What Is a Phin Filter?
The phin (pronounced 'feen') is a small, gravity-fed Vietnamese coffee filter. Unlike a French press or pour-over, it requires zero technique and zero electricity. You pour hot water over the grounds, walk away, and come back to something extraordinary.
It has four pieces: a perforated base plate that sits on your cup, a brewing chamber, a gravity press that gently compresses the grounds, and a lid that traps the heat in while it drips.
The Grind
Vietnamese coffee is traditionally ground medium-coarse — coarser than espresso, finer than a French press. If you're using our Truong Son Signature Blend, it comes pre-ground to phin spec and ready to go.
Step-by-Step Brew
1. Preheat the phin with boiling water, then discard.
2. Add 20g of coffee (about 2.5 tablespoons) to the chamber.
3. Rest the gravity press on the grounds — don't tamp hard, just let it sit.
4. Pour 30ml of 95°C water to bloom. Wait 30 seconds.
5. Pour the remaining 150ml in a slow circular motion.
6. Place the lid on and wait 5–8 minutes. This is not a race.
7. Lift the phin off, stir, and taste.
Serving Options
Cà Phê Đen (Black): Just the phin brew. Bold, syrupy, and clean.
Cà Phê Sữa Đá (Iced Milk Coffee): Add 2 tablespoons of sweetened condensed milk before brewing. When the coffee drips in, stir hard, pour over ice. This is the drink that converts people.
Cà Phê Trứng (Egg Coffee): A Hanoi classic. Whip egg yolk with condensed milk and sugar until frothy, pour the phin beneath it, and sip through the foam. Yes, it's as good as it sounds.
Why We Love It
The phin doesn't ask you to be precise. No gooseneck kettle, no gram-level scales, no 37-step recipe. You pour hot water. You wait. You get an extraordinary coffee. In a world that wants everything faster, the phin is a quiet revolution.