“Each drop of coffee, rich in aroma, falls into the cup like fragments of old memories returning once more.” — Barista Blagu
The Vietnamese Phin is one of the oldest and most distinctive brewing methods in Vietnam.
It has witnessed the nation’s history — from quiet corners of Saigon’s alleys to the bustling energy of Hanoi’s streets — shaping a unique and contemplative coffee culture.
Phin coffee captures the purest essence of Vietnamese coffee: rich, bold, and deeply aromatic.
Whether you’re seated by a calm street or watching traffic rush by, there’s something almost meditative about watching each drop fall slowly through the tiny holes of the metal filter.
Process Overview
The Vietnamese Phin brews coffee through a slow-drip metal filter, allowing water to pass gently through finely ground beans. This slow process brings out a full, intense flavor and a layered aroma — simple yet soulful. It’s not just brewing; it’s a quiet ritual, one that holds the rhythm of Vietnamese life in every drop.
What You’ll Need
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Vietnamese Phin coffee filter
(Filter quality matters: a fine, evenly perforated mesh ensures smooth extraction with minimal residue.) -
Gooseneck kettle
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Digital scale
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Your favorite coffee beans
Barista Blagu’s Phin Ratio: 1:7
Step 1: Weigh and Grind
For Phin brewing, choose dark roast coffee or a blend of Robusta and Arabica to achieve a rich and balanced flavor.
Weigh 25 g of coffee and grind to a fine–medium level.
Step 2: Prepare the Water, Rinse the Phin, and Add Coffee
Use water at 95–98°C.
For 25 g of coffee, prepare about 175 ml of water.
Rinse the Phin with hot water before brewing — this warms the metal, stabilizes temperature, and helps preserve the coffee’s aroma.
Remove the inner filter press (lid with holes), then add the ground coffee.
Tap the side of the Phin gently so the coffee layer evens out.
Step 3: Brewing with the Vietnamese Phin
Place the filter press gently on top of the coffee bed.
Start pouring about 30 ml of hot water to let the coffee bloom, then cover the Phin and wait for 45 seconds.
After blooming, pour about 100 ml more hot water, cover again, and wait until the dripping starts.
Finally, pour the remaining water until you reach 175 ml, and cover the lid once more.
Let the coffee drip slowly into your cup.
Step 4: Serve and Enjoy
Enjoy the tranquil moment as each drop falls into your cup — slow, steady, and aromatic.
Barista Blagu recommends trying the original black Phin coffee — without sugar, milk, or ice — to experience its pure, awakening intensity.
However, you can also add ice, sugar, or condensed milk depending on your preference, creating your own version of the Vietnamese classic.
The Vietnamese Phin is a quiet storyteller — each drop reflecting warmth, nostalgia, and soul. It’s the art of slowing down, of savoring not just the taste but the moment itself. At Blagu, we honor this timeless ritual — where simplicity becomes serenity, and every drop carries a memory.
