Vietnamese coffee is known for its strong flavor, thick texture, and unique brewing style using a phin filter—a small, metal drip brewer that sits directly on top of your cup. Unlike espresso or French press, phin coffee is brewed one slow drip at a time, creating a deep, concentrated cup with a signature chocolatey richness.
Often enjoyed black (cà phê đen) or with sweetened condensed milk (cà phê sữa đá), Vietnamese coffee is both a daily ritual and a cultural tradition.
In this guide, you’ll learn:
✅ How the Vietnamese phin filter works
✅ Step-by-step instructions for brewing the perfect cup
✅ How to make iced Vietnamese coffee (cà phê sữa đá)
✅ Different variations, including egg coffee and coconut coffee
Let’s start dripping! 🇻🇳☕
What Makes Vietnamese Coffee Unique?
✔ Strong and Bold – Brewed slowly for a deep, concentrated flavor
✔ Robusta Beans – Naturally higher in caffeine and less acidic than Arabica
✔ Thick & Smooth – Sweetened condensed milk gives it a creamy texture
✔ Slow & Relaxing – The phin drip method encourages mindfulness
💡 Fun Fact: Vietnam is the world’s second-largest coffee producer, and over 90% of its coffee is Robusta, which gives Vietnamese coffee its strong, earthy, and slightly bitter taste.
What You Need to Brew Vietnamese Phin Coffee
✅ Vietnamese Phin Filter (Metal drip brewer)
✅ Coarse-ground Vietnamese coffee (Robusta beans preferred)
✅ Hot water (195-205°F / 90-96°C)
✅ Sweetened condensed milk (optional, for cà phê sữa đá)
✅ Glass or ceramic cup
💡 Best Vietnamese Coffee Brands:
- Trung Nguyên – The most famous brand in Vietnam
- Café Du Monde – A great alternative with chicory flavor
- Nguyen Coffee Supply – Specialty Vietnamese coffee from Brooklyn
Step-by-Step Guide to Brewing Vietnamese Phin Coffee
Step 1: Preheat the Phin and Cup
Rinse the phin filter and cup with hot water to warm them up.
This helps maintain the proper brewing temperature.
Step 2: Add Coffee to the Phin Filter
Use 2 tablespoons (20g) of coffee for a strong brew.
Shake the phin slightly to level the grounds for even extraction.
💡 Grind size: Medium-coarse (like sea salt) – Too fine, and it will clog; too coarse, and it will drip too fast.
Step 3: Place the Gravity Press or Tamper
Some phin filters have a gravity press, while others use a twist-on tamper.
Lightly press it down, but do not compact the coffee too much.
💡 Why not tamp too hard? Water won’t pass through properly, leading to over-extraction.
Step 4: Bloom the Coffee (Pre-Infusion)
Pour 2 tablespoons of hot water (195-205°F / 90-96°C) into the phin.
Let it sit for 30 seconds to allow the coffee to bloom and release gas.
💡 This step enhances the aroma and improves extraction.
Step 5: Add the Rest of the Water and Let It Drip
Slowly pour 100-120ml of hot water into the phin.
Cover with the lid and let it drip for 4-5 minutes.
💡 Drip time:
✔ 3-4 minutes = Perfect balance
✔ Under 2 minutes = Too weak (grind too coarse)
✔ Over 5 minutes = Too strong (grind too fine or pressed too hard)
Step 6: Enjoy It Black or Add Condensed Milk
For cà phê đen (black coffee), drink it straight for a bold, strong taste.
For cà phê sữa đá (iced coffee with milk):
Add 2 tablespoons of sweetened condensed milk to the cup.
Stir well and pour over a glass of ice.
💡 Why condensed milk? Fresh milk was scarce in Vietnam, so condensed milk became the perfect creamy, sweet alternative.
How to Make Egg Coffee (Cà Phê Trứng) 🥚☕
Egg coffee is a luxurious, frothy Vietnamese coffee variation first created in Hanoi in the 1940s.
Ingredients:
- 1 egg yolk
- 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- A fresh cup of phin-brewed coffee
How to Make It:
1️⃣ Whisk the egg yolk, condensed milk, and vanilla until thick and creamy.
2️⃣ Pour it over hot Vietnamese coffee.
3️⃣ Enjoy the creamy, custard-like foam on top!
💡 Tastes like a coffee-flavored tiramisu!
Other Popular Vietnamese Coffee Variations
🥥 Coconut Coffee (Cà Phê Dừa) – Iced coffee blended with coconut milk and condensed milk for a tropical treat.
🥤 Salt Coffee (Cà Phê Muối) – Coffee mixed with salted fermented milk for a unique balance of sweet and savory.
❄️ Iced Yogurt Coffee (Cà Phê Sữa Chua) – Cold brew-style coffee mixed with Vietnamese yogurt for a refreshing, tangy twist.
Common Vietnamese Phin Coffee Mistakes & Fixes
❌ Coffee drips too fast → Grind too coarse → Use a finer grind
❌ Coffee drips too slow → Grounds too fine or packed too tightly → Loosen the grounds
❌ Weak coffee → Not enough coffee → Use at least 2 tablespoons (20g)
❌ Too bitter → Brewed too long → Use a slightly coarser grind
💡 Pro Tip: Experiment with grind size, drip time, and ratios to perfect your cup!
Why Vietnamese Phin Coffee is Worth Trying
Vietnamese coffee is bold, rich, and packed with character. Whether you prefer it strong and black, creamy and sweet, or with unique twists like egg or coconut, the slow-drip phin method makes every cup an experience.
✔ Simple, no expensive machines needed
✔ Rich, intense, and flavorful coffee
✔ Deeply tied to Vietnamese culture and tradition
So next time you want a coffee that’s both bold and relaxing, grab a phin filter, take it slow, and enjoy the drip! 🇻🇳☕
