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Ratio
1:
Dose
g
Yield
g
Water temp
°C
Total time
5:10
1
Weigh beans
0:05
Name
Seconds
Description
Weigh out the beans — fresh, not pre-ground.
Why it matters
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.
Amount (g)
Follow the recipe's dose
Note
2
Grind
0:15
Name
Seconds
Description
Grind medium-coarse — classic Vietnamese Robusta.
Why it matters
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.
3
Pack the phin
0:10
Name
Seconds
Description
Add grounds to the phin, level, and seat the gravity press.
Why it matters
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.
4
Drip
4:30
Name
Seconds
Description
Wet the grounds, cap the phin, and let it drip 4–5 minutes.
Why it matters
The phin drips unhurried for four or five minutes, and that slow contact is what makes the brew so concentrated. Wet the grounds first to let them bloom, then cap it and leave it alone — no stirring, no pushing.
5
Enjoy
0:10
Name
Seconds
Description
Stir over condensed milk, or pour over ice for cà phê sữa đá.
Why it matters
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.
1
0:00
Name
Seconds
Description
Why it matters
No matching step.
Total: 5:10
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Vietnamese Phin
Grind
medium-coarse
800–1000 µm
Ratio
1:6
Dose
20 g
Yield
120 g
Water temp
95 °C
Total time
5:10
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