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Vietnamese Phin

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
5:00 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
5:00
Total
~180 ml
Yield
Grind · 6/10 · medium
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 95°C
  2. Prepare 2 / 6
    0:10
    20s

    Press it down gently.

  3. Pour 3 / 6
    0:30
    5s

    Pour the final 160g gently to 180g.

    +160g→ 180g 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

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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Next step

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