How to Brew Vietnamese Coffee

This one is a bile three cup .

Bile is a traditional manufacturer of these coffee makers and they have a wide range of sizes .

Coca pots has sparked a bit of a controversy in the coffee world because a lot of people claim that they will make stovetop espresso because they're capable of producing a very strong small cup of coffee .

While others will say that it's not actually espresso because Espresso can only come from a dedicated machine capable of producing nine bars of pressure .

We are not here to sway you either way .

Espresso is just a word .

So let's just all get along .

This brewer is composed of three different parts .

This is the chamber for holding water on the inside of here is a fill line that you shouldn't go past because this is a pressure release valve .

And if you're covering that , then um , this could explode .

Maybe next , we have this middle portion which is just gonna hold your coffee in it .

You have this funnel at the bottom that just sits in here .

Um and then calling it Vietnamese coffee , but the core ingredient itself , Vietnamese coffee beans wasn't really available .

So at that time , I thought um well , maybe I could bring Vietnamese coffee beans to the United States in 2016 is when I went to go visit my farmer in the La Vietnam , which is in the southern region and we started to establish our relationship and then I launched the company in 2018 .

So the traditional preparation of Vietnamese coffee in Vietnam is with the brewing method called the I like to describe the fien as like an intersection between a French press and a pour over method because we have the pour over with the hot water entering the brewing method .

And then we have the gravity pull of extraction of the beans .

And then we also have the immersion like a French press .

However , the gravity is not as quick as a pour over .

And the immersion of beans is not as long as a French press .

This is the theme .

This last portion is just where your coffee is gonna be flowing up into , into this chamber right up here .

Now , underneath here is a gasket and a filter and something that I've noticed a lot of people don't realize is those actually come out and you should be cleaning those free .

One of my favorite parts of brewing with a mocha pot is you don't need a lot of equipment .

You just need the brewer a grinder if you're gonna be using holding coffee and grinding fresh , which you should be and a heat source just make sure that the mocha pot you buy is compatible with your stovetop .

So let's jump over to the stove and check out brew method .

Number one .

Now , this first method that we'll be doing is a very traditional mocha pot recipe .

If you brewed with one of these before , it's probably pretty similar to what you've done to start off with .

I've just filled the bottom chamber with water up to the fill line .

If you're curious , it's about 100 and 40 g of water .

And just to show you that you don't need any more special equipment .

I'm just going to heat the water up here right on my stovetop .

This method is great because it doesn't require any special tools .

You don't even need a scale .

You just really need the brewer water , a heat source and freshly ground coffee while that water is heating up .

I have ground up about 18 grams of coffee ground on the finest setting possible that my Baraa Encore can go .

This is about the grind sizes that I like .

It's not super fine because a lot of people say that if you grind too fine , like espresso quality grind that it could choke up the brewer and maybe even explode .

But I didn't have that happen to me .

My Baraa Encore cannot grind for espresso .

So I just went as fine as possible and found this grind setting was pretty good .

I'm gonna go ahead and grab the grounds chamber and just put this in here .

And as you can see that filled it up pretty much all the way to the top .

I'm just gonna tap on the sides to let the ground settle a little bit .

I would heat this water up right until you see it start boiling , which for me is right now , now you're gonna put this together , make sure to grab a towel or something because obviously this metal is gonna be hot and you don't want to touch that with your bare hands .

Screw that on .

Leave this lid open , turn my gas on and let it go .

So you can see coffee is starting to flow out of the top .

And as soon as I start to hear it start gurgling at me .

I'm gonna close this , turn off the heat and pull it off .

That's important because you don't want to keep burning the coffee .

A lot of people also recommend running this under cold water .

As soon as you hear that gurgling sound , just as long as you're getting that brewer off the heat source immediately , you're all set and that's it .

You already have a nice small strong cup of coffee ready for you .

Now , with this three cup mocha pot , it obviously doesn't produce that much coffee .

This mug is about halfway full and this is probably about a 10 ounce mug .

If I'm making this method , I'll usually dilute this a little bit because it's pretty strong .

It's not quite espresso strong , but I like to dilute it a little bit with some more hot water .

Just to bring it up to about the same level as a filtered coffee .

You could also use this as a base for other drinks like a latte or a cappuccino or even a cafe .

Cubano .

If you'd like to see any of those tutorials , let us know in the comments down below .

All right .

Now on to the second method , I have my water heating up .

I filled it up again to the fill line .

And there we go for this one as well .

We are going to pull it off as soon as we hear the hissing , which is now .

So Now , let's hop back over to the table and I'll explain why I like brewing with this method .

Now , the second brew method came about by us finding out that by lowering the heat setting , you're actually gonna have more contact time between the water and the coffee grounds , thereby extracting more out of them .

So , if we were to use the same higher dose and extra fine grinds , this cup would be even more strong and barely drinkable , at least in my preferences .

So by lowering down on that dose to 14 g and the grinding slightly coarser than in this one , we were able to achieve something more similar to say , a filter coffee or a French press .

So those are our two methods for brewing with the mocha pot .

We hope that they are helpful for you if you already own one .

And if you don't be sure to check out the link in the description below to pick up a mocha pot for yourself .

Until next time .

Happy brewing .

That's delicious .

Yeah .

I'm not sure what I prefer both .

Yeah .

Yeah .

It depends on the day .

Yeah .

Hm .

Hot or cold .

I don't know .

I like the hot a lot .

It's so comforting with the condensed milk .

Yeah .

So our filter is always this tiny because that's really nifty .

But I imagine there's also larger version .

Yeah .

No , this is , there are lots of different sizes for the , this is a small one .

So it's perfect for a single brew .

It's about four ounces .

And then they also have sizes that are like six ounces , eight ounces , 10 ounces or even 40 ounces in after village .

Yes , exactly .

I had a question .

So I once had a Vietnamese coffee with um homemade coconut condensed milk .

Is that traditional or a coconut coffee is really traditional .

In Vietnam .

There are lots of different ways to do it .

We're actually gonna make a version today .

Oh , great .

So now we're gonna build like the coconut milk base of this coffee .

We have condensed milk , 0.5 ounces .

Um Now we're adding two ounces of regular milk and then we're gonna add two ounces of coconut milk .

So in this bowl is a can of coconut milk that we just whisked .

And if you want to make a non dairy vegan version of this , you can just sub the milk with the milk , give you a choice .

And instead of using condensed milk , you can , you can just use simple syrup .

This is one of my favorite preparations of coffee , the coconut coffee because it's really not too sweet .

And it's really important that when I share recipes um with Vietnamese coffee , with new coffee supply that we don't overpower the coffee with sweetness of sugar .

The only sugar coming from here is from the 0.5 ounces of condensed milk and then it's just all natural coconut milk .

Whoops .

All right .

So a cat becomes coaster .

Grab a plate .

Mm So good .

This is one of my favorites from um our pop up .