Phin — Vietnamese drip
The original Vietnamese method. Slow, concentrated, meditative. Dark Nectar over ice with condensed milk is non-negotiable.
The original Vietnamese method. Slow, concentrated, meditative. Dark Nectar over ice with condensed milk is non-negotiable.
Set up the phin
Place the phin filter on top of your cup. Add 20–25 g of medium-ground coffee. Shake to level the bed, then place the gravity press lightly on top.
Bloom
Pour about 30–40 ml of 96 °C water. Wait 20–30 s. You'll see the grounds expand — the bloom opens the bed for even extraction.
Fill
Fill the phin to the brim (typically 160–200 ml capacity). Replace the lid. The drip will take 5–8 minutes.
Wait
Don't rush it. 5–8 minutes is correct. If it's faster, grind finer. If over 10 minutes, grind coarser or tamp less firmly.
Cà phê đá (iced)
Add a generous scoop of ice to a tall glass. Brew the phin directly over the ice. Add 1–2 teaspoons of sweetened condensed milk, stir. This is the correct version.
Cà phê nóng (hot)
Drink as brewed, black or with a small amount of condensed milk. Don't rush this one.
Best blends for phin
The phin was designed around high-grown Vietnamese Robusta. Dark Nectar is the natural match — concentrated, chocolatey, structured, built for condensed milk and ice. Forest Walk works beautifully too: its herbaceous depth becomes something else entirely when brewed slow and cold. The method that most directly connects the cup to where the beans come from.