- 20 g Vietnamese coffee ground
- 25 g Sweetened condensed milk
- 90 ml Boiling water 195-205°F
Phin filter
Thick ceramic cup
Preheat EquipmentFill a large bowl with hot waterSubmerge your cup and phin filter in the hot water for 30-60 secondsRemove and shake off excess water Add Condensed MilkPour 25g (about 1.5 tablespoon) sweetened condensed milk into the bottom of your preheated cupMake sure the milk is at room temperature, not cold from the fridge Prepare the PhinPlace the phin filter on top of your cupAdd 20g of medium-coarse ground coffee into the phin chamberGently shake the phin to level the coffee ground Bloom the CoffeePour 30ml of hot water into the phin, make sure all the coffee grounds are evenly wetted, cover with the phin lid.Wait 40 seconds, you'll see the coffee "bloom" and expand Press and ExtractAfter blooming, place the press filter (the perforated disc) on top of the groundsPress down gently with moderate, even pressure, don't force itPour the remaining 60ml of hot water into the phin, cover with the lid immediately The Hot Water BathPlace your cup (with phin on top) into the bowl of hot water, the water should come up about halfway up the cupLet the coffee drip slowly, this should take 5-7 minutesThe hot water bath keeps everything warm and softens the condensed milk Stir and ServeOnce all the coffee has dripped through, carefully remove the phinStir thoroughly with a spoon until the condensed milk is fully blended with the coffeeThe color should be a rich, uniform brownServe immediately while hot
- Grind size matters: Too fine = bitter and over-extracted. Too coarse = weak and watery. Aim for medium-coarse (like coarse sand or sea salt).
- Don't over-press: Press the filter gently. Too much pressure blocks the flow and creates bitterness.
- Room temperature milk: Cold condensed milk from the fridge becomes thick and sticky, it won't mix smoothly. Let it sit out for 15-20 minutes before brewing.
- Drip rate: The coffee should drip at about 1 drop per second. If it's too fast, your grind is too coarse or you didn't press enough. If it's too slow, your grind is too fine or you pressed too hard.
- Hot water bath is key: This is what separates a lukewarm cup from a perfectly hot one. Don't skip this step on cold days!
