Robusta is bolder and denser than arabica, so it rewards a slightly different touch. Here's how to bring out its smooth, velvety chocolate character.
90–96°C
Water Temp
Medium–Fine
Grind Size
1:15
Coffee : Water
4–5 min
Brew Time
The classic Vietnamese method — slow, steady drip through a metal filter.
Add 2–3 tbsp (about 15g) of coarsely-fine ground Buzzin' Beans robusta to the phin. Gently shake to level the bed, then press the metal filter disc down until it just touches the grounds.
Pour a small splash of hot water (90–96°C) over the grounds — just enough to saturate them. Let it bloom for 20–30 seconds so the coffee de-gasses evenly.
Fill the phin the rest of the way with hot water, cover with the lid, and let it drip slowly over 4–5 minutes. Robusta's density means a longer, gentler drip draws out its full chocolate depth without turning bitter.
For cà phê sữa đá, stir the brewed coffee into 2–3 tbsp of sweetened condensed milk and pour over ice. For a black cup, enjoy it hot, straight from the phin.
For high-volume shops pulling robusta shots or blending for crema.
Dose 18–20g at a fine, espresso-appropriate grind. Robusta's harder bean holds up well to a tighter grind without over-extracting as fast as arabica.
Target a 1:2 ratio, 25–30 second extraction at 9 bars. Expect a noticeably thicker, longer-lasting crema than arabica alone.
Use 100% for a bold, low-acid espresso, or blend 15–30% into an arabica base to boost body and crema while rounding out sweetness.
The velvety chocolate notes and thick crema cut through milk beautifully — ideal for lattes, cortados, and Vietnamese-style milk coffee drinks.