an art form and they take it very seriously. Highly recommended ❤

[@duanemiller5878]

I enjoy listening to you talk about coffee and related topics! ❤

[@scottscottsdale7868]

France invaded Madagascar too. Here in Madagascar there is a growing and wonderful arabica sector. In the central highlands they have great Bourbon Pointu. You should try it. They are two types of Robusta in Madagascar. Both are great. There is Sambava and Mankara. Each are good blended with arabica for a Malagasy espresso blend. The samba a is a tad bit more expensive. Damn French.

[@davidsaxby5400]

In Spain they sometimes add condensed milk to a coffee with regular milk. It’s called Cafe con Leche Y Leche.

[@GadgetsGearCoffee]

@@davidsaxby5400 I went to Spain a decade ago I can't remember if I had that there. I guess I have to go back lol

[@unknownentity222]

I found it surprising how fine i had to ground Arabica coffee to maintain a slow flow while producing a worthwhile cup. Edit: the insert you place on the coffee also helps maintain coffee bed shape, which i theorize helps maintain consistent extraction and flow. Also, I found older coffee works best with this brew method. Any arabica bean roasted less than three weeks runs a chance of the bloom displacing the insert. Edit: It's a fascinating brewer, though I avoided brewing light roasts with mine, as it had poor heat retention and the design didn't allow me to safely handle the device.

[@GadgetsGearCoffee]

Thanks for sharing your insights! The press definitely helps with puck integrity and you don't need to manage flow like a pour over. It's not "designed" to work with a light roast, I really liked the arabica and robusta medium blend with this

[@quangthangkieu1670]

Try replacing the Phin with a Moka pot, and you'll get a cup of "cà phê sữa đá" with a much better flavor.