Salt Coffee (Ca Phe Muoi)
Vietnamese salt coffee from Hue. Phin-brewed coffee topped with a salted cream layer for a sweet-salty contrast.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Long
- Beginner
- Total
- 5:30
- Ratio
- 1:7.5
- Coffee
- 20 g
- Temp
- 96 °C
The Salt Coffee (Ca Phe Muoi) recipe for the Vietnamese Phin uses 20 g of coffee and 150 g of water (1:7.5 ratio), at 96°C, with a target brew time of 5:30.
Parameters
- 20 g
- Coffee
- 150 g
- Water
- 1:7.5
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 5:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Add 20g of coffee to the phin. Pre-wet with 25g of hot water. Wait 30 seconds.
+25g 5s Slow -
0:30Pour
Add remaining 125g of hot water. Press the filter plate gently. Cover with lid.
+150g 10s Slow -
5:00Wait
Coffee drips for about 5 minutes. While waiting, whip heavy cream with a pinch of sea salt and 1 tbsp condensed milk until slightly thick.
-
5:30Done
Coffee is ready. Float the salted cream on top of the coffee. Do not stir — drink through the cream layer. Can be poured over ice.
Notes
More Vietnamese Phin recipes
-
Ca Phe Den (Black)
1:8- Chocolate
- Earthy
Total 5:00 Temp 96°C -
Coava Specialty
1:6.3- Chocolate
- Caramel
Total 5:30 Temp 96°C -
Ca Phe Dua (Coconut)
1:8- Chocolate
- Nutty
Total 5:00 Temp 96°C -
Phin Dark Roast
1:7.3- Chocolate
- Earthy
Total 5:30 Temp 93°C -
Ca Phe Trung (Egg Coffee)
1:6- Chocolate
- Caramel
Total 4:30 Temp 96°C
Other Traditional methods
Original source
Published at en.wikipedia.org.
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100g
+50g Add water