How to Use a Vietnamese Phin Filter
A beginner-friendly guide to brewing strong Vietnamese coffee at home with no machine, no paper filter and no complicated setup.
The Phin filter is the heart of Vietnamese coffee. It brews slowly, creating a strong and concentrated cup that can be enjoyed black, with condensed milk, over ice or as the base for creative drinks.
Before You Start
Use enough coffee to create a strong brew. For PHIN KAFI, 20g is a good starting point.
Use hot water just off the boil. Too cold can taste sour, too hot can taste harsh.
A slow drip is the goal. The Phin is not meant to rush.
Step by Step
Place the Phin
Place the filter plate and chamber on top of your cup or glass. Make sure it sits flat and stable.
Add Coffee
Add 15-20g of coffee. Shake gently to level the coffee bed. Do not press it down yet.
Press Lightly
Place the filter press on top. Press gently. It should create resistance, not a sealed wall.
Bloom
Add 20-30ml of hot water and wait 30 seconds. This helps the grounds open up before the full brew.
Fill and Wait
Add 100-120ml of hot water, cover with the lid and wait 4-6 minutes. Then enjoy hot or pour over ice.
Start with the full ritual
The Starter Set Premium gives you one PHINOI phin filter and three PHIN KAFI coffees in a gift box, so you can learn the method and compare flavours. CHF 43.00.
FAQ
Yes. Once you understand the dose, bloom and drip time, it becomes a simple daily ritual.
No. A Phin is a reusable metal filter — ours is aluminium, made in Vietnam by PHINOI — and it never needs paper filters.