Vietnamese Coffee

The Heart of Vietnamese Coffee Culture

Vietnamese coffee is defined by patience, bold flavors, and ritual. Traditionally brewed using a small stainless steel gravity filter called a phin, every cup drips slowly over several minutes, yielding a dense, aromatic extract with deep chocolate, caramel, and nutty profiles.

How to Brew with a Phin:

1. Add 2 to 3 tablespoons of medium-coarse ground coffee into your phin chamber.

2. Gently place the gravity press on top of the grounds (do not press down too firmly).

3. Pour a small splash of near-boiling water (about 20 ml) to let the coffee bloom for 30–45 seconds.

4. Fill the phin with hot water, place the lid on top, and let it drip slowly into your cup over 4 to 5 minutes.

Classic Cà Phê Sữa Đá

For traditional Vietnamese iced coffee, add 1 to 2 tablespoons of sweetened condensed milk directly into your glass before brewing. Once the drip is complete, stir thoroughly until silky smooth, pour over a glass full of ice, and enjoy.