At MissTrang, we believe that Vietnamese Robusta coffee is more than just its signature "bold and aggressively bitter" reputation. Have you ever experienced pure Vietnamese robusta coffee brewed using the pour-over method? When hot water gently blooms the grounds, the bitterness transforms into smooth flavors, a big aroma, and a sweet aftertaste. At this moment, you will find that Robusta is very light and easy to drink.
Through careful selection, we’ve found that a 1:15 ratio is the perfect balance for a Pour Over, a smooth body, gentle bitterness, and a rich aroma that is worth pausing for. 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: Medium fine.
Ratio: 1:15 (20g coffee grounds, Vietnam Robusta Signature: 300ml hot water 90°C - 92°C).
Tools: Grinder, dripper, paper filter, carafe, gooseneck kettle, scale.
1. Put the paper filter into the dripper and rinse it thoroughly with hot water. This removes the paper flavor and heats your coffee server. Then, pour out the excess water from the server.
2. Add 20g of Vietnam Robusta Signature coffee into the dripper and give it a gentle shake to create a flat surface.
3. First Pour (0:00 - 0:45): Pour 60ml of hot water in a circle, in a spiral motion from the middle. Wait 30 to 45 seconds for the coffee to bloom and release CO2. This helps the water to soak into and extract the better flavor.
4. Second Pour (0:45 – 1:30): Pour another 60ml of hot water slowly and steadily in a spiral. Avoid pouring directly against the sides of the dripper.
5. Third and Final Pour (1:30 – Finish): Pour the remaining 180ml of water until your scale reaches a total of 300g. Let the water draw down completely, and your coffee is ready to enjoy.
Note: Robusta can get bitter easily. To avoid over-bitterness, use water at 88°C.
Result: A pure and gentle cup of coffee that still keeps the unique soul of Vietnamese Robusta. You will enjoy a clear, sweet aftertaste and the lovely flavors of chocolate and brown sugar.
Tip: Our Pour Over Robusta tastes amazing with Oat milk! We recommend a 1:3 ratio (50ml oat milk: 150ml of brewed coffee).
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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.
