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Vietnamese Phin

Sweetened

Vietnamese Phin Traditional by Gota Team

Following Nguyen Coffee's Vietnamese phin filter guidance, this ca phe sua variation drips bold coffee onto sweetened condensed milk. The intended cup is creamy and concentrated, with sweetness balancing dark-roast bitterness.

1:6.8 Ratio
5:00 Total
25g Dose
96°C Temp
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Parameters

25 g
Coffee
170 g
Water
1:6.8
Ratio
96 °C
Temp
3 fine
Grind
5:00
Total
~170 ml
Yield
Grind · 3/10 · fine
FINE COARSE

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Method

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

    Pour 20g. Let it steep.

    +20g→ 20g 5g/s 4s 96°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    5s

    Pour the final 150g gently to 170g.

    +150g→ 170g Fill gently
  4. Prepare 4 / 6
    0:35
    5s

    Cover it.

  5. Drawdown 5 / 6
    0:40
    4m20s

    Let the water drop through.

    4m 20s 4m–5m
  6. Done 6 / 6
    5:00

    Drawdown complete.

Notes

Place 2 tbsp to 3 tbsp condensed milk in the cup, then drip directly onto it so the first concentrated drops begin dissolving the milk. Stir only after drawdown and adjust sweetness to the roast's bitterness.

Original source

Recipe by Gota Team, published at nguyen.coffee.

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Free iOS No signup 1003 recipes by 126 baristas