How to brew
Vietnamese phin
- Coffee
- 20 g
- Water
- 100 ml
- Ratio
- 1 : 5
- Water temp
- 92°C
- Grind
- Medium
- Total time
- 4–5 minutes
Steps
- Rinse the phin and cup with boiling water
- Add 20 g coffee, level it and place the press insert on top
- Pour 20 ml water and let it bloom for 30 seconds
- Top up to 100 ml, cover and let it drip through
- Drink it black, or add condensed milk and ice
Tip: Dripping too fast (under 3 minutes)? Press the insert tighter. Too slow (over 6 minutes)? Loosen it.
V60 pour over
- Coffee
- 20 g
- Water
- 300 ml
- Ratio
- 1 : 15
- Water temp
- 90°C
- Grind
- Medium
- Total time
- 2:30
Pours
| Time | Step | Scale to |
|---|---|---|
| 0:00 | Bloom, wait 40 seconds | 60 ml |
| 0:40 | Pour in circles from the centre | 180 ml |
| 1:10 | Final pour | 300 ml |
Steps
- Rinse the paper filter with hot water and discard it
- Add 20 g coffee and gently level the bed
- Pour following the pour table, slowly in circles from the centre
- Let it drain completely, swirl and enjoy
Tip: Robusta is bolder than Arabica: for a lighter cup, go up to 320 ml water.
Espresso
- Coffee
- 18 g
- Water
- 36 ml
- Ratio
- 1 : 2
- Water temp
- 92°C
- Grind
- Extra fine
- Total time
- 28 seconds
Steps
- Grind 18 g right before brewing and distribute evenly
- Tamp level and firmly
- Pull 36 g of espresso in 28 seconds
Tip: Fast and sour: grind finer. Slow and bitter: grind coarser.
Cold brew
- Coffee
- 100 g
- Water
- 1000 ml
- Ratio
- 1 : 10
- Grind
- Coarse
- Total time
- 12–16 hours
Steps
- Combine 100 g coarse-ground coffee with 1 litre of cold filtered water
- Stir gently and seal
- Steep in the fridge for 12–16 hours
- Strain through a paper or cloth filter
- Serve over ice; dilute with water or milk if too strong. Keeps refrigerated for 1 week
Tip: For a stronger brew use 120 g coffee rather than steeping past 24 hours.