Post By Andy
A couple of colleagues I used to work with got me into this and all other things food related both being Vietnamese
Usually grab one every so often in St Albans or Footiscray (in west Melbourne based), but wanting to recreate this as a hot coffee at home and be kind of true to the original
Hence a couple of questions...
What out of Beanbay could I safely roast in the Behmor (I assume you go to the end of 2nd crack) which would be more an authentic flavour (robusta i'm fine with), or where in the west suburbs of Melbourne could I get some freshly roasted beans that would be close to true to what the Vietnamese roast style is, as I know lots of Melbourne roasters tend to be on the lighter side now
I've used a plunger and the results were fine, but where can you get a decent quality Vietnamese filter / phin in west melb?
Following. I picked up a filter on ebay but it didn't show up yet.
Most Vietnamese (here and over there) use Trung Nguyen, the Nescafe of Vietnam so it all tastes the same.
Originally Posted by phrostyboi
Yes, we are out of the Lam Dong and no more arriving for a while but the ROBUSTA India Magundi Sundried has a pretty similar profile to the Viet coffee. I used it myself as a replacement for the Lam Dong a couple of weeks ago when my kids had a Vietnamese iced coffee with Pho and then wanted to try and make it at home.
You have to go dark though, play around with the roast depth. Finish late in second crack is about right on my commercial roaster, much more and it gets too BBQ'y. In the Behmor I would be guessing hit cool when you hear second crack and let it use the stored heat to ride through, should be pretty close.
Agreed that the easiest method is a cheap filter from eBay & a few bags of preground Trung Nguyen, as thatís what the shops/restaurants will be using anyway!
Iíd be keen to try a beanbay alternative though!