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Vietnamese Phin

Coava Specialty

Vietnamese Phin Traditional by Coava Coffee Roasters

From Coava Coffee Roasters, a phin method tuned for specialty single-origin beans rather than the usual robusta blend. A tight 1:6 ratio pulls a dense, concentrated cup meant to be diluted with hot water, ice, or milk.

1:6.3 Ratio
5:30 Total
16g Dose
96°C Temp
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Parameters

16 g
Coffee
100 g
Water
1:6.3
Ratio
96 °C
Temp
5 medium
Grind
5:30
Total
~100 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

5:30 · total

Before you brew

  1. 1 Add 16g to the phin, level the bed and rest the gravity press lightly on top.
  1. Bloom 1 / 5
    0:00
    45s

    Pour 30g gently. Let it bloom.

    +30g→ 30g Fill gently 96°C
  2. Pour 2 / 5
    0:45
    10s

    Pour the final 70g gently to 100g.

    +70g→ 100g Fill gently
  3. Prepare 3 / 5
    0:55
    5s

    Place the lid slightly off-centre so it cannot seal and stall the drip.

  4. Steep 4 / 5
    1:00
    4m30s

    Let it steep.

    4m 30s 4m–5m
  5. Done 5 / 5
    5:30

    Concentrate ready. Dilute to taste, or serve over ice.

Notes

Offset the lid slightly so it can't form a vacuum seal that stalls the drip. The first drip should reach the carafe around 2:00–2:30; if nothing has dripped by 2:30, gently lift the gravity press with a spoon to free the flow. Keep the press resting light — pushing it down or grinding too fine chokes the drip.

Original source

Recipe by Coava Coffee Roasters, published at coavacoffee.com.

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