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Vietnamese style coffee (lemmy.world)
submitted 5 days ago by to c/coffee@lemmy.world
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My brother brought me a gift from Vietnam: a Vietnamese style filter pot and some local Robusta beans. I followed the recipe from the bag:

  • 20g coffee grounded super fine
  • 10ml and 30s bloom
  • 60ml of additional water (70ml with bloom water)

This yields a super concentrated 30ml cup. Not something I would drink black. The coffee flavor will come through in Vietnamese recipe involving salted cream and concentrated milk.

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[–] 0 points 4 days ago (3 children)

No, I think oil evaporates/boils at very high temperatures (think of how deep-frying is done at 325+ degrees). I think the oil on the surface of the bean in facts makes an oilier cup, based on my anecdotal evidence. You could do an experiment with a greasy and non-greasy dark roast and see which roast produces an oilier/fuller brew.

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  • [–] 1 point 4 days ago (2 children)

    the plot thickens! There are greasy and non-greasy dark roasts?

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  • [–] 2 points 4 days ago (1 child)

    Oh, definitely. Greasy roasts are on the extreme end of the "dark roast" scale. I actually tend to be disappointed with greasy roasts and avoid them.

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