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Phin drip coffee
Vietnamese coffee brewed by dripping hot water through a metal phin set directly over the cup.
Curator’s note
Vince Nguyen grew up in Pleiku, a city of coffee, tea and honey farms, and at twelve was working his mother's coffee stand in Saigon's District One, the district a house blend is named for. A fashion career took him to Orange County, the coffee he missed there sent him looking for a source, and weekend markets, Asian fairs and festivals carried the beans until East Hollywood got a counter.
The Coffee
The beans come out of Nam's own roastery with no corn starch or chicory in the bag, and the Catinat decaf is a water-process arabica named for Saigon's old Rue Catinat. The house classics run to salted cream coffee and coconut coffee, and the phins sell beside the bags.
- Da Lat (100% Robusta)
Vietnam
- Roast
- Dark
- Varietals
- Robusta
Dark Chocolate · Caramel · Nutty
- District One (50/50 Blend)Pour-over
Vietnam
- Roast
- Medium-dark
- Varietals
- Arabica, Robusta
Chocolate · Brown Sugar · Stone Fruit
- Orange County (70% Arabica, 30% Robusta)Pour-over
Vietnam
- Roast
- Medium
- Varietals
- Arabica, Robusta
Citrus · Hazelnut · Cacao
- Catinat (Decaf Coffee)
Vietnam, Da Lat
- Roast
- Dark
- Varietals
- Arabica
- Process
- Water decaffeinated, 97% caffeine free
Sweet Chocolate · Nutty · Apricot
The Vibe
A bright white room under exposed wood beams holds Nam's East Hollywood bar, with an icon mural of palms, beans and a shophouse in orange, green and brown above a grey stone counter, where a curved glass pastry case, the espresso machine and a stack of orange NAM boxes sit beside a white-painted brick wall. XIN CHÀO is lettered in orange on a white wall, pale wood tables and stools stand against pegboard screens, and out front an orange stucco pier and olive-painted brick frame a black steel window with pale wood benches on the sidewalk.
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