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vietnamese ground coffee from mr.viet
real strong original ground coffee
Original Phin for traditional Vietnamese brewing. Full-body strong taste with chocolate and caramel notes
star coffee
Authentic Vietnamese Blend
Mr.Viet ground coffee
good morning vietnam
Strong bready, nutty flavor. The taste
is dominated by shades of bitter cocoa
and roasted cereals
is dominated by shades of bitter cocoa
and roasted cereals
arabica
The taste is perfectly balanced, dominated by shades of cocoa, dark chocolate with a hint of orange
hazelnut
Deep hazelnut and caramel aftertaste
100% Robusta
250, 500 gr
100% Arabica
250 gr
Blend
250 gr
chon
Soft and gentle flavor with a hint caramel and vanilla
ca phe da lat
Full-bodied strong taste with chocolate and caramel notes
robusta
Nuts and citrus notes
100% Arabica
250 gr
blend
250 gr
100% Robusta
250 gr
street coffee
Dark chocolate and darkly roasted caramel
blend
250 gr
suitable for all brewing methods
drip
Phin filter
Coffee machine
moka pot
French press
The taste of freshly roasted Vietnamese coffee has unique chocolate and caramel notes. Medium grind coffee Mr. Viet is suitable for almost all brewing methods.
Ground Coffee — FAQ
Got questions? We’re here to help. For anything else, email info@senseasia.net.
Our ground coffee is medium–coarse, optimized for the Vietnamese phin and works well in pour-over/drip brewers. You can use it in a French press too; if the cup tastes silty or bitter, shorten the steep to 3-4 minutes or choose a coarser grind.
Yes. Start with 1:8–1:10 coffee-to-water (e.g., 22–25 g coffee → 200–250 ml water) at 92–96 °C. Bloom 10–15 seconds with a splash of water, then fill. Light tamp only. Target 4–6 minutes total brew time.
Pre-ground for phin/drip is usually too coarse for espresso and not intended for super-automatic machines (which grind whole beans internally). For espresso, use whole beans and grind fine just before brewing, or choose a product specifically labeled espresso grind.
Keep it airtight, opaque, and cool, away from light, heat, and moisture. Use a dry spoon only. Best flavor is within 2–3 weeks after opening. If you must extend life, freeze once in small, airtight portions and thaw sealed before opening. Don’t refrigerate (condensation risk).
Expect a chocolatey, nutty, caramel-leaning profile with low–medium acidity and a round body — classic Vietnamese style.