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Vietnamese Phin

Ca Phe Dua (Coconut)

Vietnamese Phin Traditional by Gota Team

Vietnamese ca phe dua pairs strong phin coffee with sweetened coconut cream before chilled service. This version aims for a lush iced cup where tropical richness rounds the coffee without erasing its roast character.

1:8 Ratio
5:00 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
160 g
Water
1:8
Ratio
96 °C
Temp
6 medium-coarse
Grind
5:00
Total
~160 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

5:00 · total
  1. Bloom 1 / 6
    0:00
    10s

    Pour 20g. Let it steep.

    +20g→ 20g 5g/s 4s 96°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    8s

    Pour the final 140g gently to 160g.

    +140g→ 160g Fill gently
  4. Prepare 4 / 6
    0:38
    7s

    Cover it.

  5. Drawdown 5 / 6
    0:45
    4m15s

    Let the water drop through.

    4m 15s 4m–5m
  6. Done 6 / 6
    5:00

    Drawdown complete.

Notes

Use full-fat coconut cream for body, or combine coconut milk with condensed milk if a lighter texture is preferred. Chill the coconut mixture first and add the finished phin concentrate gradually, tasting before it becomes overly sweet.

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Next step

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Free iOS No signup 1003 recipes by 126 baristas