Dark roasting brings pronounced bitterness with dark chocolate, roasted grain, and woody notes, a heavy body, almost no acidity, and high caffeine. With condensed milk, the bittersweetness turns rich and smooth.
Buying Tips
Region: Buon Ma Thuot, capital of Dak Lak province, is known as Vietnam's coffee capital; Vietnam is the world's second-largest coffee producer and its largest robusta producer
Grades: Labels such as S18 or S16 refer to screen size — bigger numbers mean larger beans
Vietnamese-style roasting: Traditional local roasts sometimes add butter or sugar for a heavier, sweeter cup, unlike a standard dark roast
Brewing Notes
Vietnamese phin: Medium-fine grind, about 20 g; add hot water and let it drip for 4–5 minutes, then add condensed milk and ice
Moka pot: Medium-fine grind; add milk or condensed milk to the concentrate