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Vietnamese Phin

Ca Phe Trung (Egg Coffee)

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Vietnamese Phin Traditional

Hanoi-style egg coffee. Rich phin brew topped with egg cream.

1:6 Ratio
4:30 Total
20g Dose
96°C Temp
Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking.

Free iOS No signup 1000 recipes by 124 baristas

You'll need

  • Frother / whisk Required

    A frother, steam wand, or whisk to aerate and foam liquids — milk for milk drinks, or egg yolk and cream toppings (Vietnamese egg / salt coffee).

Parameters

20 g
Coffee
120 g
Water
1:6
Ratio
96 °C
Temp
6 medium-coarse
Grind
4:30
Total
~120 ml
Yield
Grind · 6/10 · medium
FINE COARSE

Method

4:30 · total
  1. Bloom 1 / 3
    0:00

    Add 25g water, press filter.

    +25g→ 25g Fill gently
  2. Pour 2 / 3
    0:30

    Add remaining 95g water. Place lid.

    +95g→ 120g Fill gently
  3. Done 3 / 3
    4:30

    Drip complete. Top with whipped egg cream.

Notes

Brew strong phin coffee. Separately whip 1 egg yolk with 2 tbsp condensed milk until fluffy. Layer egg cream on top of hot coffee.

More Vietnamese Phin recipes

See all Vietnamese Phin recipes

Ca Phe Den (Black)

1:8 Ratio
20g Coffee
160g Water
5:00 Total

Coava Specialty

1:6.3 Ratio
16g Coffee
100g Water
5:30 Total

Ca Phe Dua (Coconut)

1:8 Ratio
20g Coffee
160g Water
5:00 Total

Phin Dark Roast

1:7.3 Ratio
22g Coffee
160g Water
5:30 Total
Cold

Ca Phe Sua Da

1:7.5 Ratio
20g Coffee
150g Water
5:00 Total

Other Traditional models

View all Traditional models

Next step

Let Gota run the timer.

This exact recipe, step by step on your iPhone — haptics at every pour, live water targets, and a brew log that remembers how the cup turned out.

  • Audio and haptic cues per step
  • Scale the dose — ratios follow
  • Save it and log your brew
Start brew

Free iOS No signup 1000 recipes by 124 baristas

Bloom

0:00

25g

+120g add

Bloom · 1/3 0:00