Vietnamese Iced Coffee
Dark-roast Robusta · 20 g, medium-coarse
Ice · a full glass
Make it with us
Ratio
1:6
Dose
20 g
Yield
120 g
Water temp
94°C
Grind
medium-coarse · 800–1000 µm
Grinder
No grinder matches.
Timeline
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Behind every step
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1Pack the phin
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.
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2Drip
Dripping straight onto ice flash-chills the brew, locking in aroma that a slow cool-down loses. The meltwater is part of the recipe — that is why the phin brews it this concentrated.
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3Enjoy
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.