Vietnam Fine Robusta

1. Place phin filter plate & brew chamber on top of glass
   
2. Add Vietnamese coffee (14 grams per serving) & gently shake to flatten the coffee
   
3. Pour gently 1 oz of water (about 1/2 inch of water above the press); bloom for 45 seconds; make sure the water can penetrates through all the coffee
   
4. Drop gravity press on top of coffee. Add water to top of filter. Do a second pour for less strong coffee with 1.5oz of water.
   
5. First drip should drop before 2 minutes
   
6. Last drop finish around 4-5 min
   
7. Optional: Add ice or enjoy it hot
   
8. Enjoy with sweetened condensed milk, sugar, milk, or black
   

Notes:

• If you use an electric kettle to make coffee, boil water and open the lid and wait about 60 seconds before pouring ( The ideal temperature to brew coffee is 201ºF ~ 94ºC)
• Please pour gently so that the water penetrates through the coffee and does not pour heavily into the coffe

1. Grind and dose coffee

Remove the portafilter. Wipe it clean and dry out the basket. Zero out the scale and grind about 20g of coffee to the consistency of confectioner’s sugar directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.

2. Prep the machine

Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.

3. Pull a shot

Engage the grouphead and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 1.5 ounces of espresso, is 45g out of water

Notes: If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind.

Equipment:

• V60
• V60 Filter Papers or Hario Waterfall v60 Papers
• Coffee Scales
• Coffee Grinder

Recipe:

For this recipe, we're using 15g of coffee for 250ml of water. 

• Coffee: 15g (medium grind)
• Water: 225ml

Step-by-step guide:

1. Prepare all ingredients and equipment
2. Heat brewing water to 93°C ~ 200°F
3. Fold filter paper and place in V60
4. Rinse filter paper with hot water to remove taints and preheat vessel
5. Grind the coffee at a medium grind (caster sugar)
6. Pour the ground coffee into the brewer and gently shake to flatten the coffee
7. Place the V60 on scales and tare (zero)
8. Start your timer as soon as you begin pouring
9. Using a circular motion, bloom the coffee by pouring 50 grams of water before 0:30 seconds
10. At 0:30, start the second pour. This time pouring until 100 grams of water on the scales.
11. At 1:00, pour the final amount of water until 225g of water is in.
12. Wait for all the water to pass through the coffee grounds
13. Your finished brew time should be around 2:00 - 2.20 minutes
14. Enjoy

Notes:

• If your coffee takes longer than 2:00 - 2:20 minutes to brew, make your grind setting coarser
• If you coffee takes shorter than 2:00 - 2:20 minutes to brew, make your grind setting finer