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V60StandardV60 Hoffmann · 1 cup15g 1:16.7 · 93°CView recipe

Bright · clean · separates aroma

V60 Hoffmann · 1 cup

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Dose · ratio15g 1:16.7251g water
Temp93°C
LemonBlueberryPeach

Brew steps

  1. 0:00Rinse the paper, discard the rinse water. Add the coffee and level the bed.
  2. 0:00Pour 45g of water and wait 45 seconds for the coffee to bloom.
  3. 0:45Pour up to 150g, keeping the water level even. Finish before 1:10.
  4. 1:10Pour the rest up to 250g. Give it one gentle stir.
  5. 1:40Let it drain. Done in about 2:30–3:00.
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V60StandardV60 Tetsu Kasuya 4:620g 1:15 · 92°CView recipe

Bright · clean · separates aroma

V60 Tetsu Kasuya 4:6

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Dose · ratio20g 1:15300g water
Temp92°C
OrangePeachJasmine

Brew steps

  1. 0:00Pour 60g. Wait 45 seconds.
  2. 0:45Second 60g pour, which reaches 40% of the water. The first two pours decide the acidity.
  3. 1:30Third 60g pour. The remaining 60% starts here and decides the strength.
  4. 2:15Fourth 60g pour.
  5. 3:00Final 60g pour. 300g total.
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Kalita WaveKalita for beginners15g 1:16 · 92°CView recipe

Balanced · consistent

Kalita for beginners

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Dose · ratio15g 1:16240g water
Temp92°C
CaramelBrown sugarAlmond

Brew steps

  1. 0:00Pour 40g of water, wait 40 seconds.
  2. 0:40Pour up to 140g.
  3. 1:20Pour up to 230g.
  4. 2:00Final pour to 240g. Let it drain.
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AeroPressStandardAeroPress · championship recipe17g 1:13 · 85°C · 1:15View recipe

Bold · round · flexible

AeroPress · championship recipe

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Dose · ratio17g 1:13221g water
Temp85°C
JasmineRoseBlueberry

Brew steps

  1. 0:00Inverted. Add 17g of coffee, pour 220g of water at 85°C.
  2. 0:15Stir twice, put the cap on.
  3. 1:15Flip it back and set it on the cup.
  4. 1:25Press slowly for 30 seconds; stop when you hear the hiss.
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AeroPressMinh's inverted AeroPress17g 1:14 · 88°C · 1:30View recipe

Bold · round · flexible

Minh's inverted AeroPress

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Dose · ratio17g 1:14238g water
Temp88°C
AppleMaple syrupCaramel

Brew steps

  1. 0:00Inverted, 17g of coffee.
  2. 0:10Pour 240g of water at 88°C.
  3. 0:20Stir twice.
  4. 1:30Flip and press for 30 seconds.
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EspressoStandardClassic 1:2 espresso18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Classic 1:2 espresso

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCocoaCaramel

Brew steps

  1. 0:00Grind 18g, level the bed, tamp straight.
  2. 0:05Pull the shot. 3 seconds of pre-infusion.
  3. 0:32Stop at 36g out.
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Espresso15-second turbo shot18g → 54g · 92°C · 0:15View recipe

Concentrated · base for every milk drink

15-second turbo shot

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Dose in → out18g → 54g
Temp92°C
Shot time0:15
Pressure6 bar
LemonOrangeBlack tea

Brew steps

  1. 0:00Grind coarser than usual, tamp as normal.
  2. 0:05Drop the pressure to 6 bar.
  3. 0:20Stop at 54g. That is a 1:3 ratio.
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Espresso · LatteStandardBalanced 1:5 latte18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Balanced 1:5 latte

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCaramelBrown sugar

Brew steps

  1. 0:00Grind 18g, level the bed and tamp straight.
  2. 0:05Pull 36g of espresso in about 25–30 seconds.
  3. 0:10Steam 200ml of fresh milk to 60°C, creating fine microfoam.
  4. 0:40Pour the milk in a thin stream into the espresso, keeping the foam cap thin.
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Espresso · CappuccinoStandardClassic cappuccino18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Classic cappuccino

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCaramelMalt

Brew steps

  1. 0:00Grind 18g, level the bed and tamp straight.
  2. 0:05Pull 36g of espresso in 25–30 seconds.
  3. 0:10Steam 120ml of milk to 60°C, adding more air than for a latte for about 2cm of foam.
  4. 0:40Pour into a small cup and keep the foam evenly across the surface.
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Espresso · Flat whiteStandard1:3 flat white18g → 36g · 93°C · 0:29View recipe

Concentrated · base for every milk drink

1:3 flat white

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Dose in → out18g → 36g
Temp93°C
Shot time0:29
Pressure9 bar
HazelnutCaramelBrown sugar

Brew steps

  1. 0:00Pull a 36g double espresso, prioritising sweetness and a smooth body.
  2. 0:10Steam 130ml of milk to 60°C with very little air for glossy, thin microfoam.
  3. 0:40Pour low and steadily, folding the milk into the espresso instead of building a thick foam layer.
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Espresso · AmericanoStandardHot 1:3 Americano18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Hot 1:3 Americano

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCaramelOrange

Brew steps

  1. 0:00Prepare 120ml of hot water at about 90–95°C in the cup.
  2. 0:05Pull 36g of espresso over the water to keep a light crema.
  3. 0:35Stir once and drink while hot.
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Espresso · AmericanoIced Americano18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Iced Americano

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
OrangeLemonCaramel

Brew steps

  1. 0:00Fill the glass with ice and add 120ml of cold water.
  2. 0:05Pull 36g of espresso and let it sit for about 10 seconds.
  3. 0:35Pour the espresso over the ice and drink while aromatic.
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Espresso · Iced latteBalanced iced latte18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Balanced iced latte

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCaramelVanilla

Brew steps

  1. 0:00Fill the glass with ice and add 150ml of cold milk.
  2. 0:05Pull 36g of espresso and let it cool for about 10 seconds.
  3. 0:30Pour the espresso over the milk and ice to create two clear layers.
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Espresso · MochaDark chocolate mocha18g → 36g · 93°C · 0:27View recipe

Concentrated · base for every milk drink

Dark chocolate mocha

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Dose in → out18g → 36g
Temp93°C
Shot time0:27
Pressure9 bar
Dark chocolateCocoaCaramel

Brew steps

  1. 0:00Add 15g of dark chocolate to the bottom of the cup.
  2. 0:05Pull 36g of espresso directly onto the chocolate and stir until smooth.
  3. 0:15Steam 160ml of milk to 60°C, creating a thin microfoam cap.
  4. 0:45Pour the milk into the cup and stir gently so the chocolate blends evenly.
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Espresso · CortadoStandard1:2 cortado18g → 36g · 93°C · 0:29View recipe

Concentrated · base for every milk drink

1:2 cortado

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Dose in → out18g → 36g
Temp93°C
Shot time0:29
Pressure9 bar
Dark chocolateCaramelHazelnut

Brew steps

  1. 0:00Pull 36g of espresso into a small glass.
  2. 0:10Steam 60ml of milk to 60°C with a very thin layer of microfoam.
  3. 0:35Pour the milk into the espresso at roughly a 1:2 ratio; do not build a thick foam layer.
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Espresso · Espresso macchiatoStandardEspresso macchiato18g → 30g · 93°C · 0:24View recipe

Concentrated · base for every milk drink

Espresso macchiato

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Dose in → out18g → 30g
Temp93°C
Shot time0:24
Pressure9 bar
CocoaDark chocolateMalt

Brew steps

  1. 0:00Pull a short espresso shot of about 30g.
  2. 0:10Steam 15ml of milk and take one spoonful of fine foam.
  3. 0:25Place the foam on top of the espresso to mark the drink, not to turn it into a milk coffee.
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PhinStandardTraditional phin22g 1:5 · 95°C · 4:30View recipe

Bold · sweet finish · thick body

Traditional phin

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Dose · ratio22g 1:5110g water
Temp95°C
Drip time4:30
Dark chocolateCocoaMalt

Brew steps

  1. 0:00Rinse the phin with boiling water to heat it.
  2. 0:00Add 22g of coffee, tap gently to level. Do not tamp.
  3. 0:00Pour 30ml of boiling water, wait 30 seconds for the coffee to bloom.
  4. 0:30Fill to 110ml and put the lid on.
  5. 5:00Dripping finishes after 4–6 minutes. Faster means the water was not hot enough; slower means you tamped too hard.
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PhinLight-roast Arabica phin18g 1:6.5 · 92°C · 3:30View recipe

Bold · sweet finish · thick body

Light-roast Arabica phin

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Dose · ratio18g 1:6.5117g water
Temp92°C
Drip time3:30
PlumRaisinHoney

Brew steps

  1. 0:0018g, ground coarser than for a robusta phin because light-roasted beans are harder.
  2. 0:0040ml pre-wet, wait 40 seconds.
  3. 0:40Pour up to 117ml.
  4. 4:10Done after 3:30, faster than a robusta phin.
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Phin · Iced milk coffeeStandardSaigon iced milk coffee25g 1:4 · 95°C · 5:00View recipe

Bold · sweet finish · thick body

Saigon iced milk coffee

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Dose · ratio25g 1:4100g water
Temp95°C
Drip time5:00
Dark chocolateCaramelBrown sugar

Brew steps

  1. 0:00Put 30ml of condensed milk in the glass, ready under the phin.
  2. 0:0025g of coffee, press GENTLY. Pressing hard clogs it.
  3. 0:0025ml pre-wet, wait 30 seconds.
  4. 0:30Pour up to 100ml.
  5. 5:30Dripping done. Stir well with the milk, then pour over a full glass of ice.
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Phin · Bạc xỉuHomemade bạc xỉu18g 1:5.5 · 95°C · 4:00View recipe

Bold · sweet finish · thick body

Homemade bạc xỉu

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Dose · ratio18g 1:5.599g water
Temp95°C
Drip time4:00
CaramelVanillaDark chocolate

Brew steps

  1. 0:0060ml of condensed milk in the glass.
  2. 0:0018g of coffee, a weaker phin than nâu đá.
  3. 4:30When the dripping is done, stir and pour over ice.
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Phin · Salt coffeeSalt coffee with cream cheese24g 1:4.5 · 95°C · 5:00View recipe

Bold · sweet finish · thick body

Salt coffee with cream cheese

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Dose · ratio24g 1:4.5108g water
Temp95°C
Drip time5:00
CaramelDark chocolateVanilla

Brew steps

  1. 0:00Whip 25g of cream cheese + 20ml of condensed milk + 1.2g of salt until smooth.
  2. 0:00Brew 24g in the phin, press gently, 25ml pre-wet.
  3. 5:30When the coffee is done, pour it over ice.
  4. 6:00Spread the salt cream on top. Do not stir.
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Cold brewStandardConcentrated cold brew 1:8100g 1:8 · Fridge · 16hView recipe

Mellow · low acidity · served cold

Concentrated cold brew 1:8

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Dose · ratio100g 1:8800g water
Steeped whereFridge
Steep hours16 hours
Dark chocolateCaramelBrown sugar

Brew steps

  1. 0:00Grind coarse, coarser than for a French press. Too fine and it turns cloudy and bitter.
  2. 0:00Mix 100g of coffee with 800ml of water and stir evenly.
  3. 0:05Cover and refrigerate for 16 hours.
  4. 16:00Filter through paper; filter a second time if you want it clear.
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Cold brewLight cold brew 1:1280g 1:12 · Fridge · 18hView recipe

Mellow · low acidity · served cold

Light cold brew 1:12

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Dose · ratio80g 1:12960g water
Steeped whereFridge
Steep hours18 hours
PeachBlack teaHoney

Brew steps

  1. 0:0080g ground coarse, 960ml of water.
  2. 0:05Refrigerate for 18 hours.
  3. 18:00Filter twice.
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Moka potSaigon late-night moka16g · Low · 4:00View recipe

Bold · roast-forward

Saigon late-night moka

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Dose16g
HeatLow
Total time4:00
Dark chocolateSmokyBurnt

Brew steps

  1. 0:00Boil water separately and pour it into the bottom chamber up to the valve.
  2. 0:00Add 16g of coffee to the basket and level it. Do NOT tamp.
  3. 0:30Assemble tightly, put it on the lowest heat. Leave the lid open.
  4. 3:30When the coffee comes up in a honey-like stream, take it off the heat immediately.
  5. 4:00Lift the pot off and wrap a cold cloth around the bottom chamber to stop extraction.
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French pressStandardPrestina · the official recipe15g 1:16 · 90°C · 1:00View recipe

Thick · full · keeps the oils

Prestina · the official recipe

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Dose · ratio15g 1:16240g water
Temp90°C
Steep time1:00
Dark chocolateCaramelAlmond

Brew steps

  1. 0:00Set the Prestina on the cup. Add 15g of medium-ground coffee to the chamber.
  2. 0:00Pour 240ml of water at about 90°C, stir gently and put the lid on.
  3. 0:10Steep for one minute. The one-way valve holds the water in the chamber.
  4. 1:00Press down steadily with the cup until all the coffee has drained into it.
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EspressoStandardPicopresso 18g · 1:218g → 36g · 95°C · 0:35View recipe

Concentrated · base for every milk drink

Picopresso 18g · 1:2

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Dose in → out18g → 36g
Temp95°C
Shot time0:35
Pressure10 bar
Dark chocolateCocoaCaramel

Brew steps

  1. 0:00Preheat the machine and cup with boiling water. Grind 18g very fine, level and tamp.
  2. 0:00Fill the 80ml tank with just-boiled water and assemble the machine.
  3. 0:00Pump until the first drops appear, then stop and pre-infuse for 8 seconds.
  4. 0:08Pump steadily, holding about 9–12 bar.
  5. 0:35Stop at about 36g.
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EspressoStandardCafelat Robot 16g · 1:216g → 32g · 95°C · 0:30View recipe

Concentrated · base for every milk drink

Cafelat Robot 16g · 1:2

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Dose in → out16g → 32g
Temp95°C
Shot time0:30
Pressure7 bar
Dark chocolateCaramelCocoa

Brew steps

  1. 0:00Grind 16g fine into the basket, level, tamp, then lay the screen on top of the coffee.
  2. 0:00Pour water just off the boil into the basket, 5–8mm below the rim. It will drop to about 95°C.
  3. 0:00Fit the piston and put the cup on the scale.
  4. 0:05Let both arms fall under their own weight and pre-infuse for 5–10 seconds until the first drops appear.
  5. 0:12Press both arms down slowly and steadily, holding 6–7 bar without letting go.
  6. 0:30Stop at 32g. The whole shot takes about 25–35 seconds.
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EspressoStandardLa Pavoni 15g · 30-second pull15g → 30g · 0:30View recipe

Concentrated · base for every milk drink

La Pavoni 15g · 30-second pull

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Dose in → out15g → 30g
Shot time0:30
Dark chocolateCocoaBrown sugar

Brew steps

  1. 0:00Switch on and wait about 10 minutes for the boiler to build pressure. Flush a little water through the screen to heat the group.
  2. 0:00Grind 15g fine into the double basket, level, tamp very flat and lock in the portafilter.
  3. 0:00Raise the lever all the way and hold for 5–10 seconds until the first drops come out.
  4. 0:08Pull the lever down slowly and steadily. Feeling resistance means the coffee is extracting.
  5. 0:30Stop at about 30g.
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