Picture this: you’re seated at a plastic table on the bustling streets, sipping green tea. Meanwhile, from the “phin” above, aromatic, slightly oily, and incredibly dense coffee drips into your glass, creating the epitome of Vietnamese coffee.
The magic lies in the “phin”. It transforms the drink, rendering it smoother, eliminating any acidity — or so claim the baristas. Attempt to brew Vietnamese coffee from the same beans in a French press, Turkish pot, or any other method, and you’ll likely be met with disappointment. At least, that was my experience.
These coffee makers are ubiquitous in Vietnam, found in supermarkets, markets, and souvenir shops, priced at a mere pittance. Opt for stainless steel over aluminum, and you’re on the right track.
At local cafes, don’t hesitate to ask for a demonstration on the art of brewing Vietnamese coffee. Most likely, they’ll gladly share the few secrets that make the process unique. You can also find video tutorials on YouTube.
Vietnamese men typically enjoy their coffee with ice (ca phe den da), while women often add sweetened condensed milk (ca phe sua da), and they tend to be generous with it. Coffee is often consumed simultaneously with or following a cup of hot or cold tea.
In Vietnam, major coffee producers abound, with Trung Nguyen being one of the most renowned. Their Che Phin range, numbered from 1 to 5, offers a variety of blends, from 100% Arabica to robusta mixes. While all options are excellent, robusta blends, celebrated for their earthy and bitter notes, are frequently favored due to their perfect pairing with sweet condensed milk.
Regardless of your choice, any of them is suitable for brewing in a “phin”. It’s advisable to purchase coffee from supermarkets or directly from the manufacturer’s stores, as counterfeit packaging and altered production dates are sometimes found in markets.
How to Brew Vietnamese Coffee:
- Place condensed milk (or sugar) in a glass or cup, and position the “phin” on top.
- Add 2-3 teaspoons of ground coffee, level it, press it slightly, and pour a bit of boiling water to moisten the coffee.
- Allow it to sit for 15-20 seconds. Then, pour in the required amount of hot water for one serving and cover the filter with a lid.
- Coffee should drip slowly into the cup. If it doesn’t, the coffee may be too tightly packed in the filter.
- Coffee is typically served while it’s still brewing. It’s ready when all the water has passed through the filter, usually taking 3-7 minutes.
In a regular cafe in Nha Trang, we asked the barista to demonstrate how to make Vietnamese coffee.
Turns out, it’s quite simple.
Che Phin 1 – it’s robusta, the best coffee for brewing in a “phin”.
Waiting patiently as the coffee slowly drips into the glass.
The cafe staff is delighted that guests are showing interest in coffee.
The coffee is almost ready; it’s thick and rich.
In Vietnam, it’s common to enjoy coffee and tea simultaneously.
Vietnam proudly wears the crown of the world’s second-largest coffee exporter, nipping at the heels of Brazil. Of particular significance is the country’s leading role as the primary producer of robusta coffee, accomplishing an impressive production of 30.5 million 60-kilogram bags in the 2021-22 season. It’s a coffee extravaganza that’s truly mind-boggling!
