This batch is only suitable for immediate grinding or Cold brew as whole bean

⭐ Cold Brew From Whole Beans (No Grinding Needed)

This is sometimes called “slow‑drip whole‑bean immersion”.

🧪 What you need

• 1 cup (about 100–120 g) whole coffee beans
• 3 cups (750 ml) cold water
• A jar or container with a lid
• A strainer or fine sieve

🥤 How to make it

1. Add whole beans to a jar

Just pour them straight in — no grinding.

2. Add cold water

Use a ratio of 1 part beans : 3 parts water.
Make sure all beans are submerged.

3. Seal and refrigerate

Let it sit in the fridge for 18–24 hours.
Whole beans extract slowly, so longer time = better flavour.

4. Strain the liquid

Pour through a sieve or strainer to remove the beans.
You’ll get a clean, tea‑like cold brew.

5. Serve or store

• Drink straight over ice
• Or mix 1:1 with water or milk
• Keeps up to 7 days in the fridge

☕ What to expect

Cold brew from whole beans is:

• super smooth
• low bitterness
• less intense than ground‑coffee cold brew
• naturally sweet

If someone wants it stronger, they can:

• increase the bean amount
• extend steep time to 24–36 hours
• or switch to a medium‑dark Vietnamese roast for more punch

In the pack Dalat Arabica and Buon Me Thout highland Peaberries. The slow dark roast gives a full bodied, mellow caramel with no scorching of the beans blended together by only selecting the right berries for this slow dark roast gives a dark, velvety, full bodied coffee with mellow caramel sweetness.

Over 100 years ago the French influenced coffee production in Vietnam and this blend is the culmination of the bending of these two coffee cultures. A slow roast with no scorching of the beans contributes to the lovely mellow tones. A great coffee for those looking for a traditional Vietnamese blend with the added bright Arabica tones.

Average Caffeine content and medium acidity combined with high intensity flavour.

Serving suggestions:- 1.5 to 2 table spoons a cup through a phin, drip machine or percolator. Milk and sugar will compliment the flavour if desired.


Dark roast - full body - Nutty - sweet - Arabica blend

Note - Dark Vietnamese roasts naturally bring the bean’s oils to the surface. Once the bag is opened, those oils meet fresh air and can feel a bit sticky — that’s completely normal. The coffee is still perfectly fine to drink.

Just store the beans in an airtight container, use them within the next couple of weeks, and give your grinder a quick wipe if you notice any residue. Sticky beans won’t harm your machine — they just need a little extra care.