How to brew Vietnamese phin hot coffee at home

Name: Vietnamese phin hot coffee
Total time: 6 min
Yield: 1 cup
Ingredients: Medium-ground coffee · 20–25 g; Just-boiled water · 100 ml

Phin coffee is hot black coffee the Vietnamese way: a medium grind, a short bloom, then a slow 4–5 minute drip. It is the base for every other phin drink.

Time 6 min
Difficulty Easy
Serves 1 cup
Phin filter

Coffee: 20–25 g
Grind: Medium
Water: 100 ml · 92–96 °C
Bloom: 20–25 ml water · 40 sec
Drip time: 4–5 min

You need

Medium-ground coffee · 20–25 g
Just-boiled water · 100 ml

Method

Boil the water and let it rest for about 30 seconds, to around 92–96 °C.
Rinse the phin and the cup with boiling water to warm them, then pour the water away.
Add the 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.
Fill the phin almost to the top and put the lid on. Let it drip.
Lift off the phin, stir, and enjoy it hot.

Tip: If it drips through in under 3 minutes, the grind is too coarse or the screen too loose; over 7 minutes, or no drip at all, the grind is too fine or the screen pressed too hard. Change one thing at a time.