Vietnam — slow-drip metal filter, often with condensed milk

Vietnamese Phin Drip

Also known as: Cà Phê Sữa Đá (iced with condensed milk), Cà Phê Phin

Vietnam grows mostly Robusta — bolder, higher caffeine, more bitter than Arabica. The phin filter sits directly on the cup; coffee drips through slowly into a layer of sweetened condensed milk waiting at the bottom. Iced (đá) is the most popular form in Vietnam's heat.

How to brew it.

1. 01

   Add 2 tablespoons of sweetened condensed milk to the bottom of a glass.

2. 02

   Set the phin filter on top of the glass. Add 2-3 tablespoons of coarse-ground dark roast.

3. 03

   Settle the grounds with the inner press — gentle, not packed.

4. 04

   Pour 1-2 tablespoons of hot (just-off-boil) water over the grounds to bloom. Wait 30 seconds.

5. 05

   Top up with hot water to the brim of the phin. Cover. Let it drip for 4-5 minutes — drips should be slow and steady, not racing.

6. 06

   When dripping stops, lift the phin, stir condensed milk into the coffee, and pour over a tall glass of ice (for cà phê sữa đá).

What makes it right.

• If the drip is too fast, your grind is too coarse or the press isn't seated; if it's too slow (or won't drip), the grind is too fine.
• Real Vietnamese cà phê uses Robusta. Arabica works but the cup tastes lighter than the original.
• Drink it cold. Vietnam's climate made cà phê sữa đá the default for a reason.