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27 results
- 16 Spoon-Dug Bloom byScott Rao Scott Rao's Chemex technique: aggressive bloom dig with spoon, then a continuous pour. Rao notes the Chemex makes consistent extraction difficult due to slow drawdown. Ratio 1:17. Chemex 6 Cup Ratio 1:17 Time 4:00
- 17 Oscillating Pour byStumptown Coffee Roasters Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction. Chemex 6 Cup Ratio 1:16.7 Time 4:00
- 18 Ca Phe Den (Black) Traditional Vietnamese black coffee (ca phe den). Strong, full-bodied, brewed without milk. Vietnamese Phin Ratio 1:8 Time 5:00
- 19 Coava Specialty Coava Coffee Roasters specialty phin recipe. Concentrated brew with a 1:6 ratio, designed for specialty single-origin beans. Vietnamese Phin Ratio 1:6.3 Time 5:30
- 20 Ca Phe Dua (Coconut) Vietnamese coconut coffee. Strong phin brew mixed with sweetened coconut cream over ice. Vietnamese Phin Ratio 1:8 Time 5:00
- 21 Phin Dark Roast Optimized for very dark roasts and robusta blends. Vietnamese Phin Ratio 1:7.3 Time 5:30
- 22 Ca Phe Trung (Egg Coffee) Hanoi-style egg coffee. Rich phin brew topped with egg cream. Vietnamese Phin Ratio 1:6 Time 4:30
- 23 Ca Phe Sua Da Classic Vietnamese iced coffee with condensed milk. Vietnamese Phin Ratio 1:7.5 Time 5:00
- 24 Light Roast Phin recipe adapted for specialty light roast coffee. Less coffee, gentler press. Vietnamese Phin Ratio 1:10 Time 4:30
- 25 Salt Coffee (Ca Phe Muoi) Vietnamese salt coffee from Hue. Phin-brewed coffee topped with a salted cream layer for a sweet-salty contrast. Vietnamese Phin Ratio 1:7.5 Time 5:30
- 26 Sweetened Vietnamese phin with sweetened condensed milk. Classic ca phe sua. Vietnamese Phin Ratio 1:6.8 Time 5:00
- 27 Traditional Traditional Vietnamese phin drip coffee. Strong, slow-drip brew served over condensed milk and ice. Uses a medium-coarse grind with the signature phin filter for a rich, chocolatey cup. Vietnamese Phin Ratio 1:10 Time 5:00