How to make Vietnamese phin iced black coffee (no sugar)

Name: Vietnamese phin iced black coffee
Total time: 7 min
Yield: 1 cup
Ingredients: Medium-ground coffee · 25 g; Just-boiled water · 100 ml; Large ice cubes · about 150 g

Iced black coffee is strong phin coffee poured over ice with no sugar, the way Saigon drinks it. Brew it a little stronger than the hot cup, because the ice melts.

Time 7 min
Difficulty Easy
Serves 1 cup
Phin filter

Coffee: 25 g
Grind: Medium
Water: 100 ml · 92–96 °C
Ice: 1 full glass, about 150 g
Drip time: 4–5 min

You need

Medium-ground coffee · 25 g
Just-boiled water · 100 ml
Large ice cubes · about 150 g

Method

Fill a tall glass almost to the top with ice and set it aside.
Boil the water and let it rest for about 30 seconds, to around 92–96 °C.
Rinse the phin and a small cup with boiling water to warm them, pour the water away, and set the phin on the small cup.
Add 25 g of coffee, shake it level, and set the press screen on top without pressing hard.
Pour about 20–25 ml of water to bloom. Let the grounds swell.
Pour in the rest of the water, to 100 ml in all, and put the lid on. Let it drip through.
Pour the hot coffee over the ice and stir for 10–15 seconds to chill it quickly.
Drink it right away, before the ice melts much.

Tip: If you want it sweet, stir the sugar in while the coffee is still hot so it dissolves. Use large ice cubes and pour as soon as the drip ends, so the glass chills fast without going watery.