Vietnamese phin

Where it comes from

French missionaries brought coffee to Vietnam in 1857. Today about 95% of Vietnam's coffee is robusta.

The phin is commonly described as a cheap local take on French drip brewers from the colonial era, though its exact origin is unclear.

Hanoi's egg coffee (cà phê trứng) is said to date to 1946, when milk was scarce. That story comes mainly from the family café that serves it.

How to make it at home

1. Pre-heat the phin with hot water.
2. Add the coffee, level it, and set the press on top with light pressure.
3. Bloom with a small splash of water for 30–45 seconds.
4. Fill the chamber, put the lid on and let it drip. First drips should arrive within about 2 minutes.
5. Stir in about 2 tbsp condensed milk and pour over a glass full of ice.

Coffees to try with it

Traditionally dark-roasted Vietnamese robusta.