Nguyen Coffee Supply

What’s your go-to coffee brand? I have a few staples in rotation, but I love trying new coffee brands and types of coffee often. I finally tried some from Nguyen Coffee Supply after months of seeing it on my Instagram feed.

Nguyen Coffee Supply was the first specialty Vietnamese coffee company in America. It was founded by Sahra Nguyen, who is a first-generation Vietnamese American and a coffee enthusiast. The company imports coffee via direct trade with Vietnamese coffee farmers and roasts it in Brooklyn, NY. Its mission is to transform the coffee industry through diversity, sustainability, and cultural integrity. Prior to doing research for this blog post, I didn’t know that Vietnam is the second largest coffee producer in the world, and they’re the #1 producer of robusta beans.

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I ordered Nguyen Coffee Supply’s strongest coffee, TRUEGRIT, which is a 100% Peaberry Robusta. It has twice the caffeine as their Moxy coffee. The tasting notes were scotch, grapefruit zest, and bitter melon. As soon as I opened the bag, I could smell how fresh they were.

When I order whole coffee beans, I prefer to try brewing them with more than one method to have as many experiences as possible. This time, I used a coffee machine a few times and a cold brew pitcher another time.

A close-up of a pile of Peaberry Robusta coffee beans from Nguyen Coffee Supply
A close-up of Nguyen Coffee Supply’s TRUEGRIT 100% Peaberry Robusta coffee beans

Phin Filter

I ordered the bundle that comes with a thin filter (not pictured), and I’m glad I did. It was the first time I had ever used one at home. After months of use, it’s one of my go-to methods to brew coffee. I think the coffee was at its strongest using this method. This TRUEGRIT coffee was easily the strongest coffee I’ve ever had.

OmniBev describes the phin filter method as a filter that consists of “a round, perforated plate, a brewing chamber, a perforated insert, and a cap to keep the heat of the water inside of the phin. It took me about six to seven minutes to make the coffee. You start the process by grinding coffee. I ground mine on the just before the finer end of the spectrum. I put two tablespoons of coffee into the brewing chamber, evened it out, and put the perforated insert on top. Then I poured hot water just above the perforated insert and let it sit for 45 seconds. I poured more hot water up to the rim of the brewing chamber and put the cap on. About five minutes later, the coffee was ready to drink.

Cold Brew

The cold brew method was my second favorite brewing method for this coffee. Coffee is less acidic when you brew it this way. This process is where you coarsely ground coffee and steep it in cold or room-temperature water for a minimum of 12 hours. Then separate the coffee grounds, and you’ll be left with some fresh cold brew coffee. I used to use cheesecloth, but it took me a little longer to strain it this way. Now, I use Ovalware’s Cold Brew Maker. Iced coffee was the best with this method.

A pile of coffee beans from Nguyen Coffee Supply
A pile of coffee beans from Nguyen Coffee Supply

Coffee Machine

I almost didn’t try the coffee using a coffee machine, but I wanted this to be a thorough review. The coffee was not as strong with this method as it was with the phin filter. This didn’t make it any less enjoyable though.


If you haven’t had Vietnamese coffee, I highly recommend trying Nguyen Coffee Supply’s TRUEGRIT coffee. I love what the company is doing in the coffee industry and look forward to what’s coming next. They recently started selling cold brew online, so I’m hoping to try that next. They also have cool coffee recipes, if you’re ever looking to try something new.

What’s your favorite type of coffee? Let me know in the comments.

Until next time.