Traditional

Vietnamese Phin Traditional by Gota Team

Based on Nguyen Coffee Supply's traditional Vietnamese drip-phin guide, this recipe pairs a slow, concentrated brew with condensed milk and ice. It targets the classic ca phe sua da profile: rich, chocolatey, bold, and creamy.

1:10 Ratio

5:10 Total

18g Dose

95°C Temp

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Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 95 °C
Temp: 6 medium
Grind: 5:10
Total: ~180 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

5:10 · total

Before you brew

1 Put 2 tablespoons of condensed milk in the serving cup.
2 Add 18g to the phin and level the bed.

Bloom 1 / 7
0:00

10s

Pour 20g. Let it steep.

+20g→ 20g 5g/s 4s 95°C
Prepare 2 / 7
0:10

20s

Set the phin press lightly on the wet coffee bed; do not tamp. Let it steep.
Pour 3 / 7
0:30

5s

Pour the final 160g gently to 180g.

+160g→ 180g Fill gently
Prepare 4 / 7
0:35

5s

Cover it.
Drawdown 5 / 7
0:40

4m20s

Let the water drop through.

4m 20s 4m–5m
Prepare 6 / 7
5:00

10s

Remove the phin, stir the coffee into the condensed milk and add ice if desired.
Done 7 / 7
5:10

Finish when the coffee stops dripping.

Notes

Choose a medium-to-dark roast, traditionally robusta or a robusta blend, and use a medium-coarse grind. Add 2 tbsp condensed milk before brewing; level the bed and apply only enough press weight for a steady, unbroken drip.

Original source

Recipe by Gota Team, published at nguyencoffeesupply.com.

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