DALAT MIST
DALAT MIST
DALAT MIST

DALAT MIST

Rich, Smooth, Balanced

83 Reviews

Processing

Washed

Medium dark roast

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10 OZ PHIN FILTER
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Grind size is selected based on your preferred brew method. Have a grinder? Choose Whole Beans for the freshest flavor.

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QUANTITY GUIDE

BREW METHOD 12 OZ 24 OZ 36 OZ
POUR OVER (20-22 g/cup) 15 cups 31 cups 46 cups
FRENCH PRESS (30 g/cup) 11 cups 23 cups 34 cups
ESPRESSO (20 g/cup) 17 cups 34 cups 51 cups
AEROPRESS (16 g/cup) 21 cups 43 cups 64 cups
DRIP (41 g/cup) 15 cups 31 cups 46 cups

Give your customers further information about choosing the correct size.

What makes it special?

Dalat Mist is our smoothest and most balanced coffee, crafted for an easy, everyday espresso. Sourced from the highlands of Da Lat and roasted to highlight natural sweetness with delicate fruit notes, it delivers a clean, creamy cup that's approachable from the first sip. 12 oz bag, whole bean coffee.

Dalat Mist

Dalat Mist

This is the kind of coffee made for slower moments — smooth, balanced, and easy to enjoy every day. With its softer body and gentle sweetness, this Arabica profile brings a cleaner, more refined experience while still feeling warm and familiar.

Roast Story

With a Medium Dark roast, we focus on bringing out the smooth, creamy, and balanced character of the Arabica bean. The acidity is softened to create a richer body and a deeper coffee flavor, while still keeping the cup clean and approachable. This roast profile also makes the coffee versatile and enjoyable across different brewing methods.

Origin Story

Vietnam is best known for its bold and flavorful Robusta, but its Arabica is just as distinctive. Compared to Arabica from regions like Brazil, Colombia, or Kenya — often known for bright acidity and fruity floral notes — Vietnamese Arabica offers a smoother, more balanced cup with lower acidity, richer body, and a deeper sweetness.

Signature Blends Brew Guide

Brew Time

Brew Time

25–30 seconds

Grind Size

Grind Size

Extra-fine

Coffee Dose

Coffee Dose

20 g

Water Amount

Water Amount

Yields 40 g

1. Preheat Your Machine

Make sure your espresso machine is preheated at least half an hour before brewing.

2. Remove the Portafilter

Remove the portafilter from the group head and rinse the group head.

3. Grind Your Coffee

Grind your coffee to a medium grind.

4. Level the Grounds

Use your finger or distribution tool to level the grounds in the portafilter basket for even distribution.

5. Tamp the Grounds

Angle your arm at 90 degrees and tamp evenly.

6. Prepare Your Setup

Place the portafilter into the machine and a demitasse cup on the drip tray.

7. Pull Your Shot

Depending on the coffee and the profile you’re trying to achieve, shots should take between 25 and 30 seconds to pull. You get the best results if you measure your yield onto a scale.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

8–10 hours

Grind Size

Grind Size

Medium-coarse

Coffee Dose

Coffee Dose

60 g

Water Amount

Water Amount

700 ml

1. Serve over Ice and Enjoy

Open the cap to serve and pour over ice. Enjoy your refreshing cold brew.

2. Turn Your Bottle into a Carafe

After 8 hours, remove the filter and dispose of the grounds. Reattach the bottle top without the filter.

3. Close the Bottle

Close the cap to secure the bottle. Shake it gently from side to side to ensure coffee is fully saturated. Do not turn the bottle upside down.

4. Secure the Filter

Twist the filter into the silicone top of the bottle. Attach the filter and bottle top to the glass base.

5. Grind Your Coffee

Grind 60 g of coffee to a medium-coarse grind.

6. Add the Grounds

Twist to open the filter, then add your grounds to the bottom compartment and reattach the top of the filter.

7. Add Water

Fill the bottle to the top demarcated square (700 mL) with cold, filtered water.

Brew Time

Brew Time

1:45–2:15 minutes

Grind Size

Grind Size

Medium-fine

Coffee Dose

Coffee Dose

20–27 g

Water Amount

Water Amount

200 g

1. Heat Your Water

Heat at least 250 g water between 200ºF and 210ºF and grind your coffee to a medium grind.

2. Prepare Your Carafe

Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.

3. Bloom Your Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Final Pour

At 1:10 mintues, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 mintues.

7. Enjoy

The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.

Brew Time

Brew Time

2:30–3:30 minutes

Grind Size

Grind Size

Medium

Coffee Dose

Coffee Dose

27 g

Water

Water

350 g

1. Heat Your Water

Heat at least 350 g water to 195–205ºF. Darker roasts brew best at the cooler side of the spectrum, while lighter roasts take hotter water.

2. Grind Your Coffee

Grind your coffee to a medium grind.

3. Bloom the Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 150 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Second Pour

At 1:10 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 250 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Begin Your Final Pour

At 1:40 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 350 g on the scale.

You’re aiming to finish this pour in 10 seconds.

7. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 2:30 to 3:30 minutes.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

What You’ll Need

10 OZ PHIN FILTER

10 OZ PHIN FILTER

WHAT MAKES OUR COFFEE SPECIAL?

Vietnamese Climate & Volcanic Soil

The altitude, climate, and volcanic soil of Lam Dong, VietNam create coffee with natural sweetness and remarkable balance.

Crafted with Care

We harvest only ripe coffee cherries, then process them with care to preserve their natural sweetness and character.

Roasted Fresh Every Week

Small-batch roasted every week, so every bag reaches you at its freshest.
WHAT MAKES OUR COFFEE SPECIAL? WHAT MAKES OUR COFFEE SPECIAL?

THIS IS HOW WE COMPARE

Other Brands
Coffee of the Vietnam origin
Fresh roasted robusta coffee
maybe
Robusta cold brew
Head roaster is SCA Levels
maybe
Flavor profile
Smooth, bold, chuggable
Varies - acidic and sour