2 hours
2 - 6 guests
Why we love it
He sources, ferments, and roasts his own beans, then explains why milk coffee lives or dies in a two-degree window. You'll never look at a flat white the same way.
What's Included
Expert instructor,
Workshop materials
Takeaway gift
30
USD per person
Hội An
Hoi An: Coffee with an Award-Winning Barista
He sources, ferments, and roasts his own beans, then explains why milk coffee lives or dies in a two-degree window. You'll never look at a flat white the same way.
He sources his own beans — single-origin, from farms he visits himself — and controls fermentation and roast the way a winemaker controls a vintage. By the time coffee reaches your cup, he's had a hand in every stage of it.
The session starts with context: why Vietnamese phin brewing works nothing like espresso, what altitude does to flavour, how fermentation unlocks complexity that processing can't fake. Then the practical work — you grind, measure, pour, and wait, learning how each variable shifts the result.
Milk coffee gets its own chapter. He'll explain why 82–84°C is the target: below that, the milk's natural sugars haven't bloomed; above it, the aromatics start to collapse. The margin is narrow. So is the gap between a good cup and a genuinely extraordinary one.
You'll read coffee menus differently after this, in Vietnam and everywhere else. Nobody promises that going in. It just happens.