As you know that in a country where coffee is a popular drink, the method of brewing coffee is often preferred because it produces a much better cup than instant coffee. Especially in Vietnam, typical Vietnamese drip coffee is prepared and served in a single cup-filter called Phin. Let Rô share with you how to use it for making a great cup of joe.
Traditional Vietnamese coffee is made with a “phin”. The “phin” consists of a round perforated plate, that fits over a coffee mug or cup; a brewing chamber, that sits on top of the plate; a perforated insert that fits inside the chamber, to tamp the grounds down; and a cap to keep the heat in.
At the first step, you need to pre-heat the “phin” and put the cap at the bottom. Once the coffee grinds (about the size of table salt) are added to the chamber, the hot water is poured on the top and the cap. After 60-120 seconds of blooming, the filter insert is twisted down, more hot water is added. It takes several minutes of dripping to yield a full cup. Once it does, stir and enjoy hot, or add condensed milk and serve over ice.
Slowly but surely, this method not only gives you the best flavour of coffee but also makes you feel the best sense of traditional Vietnamese coffee. “Take it easy” and give it a go.
Step-by-step to make traditional Vietnamese coffee
#1: Preheat the “phin” filter
#2: Add about 25gram of coffee to the chamber. The trick here is trying to flatten the bed by shaking the brewer a little bit
#3: Pour hot water (about 90 Celsius degree): 10ml on the cap and 20ml on the top. Brewing in 60-120s until coffee grinds bloom.
#4: Cover with top filter. You need to position the top filter until it’s snug. Remember to tamp it tight.
#5: Add more hot water (60 – 80ml) and tamp the filter insert again.
#6: Wait for the coffee drip until finished. It should take between 5 and 8 minutes to complete.
#7: Keep it dark or mix with condensed milk
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