Vietnamese Phin Coffee: A Reliable Ratio and 6 Simple Steps at Home

Vietnamese phin coffee is the country’s everyday brew: a small metal filter, a few spoons of ground coffee, hot water and a few minutes of watching it drip. The equipment is cheap and needs no electricity, but a cup that is strong and aromatic without being sour or harsh depends on a few details.

This guide gives a starter ratio, 6 steps for brewing Vietnamese phin coffee at home and fixes for common problems such as coffee that runs too fast or a clogged filter.

1. What you need for Vietnamese phin coffee

• A phin: a medium aluminium or stainless-steel filter for one serving. The type with a loose gravity press is the most common.
• Ground coffee: medium to medium-coarse, coarser than espresso. Very fine grounds tend to clog the filter.
• Water: just off the boil. Let it settle for about half a minute before pouring.
• A glass and spoon: plus condensed milk, sugar or ice to taste.

Phin coffee is the base for well-known drinks such as cà phê sữa đá. You can read more about it on Wikipedia.

2. A starter ratio for Vietnamese phin coffee

There is no single correct ratio, because beans and tastes differ. Use the table below as a starting point and adjust from there:

Ingredient	Suggested amount per cup
Ground coffee	20–25 g (about 3 heaped teaspoons)
Bloom water	About 30 ml
Brew water	70–100 ml
Drip time	4–5 minutes
Condensed milk (optional)	20–30 ml

3. 6 steps to brew Vietnamese phin coffee at home

Step 1: Preheat the phin and glass

A warm filter and glass keep the brew hot and help it extract evenly. Discard the rinse water before brewing.

Step 2: Add the coffee

Add 20–25 g of coffee and shake gently to level it. Place the press on top and push down lightly. Do not pack it hard.

Step 3: Bloom

Pour about 30 ml of hot water to wet the grounds evenly and wait 30–40 seconds. This lets the coffee swell, release gas and get ready to extract.

Step 4: Pour the brew water

Add another 70–100 ml of hot water in a circular motion and put the lid on to hold the heat.

Step 5: Let it drip

The coffee should fall in steady drops for about 4–5 minutes in total. A stream is too fast; almost nothing means the filter is clogged.

Step 6: Add milk, sugar or ice

For milk coffee, put condensed milk in the glass first, set the phin on top and stir once the drip finishes. For an iced drink, stir first and add ice last so it does not water down too quickly.

💡 Quick tip: Change one thing at a time, such as the dose or how firmly you press, then taste. After three or four brews you will have a recipe that suits you.

4. Common mistakes and fixes

• Runs too fast and tastes weak: the grind is too coarse or the press is too loose. Press a little more firmly or grind finer.
• Clogged, very slow and harshly bitter: the grind is too fine or the press is too tight. Loosen the press and use a coarser grind next time.
• Lukewarm and sour: the water was not hot enough or the phin was not preheated.
• Grounds in the cup: the grind is too fine for the holes, or the filter is old and worn.

5. Summary: good Vietnamese phin coffee comes with practice

Start with 25 g of coffee and about 100 ml of water, bloom for 30 seconds, wait 4–5 minutes and adjust from there. Vietnamese phin coffee needs no expensive equipment, only a few patient mornings. It is usually quite strong, so go easy if you are sensitive to caffeine.

More from our Food section: Storing Leftovers Safely: How Long They Last in the Fridge and 6 Simple Rules and Quick Healthy Breakfast Ideas: 7 Easy 5-Minute Meals for Busy Mornings.

Frequently asked questions about Vietnamese phin coffee

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Do you prefer it black or as iced milk coffee? Share your recipe in the comments! ☕🧊