How to use the Vietnamese Phin Filter

Making coffee with a Vietnamese phin filter is like making a little magic, one drip at a time. It’s super easy, but you can also get fancy and make it just how you like it. It’s not just coffee—it’s a moment to slow down and enjoy life. Ready to give it a try? Let’s go! ☕✨

What’s a Phin?

The phin filter is a little coffee hero that’s been a Vietnamese favourite for generations. Made from aluminium or stainless steel, the phin filter is simple, zero-waste, portable, and perfect for brewing strong, delicious coffee anywhere. The filter includes:

1. Lid: Keeps the heat in and acts like a little hat for your phin.
2. Chamber: The main part that holds your coffee and water.
3. Filter plate: Sits on top of the coffee to keep everything in place.
4. Base plate: Where the coffee drips through into your cup.

Fun fact: Aluminium phins deliver a bolder, more robust brew, thanks to even heat distribution—perfect for coffee lovers who crave that extra kick!

Using a phin? Here’s what you’ll need

• Ca Phin's coffee (or any medium-fine ground coffee)
• A phin filter
• Hot water (not boiling, around 90–95°C)
• Sweetened condensed milk and ice (optional but delicious!)
• A cup or glass

Method 1: Brew and forget – perfect for everyday home use!

1. Add coffee: Scoop 20g of coffee grounds (about 3.5 tablespoons or 1/4 of the chamber). Shake gently to even out the coffee surface.
2. Set up: Place the phin chamber (with the coffee already inside, of course) on the base plate, then position it on top of your glass.
3. Bloom the coffee: Slowly pour 30ml of hot water (or just enough to cover the coffee bed. Let it sit for 30 seconds to "wake up" the flavours.
4. Fill it up: Pour hot water slowly until the chamber is full (like, almost overflowing!) Pop the lid on to keep the heat in.
5. Wait (and relax): Let the coffee drip for 3–5 minutes. We love stopping at 4 minutes for the perfect balance, avoiding bitterness.
6. Add sweetness: Stir in 1–2 tablespoons of condensed milk for a creamy treat. Want it chilled? Toss in a few ice cubes for a refreshing twist.
7. Sip and savour: That’s it—you’re now a phin coffee pro!

Pro tips

• After blooming (Step 3), place the filter plate on top of the coffee grounds (don’t press it!) for a slower drip and bolder flavour. No drip after 3 minutes? Use a spoon handle to lift the plate. release the pressure, and get things moving!
• Tweak the coffee-to-water ratio to match your taste—stronger or lighter, it’s your call!

Method 2: The precise approach

You’ll need a paper filter and a kitchen scale for this method. It’ll give you a cleaner cup with beautiful flavours.

1. Set up: Place a paper filter in the phin chamber, then pop the phin onto the base plate and your glass. Set it all on a kitchen scale to start measuring!
2. Add coffee: Scoop in 20g of coffee ground.
3. Bloom: Slowly pour 30ml of hot water and let the coffee bloom for 30 seconds.
4. First pour: Add 50ml of hot water, then wait for 1 minute.
5. Second pour: Add another 40ml of hot water, and wait for another minute.
6. Last pour: Finish off with 30ml of hot water, and wait 1-1.5 minutes. Total brewing time? 3.5-4 minutes.
7. Extra: Add condensed milk, milk, or ice to taste—your coffee, your way!

There are a million ways to use the phin, so feel free to experiment and have fun! It’ll drip eventually, promise :)