The story
ANTHEM is a tribute to Cau Dat, the origin that inspired VOC's passion for coffee. Here, Arabica carries the character of the land, its climate, and the hands of local farmers. We honour these values, allowing the authentic voice of Cau Dat to be heard with pride.
Tasting notes
- Flavor
- Yellow citrus, Milk chocolate, Caramel, Almond
- Body
- Balanced
- Finish
- Sweet
How to brew
V60 pour over
- Coffee
- 20 g
- Water
- 320 ml
- Ratio
- 1 : 16
- Water temp
- 93°C
- Grind
- Medium-fine
- Total time
- 2:45
Pours
| Time | Step | Scale to |
|---|---|---|
| 0:00 | Bloom, wait 45 seconds | 60 ml |
| 0:45 | Pour in circles from the centre | 200 ml |
| 1:15 | Final pour | 320 ml |
Steps
- Rinse the paper filter with hot water and discard it
- Add 20 g coffee and gently level the bed
- Pour following the pour table, slowly in circles from the centre
- Let it drain completely, swirl and enjoy
Tip: Too sour? Grind one step finer. Bitter or dry? Grind coarser.
Vietnamese phin
- Coffee
- 20 g
- Water
- 100 ml
- Ratio
- 1 : 5
- Water temp
- 92°C
- Grind
- Medium
- Total time
- 4–5 minutes
Steps
- Rinse the phin and cup with boiling water
- Add 20 g coffee, level it and place the press insert on top
- Pour 20 ml water and let it bloom for 30 seconds
- Top up to 100 ml, cover and let it drip through
- Drink it black, or add condensed milk and ice
Tip: Dripping too fast (under 3 minutes)? Press the insert tighter. Too slow (over 6 minutes)? Loosen it.
French press
- Coffee
- 20 g
- Water
- 300 ml
- Ratio
- 1 : 15
- Water temp
- 93°C
- Grind
- Coarse
- Total time
- 4 minutes
Steps
- Preheat the press with hot water
- Add 20 g coarse-ground coffee
- Pour 300 ml water and stir gently
- Put the lid on without pressing and wait 4 minutes
- Press slowly and pour everything out right away
Tip: Pour it all out after pressing — left in the press it keeps getting bitter.
Espresso
- Coffee
- 18 g
- Water
- 36 ml
- Ratio
- 1 : 2
- Water temp
- 92°C
- Grind
- Extra fine
- Total time
- 28 seconds
Steps
- Grind 18 g right before brewing and distribute evenly
- Tamp level and firmly
- Pull 36 g of espresso in 28 seconds
Tip: Fast and sour: grind finer. Slow and bitter: grind coarser.
Cold brew
- Coffee
- 100 g
- Water
- 1000 ml
- Ratio
- 1 : 10
- Grind
- Coarse
- Total time
- 12–16 hours
Steps
- Combine 100 g coarse-ground coffee with 1 litre of cold filtered water
- Stir gently and seal
- Steep in the fridge for 12–16 hours
- Strain through a paper or cloth filter
- Serve over ice; dilute with water or milk if too strong. Keeps refrigerated for 1 week
Tip: For a stronger brew use 120 g coffee rather than steeping past 24 hours.