What makes PHINƠI different from other manual brewers?

In recent years, manual brewing has become a core part of modern specialty coffee culture. From the Hario V60 and Origami dripper to the classic Vietnamese Phin, each tool brings its own brewing method and flavor experience. And if you’ve ever wondered, “Aren’t they all just pour-over tools. What really sets them apart?” — then you're not alone. And this is where the magic lies.

It’s not just the shape of the brewer. It’s how water flows through the coffee bed, how long it stays there, and how much flavor gets extracted. The design of each tool affects all of this. And once you understand how they work, you’ll understand why the same coffee can taste so different depending on how you brew it.

Form defines flow

Origami

Inspired by Japanese paper folding, the Origami has 20 sharp vertical ridges that allow air to flow easily and help prevent clogging. You can pair it with different filters: use a V60-style filter for faster flow, or a Kalita filter for slower, deeper brews. It’s a favorite for coffee brewers who like to experiment and dial in flavor their own way.

Hario V60

With its 60° angle and spiral ridges, the V60 creates a swirling flow that evenly saturates the coffee grounds. This helps avoid over-extraction in the center and leads to a cleaner, more balanced cup with clarity and crisp notes.

PHINƠI

PHINƠI consists of four main parts: the chamber, lid, tamper, and base. Traditionally, this setup is used for immersion-style brewing — where water slowly drips through a compact coffee bed — creating a strong, full-bodied cup. But PHINƠI is built differently. Its 164.8° tilted chamber and even drainage system allow for continuous pouring — turning it into a dripper that can do both: a slow-drip traditional Phin style and a modern pour-over flow.

So how does flavor differ?

Brew the same medium-roasted Arabica using all three tools, and you’ll notice how each one paints a different “shade” of flavor.

With the Origami, airflow and filter choice give you more control. A slow pour will bring out a heavier body and more sweetness. A faster pour will still give you brightness, but with a softer finish than the V60. Overall, Origami offers a beautifully balanced profile — a bit of brightness, a bit of sweetness, and a smooth mouthfeel.

With the Hario V60, fast and clean flow highlights clarity. You’ll get a cup that’s bright, light-bodied, with gentle acidity and a dry finish — perfect if you love a crisp, fragrant brew with delicate notes.

With PHINƠI, you get two personalities in one brewer. Use it as a pour-over dripper, and you’ll get a sweet, layered cup with a clean finish and a rounder body — thanks to the better heat retention of the ceramic/insulated body. Brew it the traditional way (slow drip through a tamped bed), and you’ll get a warmer, deeper cup: richer body, longer aftertaste, and often notes of caramel or chocolate.

Same beans. Different brewers. Each one tells a completely different story. There’s no “best” way to brew — only the one that feels right for you.