Recipe

Phin Cold Brew

Name: Phin Cold Brew (Vietnamese coffee brewed cold, overnight)
Prep time: 5 min
Cook time: 12 h 10 min
Total time: 12 h 15 min
Yield: about 350 ml concentrate, 4 glasses
Cuisine: Vietnamese
Ingredients: 50 g Hanoi Haze, medium grind; 400 ml cold filtered water; to serve ice, cold water or milk, and condensed milk if you like

Vietnamese coffee brewed cold, overnight

Coffee steeped in cold water overnight, then filtered through the phin. It comes out smooth, low in bitterness and naturally sweet, and the concentrate keeps in the fridge for days.

Prep: 5 min
Steep: 12 h 10 min
Total: 12 h 15 min
Makes: about 350 ml concentrate, 4 glasses

IcedHanoi Haze

Ingredients

Tick things off as you go.

50 g Hanoi Hazemedium grind
400 ml cold filtered water
to serve ice, cold water or milkand condensed milk if you like

You'll need

Jar or bottle (about 500 ml) with a lid
Phin filter
Second jar or jug
Paper coffee filter (optional, for a cleaner cup)

Method

Step 1: Mix coffee and water

Put the Hanoi Haze in the jar, pour over the cold water and stir until all the coffee is wet.
1 min
Step 2: Steep in the fridge

Close the jar and leave it in the fridge. Twelve hours gives a lighter, floral brew; sixteen a deeper one.
12–16 h
Step 3: Filter through the phin

Set the phin with its press on the second jar and pour the brew through it in batches, letting each one run through. For an even cleaner cup, filter it a second time through paper.
10 min
Step 4: Serve

Mix one part concentrate with one part cold water or milk over ice. Stir in a little condensed milk for a cold-brew sữa đá.
Step 5: Store

Keep the concentrate closed in the fridge and use it within 5 days.

Tips

Medium, not medium fine

For cold brew, order Hanoi Haze as “Medium (Filter / V60)”. Finer coffee turns muddy and is slow to filter.

Why Arabica

Cold water pulls out less bitterness, so Hanoi Haze's floral, citrus and nutty notes come through clearly. Saigon Drip makes a much stronger, chocolatey cold brew.

Hot from cold

Mixed with hot water instead of cold, the concentrate makes a quick, smooth hot coffee.

Our slowest recipe

Cold brew isn't a Vietnamese tradition. In Vietnam, iced coffee means hot phin coffee poured over ice. But the phin is a good filter, and we wanted a recipe for long Swiss summers and for anyone who wants a glass ready in the fridge.