Vietnamese coffee is known for its bold flavour, smooth texture, and slow-drip ritual. If you’ve ever wondered how to brew Vietnamese coffee at home, the key lies in a simple but powerful tool — the phin filter.
At the heart of every cup is patience, tradition, and a brewing method that invites you to slow down and savour.
What Is a Phin Filter?
The phin (pronounced “feen”) is a small, stainless steel filter used to brew Vietnamese coffee. It’s a cross between a pour-over and a French press — no paper filters, no machines. Just a slow drip that creates a rich, intense brew.
A typical phin set has four parts:
- The brewing chamber (where the grounds go)
- A perforated insert or press
- A lid
- A base that sits on your cup or glass
This minimalist tool is portable, simple, and central to phin filter coffee culture.
What You’ll Need to Brew Vietnamese Coffee
Before you get started, gather your essentials:
- Vietnamese coffee (traditionally robusta, medium to dark roast)
- Phin filter (6 oz size is common)
- Hot water (just off boil, around 90–95°C)
- Sweetened condensed milk (optional, but classic)
- Glass or cup (heat-safe, wide enough to hold the phin)
Optional: a kettle with a narrow spout for more control when pouring.
How to Brew Vietnamese Coffee Step-by-Step
Here’s a no-fuss guide for how to brew Vietnamese coffee using the phin method:
Step 1 – Add Condensed Milk (Optional)
If you’re making cà phê sữa nóng (hot coffee with condensed milk), spoon 1–2 tablespoons of sweetened condensed milk into your cup before brewing.
For cà phê sữa đá (iced), you can also add the milk now and ice later.
Step 2 – Add Coffee Grounds
Use about 2 tablespoons (15–18g) of medium-coarse ground Vietnamese coffee. Pour it into the phin’s brewing chamber, sitting atop your cup.
Tap the chamber gently to level the grounds.
Step 3 – Press and Pre-Wet
Place the filter press (insert) gently over the coffee grounds — don’t tamp too hard. Then add a splash of hot water (about 20ml) and let it bloom for 30 seconds. This step helps release gases and starts the extraction.
Step 4 – Fill with Hot Water
Now slowly pour in hot water until the phin is nearly full. Place the lid on top and let it drip.
The brewing should take 4–6 minutes. If it runs too fast, the grind may be too coarse. Too slow? You may have tamped too hard.
Step 5 – Stir, Sip, and Savour
Once the dripping stops, stir the coffee to mix with the condensed milk (if using). For iced coffee, pour over a glass filled with ice.
And just like that — you’ve made authentic phin filter coffee.
Tips for the Perfect Cup
Want to take your phin coffee to the next level? Here are a few simple tips to help you brew a bold, balanced cup every time.
- Start with quality beans. Vietnamese coffee is known for its strength and depth, so use freshly ground beans from Hanoi Drip for the best flavour.
- Grind it right. Aim for a medium-coarse grind — too fine and the phin may clog, too coarse and the brew will be weak.
- Don’t skip the bloom. Letting the coffee bloom (pre-wet) for 30 seconds before filling the phin helps release gas and improves extraction.
- Use water just off the boil. Around 90–95°C is ideal. Too hot and the coffee can taste bitter, too cool and it won’t extract properly.
- Warm your cup first. Pour hot water into your glass or mug and discard it before brewing. This keeps your coffee hotter, longer.
- Adjust to taste. Like it stronger? Add more coffee or slow the drip by tamping slightly firmer. Prefer it lighter? Use less coffee or a coarser grind.
At Hanoi Drip, we believe every cup should feel intentional. A little attention goes a long way.
Why Brewing Vietnamese Coffee with a Phin Works Best
Besides the flavour, the phin brewing ritual is calming. It slows you down, forces you to be present, and delivers a cup that’s deeply satisfying. Brewing with a phin isn’t just about coffee — it’s about intention.
At Hanoi Drip, we believe this slow process reflects the best parts of Vietnamese coffee culture: bold, honest, and unhurried.
Final Drip: Why Learning How to Brew Vietnamese Coffee Matters
Learning how to brew Vietnamese coffee with a phin opens the door to more than just a caffeine fix. It’s a chance to connect with culture, slow down your morning, and enjoy a cup that’s rich in both flavour and tradition.
So take your time. Let it drip. And enjoy the moment, one cup at a time.
Frequently Asked Questions
What makes Vietnamese coffee different from other types of coffee?
Vietnamese coffee is typically made with robusta beans, which have a stronger, more bitter flavour and higher caffeine content than arabica. Combined with the phin brewing method and often sweetened with condensed milk, it delivers a rich, bold, and unique cup.
Do I need a phin filter to brew Vietnamese coffee?
Yes, a phin filter is essential to achieving an authentic Vietnamese brew. It’s designed to extract coffee slowly and intensely, creating the concentrated flavour Vietnamese coffee is known for.
How long does it take to brew with a phin filter?
A proper phin brew takes about 4 to 6 minutes. If it’s dripping too quickly or too slowly, you may need to adjust your grind size or how tightly you’ve pressed the coffee.
Can I make iced Vietnamese coffee with a phin?
Absolutely. Just brew as usual over sweetened condensed milk, then pour the finished coffee over a glass filled with ice. It’s a classic way to enjoy cà phê sữa đá.
What kind of coffee should I use for phin brewing?
For the best results, use medium-to-dark roast Vietnamese coffee with a medium-coarse grind. We recommend using beans from Hanoi Drip, specially selected for phin brewing.