What will you need to make Vietnamese coffee?
The method of preparation using the Phin coffee filter takes only a few minutes and is suitable for everyone who does not have space for a coffee machine. The preparation will take you a few minutes less than from the coffee machine, you will have fun and you will get an amazing taste. If you want the resulting coffee to be perfect, then add sweet condensed milk to enhance the taste. You can also serve iced coffee. It is served this way in a warm Vietnamese climate. Just place the filter over a glass of ice or crushed ice for a refreshing drink.
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Instructions on how to prepare Vietnamese coffee
- Measure out 3 slightly rounded teaspoons or one large tablespoon of Vietnamese coffee and place in the filter chamber.
- Tap lightly with the filter and press through the top sieve to distribute the coffee evenly.
- Pour 20 ml of hot water (preferably 96-100 ° C ) to moisten the coffee. Wait approximately 20 seconds.
- Pour hot water into the filter to the brim.
- Put on the cap and let the coffee brew. (In Vietnamese cafes, sweet condensed milk is poured into a cup before cooking.)
- Vietnamese coffee is brewed for 4-5 minutes. (If you drink a glass cup, you'll see when the coffee is ready.)
- Remove the lid, turn it over and place the filter on it with the drip tray
And now you can enjoy one of the best pleasures on Earth. Vietnamese coffee can be served both hot and iced.
How does Vietnamese coffee differ from a classic espresso and filter coffee?
Vietnamese coffee culture is entirely unique, and its methods differ from Western brewing standards in both bean selection and extraction speed.
Vietnamese Coffee vs. Espresso: Espresso is brewed in a machine using high water pressure, taking about 30 seconds to produce an emulsion with a delicate crema on top. In contrast, Vietnamese coffee with a Phin filter relies solely on gravity and zero pressure. The extraction is very slow (around 5 minutes), yielding a completely different body and a much higher level of bitterness and perceived strength.
Vietnamese Coffee vs. Western Filter Coffee (V60/Drip): While modern pour-over coffee (e.g., using a paper filter) aims for clarity, lightness, acidity, and the delicate flavor notes of light-roasted Arabica, the Vietnamese Phin is metal and lets coffee oils and fine sediment pass into the cup. Dark-roasted Robusta is used, so the goal is maximum thickness and full body, with minimal acidity.
Frequently Asked Questions about Vietnamese Coffee Preparation
1. Why is condensed milk used in Vietnamese coffee instead of fresh milk?
This custom developed out of pure historical necessity. When the French introduced coffee to Vietnam in the 19th century, fresh milk was extremely rare in the tropical climate and spoiled quickly. Canned condensed milk became the ideal shelf-stable alternative. Furthermore, its extreme sweetness proved to be the perfect match to mask the harsh bitterness of locally grown Robusta, creating a legendary flavor combination.
2. How do you adjust the grind size and correctly assemble the Phin filter?
Grind size is crucial for a Phin filter—the coffee should resemble coarse sand (coarser than espresso, finer than French Press). If the grind is too fine, the filter clogs; if it is too coarse, water rushes through too fast, making it weak. Press or screw the internal filter plate down gently. The coffee needs room to bloom after the initial pre-wetting. Ideally, it should drip at a rate of about one drop per second.
3. What is Vietnamese egg coffee (Cà phê trứng) and how does it differ?
This is a famous Hanoi specialty created in 1946 during the war when condensed milk was in short supply. Barista Nguyen Van Giang replaced it with egg yolk whisked with sugar. The result is a coffee topped with a thick, custard-like cream that tastes like a liquid tiramisu or eggnog sitting on top of a strong Phin-filtered coffee base.
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