Vietnamese Coffee

We love the aroma, flavor and unique preparation style of good quality Vietnamese coffee. It's just slightly lighter than a French roast, and smooth not acidic. The premium quality coffee is grown and roasted in Vietnam, and ground to the appropriate coarseness, so you know you're getting the real thing. It's also vacuum packed in a modern can. Trung Nguyen Premium Blend is distinguished by being a blend of three different bean types and a small touch of cocoa, and "spices", as listed on the ingredients. It is Arabica, Robusta and Excelsa, otherwise known as Chari.

Preparing delicious Vietnamese coffee is quick, easy and doesn't require much clean-up afterward. The coffee filter is stainless steel and there are three parts (filter, screw-on damper, and lid). Simply place the filter on top of a cup, so it looks like a hat. Add 2-3 teaspoons of coffee to the filter, then screw on the damper so it's snug (not tight). Shake the filter a bit to settle the coffee. Fill up the cup about 1/3 with hot water then wait 20 seconds. Unscrew the damper 2 turns and fill the cup entirely with hot water. Place the lid on and wait a few minutes until the water has dripped though. Add a spoonful (or more) of sweetened condensed milk to the cup before or after you start the process. The final result is fabulous. Printed instructions come with the filter. The filter set is made in Taiwan of stainless steel, and quality is excellent--it will last for years.