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Vietnamese Phin

Ca Phe Trung (Egg Coffee)

Vietnamese Phin Traditional by Gota Team

Inspired by Hanoi's ca phe trung tradition, this version places whipped egg cream over a strong phin concentrate. The goal is a hot, dessert-like cup balancing dense coffee bitterness with an airy, custard-rich topping.

1:6 Ratio
4:30 Total
20g Dose
96°C Temp
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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

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Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    10s

    Pour 25g. Let it steep.

    +25g→ 25g 5g/s 5s 96°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    10s

    Pour the final 95g gently to 120g.

    +95g→ 120g Fill gently
  4. Prepare 4 / 6
    0:40
    5s

    Cover it.

  5. Drawdown 5 / 6
    0:45
    3m45s

    Let the water drop through.

    3m 45s
  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Whip 1 yolk egg yolk with 2 tbsp condensed milk until pale, thick, and able to hold soft peaks. Keep the phin coffee hot while whipping, then float the cream gently so its airy texture remains distinct from the concentrate.

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Next step

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Free iOS No signup 1003 recipes by 126 baristas