In Đà Nẵng and much of central Vietnam, the rainy season usually runs from about September to December: grey afternoons, cool wind and damp air. A hot coffee by the window is one of its small pleasures, but the weather also cools your cup fast and lets moisture creep into your beans. Here's how to make the most of a rainy-day coffee.
Keep it hot for longer
- Preheat everything. Rinse the phin, cup and even the spoon with boiling water first. A cold ceramic cup can knock several degrees off your coffee the moment it lands.
- Stand the cup in hot water. Plenty of Vietnamese cafés still do this. Set the cup in a bowl of hot water while the phin drips, so the coffee doesn't cool drop by drop.
- Use the right water. Aim for about 92–96 °C, or just off the boil after about 30 seconds. Full method in our phin guide.
- Pick a thick, narrow cup. Thick walls and a small opening hold heat far better than a wide, thin cup.
Add a little warmth
Ginger milk coffee (one cup):
- Slice 3 very thin coins of fresh ginger and bruise them lightly.
- Put the ginger and 20 ml condensed milk in the bottom of the cup.
- Set the phin on top and brew 20 g of coffee with about 70 ml of hot water.
- Stir, give it a minute for the ginger to infuse, and drink it hot.
Instead of ginger, try a small 3 cm piece of cinnamon stick, or sprinkle a pinch of ground cinnamon on the coffee bed before adding water. The spice comes through more gently and evenly that way. A hot bạc xỉu, mostly milk with a little coffee, is another cosy option for late afternoons.
Tip: Spices should stay in the background. Start with the small amounts above and build up, so the ginger or cinnamon never drowns out the coffee.
Keep beans dry in humid weather
High humidity makes coffee go stale faster and can even turn grounds damp and clumpy. A few small habits help:
- Close the bag or jar straight after scooping. Don't leave it open on the counter.
- Use a dry spoon and keep the jar away from kettle steam.
- Don't keep coffee in the fridge and take it in and out, as condensation forms on the beans.
- In the wet months, buy only what you'll use in 2–3 weeks.
Whole beans like our Signature Roast hold their aroma longer than pre-ground coffee, especially in damp weather. For more, see our storage guide.
