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Vietnamese Phin

Phin Dark Roast

Vietnamese Phin Traditional by Gota Team

Designed around the dark robusta roasts commonly used for Vietnamese phin coffee, this recipe adjusts extraction to restrain harshness. Its target is a dense, bold cup with cocoa-like depth, weight, and controlled bitterness.

1:7.3 Ratio
5:30 Total
22g Dose
93°C Temp
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Parameters

22 g
Coffee
160 g
Water
1:7.3
Ratio
93 °C
Temp
7 medium-coarse
Grind
5:30
Total
~160 ml
Yield
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

5:30 · total
  1. Bloom 1 / 6
    0:00
    10s

    Pour 30g. Let it steep.

    +30g→ 30g 5g/s 6s 93°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    10s

    Pour the final 130g gently to 160g.

    +130g→ 160g Fill gently
  4. Prepare 4 / 6
    0:40
    5s

    Cover it.

  5. Drawdown 5 / 6
    0:45
    4m45s

    Let the water drop through.

    4m 45s
  6. Done 6 / 6
    5:30

    Drawdown complete.

Notes

Use 93°C water and avoid compressing the dark grounds firmly, since both excess heat and a stalled bed amplify charred flavors. If bitterness dominates, grind a little coarser; if the cup is weak, tighten the grind first.

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Next step

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Free iOS No signup 1003 recipes by 126 baristas