Cà Phê Phin Đen Nóng (Vietnamese Hot Black Phin Coffee)
Origin: Vietnam | Prep: 2 minutes | Brew: 5-7 minutes
About This Brew
Before milk, ice or eggs enter the picture, there is the phin itself, and Cà Phê Phin Đen Nóng is the elemental experience of it: a single small cup of hot black coffee dripped slowly through the iconic Vietnamese filter. It is the morning ritual of millions, watched drop by drop as the metal phin does its patient work.
With nothing to hide behind, this cup reveals everything Vietnamese Robusta has to offer: a thick, almost syrupy body, deep bitter-chocolate intensity, and a long, smoky finish. Many drinkers add only a teaspoon of sugar, if anything at all. It is strong, meditative and utterly authentic: the foundation on which every other Vietnamese coffee is built.
Ingredients
- 2-3 tbsp Vietnamese dark-roast Robusta, ground for phin
- 1 tsp sugar (optional)
- Near-boiling water (around 90-95°C)
Equipment Needed
- Vietnamese phin filter
- Small cup
Instructions
- Warm the cup with a little hot water, then discard.
- Set the phin on the cup and add the ground coffee, levelling gently.
- Place the press on top without screwing it down hard.
- Bloom with about 20ml hot water for 30 seconds.
- Fill the phin, cover with the lid, and let it drip for 4-6 minutes.
- Remove the phin, stir in sugar if desired, and sip slowly while hot.
Tags: Vietnam · Hot · Easy
