My brother brought me a gift from Vietnam: a Vietnamese style filter pot and some local Robusta beans. I followed the recipe from the bag:
- 20g coffee grounded super fine
- 10ml and 30s bloom
- 60ml of additional water (70ml with bloom water)
This yields a super concentrated 30ml cup. Not something I would drink black. The coffee flavor will come through in Vietnamese recipe involving salted cream and concentrated milk.
Love Vietnamese coffee. I was particularly partial to the coconut coffee over there, which I think just trades some of the condensed milk for sweetened coconut milk? Delicious.