How to Use a Phin for Vietnamese Coffee
How to Use a Phin for Vietnamese Coffee – Hot or Iced
Vietnamese coffee is a unique and flavorful beverage. It’s made from Robusta beans which are roasted and ground to a finer consistency, then brewed using a traditional Phin for Vietnamese coffee. This type of coffee yields an intense flavor, aroma, and body that make it stand out from other coffees.
This style of coffee is strong, flavorful, and has a unique sweet flavor that gets even sweeter with the addition of sweetened condensed milk. Vietnamese coffee can be hot or iced, but iced is typically preferred, especially when sweetened.
By the way, did you know you could buy a Phin for less than $15? And the reusable metal filter is included!
About the Phin for Vietnamese Coffee
|Coffee / Water Ratio||2 tablespoons / 4 ounces|
|Grind||fine to medium|
|Cup||glass cup or glass|
|Brewing Process||Vietnamese coffee is drip-brewed into the cup using a Phin after blooming for 45 seconds|
|Benefits||no filters are needed; strong and flavorful coffee ideal for an iced version|
What Is a Phin?
Whether you prefer your caffeinated beverage hot or cold, the essential tool is the Phin for Vietnamese coffee. It serves as both a filter and press-pot hybrid device. A Phin consists of two chambers connected by a metal filter, as well as an adjustable lid on top for manually regulating the water flow rate during brewing. Because the filter is part of the system, there’s no need to buy paper or cloth filters.
The design ensures maximum extraction efficiency from freshly ground coffees. It also gives you precise control over strength and body profiles depending on how much pressure you apply during the extraction stages.
A Phin allows you to drip brew coffee right into the cup and is one of the most affordable coffee-making systems – no electricity required.
Grab a Phin for Vietnamese Coffee Making – Step-by-Step
1. Gather your supplies – cup, Phin, 4 ounces of boiling water (about 200 degrees or so), two tablespoons of coffee*
* Vietnamese coffee usually uses Robusta beans and requires a fine to medium grind. You might need to experiment with a cup to determine the grind that works best in your Phin. Keep in mind that it’s best for blooming to grind your beans right before coffee making.
2. Put the filter plate on the cup and the brewing chamber on top of the filter plate
3. Add two tablespoons of coffee to the chamber
4. Place the press on top of the grounds – you’ll need to experiment with how tight to press the coffee based on your preferences
5. Pour about a quarter of the boiling water into the chamber and allow the coffee grounds to bloom for 45 seconds
6. Slowly add the rest of the water
7. The coffee will drip from the chamber into the cup – it should take about 3-4 minutes
Notes: The instructions above are for one serving. The grind of the coffee and how tight you press the grounds can be adjusted for a stronger or weaker brew.
Iced Vietnamese Coffee
Vietnamese Coffee can be even better over ice – traditional iced Vietnamese coffee is sweet and refreshing.
Before you set the Phin on top of your empty cup, add about a tablespoon of sweetened condensed milk. Then, prepare the coffee using the instructions above. When you have the full brew in the cup, stir gently to combine the condensed milk. Pour over a glass of ice.
You might want to brew another while you’re drinking the first – it’s just that good!
Benefits of Using a Phin for Vietnamese Coffee
- Easy to use
- Affordable – you can buy a Phin for less than $15 (filter included)
- Brews right into the cup
- Ideal for both hot or iced coffee
- Adjust the strength to your taste by switching up the grind or pressing the grounds tighter
- One-cup and multi-cup makers are available
Robusta beans (typically used for Vietnamese coffee) have nearly two times more caffeine content and fewer sugars, fats, and acids than Arabica beans
Frequently Asked Questions
Vietnamese coffee is strong, dark roast coffee that is brewed with a small filter called a Phin.
A Phin is a small metal filter that is used to make Vietnamese coffee. It’s placed on top of a cup or glass, and coffee grounds are put in the filter. Hot water is poured over the grounds, and the brewed coffee drips through the filter into the cup or glass.
To make iced Vietnamese coffee, place two tablespoons of ground coffee into the Phin filter. Place the Phin on top of a cup or glass that has a tablespoon or two of sweetened condensed milk. Then, slowly pour one ounce of hot water over the grounds. Allow to bloom for 45 seconds before pouring the remaining three ounces into the brewing container. Let the coffee brew until it has dripped through the filter. After the process is completed, remove the Phin and stir to combine the milk and coffee. Pour into a glass filled with ice cubes.
Vietnamese coffee is typically made with fine to medium-ground Robusta beans. The particular grind should allow for a slow and steady drip process.