Bringing Vietnamese Heritage to Modern Coffee Culture
AUSTIN - Deep in the heart of Texas, something is brewing. It’s a dark coffee settling gently over a bed of condensed milk, dripping through a metal filter that extracts coffee using gravity and pressure. The Phin, a product of Vietnamese ingenuity, is just as novel today as it was hundreds of years ago.
Phin Coffee Club’s staple blend is made of 100% Robusta beans. Vietnam is the world’s top exporter of Robusta, and 2nd in the world in total exports. Since the 1990s, Vietnam has seen an overhaul of its agricultural offerings in order to lift an economy left stagnant after hundreds of years of colonialization. Chances are, you’ve had coffee from Vietnam before, but never quite like Phin’s. The third wave coffee culture of today is dominated by the arabica bean. Supposedly sweeter, lighter, and more akin to cooperate with roasters seeking to create interesting profiles. Until now, Robusta has not had its chance to shine in the space.
Wood-fired, organic, single-origin. It’s all the buzzwords the third wave enjoys. At the San Francisco Coffee Festival last November there was only one vendor brewing Vietnamese Robusta coffee (Kasama Ca Phe). Robusta’s moment is coming up and Phin Coffee Club is here to play the game.
“My family has been in the coffee business for 23 years. We still cook down our cocoas for our wood-fired roast. Our fields consistently produce high-grade organic beans. It’s the way we’ve always been doing it.” Harvey says.
Did I mention it has almost twice the caffeine as arabica-based coffee? We’ve all finished our glasses. We’re all calm and full of good energy. Harvey chimes in, “Everyone in the world should drink our coffee. If I could make everybody a glass, I might be able to die happy.”
For $40, you can enjoy 32oz ($15 per 12oz) of Phin Coffee Club’s Home Blend. A free, sturdy Phin is included. Follow them on Instagram and Twitter @phincoffeeclub, follow them on Facebook, and get your box at phincoffeeclub.com