Nguyen Coffee Supply's phin recipe

Recipe by Nguyen Coffee Supply · See the original

Nguyen Coffee Supply, a Vietnamese American roaster in New York, brews the phin with a lighter dose than most, water a little below boiling and a 45 second bloom. The first drop should fall within two minutes and the last at about five.

They suggest a bold robusta ground fine like sand. Drink it black, hot or over ice, or add condensed milk, sugar or milk to taste.

Vietnamese phin recipes

Cà phê sữa nóng

Hot phin coffee over condensed milk. The everyday classic.

20 g · 1:5 · 4:00 to 6:00

Cà phê sữa đá

The same strong brew, stirred with condensed milk and poured over ice.

20 g · 1:5 · 4:00 to 6:00

Nguyen Coffee Supply's phin

A smaller dose and a slightly cooler water for a gentler phin.

14 g · 1:8.6 · 4:30 to 5:30

Recipe

The size of your pot sets the amounts, so fill the basket and base to their own lines.

Coffee: 14 g
Water: 120 g
Ratio: 1:8.6
Water temperature: 92°C
Grind: Fine, like sand
Time: 4:30 to 5:30

What you need

Phin filter with its press plate and lid
Kettle
Burr grinder
Digital scale
Heatproof glass or cup

Method

1
Heat water to between 91 and 93°C.
2
Put the phin plate and chamber on a glass, add 14 g of coffee and shake it level.
3
Lay the press plate on top of the coffee.
4
Pour 30 g of water, enough to cover the press by about a centimetre, and let it bloom for 45 seconds.
5
Fill the phin to the top with water and put the lid on. The first drop should fall within 2 minutes.
6
Let it drip until it finishes, at around 5 minutes.
7
Drink it as it is, over ice, or with condensed milk, sugar or milk to taste.