Vietnamese coffee phin

In Vietnam, the traditional method of coffee making is called  “cà phê phin” which translates to filter coffee. The method calls for use of a small metal drip filter known as "phin", which is designed to make strong and delicious coffee. That method has been the source of Vietnamese coffee culture, and it is becoming an integral part of daily life in Vietnam. Phin is used to brew the ancient Vietnamese coffee, as follows.

In ancient Vietnamese preparation, coffee was intentionally roasted dark and often mixed with other ingredients, such as chicory or corn, to make the coffee richer.

Of course, it is much more convenient to monitor the drops of coffee through a glass.

Ingredients and Equipment:

1. Coarse ground coffee traditionally has robusta beans (Sweet condensed milkIn Vietnam, the use of sweet condensed milk as a coffee additive has been used for many years. That dates from the early nineteenth century, when France established its colonial rule. It was difficult to obtain fresh milk at that time, so condensed milk proved to be an effective alternative, since it lasted longer in tropical climates and did not need to be refrigerated).

2. Boiling water

3. Vietnamese drip phin filter and glass or cup.

 

Steps:

1. Prepare the phin: The phin is made up of several parts, including a perforation insert, a drip plate, a screwdown press, and a lid. Remove the inserted piece and place it on a drip plate.

2.  Put coffee grounds in the phin: approximately 2 to 3 tablespoons of finely ground coffee. To create a slightly even surface, gently push the press down on the coffee.

   
   
   

3. Assemble the Phin: Place the phin insert with the coffee onto the drip plate, and screw down the press to lightly compact the coffee.

4. Prewet the coffee before brewing: pour a small volume of boiling water approximately one quarter cup into the phin and prewet the grounds prior to brewing. This helps the coffee to bloom and release its flavors.

5. Brewing process: pour a few more boiling water into the phin, then fill it with coffee that's been prewet. To preserve heat, lay the lid on top. After this, the coffee slowly flows through the filter and into the glass below.

6. Serve and enjoy: Remove the phin and stir the coffee well as soon as the dripping is finished.

If desired, you can add sweetened condensed milk to the coffee, creating the popular Vietnamese coffee known as “cà phê sữa đá” (iced coffee with condensed milk).
You're welcome to enjoy it in black or regular milk.

The phin method results in a strong and rich coffee with a unique flavor profile. This is a popular part of Vietnamese coffee culture, which is often consumed at home and in the local café throughout the country. Vietnamese coffee, of course, is distinguished by its adaptability and aroma.

There's which you can use very easily.

I like to use this method of brewing coffee.