Vietnamese drip coffee: the phin

Vietnamese phin brewing uses a small metal filter that sits over a cup or glass. Water passes by gravity through a bed of coffee and drips slowly into the vessel.

The basic equipment

• Vietnamese phin filter with its chamber, perforated base, press plate and lid.
• Ground coffee.
• Hot water.
• A cup or glass; sweetened condensed milk is common for cà phê sữa đá.

A practical starting method

1. Place the phin over the serving glass.
2. Add coffee and level it without aggressively tamping.
3. Add a small amount of hot water to wet the coffee and allow it to bloom briefly.
4. Add the remaining water and allow the coffee to drip slowly.
5. Serve black or combine with sweetened condensed milk. For cà phê sữa đá, pour over ice.

One contemporary phin guide gives a starting recipe of around 20 g coffee, 100 ml water at approximately 90–96 °C and a 4–6 minute drip, but recipes vary with coffee, filter size and personal preference.

How it differs from other brewers