Vietnamese

by Shin Kaoju for AeroPress original source (aeroprecipe.com)

An inverted, long-immersion brew that recreates the bold, chocolaty character of a traditional Vietnamese phin in a fraction of the time. Coarse grounds and a slow press produce a heavy cup suited to condensed milk and ice.

AeroPress 72 recipes ›

15g Coffee0.5 oz

200g Water7.1 oz · 1:13.3

85°C Temperature185 °F

5:00 Time

Coarse Grind

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Before you start

You need

AeroPress
Scale
Water at 85 °C (185 °F)

Prepare

Set up inverted.
Add 15g (0.5 oz) of grounds.

Notes from Shin Kaoju

Coarse grind matches the phin's slow drip behaviour but lets immersion do the work.

Long immersion (~4 minutes) pulls heavy body before a quick press.

Serve neat or pour over ice with sweetened condensed milk to finish a cà phê sữa đá.

Steps · 5:00

6 steps · 1 pour

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Step 1 of 6, 0:00until 0:05 200 g

Pour 200g (7.1 oz) gently over the centre of the bed.

Fill gently 85 °C
Step 2 of 6, 0:05until 0:15

Put the cap on.
Step 3 of 6, 0:15until 4:15

Let it steep.

4m
Step 4 of 6, 4:25until 4:30

Flip onto the cup.
Step 5 of 6, 4:30until 5:00

Press down slowly and evenly.

30s
Step 6 of 6, 5:00

Press complete.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

Bitter or dry? Coarser, or a shorter steep
Sour and thin? Finer, or a longer steep

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Learn the fundamentals

AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body. How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.

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