One of the most famous characteristics of Vietnamese coffee is its brewing method. Influenced by French culture, the Vietnamese use a metal drip filter with perforations (Phin) to make coffee. This simple tool requires no filter paper; coffee grounds are placed directly into the filter and brewed slowly with hot water. The coffee drips into the cup drop by drop, a slow process full of ritual. Because there is no filter paper to absorb oils, the coffee's oils and aromas are fully retained, resulting in a richer, fuller body. Combined with the unique charcoal-roasted flavor and deep chocolate notes characteristic of Vietnamese coffee, every sip leaves a lasting impression.

Sumiyaki coffee originated in early 20th-century Japan. Interestingly, Japan does not produce coffee beans domestically and relies entirely on imports. Yet the Japanese deeply love coffee and were unwilling to leave its formulas entirely in others' hands, so they painstakingly developed their own coffee style.