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Vietnamese Phin

Light Roast

Vietnamese Phin Traditional by Gota Team

Adapted from Nguyen Coffee's Vietnamese phin filter guide for specialty light roasts, this recipe uses a lighter dose and gentler press. It aims for a quicker, cleaner drip that preserves fruit, acidity, and delicate aromatics.

1:10 Ratio
4:30 Total
18g Dose
93°C Temp
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Parameters

18 g
Coffee
180 g
Water
1:10
Ratio
93 °C
Temp
4 medium-fine
Grind
4:30
Total
~180 ml
Yield
Grind · 4/10 · fine-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 93°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    10s

    Pour the final 155g gently to 180g.

    +155g→ 180g 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

Use a fresh light roast and grind slightly finer only if the cup tastes hollow. Rest the press on the bed without compressing it, because excess pressure stalls flow and exaggerates dryness; an even, moderate drip better preserves acidity.

Original source

Recipe by Gota Team, published at nguyen.coffee.

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Next step

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