How to brew Vietnamese coffee step by step with the Phin filter. This basic method is the foundation for Cà Phê Sữa Đá, Cà Phê Đen and every other variation.
Set the Phin filter on a cup or glass and add 2-3 tbsp coffee grounds. Spread them evenly so the water runs through at the same speed everywhere. Then pour about 1 cm of hot water on top and wait 20-30 seconds, which lets the grounds swell and open up.
Press the plate down gently. The grounds should be lightly compacted but still let water through.
Top up the filter with the rest of the hot water and put the lid on.
Let the coffee drip for 4-5 minutes. It's now ready for Cà Phê Đen, Cà Phê Sữa Đá, or as the base for Cà Phê Trứng.
Tip
The finer the grind, the slower the coffee drips and the stronger it becomes. Start from medium-fine and work your way towards your favourite grind size.
Brewing Vietnamese coffee almost always means using the Phin filter. The small metal filter sits directly on the cup or glass, and the water passes through the grounds without any pressure, taking four to five minutes. That slowness is exactly what sets it apart from a machine: the coffee turns out concentrated and full-bodied without becoming harsh. Every well known variation starts from this basic method, from black Cà Phê Đen to sweet Cà Phê Sữa Đá and Hanoi egg coffee.
Medium to medium-fine, similar to coarse filter coffee or fine sand. Coarser than espresso, finer than French press. Grounds that are too fine clog the filter and barely drip through, while grounds that are too coarse run fast and taste thin.
About four to five minutes of dripping after you pour. If it runs much faster, the grind was too coarse or the press plate too loose. If it takes longer than seven minutes, the coffee is ground too fine or packed too tightly.
You can get close with a French press or an espresso machine. The typical character comes from the slow drip through the Phin though, and the filter costs only a few euros and lasts practically forever.
Two to three tablespoons of grounds for roughly 120 ml of water. That sounds like a lot but gives the concentration Vietnamese coffee is known for. For a milder cup use less coffee rather than more water.
Traditionally Robusta or a Robusta-heavy blend, because the body stands up to the long contact time and to condensed milk. Arabica works too and tastes more delicate, which suits egg coffee and pour-over style drinking.
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