Newsletters

  • Issue #14: Rewriting Robusta's Narrative

    The more time I’ve spent in coffee, traveling, tasting, and building Fat Miilk, the more I realized that so much of what we think we know about coffee is shaped...

    Issue #14: Rewriting Robusta's Narrative

    The more time I’ve spent in coffee, traveling, tasting, and building Fat Miilk, the more I realized that so much of what we think we know about coffee is shaped...

  • Issue #13: Finding Balance in Robusta

    When we first opened Fat Miilk, I heard it a lot. “Oh, Vietnamese coffee is really sweet, right?” Sometimes it was curiosity, a lot of times it was assumption. And...

    Issue #13: Finding Balance in Robusta

    When we first opened Fat Miilk, I heard it a lot. “Oh, Vietnamese coffee is really sweet, right?” Sometimes it was curiosity, a lot of times it was assumption. And...

  • Issue #12: Where Robusta is Headed

    In the U.S., Robusta is often used as shorthand for “Vietnamese coffee”. That makes sense when you look at Vietnam’s powerful influence on how many people were introduced to the...

    Issue #12: Where Robusta is Headed

    In the U.S., Robusta is often used as shorthand for “Vietnamese coffee”. That makes sense when you look at Vietnam’s powerful influence on how many people were introduced to the...

  • Issue #11: Closing the Year with Robusta

    Arabica shaped my early understanding of coffee in the U.S., and at the same time, Robusta was always part of me. Something present at home, tied to family, culture, and...

    Issue #11: Closing the Year with Robusta

    Arabica shaped my early understanding of coffee in the U.S., and at the same time, Robusta was always part of me. Something present at home, tied to family, culture, and...

  • Issue #10: Passed Down, Poured Forward

    In my family, Vietnamese coffee was always a communal experience. I recall smelling and seeing Robusta dripping in phins every time we went for Pho or at big social gatherings....

    Issue #10: Passed Down, Poured Forward

    In my family, Vietnamese coffee was always a communal experience. I recall smelling and seeing Robusta dripping in phins every time we went for Pho or at big social gatherings....

  • Issue #9: Rooted in Our Origins

    Robusta has been part of my story long before Fat Miilk existed. It’s the coffee I grew up around and saw my family brewing. When I entered the industry, I...

    Issue #9: Rooted in Our Origins

    Robusta has been part of my story long before Fat Miilk existed. It’s the coffee I grew up around and saw my family brewing. When I entered the industry, I...

  • Issue #8: Why Robusta Works

    As we continue building Fat Miilk, one thing has become consistent in our day-to-day: Robusta performs in ways the industry has largely overlooked. When you actually work with it, pulling...

    Issue #8: Why Robusta Works

    As we continue building Fat Miilk, one thing has become consistent in our day-to-day: Robusta performs in ways the industry has largely overlooked. When you actually work with it, pulling...

  • Issue #7: Unlocking the Aroma of Robusta

    When I started working with Robusta, I didn’t think much about its aromas or the intricacies of what made it great - I just knew it was. But over time,...

    Issue #7: Unlocking the Aroma of Robusta

    When I started working with Robusta, I didn’t think much about its aromas or the intricacies of what made it great - I just knew it was. But over time,...

  • Issue #6: Fat Miilk, Explained

    When I named this company Fat Miilk, it was a nod to where Vietnamese coffee really began for so many of us: cà phê sữa (coffee with milk). Technically, “fat...

    Issue #6: Fat Miilk, Explained

    When I named this company Fat Miilk, it was a nod to where Vietnamese coffee really began for so many of us: cà phê sữa (coffee with milk). Technically, “fat...

  • Issue #5: Introducing SS25

    We launched the second (and final) half of our Robusta Revolution Collection this Spring/Summer season. If you didn’t know, the Robusta Revolution is about rewriting a narrative that Robusta isn’t...

    Issue #5: Introducing SS25

    We launched the second (and final) half of our Robusta Revolution Collection this Spring/Summer season. If you didn’t know, the Robusta Revolution is about rewriting a narrative that Robusta isn’t...

  • Issue #4: The Experience

    Fat Miilk turns 5 next month, and if there’s one thing I’ve learned – it’s that Robusta isn’t an easy sell. Not because it isn’t good, but because it’s unfamiliar....

    Issue #4: The Experience

    Fat Miilk turns 5 next month, and if there’s one thing I’ve learned – it’s that Robusta isn’t an easy sell. Not because it isn’t good, but because it’s unfamiliar....

  • Issue #3: Cracking the Roast Code on Robusta

    When it comes to roasting Robusta, there isn’t a handbook, or at least not one with much depth. Most of the resources out there, from SCA trainings to online forums,...

    Issue #3: Cracking the Roast Code on Robusta

    When it comes to roasting Robusta, there isn’t a handbook, or at least not one with much depth. Most of the resources out there, from SCA trainings to online forums,...

  • Issue #2: Entering a Revolution

    In the coffee industry, we love to debate origins, varieties, and processing methods. However, I’ve learned that most consumers don’t live in that world – and it shows.

    Issue #2: Entering a Revolution

    In the coffee industry, we love to debate origins, varieties, and processing methods. However, I’ve learned that most consumers don’t live in that world – and it shows.

  • Issue #1: The First Edition.

    When I started Fat Miilk, I wasn’t just trying to build a coffee company – I was reclaiming space. Space for Robusta. Space for culture. Space for the stories that...

    Issue #1: The First Edition.

    When I started Fat Miilk, I wasn’t just trying to build a coffee company – I was reclaiming space. Space for Robusta. Space for culture. Space for the stories that...

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