Vietnamese Phin is very popular in Vietnam. The Phin is known worldwide as an inexpensive, traditional, simple, and convenient brewer. A Vietnamese Phin includes a lid, a chamber, a filter, and a saucer.
Grind Coffee Beans
Grind 15g of coffee beans to a medium grind size similar to regular sand, not too fine. Use a high-quality conical burr or flat burr grinder. Do not use a blade grinder. Grind coffee beans just before brewing for the fullest flavor and aroma.
Add the ground coffee to the chamber, shake well to spread out the coffee evenly, put the filter lightly on top of the ground coffee in the chamber, do not press the filter. Place the saucer on top of a mug. Place the chamber on the saucer. Pour 20ml of hot water (93,5°C) over the filter, wait for the coffee to bloom. Pour another 45ml of hot water, (or adjust the amount of water to suit your taste). Use odorless filtered water. If use tap water, let it sit uncovered for 3 days to allow the chlorine to evaporate.
The coffee is best served right after brewing. If making iced coffee, add ice after the coffee has cooled down.