Vietnamese black coffee without milk, hot or over ice: Cà Phê Đen is the purest version, just bold Robusta from the Phin filter and sugar if you like.
Set the Phin filter on the cup and add 2-3 tbsp coffee grounds. Spread them evenly, pour about 1 cm of hot water on top and wait 20-30 seconds so the grounds open up. Then press the plate down gently.
Top up the filter with the rest of the hot water and put the lid on.
Let the coffee drip into a cup for 4-5 minutes. If you like, add a little sugar to the cup directly.
Serve Cà Phê Đen hot straight away. For Cà Phê Đen Đá, fill a glass with ice cubes and pour the coffee over it.
Tip
For an authentic flavour, use 100% Robusta: it brings the strong, slightly bitter note that defines Cà Phê Đen.
Cà Phê Đen is Vietnamese black coffee without milk, the most stripped back version there is. Just coffee, water and a little sugar if you want it. Because Vietnam mainly grows Robusta, it tastes bolder and earthier than the Arabica common in Europe, with a clear, slightly bitter edge and considerably more caffeine. Served hot it is called Cà Phê Đen Nóng, over ice it becomes Cà Phê Đen Đá, which is the more common everyday choice.
Noticeably stronger than regular filter coffee. Robusta carries roughly twice the caffeine of Arabica, and the slow drip through the Phin concentrates the brew further. A small cup is usually plenty.
In Vietnam usually yes, a teaspoon balances the bold bitterness of the Robusta. It is not required though. If you want to taste the earthy, chocolatey notes on their own, simply leave it out.
Espresso is extracted under high pressure in seconds, Cà Phê Đen drips through the Phin without pressure over minutes. That makes the Vietnamese version less sharp and acidic, but rounder and longer in the finish.
Around 120 ml for two to three tablespoons of grounds. If you prefer it less concentrated, top up the finished coffee with hot water rather than running more water through the Phin. That keeps the character and only makes it milder.
Different beans and a different roast. Vietnam grows mostly Robusta, which is bolder, earthier and higher in caffeine, and it is usually roasted darker than the Arabica common in Europe.
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