How to Brew Vietnamese Coffee with a Traditional Phin Filter

The phin filter is the heart and soul of Vietnamese coffee culture. Neither a pour-over nor a French press, this simple stainless steel tool uses gravity and slow-drip extraction to produce a concentrated, full-bodied brew that rivals espresso in strength.

What You Need

• 1 Stainless steel Phin Filter (gravity press or screw-down type)
• 2 to 3 tablespoons coarse-ground Vietnamese coffee (Robusta beans recommended)
• Near-boiling water (200°F / 93°C)
• Heatproof glass or mug

Step-by-Step Brewing Guide

1. Preheat Your Gear: Place the phin base plate and cup over your mug. Pour a small amount of hot water through the filter to warm the metal and your glass, then discard the water.
2. Add Coffee Grounds: Add 2 to 3 tablespoons of ground coffee into the filter chamber. Shake gently side-to-side to level the bed of coffee grounds.
3. Set the Press: Place the internal filter insert on top of the coffee. Press down lightly to compact the grounds uniformly (do not press too hard or water won't flow through).
4. The Critical Blooming Step: Pour roughly 1 tablespoon (20 ml) of hot water into the chamber. Place the lid on top and let it sit for 30 to 45 seconds. This allows the coffee grounds to expand ("bloom") and release aroma.
5. Slow Drip Brewing: Remove the lid, fill the filter chamber to the top with hot water (about 100 ml), and replace the lid.
6. Watch it Drip: The coffee should begin dripping at a rate of roughly 1 drop per second. The full extraction should take 4 to 5 minutes.
7. Serve: Once dripping halts, remove the phin. Enjoy your dark brew black (Cà Phê Đen) or poured over sweetened condensed milk!