Honey Process Vietnamese Robusta
Quick V60 Brew Guide
Coffee: 25 g
Water: 375 g
Ratio: 1:15
Water Temperature: 198–201°F
Grind: Medium-fine
Bloom:
0:00 — pour 50 g, bloom 30 seconds
First Pour:
0:30 — pour to 200 g
Final Pour:
1:00 — pour to 375 g
Total Brew Time:
Finish around 2:00–2:20
Brew Guide + Producer Story
This honey-processed Vietnamese robusta shows what the variety can be when it is harvested and processed with care.
Most robusta is treated like a commodity coffee and roasted very dark. This lot is handled differently. The honey process leaves some of the fruit sugars on the seed during drying, which brings more body, sweetness, and structure to the cup.
V60 Brew Guide
This recipe is designed for robusta beans. Robusta extracts more aggressively than arabica, so the goal is a steady brew that highlights sweetness and body while avoiding bitterness.
Brew Parameters
Coffee: 25 g
Water: 375 g
Ratio: 1:15
Water Temperature: 198–201°F
Grind Size: Medium-fine
Total Brew Time: 2:00 – 2:20
Robusta beans are dense and extract quickly, so a slightly finer grind and steady pouring help keep the cup balanced.
Equipment
V60 brewer
Paper filter
Gooseneck kettle
Scale
Timer
Preparation
Rinse the filter with hot water and preheat the brewer and server.
Add 25 g of freshly ground coffee and level the coffee bed.
Brewing
Bloom
0:00 — Pour 50 g
Saturate the grounds evenly and allow the coffee to bloom for 30 seconds.
A gentle swirl helps wet all of the coffee.
First Pour
0:30 — Pour to 200 g
Pour slowly in a steady spiral starting in the center and moving outward.
Finish around 0:50–1:00.
Final Pour
1:00 — Pour to 375 g
Continue pouring evenly and finish around 1:25–1:35.
Drawdown
The brew should finish around 2:00–2:20.
If the brew finishes too quickly, grind slightly finer.
If it finishes too slowly, grind slightly coarser.
Why This Recipe Uses Fewer Pours
Many V60 recipes for arabica coffees use three to five pours. Those extra pours create agitation that helps extract delicate aromatics.
Robusta behaves differently. It extracts more aggressively, and too much agitation can push bitterness into the cup.
This recipe uses two pours after the bloom to keep extraction steady. The bloom releases gas, the first pour drives most of the extraction, and the final pour finishes the brew.
The result is a richer, cleaner cup that highlights the cocoa depth and sweetness of this honey-processed robusta.
Meet the Growers
“We believe that robusta coffee can be very pleasant with proper harvesting and processing methods. And we’re excited to bring some of the best robustas our country has to offer.”
Tami Nguyen
Co-Founder, Great Cherry
“We focus on where and how we can best apply our capabilities to create the most value for others and make their lives better.”
Will Nguyen
Co-Founder, Great Cherry
Producers like Great Cherry are helping change how people think about Vietnamese robusta. Careful harvesting and improved processing allow coffees like this one to show depth, sweetness, and clarity that most people do not expect from robusta.
If you'd like to learn more about the growers and the farm check out their website:
Southeast Asia produces some of the most exciting coffees in the world. Our goal is to highlight producers pushing these coffees forward and roast them in a way that shows their full potential.
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