How to Brew Vietnamese Coffee with a Phin Filter

What is a phin filter

The phin is a small stainless steel dripper found in every Vietnamese cafe and household. Place it on a cup, pour hot water, and wait for the coffee to drip slowly. This simple tool creates the rich, bold flavor unique to Vietnamese coffee.

A phin consists of 4 parts.

• Saucer (bottom plate): The base that sits on the cup
• Filter body: Cup-shaped container for coffee grounds
• Press filter (inner lid): Inner lid that presses down the grounds
• Top lid: Cover for heat retention

Phins are easy to find at markets and coffee shops in HCMC at affordable prices.

Differences from Japanese drip coffee

Both are "drip" methods, but Japanese paper drip and Vietnamese phin produce very different results.

Criteria	Phin (Vietnamese)	Paper drip (Japanese)
Filter material	Stainless steel holes	Paper filter
Brew time	4-6 minutes	2-3 minutes
Coffee oils	Retained (adds body)	Absorbed by paper (clean taste)
Flavor	Rich, full-bodied	Clean, delicate
Grind size	Medium-fine to medium	Medium

Paper filters absorb coffee oils, while the stainless phin lets oils pass through. This is the secret behind Vietnamese coffee's powerful body.

Brewing with a phin

What you need

• Phin filter
• Coffee grounds (medium-fine): about 15-20g
• Boiling water: about 150-180ml
• Heat-resistant glass or cup
• Condensed milk (optional)

Steps

1. Add coffee grounds to the filter body. About 2 tablespoons.
2. Place the press filter gently on top. Don't press too hard; just level the surface. Pressing too hard makes extraction too slow.
3. Pour a small amount of hot water (about 20ml), wait 30 seconds. Just enough to wet all the grounds. This bloom step releases aroma.
4. Pour the remaining water slowly. Cover with the lid and wait 4-6 minutes for the coffee to drip through.
5. Remove the phin when dripping stops. Done.

If dripping is too fast, press the filter down slightly. If too slow, loosen it.

How to make ca phe sua da (iced milk coffee)

Ca phe sua da is Vietnam's signature drink, combining condensed milk with coffee.

1. Add 1-2 tablespoons of condensed milk to the bottom of a glass.
2. Place the phin on top and brew coffee as described above.
3. Once done, stir thoroughly.
4. Pour into another glass filled with ice.

The harmony of condensed milk sweetness and coffee bitterness is perfect for hot days in HCMC. Adjust sweetness with the amount of milk.

Enjoying it hot

Black hot coffee (ca phe den nong) is also popular. Simply brew directly into a cup. Vietnamese beans are typically dark-roasted, so even black coffee has a full-bodied flavor.

Hot milk coffee (ca phe sua nong) just needs condensed milk in the cup before brewing, then stir.

Vietnamese coffee bean characteristics

Vietnam is the world's second-largest coffee producer after Brazil, primarily growing Robusta.

• Robusta: Strong bitterness, full body. About twice the caffeine of Arabica. Pairs well with phin.
• Arabica: Grown in the Da Lat highlands. Characterized by bright acidity and elegant aroma.

Vietnam has a tradition of butter-roasting Robusta beans, creating a distinctive rich body and sweet aroma.

Where to buy a phin in HCMC

Phin filters are widely available throughout HCMC.

• Ben Thanh Market, Tan Dinh Market: Affordable stainless steel phins.
• Coffee shops: Trung Nguyen stores sell beans and phin sets.
• Supermarkets: AEON, Coopmart, Bach Hoa Xanh all carry them.

Connection with Japanese coffee culture

Japanese kissaten culture values carefully hand-dripped single cups. Vietnamese phin coffee also brews one cup at a time, dripping slowly.

Despite coming from different cultures, both share the spirit of "enjoying the wait." Living in HCMC, why not try both: Japanese-style drip and Vietnamese-style phin?

Find coffee on Farmi

The Farmi app offers Vietnamese coffee beans and phin-related items. Delivered to your home in HCMC. Download the Farmi app and explore.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.