Vietnamese coffee

Why a phin matters

A phin is a small, reusable Vietnamese drip brewer with a perforated filter. It produces concentrated coffee without an espresso machine. Many Vietnamese blends use robusta, which can contribute bold flavor and a different bitter-acid balance from many arabica-focused blends. Coffee traditions vary widely by region and café.

The historical roots of Vietnamese coffee are tied to the French colonial period, but today’s drinks and cafés are distinctly Vietnamese. If you are curious about regional growing areas, read our guide to Vietnamese coffee regions.

How to make it

1. Spoon condensed milk into the bottom of a glass if making a sweet version.
2. Place coffee in the phin, add its press if supplied, and set the brewer on the glass. Do not overtighten the press.
3. Wet the bed briefly with some hot water. Add the remaining water and let the coffee drip through. Drip speed depends on grind, dose and the phin—adjust next time rather than forcing a timer.
4. Stir the brewed coffee with the condensed milk and pour over ice. Taste before adding more sweetness.

What about Vietnamese egg coffee?

Cà phê trứng pairs strong coffee with a thick, custard-like whipped egg topping. It is a different drink from condensed-milk coffee, often associated with Hanoi. Recipes using raw or lightly cooked eggs carry food-safety considerations; use a trusted food-safe recipe and pasteurized eggs if preparing the topping.