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.
- Chocolate
- Earthy
- Full-bodied
- Dark roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:10
- Coffee
- 18 g
- Temp
- 95 °C
The Traditional recipe for the Vietnamese Phin uses 18 g of coffee and 180 g of water (1:10 ratio), at 95°C, with a target brew time of 5:00.
Parameters
- 18 g
- Coffee
- 180 g
- Water
- 1:10
- Ratio
- 95 °C
- Temp
- 6 medium
- Grind
- 5:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Add 20g of hot water to wet the grounds. Press filter screen down lightly.
+20g 10s Slow -
0:30Pour
Add remaining 160g of hot water. Place lid on phin.
+180g 10s Slow -
0:40Wait
Let coffee drip slowly through the filter. Takes 4-5 minutes.
260s -
5:00Done
Drip complete. Stir into condensed milk. Add ice if desired.
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 nguyencoffeesupply.com.
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100g
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