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.
COFFEE IS HUMAN
Through life and death, war and peace, the cup of coffee lives as a symbol of friendship. From the fields of Vietnam to the heart of Texas, we’ve studied the universal language of Bean and have concluded – Coffee Is Human.
At Phin Coffee Club, it's more than just bags of coffee. We are driven to introduce the tradition of Vietnamese coffee making to the rest of the world. Our bottom line is heritage.
What Is Vietnamese Coffee?
Vietnamese coffee is centered around the Robusta bean and the Phin. Influenced by the French, the coffee is pressed in the Phin by gravity and pressure. The result is a bold coffee, somewhere in between espresso and regular drip brew in strength and open to the creativity both cultures have to offer.
The Vietnamese coffee most know is cà phê sữa đá. Iced Vietnamese coffee with a healthy amount of sweetened condensed milk. Sweet, stout, and refreshingly cold. But, this is just the tip of the iceberg.
Vietnam is the 2nd largest exporter of coffee in the world, Robusta beans making up almost all its offering. Chances are, you’ve had coffee from Vietnam, but never quite like ours.
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.
What Makes Phin Coffee Club Different?
At Phin, we’re more than just “fair-trade” or “direct-trade,” we’re a FAMILY business. From the field to your cup, every process is controlled by our family so that our coffee quality will never be compromised. We’ve grown, harvested, and roasted our coffee the same way we’ve done for 22 years.
Our ultimate mission is to introduce the traditional Vietnamese coffee making to the rest of the world while continuing to pass on our heritage for generations.
“My family has been in the coffee business for 22 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, Founder.
How to make cà phê sữa đá (Vietnamese iced coffee with condensed milk):
- Start by boiling some water.
- Remove the metal filter and pour in 1 heaping tablespoon of Phin (about 4 teaspoons).
- Twist the filter on gently until it just starts to have some resistance. Then turn it little more until the coffee ground is leveled.
- Add condensed milk into your cup (this way hot coffee drip can also warm the milk).
- Pour a tiny bit of water in the filter just to wet the grind and to let the coffee bloom.
- Fill the filter all the way and let it drip.
- Gently stir coffee and condensed milk together
- Add some iced and enjoy!
Did we 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.”