Welcome to the third and final part of my exploration of traditional Vietnamese coffee following my recent visit to Vietnam. Part I covered my introduction to Vietnamese coffee and the traditional cà phê phin, a cup-top metal filter. I explained how, after a few false starts, I discovered a taste for speciality coffee made with the cà phê phin when I tried it at Shin Coffee in Ho Chi Minh City.
In Part II, I continued my exploration, trying traditional Vietnamese coffee, both speciality and non-speciality, over ice, and with condensed milk, with mixed results. I also tried the (in)famous egg coffee, traditional Vietnamese coffee with a layer of whipped egg yolk and condensed milk. Think of it as a liquid pudding rather than coffee and you’ll be fine.
In this, Part III, you can see how I got on making traditional Vietnamese coffee in various hotels and back at home using my own cà phê phin which I bought at The Espresso Station in Hoi Ann. I’ve tried a number of different beans, and used a couple of recipes which I picked up simply by observing baristas making coffee at the likes of Shin Coffee and Hanoi’s The Caffinet.