Vietnamese Phin Traditional
Ca Phe Trung (Egg Coffee)
Hanoi-style egg coffee. Rich phin brew topped with egg cream.
1:6
Ratio
4:30
Total
20g
Dose
96°C
Temp
You'll need
-
Frother / whisk Required
A frother, steam wand, or whisk to aerate and foam liquids — milk for milk drinks, or egg yolk and cream toppings (Vietnamese egg / salt coffee).
Parameters
- 20 g
- Coffee
- 120 g
- Water
- 1:6
- Ratio
- 96 °C
- Temp
- 6 medium-coarse
- Grind
- 4:30
- Total
- 1
- Servings
Grind · 6/10 · medium
FINE
COARSE
Method
4:30 · total-
Bloom 1 / 30:00+25g add
To
25g
5s SlowAdd 25g water, press filter.
-
Pour 2 / 30:30+95g add
To
120g
8s SlowAdd remaining 95g water. Place lid.
-
Done 3 / 34:30
Drip complete. Top with whipped egg cream.
Notes
Brew strong phin coffee. Separately whip 1 egg yolk with 2 tbsp condensed milk until fluffy. Layer egg cream on top of hot coffee.
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