Salt Coffee (Ca Phe Muoi)
Vietnamese salt coffee from Hue. Phin-brewed coffee topped with a salted cream layer for a sweet-salty contrast.
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- Coffee
- 20 g
- Water
- 150 g
- Ratio
- 1:7.5
- Temp
- 96 °C
- Grind
- 4 medium fine
- Total
- 5:30
- Servings
- 1
Method
-
0:00Bloom
Add 20g of coffee to the phin. Pre-wet with 25g of hot water. Wait 30 seconds.
+25g 5s slow -
0:30Pour
Add remaining 125g of hot water. Press the filter plate gently. Cover with lid.
+150g 10s slow -
5:00Wait
Coffee drips for about 5 minutes. While waiting, whip heavy cream with a pinch of sea salt and 1 tbsp condensed milk until slightly thick.
-
5:30Done
Coffee is ready. Float the salted cream on top of the coffee. Do not stir — drink through the cream layer. Can be poured over ice.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Source: Vietnamese salt coffee tradition from Hue (cafely.com, bazancoffee.com). Originally created by a small cafe in Hue. The salted cream uses heavy cream, a pinch of sea salt, and condensed milk whipped until slightly thickened. The salt enhances the sweetness and rounds out the bitterness. Can be served hot or iced.
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100g
+50g Add water