How to Brew Vietnamese Drip Coffee with a Phin Filter

If you’ve ever watched someone make Vietnamese coffee and wondered how they get that thick, sweet, strong cup with just a small metal filter, you’re not alone. The secret isn’t fancy equipment—it’s all in the slow drip, the right grind, and a bit of patience. Here’s how to do it right, step by step, with nothing but a phin, hot water, coffee grounds, and your choice of sweetened condensed milk.

To brew classic Vietnamese coffee, use 15g of dark-medium roasted coffee, ground medium-fine, with 200ml of water at 90°C or higher, and around 20ml of sweetened condensed milk. The entire process relies on slow natural drip extraction through a metal phin filter.

What Is a Vietnamese Coffee Phin?

The Vietnamese coffee phin is a small metal drip filter that works much like an Italian napoletana flip pot. It brews coffee through gravity-fed, slow extraction—no pressure, no pumps. The result is a bold, rich cup with heavy body, ideal for pairing with sweetened condensed milk. The downside? It drips slowly, which can cool your coffee. A pro move? Pre-warm your cup in hot water before brewing.

Why Grind Size and Water Temperature Matter

Vietnamese phin coffee relies entirely on hot water slowly seeping through ground coffee. That means your grind size and water temperature directly affect how well the coffee brews. Too coarse, and the water rushes through too fast, under-extracting the coffee. Too fine, and you risk clogging, over-extraction, and even burnt flavors. Likewise, water that’s not hot enough leads to flat, sour coffee. Get these right, and you’re halfway there.

Ingredients You’ll Need

• Coffee grounds: approximately 15g (dark-medium roast preferred)
• Water: about 200ml, heated to 90°C or above
• Sweetened condensed milk: around 20ml (adjust to taste or skip entirely)

Step-by-Step: Brewing Vietnamese Coffee with a Phin

Follow these steps in order for the best results:

1. Preheat your cup. Pour hot water into your serving cup to warm it, then discard the water.
2. Add coffee to the phin. Remove the top filter plate from the phin, add roughly 15g of medium-fine ground, dark-medium roast coffee, then reattach the filter plate. Don’t tighten it too much—just snug.
3. Place the phin on your cup. Empty out the preheating water, add about 20ml of sweetened condensed milk if using, then set the phin directly on the cup.
4. Pour in hot water. Add around 200ml of water at 90°C or higher into the phin. Secure the lid.
5. Wait for the drip. Let the coffee drip slowly through the filter. No need to stir during brewing.
6. Stir and serve. Once all the water has dripped through, remove the phin. Stir the coffee and condensed milk together, then enjoy.

Mistakes to Avoid

Don’t use overly fine grind unless you want a clogged phin and bitter coffee. Don’t pour water that’s cooler than 90°C, or you’ll miss out on full extraction. And don’t tamp the coffee too hard—that restricts flow and ruins the balance. Most importantly, don’t rush it. Slow dripping is part of the method.

Why This Brewing Method Works

The phin’s simplicity is its strength. Without pressure forcing extraction, you rely entirely on time and physics. The medium-fine grind and hot water work together for even, gradual extraction. That slow drip means more contact time between water and coffee, extracting deeper flavours—especially when using a dark-medium roast. The result is bold, thick, and often sweet when paired with condensed milk.

Frequently Asked Questions

How much coffee should I use in a Vietnamese phin filter?

Use about 15g of coffee. This is the standard amount for a single serving in most standard-sized phin filters and gives proper brew strength without overloading the filter.

What grind size is best for Vietnamese phin coffee?

Grind your coffee medium-fine. Too coarse and the water runs through too fast, under-extracting the coffee. Too fine and it may clog the filter, causing over-extraction and slow dripping.

Do I have to use sweetened condensed milk?

No, you can skip the condensed milk if you prefer black coffee. However, it’s a traditional component that balances the strong, bitter edge of the dark roast and slow-brewed phin coffee.

What water temperature is ideal for phin brewing?

Use water at 90°C or higher. Cooler water leads to weak, sour extraction, while water that’s too hot risks scorching the grounds and creating bitterness.

How long should Vietnamese phin coffee take to brew?

Brew time varies based on grind and pouring technique, but the slow drip is normal. There’s no fixed time, but if it finishes too quickly, your grind may be too coarse.

Why is my phin filter dripping too fast or too slow?

Dripping too fast usually means the grind is too coarse or the filter plate isn’t tightened enough. Dripping too slow or stopping altogether may mean the grind is too fine, the filter is too tight, or the coffee is compacted.

Recommended FrontStreet Beans for Vietnamese Coffee

For traditional Vietnamese coffee, try FrontStreet Coffee’s Classic Blend—a balanced medium-dark roast with notes of dark chocolate, caramel, and mild smokiness that pairs perfectly with condensed milk. Alternatively, their Black Cocoa Blend brings bold roast tones, dark cherry, and a syrupy body ideal for milk-based Vietnamese-style drinks. Both are roasted to complement the thick, sweet profile of phin-brewed coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.