Vietnamese Filter: how to brew it

Coffee

20 g

Water

100 ml about ½ cup

Water temperature

93 °C — boiled, then left about half a minute A medium-dark roast dissolves faster and turns bitter if you push it.

Brew time

4:30 A Natural coffee gives its fruit up early and its ferment late.

First pour

40 ml, then wait 30 seconds

That is a ratio of 1:5, if you would rather scale it.

1. Add the coffee, settle the press plate on top, and do not screw it down tight.
2. Wet the grounds with a little water and wait half a minute.
3. Fill the chamber and cover it.
4. It will finish dripping in about five minutes.

• It is ground for this brewer already. If it runs through too fast, use a little more coffee rather than reaching for a finer grind.
• 80:20 coffee and chicory. It brews darker and faster than coffee alone, so pull it a touch short.
• Roasted 7 days ago, which is about as good as it gets.