Have you ever brewed espresso using 100% premium original Vietnamese Robusta beans? At MissTrang Coffee, we are dedicated to preserving the bold, real flavor of Vietnamese Robusta. Famous for its low acidity and clean bitterness, this type of coffee is specially brewed for those who prefer a rich, bold flavor. Unlike traditional coffees, which are typically roasted medium-dark to dark, creating a rich, intensely bitter taste when brewed with the conventional Phin filter method, we focus on pure coffee with a Medium roast. This roasting technique is specifically optimized for machine brewing. With each sip, you will enjoy a more delicate aroma, richer aftertaste, and a smooth, mild bitterness compared to the Vietnamese Phin filter method. When extracted as espresso, our Robusta produces a dense crema and a bold flavor that stands out even when paired with milk as a latte or cappuccino.
Through careful selection, we’ve found that a 1:2 ratio hits the perfect sweet spot, beautifully highlighting notes of dark chocolate, caramel, and brown sugar. Of course, coffee is a personal experience. Please feel free to adjust the strength to suit your taste. The recipe below is designed to showcase the true identity of Vietnamese Robusta and is balanced, easy to enjoy for most coffee palates.
What you need: MissTrang’s Vietnam Robusta Signature Coffee Beans (Medium Roasted) - 100% Pure High Quality Vietnamese Robusta Whole Beans.
Grinding size: Fine. The fineness should be similar to powdered sugar or fine table salt.
Ratio: 1:2 (1 part of Vietnam Robusta Signature coffee grounds: 2 parts of liquid espresso).
1. Insert the portafilter and turn on the machine 15-20 minutes before to ensure all components are fully heated. Purge some hot water through the portafilter to warm it up and rinse the filter basket.
2. Thoroughly wipe the portafilter basket completely dry. If it’s wet, the coffee will extract unevenly, leading to channeling.
3. Weigh 18g of coffee beans and feed them into the grinder.
4. Fill the portafilter with 18g of finely ground coffee. Gently tap the side of the portafilter to level the grounds. Use an OCD to spread out the coffee, then apply consistent pressure with a tamper.
5. Purge the water for 2-3 seconds to stabilize the brewing temperature. Insert the portafilter and start the shot immediately. Place a digital scale under the cup to accurately monitor the output weight.
6. The pre-infusion stage lasts 1-5 seconds, during which no coffee will flow yet. From 6 to 25 seconds, coffee will start pouring with a deep honey-brown color that gradually fades into a golden amber crema. Stop the machine once the scale hits 36g.
Result: A cup of espresso delivers an intense aroma of milk chocolate and nuts, balanced by a sweet aftertaste and a thick, creamy crema.
The espresso extract is very rich and full-bodied. If you prefer a smoother experience, add hot water for a bold Americano or milk for a Latte/Cappuccino to highlight the creamy, nutty sweetness of MissTrang Robusta.
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MissTrang stands out for advanced processing for nuance (de-stoning, color-sorting) that creates a remarkably smooth flavour without harsh bitterness. While more expensive, it offers the cleanest, most original and refined robusta experience for those wanting Vietnamese authenticity without the typical mass-produced robusta harsh notes.
