Vietnamese Iced Coffee

Dark-roast Robusta · 20 g, medium-coarse Ice · a full glass

Overview

Ours 1:6·20 g·120 g·94 °C·Medium-coarse · 800–1000 µm·0:25

Vietnamese Phin · Vietnamese Iced Coffee

Grinder

Grind Medium-coarse 800–1000 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 0:25

0:00 Timer

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— Weight

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STEP 1 / 3 0:00 / 0:00

Start here

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

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.
3Enjoy
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 Iced Coffee is built on Vietnamese Phin: 20 g of coffee, brewed at 95 °C.

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