1Zpresso X-Pro for Vietnamese Phin

Slow coffee, Vietnamese style. A little metal filter perches on your glass and drips a dark, intense brew — traditionally onto a layer of sweetened condensed milk, poured over ice as cà phê sữa đá.

1Zpresso X-Pro

1Zpresso J-Max 91–114

1Zpresso JE 117–124

1Zpresso JX 28–30

1Zpresso JX-Pro 167–181

1Zpresso K-Max 89–94

1Zpresso K-Plus 89–94

1Zpresso K-Pro 89–94

1Zpresso K-Ultra 64–80

1Zpresso Q2 (Heptagonal burrs) 85–94

1Zpresso Q2 (Pentagonal burrs) 85–94

1Zpresso Q2 S 85–94

1Zpresso X-Pro 36–45

Baratza Encore 20–26

Baratza Encore ESP 30–32

Baratza Sette 270 26–31

Baratza Virtuoso+ 20–26

Comandante C40 MK3 27–33

Comandante C40 MK4 31–32

Comandante C60 Baracuda 40–42

DF64 Gen 2 44–56

Eureka Mignon Specialita 80–100

Eureka Mignon Zero 73–91

Fellow Ode Gen 2 8–9

Fellow Opus 30–32

Flair Royal 44–56

Hario Mini-Slim Pro 16–20

Hario Skerton Pro 10–15

Kingrinder K0 120–136

Kingrinder K1 120–136

Kingrinder K2 120–136

Kingrinder K4 36–45

Kingrinder K6 110–118

Kingrinder P0 64–73

Kingrinder P1 64–73

Kingrinder P2 64–73

MHW-3Bomber R3 Pro 88–95

Mazzer Philos 80–100

Moccamaster KM5 5–6

Niche Zero 42–46

Normcore Manual V2 40–50

OXO Brew Conical 27–33

Option-O Lagom P64 56–76

Timemore C3 Max Pro 17–18

Timemore C3 Pro 17–18

Timemore Chestnut C2 27–33

Timemore Chestnut C3 27–33

Timemore Chestnut S3 75–83

Timemore Chestnut S3 ESP 53–67

Timemore Chestnut X 48–60

Timemore Nano 24–26

Turin DF54 52–60

Varia VS3 50–60 Weber Key 80–100

Wilfa Svart 62–87

Wilfa Uniform+ 30–40

Manual grinder · 40 mm conical burrs

1Zpresso X-Pro's setting

Clicks: 36–45
Grind size: 800–1000 µm
Grind descriptor: Medium-coarse

These settings are consensus values computed from 1 independent sources (manufacturer manuals, reference charts and our micron model), monitored daily for changes.

See the 1Zpresso X-Pro grind chart

Overview

Ours 1:6·20 g·120 g·95 °C·Medium-coarse · 800–1000 µm·5:50 Make it yours

Brew with us

Vietnamese Phin

Grind Medium-coarse 800–1000 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 5:50

0:00 Timer

— Flow

— Weight

—

STEP 1 / 7 0:00 / 0:00

Notes

We let it drip entirely untouched — no stirring, no pressing the gravity press down early. Stir it into condensed milk hot, or pour the finished brew over ice for cà phê sữa đá.

Weigh beans

Weigh out the beans — fresh, not pre-ground.

Grind

Grind medium-coarse — classic Vietnamese Robusta.

Scald the phin

Rinse the phin with hot water, then tip it out.

Pack the phin

Add grounds to the phin, level, and seat the gravity press.

Bloom

Pour a little hot water over the grounds and wait 30 seconds.

Drip

Fill the phin, cap it, and let it drip 4–5 minutes.

Enjoy

Stir over condensed milk, or pour over ice for cà phê sữa đá.

Behind every step

1Weigh beans
0:05

Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
2Grind
0:15

The phin has no paper filter — just a perforated plate — so the grind has to be coarse enough not to slip through or clog it. Medium-coarse gives the slow four-to-five minute drip that makes the brew strong enough to stand up to condensed milk and ice.
3Scald the phin
0:10

A phin is a lump of metal, and cold metal steals heat from the brew before it has begun. Rinsing it through with hot water preheats the chamber and the glass under it, and washes out whatever the last brew left in the perforations — thirty seconds of work that keeps the drip temperature steady for the four minutes that follow.
4Pack the phin
0:10

The gravity press on top is the flow control: how firmly it sits decides how slowly the water drips. Level the grounds and seat it flat, or the water finds one side and rushes through weak.
5Bloom
0:30

The bed lifts and bubbles as the gas comes off — that is what you are waiting for. Pour the rest before it settles all the way back down, and don't stir: a stirred bed packs into the plate and the drip stalls.
6Drip
4:30

The phin drips unhurried for four or five minutes, and that slow contact is what makes the brew so concentrated. Fill it the rest of the way, cap it, and leave it alone — no stirring, no pushing. A drop a second is the rate you are aiming for.
7Enjoy
0:10

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.

Fix it by taste

Aim for a slow, steady drip over about 4–5 minutes — that's what gives the brew its punch. Too fast and thin? Grind finer, or settle the gravity press down a little more. Stalled and bitter? Coarsen and ease the press up. Wet the grounds with a splash first to let them bloom before filling.

Drips too fast, weak and watery

Grind too coarse or press too loose

Fix · Grind a touch finer or press it down a little more
Won't drip / stalls, bitter

Grind too fine or packed too tight

Fix · Coarsen a step and ease off the press
Grounds in the cup

Gravity press not seated

Fix · Level the grounds and seat the press flat
Too weak for milk

Ratio too lean

Fix · Use more coffee — phin is meant to be strong and concentrated

What you need

A phin filter (aluminium or steel) sized to your glass, a medium-coarse grinder, and — traditionally — sweetened condensed milk and ice. That's it.

Beans & roast

Robusta, or a robusta-heavy blend, is classic — dark, bold and higher in caffeine, which stands up to the milk. Dark-roast arabica works for a smoother cup.