How to brew
Vietnamese phin
- Coffee
- 20 g
- Water
- 100 ml
- Ratio
- 1 : 5
- Water temp
- 95°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.
Moka pot
- Coffee
- 18 g
- Water
- 125 ml
- Ratio
- 1 : 6,9
- Grind
- Fine
- Total time
- 4–5 minutes
Steps
- Fill the bottom chamber with just-boiled water up to just below the valve
- Fill the basket with 18 g coffee, level it, do not tamp
- Screw it together and set it on medium heat with the lid open
- Once coffee flows steadily lower the heat; take it off as soon as it gurgles
Tip: Starting with hot water keeps the coffee from cooking on the stove and tasting burnt.
Espresso
- Coffee
- 18 g
- Water
- 27 ml
- Ratio
- 1 : 1,5
- Water temp
- 90°C
- Grind
- Extra fine
- Total time
- 25 seconds
Steps
- Grind 18 g right before brewing and distribute evenly
- Tamp level and firmly
- Pull 27 g of espresso in 25 seconds
Tip: Darker roasts turn bitter fast: stop the shot earlier or lower the temperature 1–2°C.
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: Robusta makes a bold cold brew that pairs well with milk.