Experience scientific and modern coffee at XLIII Coffee Hoan Kiem

A cup of coffee has hundreds of invisible “variables”: water temperature fluctuates by 1 degree Celsius, pressure varies by a few grams, or mineral density in the water changes. Therefore, XLIII Coffee Hoan Kiem has turned the bar into a real “Laboratory”, where every variable is controlled and calibrated with near-absolute precision.

“Designer Water” – Water also needs to be “designed”

Did you know that 98% of your coffee is water ? If you only care about the beans and ignore the water, you are missing 98% of the problem.

Regular tap water or RO water is not good enough for specialty coffee. Water that is too hard (high in calcium/magnesium) makes coffee bitter and rough. Water that is too soft (distilled water) makes coffee bland and lacking in body.

XLIII Coffee Hoan Kiem uses a specialized water treatment system (such as Geyser Ecotar combined with specialized filters) to create “43 Water Tube”.It can:

• Control the TDS (Total Dissolved Solids) index at the ideal level (about 80-120 ppm ).
• Balance the mineral ratio to optimize the solubility of desired flavor compounds, but limit the extraction of bitter substances.

This is applied chemistry, ensuring the extraction solvent (water) is always in the most perfect state to “unlock” the flavor of the beans.

Blender duo: Ditting 807 Lab Sweet & Mahlkönig E80 Supreme

Have you ever wondered why XLIII Coffee ‘s bar needs two coffee grinders ? Because each type of bean and brewing method requires a different ground structure.

• Mahlkönig E80 Supreme is known as the “Speed ​​King” for Espresso: To have a perfect Shot, the coffee powder needs absolute uniformity. E80 Supreme has DDD (Disc Distance Detection) technology, allowing the Worker to adjust the grinding disc distance to an accurate 0.01mm. This helps control the flow rate precisely to the second, creating a cup of Espresso with a full body and perfect balance.
• Ditting 807 Lab Sweet , also known as the “wizard” of sweetness: This is the secret behind clear Filter cups. Unlike conventional flat-cut grinding discs, Ditting 807 uses cast steel grinding discs with a special tooth structure. It does not “grind” the beans, but “cuts” the beans in a way that preserves the maximum amount of sugar and natural aroma. The result? A cup of coffee with a sweet aftertaste and surprisingly clean taste.

La Marzocco Strada S is a machine that “tames” pressure

The heart of the XLIII Hoan Kiem bar is the La Marzocco Strada S (2 Group). In the world of espresso machines, if other machines are automatic, the Strada is a super sports car that requires a skilled driver.

Why is it important for your cup of coffee?

• Absolute temperature stability: Strada S ensures that the water temperature does not fluctuate by more than 0.1°C during the entire extraction process. This is extremely light for Rare beans , where even the slightest temperature deviation can result in a sour taste.
• Pressure Control: This machine allows the Worker to control the pressure applied to the coffee grounds. This allows us to perform difficult techniques such as Turbo Shot (fast, low-pressure extraction) to reduce bitterness and highlight fruity aromas.

High-end machines are not enough, the process must also be “extreme” to match.

WDT technique to achieve uniformity

When observing the Worker at the bar, you will see a strange operation: using a tool with small needles to stir the coffee powder in the portafilter . That is the WDT (Weiss Distribution Technique).

This is not a “show-off” action. In high-pressure Espresso extraction (9 bar), the water tends to be lazy, only flowing through large gaps (channeling phenomenon). The result is that some parts of the ground are over-extracted (bitter), others are under-extracted (sour).

WDT breaks down the smallest clumps, creating a mass that is absolutely uniform in density. This ensures that the water penetrates evenly throughout the coffee cake, resulting in a balanced, rounded extraction that conventional tamping cannot achieve.

Experience a non-traditional “Shot without crema”

This is the most controversial and interesting part for purists. According to Italian tradition, a golden layer of crema is the standard of good espresso. But modern science proves otherwise.

What exactly is crema ? It is CO2 bubbles trapped with coffee oils and fine particles. Flavor-wise, crema is often bitter, astringent, and dry, masking the true flavors (florals, fruity) of the liquid underneath.

At XLIII Coffee, with some of the super bright Rare beans, we use skimming or low pressure profile extraction (Turbo Shot) techniques to minimize the Crema. The goal is to eliminate disturbing bitterness.

This way you get a Shot of Coffee that is surprisingly clear, sweet, and bursting with fruity aromas, something that the thick layer of Crema previously hid.

Don’t come to XLIII Coffee Hoan Kiem with the mindset of someone who will only drink one agricultural product. Because more than that, you are enjoying the result of a precise scientific process: ground with a Ditting disc, extracted on the famous Strada machine, and controlled by technically knowledgeable Workers.

XLIII Coffee’s investment in these expensive machines isn’t for show, the brand is using them to honor the farmers’ efforts: Not distorting even a single original flavor note.

You may wonder

1. Does Dipping 807 “Lab Sweet” make coffee sweeter than sugar?

No, it doesn’t create sugar. “Sweet” here is the ability to highlight the natural sweetness of the coffee beans (due to the lack of heat when grinding and the creation of less bitter fine powder). You will feel the sweetness of ripe fruit or honey, very pleasant and natural.

2. Why is the La Marzocco Strada machine considered the best?

“Strada” means “path” in Italian. This machine was designed based on the opinions of the world’s top Baristas, allowing for the deepest intervention in the extraction process (pressure, temperature) instead of just pressing a button. It is a tool for professionals.

3. Can I ask the Worker to explain how they adjusted the grinder?

Absolutely! The workers at XLIII Coffee love to talk about “Dial-in”. Ask them: “ What grind size and how many seconds did you use today? ” and you’ll get some passionate answers.

4. Is there a noticeable difference in drinking Espresso from a good machine?

Very different. The biggest difference is “Cleanliness” and “Aftertaste”. A good machine and grinder will help remove the flavor noise (burnt, astringent, bitter), leaving a clear cup of coffee with a sweet aftertaste that lasts a long time in the throat.

5. Is WDT really necessary?

With XLIII Coffee’s Extremely Light Roast, the beans are very hard and difficult to extract. Any inconsistency in the grind will result in harsh, sour flavors. WDT is a must to ensure the most delicate flavors are successfully extracted.