Vietnamese Iced Milk Coffee
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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
Robusta is traditional for a reason: its bitterness and body keep the drink balanced against the sweetened milk. A delicate arabica disappears — the coffee has to stay louder than the sugar.
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3Stir
A stir breaks up the dry clumps and floating crust that water alone can't wet. It's the cheapest consistency fix in immersion brewing — just keep it gentle and brief, since agitation also speeds extraction.
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4Enjoy
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.