Coava Specialty
Coava Coffee Roasters specialty phin recipe. Concentrated brew with a 1:6 ratio, designed for specialty single-origin beans.
- Chocolate
- Caramel
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 5:30
- Ratio
- 1:6.3
- Coffee
- 16 g
- Temp
- 96 °C
The Coava Specialty recipe for the Vietnamese Phin uses 16 g of coffee and 100 g of water (1:6.3 ratio), at 96°C, with a target brew time of 5:30.
Parameters
- 16 g
- Coffee
- 100 g
- Water
- 1:6.3
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 5:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Add 16g of ground coffee. Shake phin to distribute evenly. Place gravity press on top. Pour 30g of water, saturating all grounds.
+30g 10s Slow -
0:45Pour
Gently pour water in circular motion to 100g total. Offset the lid slightly.
+100g 10s Circular -
2:00Wait
Watch for first drip into the carafe. If no drip by 2:30, gently lift the gravity press.
-
5:30Done
Coffee finishes dripping. Yield is approximately 68ml of concentrated brew. Mix with hot water, ice, or condensed milk.
Notes
More Vietnamese Phin recipes
-
Ca Phe Den (Black)
1:8- Chocolate
- Earthy
Total 5:00 Temp 96°C -
Ca Phe Dua (Coconut)
1:8- Chocolate
- Nutty
Total 5:00 Temp 96°C -
Phin Dark Roast
1:7.3- Chocolate
- Earthy
Total 5:30 Temp 93°C -
Ca Phe Trung (Egg Coffee)
1:6- Chocolate
- Caramel
Total 4:30 Temp 96°C -
Ca Phe Sua Da
1:7.5- Chocolate
- Caramel
Total 5:00 Temp 96°C
Other Traditional methods
Original source
Published at coavacoffee.com.
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100g
+50g Add water