Vietnamese phin filter

A small perforated metal cup with a gravity-weighted plate that drips a very strong, slow coffee into the glass below. The method behind Vietnam's condensed-milk coffees.

Percolation

Ratio
1:2.9to 1:4.0
Temperature
92–98°C
Time
4–6 min
Grind
Medium coarse

How it works

Cut away, step by step
A slow drip,drop by dropBlack coffeefloats on the milk
3:16

Let it drip for 4-6 minutes

Parameters

Working ranges
Ratio, coffee to water
1:2.9 to 1:4.0250–350 g per litre
Dose
18–25 g
Water
60–80 ml
Water temperature
92–98 °C198–208 °F
Contact time
4–6 min
Grind
Medium coarse
Pressure
Atmospheric
Filter
Perforated metal plate with a gravity press

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
not published
Where
Vietnam

Vietnamese adaptation of French drip filters under colonial rule; not confirmed by a primary source

Brewers

Pour over manual