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coffee: 12g
water: 30g HOT water
grind size: MEDIUM GRIND SIZE
RECIPE:
Tamp firmly
Add 12gr of coffee
00:00: +30g
1:00: +50g
3:00-3:30: End
If you don't have a digital kettle, boil water to the boiling point then let it rest for about 3 minutes
COFFEE: 12g
WATER: 180g at 86°C
grind size: MEDIUM GRIND SIZE
Cupcake paper filter size 155
RECIPE:
0:00 +45g
0:30 +45g
0:55: +45g
1:20: +45g
2:00-2:15: END
By folding the filter to limit bypass, water is forced through the coffee bed evenly, unlocking the complete character of your beans.
Espresso-like coffee
Brew an espresso-like black coffee using PHINƠI – a redesigned Vietnamese dripper, perfect for making any milk-based recipes.
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COFFEE: 20g
WATER: 80g at boiling temperature
grind size: medium fine grind size
RECIPE:
0:00: +30g
1:00: +50g
3:00-3:30: End.
Drink immediately like an espresso or add milk/sugar as you prefer.
Double coffee base
Brew double the coffee in one go with our Ceramic Phin - larger than most and perfect for sharing or busy mornings
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COFFEE: 40g
WATER: 4000g at boiling temperature
grind size: MEDIUM FINE GRIND SIZE
RECIPE:
0:00: +100g
0:30: +100g
0:55: +100g
1:20: +100g
2:00 - 2:15: END
Drink immediately like an espresso or add milk/sugar as you prefer.
Vietnamese Ice Brown Coffee
A perfect harmony of bold, robust phin-brewed coffee and the rich, velvety sweetness of condensed milk.
![PHINƠI VN Template [copy for edit].jpg](https://static.wixstatic.com/media/c4a5a9_3cc803dcb0af4587b60331378f090b8c~mv2.jpg/v1/crop/x_0,y_655,w_1080,h_264/fill/w_980,h_240,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/PHIN%C6%A0I%20%20VN%20Template%20%5Bcopy%20for%20edit%5D.jpg)
coffee: 20g
water: 80g HOT water
grind size: MEDIUM GRIND SIZE
RECIPE:
0:00: +30g
1:00: +50g
3:00 - 3:30: END
+15g Condensed Milk
Enjoy it as is or add ice to suit your taste!
Vietnamese Egg Coffee
Hanoi’s iconic 1950s drink: a flawless fusion of bitter Robusta and luscious, airy egg cream.
COFFEE: 20g
WATER: 80g HOT WATER
grind size: MEDIUM GRIND SIZE
RECIPE:
0:00: +30g
1:00: +50g
3:00 - 3:30: END
Make the Egg Cream: 2 egg yolks, 15ml condensed milk, ½ tsp sugar
Whisk until pale yellow and stiff peaks form.
Pour the cream into a cup, add coffee, and enjoy.
Created when fresh milk was a luxury, this unique twist is now a proud Vietnamese classic.
Vietnamese Salt Coffee
A perfect blend of bold phin coffee, rich condensed milk, and a subtle touch of sea salt.
COFFEE: 20g FINE ROBUSTA
WATER: 80g at boiling temperature
grind size: medium grind size
RECIPE:
0:00: +30g
1:00: +50g
3:00-3:30: End.
+15g Condensed Milk
Whip the cream with a pinch of salt.
Top the coffee with the salted cream.
The salt balances everything out, bringing out the sweetness of the milk while softening the coffee's bitterness.
Pour-over With Orange
A clean and delicate pour-over with a light body and bright, zesty notes of orange oil.
COFFEE: 30g
WATER: 400g at 86°C
grind size: MEDIUM FINE GRIND SIZE
RECIPE:
Add orange peels to the pot first.
0:00: +100g
0:30: +100g
0:55: +100g
1:20: +100g
2:00 - 2:15: END
Especially with the PHINƠI Ceramic Phin, you get double the coffee in one brew—perfect for sharing.