Vietnamese Coffee Soda

Dark-roast Robusta · 20 g, medium-coarse Ice · a full glass Soda water · 120 ml

Overview

Ours 1:6·20 g·120 g·94 °C·Medium-coarse · 800–1000 µm·0:40

Vietnamese Phin · Vietnamese Coffee Soda

Grinder

Grind Medium-coarse 800–1000 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 0:40

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STEP 1 / 4 0:00 / 0:00

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1Vietnamese Phin
0:05

20 g in · 120 g water · 95 °C
See the steps
1. Weigh beans — Weigh out the beans — fresh, not pre-ground.
2. Grind — Grind medium-coarse — classic Vietnamese Robusta.
3. Scald the phin — Rinse the phin with hot water, then tip it out.
4. Pack the phin — Add grounds to the phin, level, and seat the gravity press.
5. Bloom — Pour a little hot water over the grounds and wait 30 seconds.
6. Drip — Fill the phin, cap it, and let it drip 4–5 minutes.
7. Enjoy — Stir over condensed milk, or pour over ice for cà phê sữa đá.
Open the Vietnamese Phin guide
2Add ice
0:10

The phin brews this concentrated precisely so it can take ice and soda and still taste of coffee. Pour the brew over the ice while it is hot — it chills on contact, and a coffee cooled slowly loses the aroma the fizz is supposed to carry.
3Add soda
0:15

Soda water is doing two things: diluting the coffee and carrying the fizz that makes an iced coffee soda feel different from a plain glass over ice. Pour it slowly down the side of the glass — straight down the middle knocks out most of the carbonation before you ever taste it.
4Enjoy
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.

The Vietnamese Coffee Soda is built on Vietnamese Phin: 20 g of coffee, brewed at 95 °C.

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