How to Brew Vietnamese-Style Coffee Using a Phin Filter

If you’ve ever tasted Vietnamese coffee, you know it’s unlike anything else—thick, sweet, strong, and usually served with a shot of creamy condensed milk. But what exactly makes it taste that way? And more importantly, can you recreate it at home without some secret Vietnamese technique? The answer is yes—and it starts with a small metal dripper called a phin.

To make authentic Vietnamese coffee, you’ll need a phin filter, finely ground dark roast coffee (about 15 grams), sweetened condensed milk, and hot water around 90°C. The whole process takes just 3 minutes after brewing, making it fast yet intensely flavorful. Below is your full guide to doing it right.

What Is Vietnamese-Style Coffee?

Vietnamese coffee is distinct for two reasons: it’s brewed strong using a small metal drip filter (phin), and it’s almost always served with sweetened condensed milk. Unlike typical Western filter coffee, it’s usually dark roasted and extracted directly into the cup with milk already in place. This style delivers a bold, syrupy cup with a heavy body and sweet finish. When served over ice, it becomes a refreshing yet intense iced coffee that’s popular across Vietnam—and increasingly around the world.

Why Use a Phin Filter?

The phin filter is a small metal brewer consisting of a base, a chamber for coffee grounds, and a perforated top plate held down by a screw-down filter press. Unlike pour-over methods that require constant attention, the phin works passively, dripping one small concentrated cup over a few minutes. This slow extraction gives the coffee a heavier mouthfeel and allows the deep roast flavours—and the condensed milk—to integrate fully. It’s simple, portable, and uniquely suited to Vietnam’s preferred style of coffee.

What You’ll Need to Brew

• Vietnamese phin filter (small metal dripper)
• Sweetened condensed milk
• Dark roasted coffee beans (preferably Vietnamese origin or similar profile)
• Finely ground coffee (similar to table salt or slightly finer)
• Coffee scoop or spoon (around 15g per brew)
• Hot water (approx. 90°C)

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

Follow these steps exactly to brew a classic cup:

1. Gather Your Tools: You’ll need your phin filter, a cup, sweetened condensed milk, finely ground dark roast coffee (15g), and a spoon.
2. Disassemble the Phin: Take apart the filter and remove the press plate to prepare for loading coffee.
3. Add Condensed Milk: Pour about 2 tablespoons (more or less to taste) of sweetened condensed milk directly into your cup.
4. Add Coffee Grounds: Add your finely ground coffee into the phin’s chamber. Aim for roughly 15 grams—about two level scoops with a standard coffee spoon.
5. Level and Press: Use the spoon to gently level the grounds, then place the press plate on top and screw it down firmly but not excessively tight.
6. Bloom the Coffee (Optional Step): Place the phin on your cup and add just enough hot water (90°C) to wet all the grounds—just a few drops, not a pour. Let it sit for about 20 seconds to allow the coffee to degas.
7. Pour Hot Water: After the bloom, fill the phin with hot water up to the brim. Do not exceed the capacity or the coffee won’t drip properly.
8. Wait for Extraction: Let the coffee drip slowly—this should take around 3 minutes in total. No need to stir or adjust; just let it work.
9. Enjoy: Once all the coffee has dripped through, stir the concentrated brew with the condensed milk, and enjoy hot. For iced coffee, simply pour over ice.

Grind Size and Dose Matters

The grind size for a phin should be very fine—comparable to table salt or slightly finer. A coarse grind will lead to under-extraction and weak flavour. The dose used in this guide is 15 grams, which is ideal for a single serving in most standard phin filters. Adjust the amount of condensed milk to balance the strength to your taste.

Can You Make It Iced?

Absolutely. Vietnamese iced coffee is made the same way, but you pour the hot-brewed coffee and condensed milk mixture over a glass filled with ice. The result is a sweet, chilled, and intensely flavoured coffee that’s perfect for hot weather. No change in recipe—just add ice.

Frequently Asked Questions

What is a phin filter and where can I get one?

A phin filter is a small metal Vietnamese coffee dripper that works without paper filters. It consists of a base, a coffee chamber, a press plate, and a screw mechanism. You can find phin filters online or in specialty coffee shops that carry Vietnamese brewing equipment.

Do I have to use sweetened condensed milk?

Traditionally, Vietnamese coffee is made with sweetened condensed milk, but you can experiment with other milks or sweeteners. However, the unique richness and sweetness of condensed milk is a key part of the classic flavour profile.

What grind size should I use for a phin?

Use a very fine grind—about the size of table salt or slightly finer. This helps ensure proper extraction during the slow drip process through the phin’s small holes.

How much coffee should I use per brew?

The standard dose is around 15 grams, or roughly two level scoops with a standard coffee spoon. This yields one strong serving, especially when combined with condensed milk.

Can I brew Vietnamese coffee with a different roast level?

Yes, but traditional Vietnamese coffee uses a dark roast. A lighter roast will change the flavour profile significantly, often resulting in a brighter, more acidic cup that doesn’t pair as well with condensed milk.

How long does the brewing take?

Once the water is poured in, the drip-through process takes about 3 minutes. This slow extraction contributes to the coffee’s heavy body and strong flavour.

Recommended FrontStreet Beans for Vietnamese Coffee

To brew Vietnamese-style coffee at home, go for a deep-roasted bean with bold, sweet, and creamy roast flavours. FrontStreet’s PWN Golden Mandheling is a great choice: a triple-selected Indonesian bean with low acidity, heavy body, and notes of dark chocolate, nuts, and caramelized sweetness. Alternatively, try the Brazil Queen Manor for balanced hazelnut and cocoa tones, or the Colombia Huila for a touch of berry depth under its medium-dark roast. All develop rich crema and body ideal for pairing with condensed milk. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.