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Vietnamese Phin Coffee Recipe

Vietnamese · Beverage · 7 min total

A strong, dark coffee brewed slowly through a traditional Vietnamese phin filter, often served with sweetened condensed milk for a rich and creamy experience.

Ingredients

• 2 tablespoons coarsely ground dark roast coffee (e.g., Trung Nguyen)
• 2 tablespoons sweetened condensed milk
• 1/2 cup boiling water
• Ice cubes (optional, for iced version)

Instructions

1. Place the phin filter over a heatproof glass or mug. Add the condensed milk to the bottom of the glass if making iced coffee, or set aside.
2. Remove the filter's inner press and add the coffee grounds to the phin. Gently shake to level.
3. Place the inner press on top and tighten just enough to create even pressure (do not overtighten).
4. Pour about 1 tablespoon of boiling water into the phin to bloom the coffee for 30 seconds.
5. Fill the phin with the remaining boiling water (about 1/2 cup) and cover with the lid.
6. Let the coffee drip through slowly (about 4-5 minutes). Once dripping stops, remove the phin.
7. For iced coffee: stir the hot coffee with the condensed milk until dissolved, then pour over a glass filled with ice. For hot coffee: stir in condensed milk to taste.

Tips

• Use a medium-fine grind; too fine will clog the filter, too coarse will drip too fast.
• For a stronger brew, use 2.5 tablespoons of coffee.
• Traditional Vietnamese coffee uses chicory blend for a nutty flavor.

More about Vietnamese Phin Coffee →

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