just play for your style, no1 can make it for one or two times... just add/remove to it fit for u

its been a whole year but if you have the 1 cup version its 15 grams to about 100 grams water. something like 2 tablespoons.

They have a few articles on the website going more in depth but I do think it should be easier to find

@@alexleanh you're kind of missing the point. When coffee is a hobby this is part of the fun for some people. Doing their best to get the perfect brew every time

The grind size should be perfect for the phine filter they are selling. People shouldn’t have to mess with grind size if they are using the ground coffee they are selling dzuuuuh

I set my grinder ten clicks from espresso on timemore c2, but can go up to 15. The only problem I have is getting the coffee flat and distributed so it always channels a little bit. Iv tried tapping, shaking it while its on the cup, but not in the air like she does. Maybe ill try tomorrow.

6 to 12 isn't 1 to 2 for You?

@@hubsonekka of course but tbs and ounces are a different way of volume measuring. 6 tbs is 90 ml and 12 ounces is 354 ml so that is not 1:2

@@diktromdefilm And you again change units. What if I change your ml to grams, 90 ml of coffee is less than 90 grams, after changing units ratio changes as well. She used 1:2 ratio according to tbs and ounces. Have a good coffee :)☕

There are different units.

Regardless of how you grind it, there will be a little coming down.

I would advise looking for a decaf espresso blend, that would be your best bet. Espresso blends typically have quite a bit of robusta in them, which is the type of bean most Vietnamese coffee uses. Coffee beans are coffee beans, what makes Nguyen's (and by extension Vietnamese in general) different is that they typically use those robusta beans rather than the Arabica beans that dominate the American market. But espresso shots are usually pulled with robusta as well because of its stronger flavor that can better hold up to milk and syrup.

@@jarynn8156 Thanks for the tip!

If it runs through quickly its one of two things: the ground needs to be finer, and or not enough coffee added to the phin. The ground is not as fine as espresso but pretty fine. A little finer than french press grounds.

Try this. I’ve got a 3-4oz/100ml phin. Using a small plate/saucer with a flat middle. Place your phin in the centre of the plate and fill phin with desired amount of dry coffee. Keeping the phin flat on the plate, shake side to side to level out the coffee bed. Now pour hot water onto the plate around the outside of the phin and let the coffee soak it up from the bottom. Once you see the coffee is fully saturated at the top, time for extraction. Move phin onto a pre-heated cup. Insert gravity press but do not force down. Slowly add desired amount of hot water then seal with lid. This way you should see a nice and even filtration. But you should also buy a bag of ground coffee as the kind of grinder you describe will not produce a consistent grind size.

Make your grind smaller, push on the grid a little after blooming - you can do that with a teaspoon so you won't breake grid's handle

No. Most of the Vietnamese drink their coffee with ice. The same with beer.

Who says that ratio is in "by weight"?

@@hubsonekka Because that is the way its nearly always done in the coffee world. And ratios usually involve the same measurement. For example, many coffee beverages are measured in equal parts. 1 part espresso, 1 part steamed milk, and 1 part foamed milk makes a cappuccino. Brewing is typically measured in grams of coffee to grams of water because grams accounts for water and coffee's inconsistent mass in different situations.

@@jarynn8156 And You gave example of 1 part of milk (that weights let say 1 unit) and 1 part of foamed milk (that weights less than 1 unit). So now You use ratio by volume not weight.

Don't go by weight, but go by volume instead. Fill your phin to 1/3 of the phin. Then tighten it but not super tight to allow the coffee to expand. Then fill the rest with water. Also, when buying Vietnamese coffee, don't use only one type of coffee. For example, buy 1/2 Kilograms of a good brand and 1/2 kilograms of just regular brand. Mix them up and grind them together. It will give you the best taste. All of the great coffee shops in Vietnam used this method.

It's worth the effort ❤

Trust me, it's worth it. Vietnamese coffee is the best coffee I've ever tasted.

us coffee nerds love this shit