What grind works best w/a Vietnamese Press? (moved from L.A. board)
I've been drinking Korean instant coffee for three years-- you know, the kind that comes in those cellophane tubes and is sold under the Maxim and Maxwell House labels at the Korean grocery stores -- and I can't stand drinking that shlt any more. Life is too short.
Peeked into the cupboard and spied a shiny Vietnamese press up in there. I'm thinking the ground stuff labelled for a French press would do the trick. Can any aficionados out there chime in? Condensed milk and boiling kettle await your reply... and an imaginary lemon bar too.