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What grind works best w/a Vietnamese Press? (moved from L.A. board)

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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.

Cohinomimashyoka?

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  1. you want a medium to coarse grind--too fine a grind and it'll fall through the filter. For more authentic tastes use coffee flavored with chicory--such as cafe du monde, but if you have a dark french roast that would do.