Brewing Methods (A Series): Vietnamese Coffee
Vietnamese coffee brewing yields a small and strong cup of coffee. Renowned for its bold taste, the use of sweetened condensed milk, and the use of a Phin filter, it’s a unique and cherished part of Vietnamese culinary tradition.
The Phin filter is a unique type of drip filter, creating a concentrated brew that packs quite a punch. For Vietnamese coffee, dark roasts are typically recommended because the smoky tobacco and chicory notes complement the sweetness of the condensed milk. You can use Vietnamese coffee, but French roasts are also used quite often as well. You cannot truly make a traditional Vietnamese coffee without sweetened condensed milk, which adds sweetness and a creamy texture to the coffee, making it so popular.
Making Vietnamese coffee involves a few specific steps to achieve its distinctive flavor and style. It seems a little involved at first but once you try it, it becomes quite simple. If you think you might want to give it a try, check out the brewing process below:
Ingredients:
Vietnamese Coffee Filter (Phin)
6-8 ounces hot water
2 Tablespoons of coarsely ground dark roast coffee
Sweetened Condensed Milk to taste (typically between 1-2 tablespoons)
Instructions:
Get some water boiling in an electric or stovetop tea kettle, or in a pot.
Get your glass and place your desired amount of sweetened condensed milk at the base. While the traditional method adds the sweetened condensed milk first, you can wait until the coffee is brewed to add it to your coffee.
Place the Phin on top of your cup or glass. The Phin has four parts: the base filter, Phin chamber, perforated insert to compress the coffee, and a lid.
Remove the perforated insert. Add about 2 tablespoons of coarsely ground coffee into the chamber.
Put the perforated insert back on top of the coffee grounds and gently press down. Don’t press too firmly, or the water won’t have anywhere to pass through.
Pour a small amount of the water (about 1-2 tablespoons) into the Phin to wet the grounds. Let it sit for 20-30 seconds to allow the coffee to bloom.
After blooming, pour more boiling water into the Phin chamber until it’s nearly full.
Put the lid back on and let the coffee drip through the filter. This process takes about 4-5 minutes for a strong brew. If you have a clear glass that is heat resistant, it can be fun to watch the coffee drip into the cup!
Once the coffee has finished dripping, stir the condensed milk and coffee together thoroughly.
Add ice if desired, or enjoy it hot!
Trying Vietnamese coffee is not just about drinking coffee, it's about savoring a cultural tradition and enjoying a distinctive flavor profile. Add a new dimension to your coffee repertoire!
We recommend the following blends from our Jo2Go Roasting Company. You can pick them up at Tipsy Bean Cafe or have them delivered right to your door!
