What is a phin filter?
The phin is Vietnam's national coffee tool — a small stainless-steel cup that sits over your glass, packed with coffee, weighted with a gravity press, then topped with hot water. It drips slowly, concentrated, dark. Traditionally enjoyed dripped over a layer of sweetened condensed milk.
You'll need
- Phin filter (single serve)
- Glass (with condensed milk if making cà phê sữa)
- Kettle
- 20 g fresh Seelaz coffee — Browse our coffees
Step by step
Set phin on glass
Add 1–2 tablespoons sweetened condensed milk to the glass (optional). Place phin filter chamber on top.
Add 20 g fine grind
Vietnamese coffee is traditionally a dark robusta-arabica blend, ground fine but not powdered. Even out with a tap.
Place the gravity press
Insert the perforated disc lightly on top — do not screw down. The disc creates back-pressure that controls drip rate.
Bloom with 20 g water, wait 30 sec
Pour hot water just to cover the disc. Let the coffee bloom and saturate fully. Bubbles will rise.
Fill and drip 4–5 min
Top up to 100 g of water. Cover with the lid. Watch the slow drip. Done when the chamber is empty.
Stir and serve
Remove the phin. Stir vigorously to combine coffee with condensed milk. Drink hot, or pour over ice for cà phê sữa đá.
Pro tips
- If drip is too fast, tighten the press; too slow, loosen. Aim for 4 to 5 minutes total.
- Use coarser grind for faster drip, finer for slower and stronger.
- Robusta-heavy blends are traditional but our medium roasts work too.
Best coffee for phin:
Shop our coffeesالخلاصة بالعربي
فلتر الفن الفيتنامي يعطي قهوة مركزة وقوية بالتنقيط البطيء. 20 جرام بن ناعم، 100 جرام ماء، 5 دقائق تنقيط. تقدم تقليديا فوق حليب مركز محلى أو على ثلج.
