Sweetened
Vietnamese phin with sweetened condensed milk. Classic ca phe sua.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:6.8
- Coffee
- 25 g
- Temp
- 96 °C
The Sweetened recipe for the Vietnamese Phin uses 25 g of coffee and 170 g of water (1:6.8 ratio), at 96°C, with a target brew time of 5:00.
Parameters
- 25 g
- Coffee
- 170 g
- Water
- 1:6.8
- Ratio
- 96 °C
- Temp
- 3 fine
- Grind
- 5:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Add 20g water to saturate grounds. Press filter plate gently.
+20g 10s Center -
0:30Pour
Pour remaining water to 170g. Place lid on phin.
+170g 10s Center -
4:00Wait
Let coffee drip through. Takes 4-5 minutes.
-
5:00Done
Stir condensed milk and coffee together. Serve hot or 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 nguyen.coffee.
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100g
+50g Add water