The Phin Filter is the heart of Vietnamese coffee culture.
It is a brilliant, low-tech crossover between a French Press and a Pour Over.
It doesn’t use paper filters, which means all those heavy oils and the Extreme (⚡⚡⚡⚡) caffeine content of the Vietnamese Robusta go straight into your cup.
The Anatomy of a Phin
A Phin consists of four stainless steel (or aluminum) parts:
- The Base: A flat, perforated rim that sits on top of your glass.
- The Brew Chamber: The main “cup” where the coffee and water live.
- The Gravity Press: A small, weighted metal disc that sits inside the chamber on top of the grounds.
- The Lid: To keep the heat in while it slowly drips.
The Phin Filter Brewing Blueprint
| Detail | Technical Data |
| Grind Size | Medium-Coarse (Like sand/slightly finer than French Press) |
| Coffee-to-Water | 1:4 or 1:5 (It is meant to be a concentrate) |
| Brew Time | 4:00 – 6:00 minutes (Slow is better) |
| Caffeine Extraction | Extreme ⚡⚡⚡⚡ |
How to Brew (The Phin Filter)
The Prep: Add 2–3 tablespoons of coffee to the chamber.
The Press: Place the gravity press on top.
Don’t press down hard; you just want it to sit level.
If you pack it too tight, the water won’t be able to drip through.
The Bloom: Pour a tiny bit of hot water (93°C) just to moisten the grounds.
Wait 30 seconds.
This allows the Robusta to expand and “seal” the gaps.
The Main Pour: Fill the chamber to the top with hot water and put the lid on.
The Patience: Now, you wait. It should drip slowly—about one drop per second. If it’s a stream, your grind is too coarse. If it’s not dripping, your grind is too fine.
How to Enjoy: “Cà Phê Sữa Đá”
Since Vietnamese coffee is so bitter and nutty, the Phin is almost always used with Condensed Milk.
- Step 1: Put 2 tablespoons of condensed milk in the glass before you put the Phin on top.
- Step 2: Let the hot coffee drip directly into the milk.
- Step 3: Stir it vigorously until it turns a deep, creamy caramel color.
- Step 4: Pour the whole mixture over a glass full of ice.
Recommended Origins: “To get the most out of your The Phin Filter, we recommend the Strength and Tradition
Vietnam The obvious and best choice. Specifically, look for Robusta or a Robusta/Arabica blend. It provides the “bite” and chocolatey depth needed to cut through sweetened condensed milk.
Sumatra: If you can’t find Vietnamese beans, a dark-roasted Sumatran Mandheling has the earthy, woody, and low-acid profile that mimics the traditional Phin experience.
Which should you choose?
For Body and History: Choose the Turkish Ibrik or French Press.
For Strength and Power: Choose the Moka Pot or Espresso.
For Clarity and Origin: Choose the Pour Over or AeroPress.
For Simplicity: Choose the Drip Filter
The Zero-Waste Brewer
For The Coffee Guide reader looking for sustainability, the Phin is the ultimate choice.
It is indestructible, requires no paper filters, and is small enough to travel with. It is the perfect tool to unlock the ‘Tobacco and Cacao’ notes we identified in our Vietnam profile.
