How to Make Vietnamese Drip Coffee (Cà Phê Phin) at Home

Vietnamese drip coffee, or cà phê phin, is a traditional brewing method that produces a bold, smooth, and flavorful coffee experience. This method involves using a Vietnamese drip coffee maker, also known as a phin filter, which allows hot water to slowly extract the rich coffee flavors. In this guide, we’ll cover everything you need to know, including how to make Vietnamese drip coffee, how to use a Vietnamese coffee drip, the best Vietnamese drip coffee grind size, and how to choose the perfect Vietnamese coffee drip set.

What is Vietnamese Drip Coffee?

Vietnamese drip coffee is brewed using a phin filter, a small metal device that sits on top of a cup or glass. Hot water drips slowly through medium-fine ground coffee, creating a rich, full-bodied cup. This coffee is often enjoyed black (cà phê đen) or sweetened with condensed milk (cà phê sữa đá). It’s an essential part of Vietnamese coffee culture, offering a slow-brewed, intense flavor experience that is both unique and satisfying.

Essential Equipment

To make authentic Vietnamese drip coffee, you’ll need:

• Vietnamese drip coffee maker (phin filter) – A small stainless steel or aluminum brewing device.

• Vietnamese coffee drip set – Includes the phin filter, a cup, and a measuring spoon.

• Medium-fine ground coffee – The optimal Vietnamese drip coffee grind size is similar to table salt.

• Hot water – Ideally 195°F–205°F (90°C–96°C).

• Sweetened condensed milk (optional, for traditional cà phê sữa đá).

• Ice cubes (for iced coffee version).

How to Make Vietnamese Drip Coffee

Step-by-Step Vietnamese Drip Coffee Recipe

1. Prepare the Phin Filter

• Disassemble the Vietnamese coffee drip set and place the perforated plate on top of your cup.

• Add 2 tablespoons (14g) of medium-fine ground coffee into the brewing chamber.

• Lightly shake the filter to level the coffee grounds.

2. Pre-Infuse the Coffee (Blooming Process)

• Place the filter press gently on top of the coffee.

• Pour 0.8 oz (24ml) of hot water over the grounds to let them bloom.

• Wait 30 seconds for the coffee to expand and release gases, enhancing the flavor.

3. Brew the Coffee

• Slowly pour an additional 3.2 oz (95ml) of hot water into the filter.

• Cover with the lid and let the coffee drip slowly for 4–5 minutes.

• The slow drip ensures optimal extraction for a full-bodied taste.

4. Customize Your Coffee

• For Black Coffee (Cà Phê Đen): Enjoy as is, or add sugar.

• For Vietnamese Iced Coffee (Cà Phê Sữa Đá):

• Pour 1–2 tbsp sweetened condensed milk into a glass.

• Add the freshly brewed coffee.

• Stir well and pour over a glass full of ice.

Tips for the Perfect Vietnamese Drip Coffee

• Grind Size Matters: The ideal Vietnamese drip coffee grind size is medium-fine - too coarse will make the coffee weak, while too fine will slow the dripping process.

• Water Temperature: The best temperature for brewing is 195°F–205°F (90°C–96°C).

• Brewing Time: A properly brewed phin coffee should take 4–5 minutes to drip completely.

• Cleaning Your Phin: Rinse thoroughly after each use to prevent coffee oil buildup.

Frequently Asked Questions (FAQs) About Vietnamese Coffee Drip (Phin Brewing)

Q: How do you use a Vietnamese coffee drip (phin filter)?

A: Brewing coffee with a phin filter is a simple but precise process that allows you to enjoy strong, bold, and smooth Vietnamese coffee. Follow these steps for the best results:

 Step 1: Prepare Your Equipment

• Phin filter (Vietnamese drip coffee maker) – typically made of stainless steel or aluminum.

• Medium-fine ground coffee – Vietnamese robusta beans like Bazan Coffee’s Fine Robusta – Krong Nang work best.

• Hot water – ideally 195°F to 205°F (90°C to 96°C) for optimal extraction.

• Cup or glass – to catch the slow-dripping coffee.

• Sweetened condensed milk (optional) – for a traditional cà phê sữa đá.

 Step 2: Assemble the Phin

1. Place the phin filter on your cup. Make sure it sits evenly.

2. Add 2–3 tablespoons (20–25g) of coffee grounds to the brewing chamber.

3. Gently shake the phin to level the coffee grounds for even extraction.

4. Insert the gravity press (inner filter) on top of the coffee grounds. Do not press too hard, as this may clog the drip.

 Step 3: Bloom the Coffee

• Pour a small amount of hot water (~1 oz or 30 ml) into the filter, just enough to saturate the grounds.

• Let it bloom for 30 seconds – this releases carbon dioxide and enhances flavor.

 Step 4: Brew the Coffee

• Slowly add the remaining hot water (~4–5 oz or 120–150 ml).

• Cover the lid and let the coffee drip slowly for 4–5 minutes.

• If the coffee drips too fast, the grind may be too coarse. If it’s too slow or stops, the grind may be too fine or the press is too tight.

 Step 5: Serve and Enjoy

• Drink it black for an intense, bold flavor.

• Add sweetened condensed milk for a classic cà phê sữa nóng (hot) or cà phê sữa đá (iced).

• For iced coffee, pour over a glass filled with ice cubes and stir well.

💡 Pro Tip: If you prefer a stronger brew, use less water or increase the coffee-to-water ratio.

Q: What is the best Vietnamese drip coffee maker (phin filter)?

A: The choice of phin filter material affects both durability and brewing time:

Best Choice: Stainless steel phin filters offer the best balance of durability, heat retention, and consistency.

💡 Pro Tip: Look for a phin with an adjustable press so you can control the drip rate.

Q: What is the best grind size for Vietnamese drip coffee?

A: Medium-fine grind is ideal for phin brewing. It should have a texture similar to table salt.

 Why Medium-Fine?

• Too coarse → Water drips too fast, resulting in weak coffee.

• Too fine → Water struggles to pass through, leading to over-extraction and bitterness.

💡 Pro Tip: If your coffee is dripping too fast, try using a slightly finer grind. If it drips too slowly or stops, use a coarser grind or loosen the inner filter press.

Q: Can I use a French press instead of a phin filter?

A: While a French press can produce strong coffee, it does not replicate the slow-drip method of a phin.

💡 Verdict: A French press is great for making strong coffee, but if you want authentic Vietnamese drip coffee, stick to a phin filter.

Q: How do I choose the best Vietnamese coffee drip set?

A: Look for a high-quality phin filter set that includes:

•  Stainless steel phin filter – Durable, heat-retaining, and provides an even drip.

•  Heat-resistant cup – Glass or ceramic helps maintain temperature.

•  Measuring spoon – Ensures precise coffee-to-water ratio.

•  Matching lid – Keeps heat inside for better extraction.

💡 Pro Tip: Some high-end sets come with a double-walled glass cup to retain heat and enhance aroma.

Q: What is the difference between Vietnamese drip coffee and espresso?

A: While both are strong coffee styles, they differ in brewing method, taste, and texture.

Which is stronger?

• Espresso is more concentrated due to pressure-based brewing.

• Vietnamese drip coffee has a bolder, slightly bitter taste due to robusta beans, making it equally strong but less acidic.

💡 Pro Tip: If you enjoy slow, rich, and smooth coffee, go for Vietnamese drip coffee. If you want a quick, intense caffeine kick, espresso is the way to go.

Experience Authentic Vietnamese Coffee with Bazan Coffee

At Bazan Coffee, we understand that crafting the best Vietnamese drip coffee begins with selecting the finest beans. Whether you’re brewing at home or enjoying a traditional cup at your favorite café, the quality of your beans is essential to an authentic coffee experience. With Bazan’s premium, specialty-grade beans, you’ll enjoy a rich, bold, and flavorful cup that captures the essence of Vietnam’s coffee culture.

The New Revolution: Fine Robusta from Vietnam

When it comes to crafting the perfect Vietnamese coffee, the beans are the heart of the process. Bazan’s Fine Robusta – Krong Nang offers a full-bodied, bold flavor that stands out in every cup. Unlike typical Robusta beans that are often harsh or bitter, our Fine Robusta is grown with care and processed to provide a smoother, more refined flavor, making it the perfect choice for your Vietnamese coffee experience.

Why Choose Fine Robusta – Krong Nang?

• Grown at 650m in Krong Nang, Dak Lak: The volcanic soil in this region gives the coffee a rich and complex flavor profile, ideal for Vietnamese drip coffee.

• 72-Hour Natural Anaerobic Fermentation: This fermentation process brings out deep caramelized sweetness and smooth textures, creating a creamy, full-bodied cup of coffee.

• Bold & Full-Bodied: With higher caffeine content than many Arabica beans, Fine Robusta – Krong Nang delivers a strong, energizing cup that’s perfect for those who love robust coffee.

For a bold, rich cup with deep caramelized flavors, Fine Robusta – Krong Nang is your ideal match.

Not Just Robusta – The Best of Both Worlds

For a more balanced Vietnamese coffee, Bazan’s Special Vietnam Blend is the perfect choice. This expertly crafted blend combines high-altitude Arabica beans with Fine Robusta, creating a smooth yet bold coffee that offers the best of both beans.

Why Choose Special Vietnam Blend?

• A Fusion of Arabica & Fine Robusta: The acidity of Arabica beans combines with the rich body of Robusta for a smooth, complex cup.

• Tasting Notes of Pineapple & Caramel: These fruity and caramel notes provide natural sweetness and depth, making this blend perfect for Vietnamese drip coffee.

• Versatile Brewing: Whether you're making traditional Vietnamese drip coffee or brewing other coffee styles, Special Vietnam Blend is perfect for every method.

For a smooth, well-balanced cup with natural sweetness and complexity, Special Vietnam Blend will elevate your coffee experience.

For a More Refined Vietnamese Coffee: Specialty Arabica – Cau Dat

For a more delicate, aromatic coffee, Bazan’s Specialty Arabica – Cau Dat offers a refined option. Grown in the cool climate of Da Lat, this coffee offers bright acidity and floral complexity, ideal for those who enjoy a more refined Vietnamese coffee experience.

Why Choose Specialty Arabica – Cau Dat?

• Grown at 1,550m in Cau Dat, Da Lat: The cool climate and mineral-rich soil create perfect conditions for high-quality Arabica beans.

• Fully Washed Processing: This method ensures a clean, vibrant cup with floral and caramel undertones, ideal for a lighter Vietnamese drip coffee.

• Complex Tasting Notes: With layers of bell pepper, spices, and caramel, this coffee brings a sophisticated profile to your cup.

If you prefer a bright, floral coffee with delicate complexity, Specialty Arabica – Cau Dat is the ideal choice.

Which Coffee Should You Choose for Your Vietnamese Coffee Ritual?

• For a bold, full-bodied espresso with deep caramelized sweetness → Fine Robusta – Krong Nang

• For a smooth, balanced espresso with fruity complexity → Special Vietnam Blend

• For a refined, bright espresso with caramel and spicy notes → Specialty Arabica – Cau Dat

You’re Just One Brew Away from a Better Day

Crafting the perfect Vietnamese drip coffee starts with the right beans. Whether you're brewing a single cup or preparing a batch to share, Bazan Coffee ensures every sip delivers rich flavor and exceptional quality.

Shop Bazan Coffee Today and Brew the Best Vietnamese Coffee!

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