How to make Vietnamese coffee at home with a phin filter

To make Vietnamese coffee at home, put about 2 tablespoons of dark-roast coarse-ground coffee in a phin filter, let it bloom with a splash of hot water, then fill the phin and let it drip slowly onto a spoonful or two of sweetened condensed milk. Stir and drink it hot, or pour it over ice.

That's the whole idea. The details below help you get a cup that's strong and smooth rather than weak or sludgy.

What you need

You don't need much equipment, and none of it is expensive.

• A phin filter: the small metal drip filter, usually aluminum or stainless steel. A 6 oz or 8 oz size is a good starting point.
• Dark-roast coffee: a Vietnamese brand if you can find one, or any dark roast. Robusta or a robusta blend gives the classic flavor.
• Sweetened condensed milk: for the milky version (cà phê sữa).
• Hot water: just off the boil.
• A heatproof glass or mug: a clear glass lets you watch the drip.

Ingredients for one cup

• 2 tablespoons (about 15 to 20 g) coarse-medium ground dark-roast coffee
• 1 to 2 tablespoons (15 to 30 ml) sweetened condensed milk, to taste
• About 1/2 cup (120 ml) hot water, just off the boil

Allergen note: condensed milk contains dairy, and some Vietnamese roasts are made with butter. Check the label if you avoid dairy.

Step by step

1. Warm everything. Pour a little hot water through the empty phin into the glass, then discard it. This keeps the coffee from cooling too fast.

2. Add the milk. Spoon the condensed milk into the bottom of the glass.

3. Add the coffee. Set the phin's base plate and chamber on the glass and add the grounds. Shake gently to level them.

4. Press lightly. Place the filter insert on top of the grounds. Press it down gently or simply let it rest, depending on your phin. Screw-down inserts need only a light turn.

5. Bloom. Pour in about 2 tablespoons (30 ml) of hot water, just enough to wet the grounds. Wait 30 to 45 seconds while they swell and release gas.

6. Fill and cover. Fill the chamber to the top with hot water and put the lid on.

7. Wait. The coffee should drip steadily for about 4 to 5 minutes. When it stops, lift off the phin and set it on its upturned lid.

8. Stir and serve. Stir the coffee into the condensed milk until it turns an even caramel brown. Drink it hot, or pour it over a glass of ice.

How do you fix a drip that's too fast or too slow?

The speed of the drip is the main thing to get right.

• Too fast (done in under 2 minutes): the grind is too coarse, or the insert is too loose. Use a slightly finer grind or press the insert a little more firmly.
• Too slow (still dripping after 7 or 8 minutes): the grind is too fine, or the insert is pressed too hard. Loosen it, or use a coarser grind.
• Grounds in the cup: the grind is too fine for the holes in your phin. Go coarser.

Pre-ground coffee sold for drip machines is often a little too fine. Many Vietnamese brands are ground specifically for the phin, which takes some guesswork out.

Hot or iced?

The method is the same either way. For hot coffee (cà phê sữa nóng), drink it as soon as it's stirred. Some people set the glass in a small bowl of hot water while it drips to keep it warm. For iced coffee, stir the coffee and milk together first, then pour it over a tall glass of ice so the milk mixes in evenly. See how to make Vietnamese iced coffee for more on that version.

What about black coffee?

Skip the condensed milk and you have cà phê đen. Many people add a spoonful of sugar to the glass before brewing. Black Vietnamese coffee is intense, so start with a small sip.

Choosing coffee

You'll find Vietnamese coffee brands at Asian grocery stores and online, often in bags or tins labeled for phin brewing. Some contain only robusta, some blend robusta and arabica, and some are roasted with butter or other flavorings. Café Du Monde, a New Orleans coffee with chicory, is also popular among Vietnamese Americans for this style of coffee. Try a couple and see which flavor you like. For background on beans and roasts, read what Vietnamese coffee is.

Cleaning the phin

Rinse the phin with hot water after each use and let it dry. Avoid soap buildup, which can affect flavor. If the holes clog, a soft brush clears them.

Once you have the grind and the press right, write down what worked so your next cup is just as good.