You can buy a phin online or in Vietnamese stores.
You can use any roast you enjoy, but to get a bitter, typically Vietnamese flavor, try 100% Robusta beans or Café du Monde chicory coffee. You can also use a coarse ground coffee.
If you plan to drink your coffee hot, use a mug. If you plan to drink your coffee iced, use a mug or a heatproof glass. You will transfer iced coffee to another glass for serving. Sweetened, condensed milk is the key ingredient in Vietnamese coffee and there is no real substitution.
Make sure to choose a cup that is big enough to fit all of the water from the brewing chamber of the filter.
Wetting the grounds causes them to “bloom” and gets them ready to brew.
The tighter the press is screwed on, the longer the coffee will take to brew and the stronger it will be. If the coffee is taking too long to brew, loosen the press slightly.
Some people like to sip on hot Vietnamese coffee directly from the cup it was brewed it, without stirring. If you choose not to stir, you will end up with very sweet, lightly coffee-flavored condensed milk at the bottom of your cup, like a sweet dessert!
Vietnamese iced coffee is typically served in a tall, thin glass with a straw.
Coffee with condensed milk is the most traditional way to drink Vietnamese coffee.
A mason jar or pyrex glass are good options for brewing.
To keep the water warm, try wrapping your glass in a towel to insulate it.
Use a rubber band to hold the filter in place.
Yogurt coffee is often topped with fresh fruit, like mango.
Use a clear, glass cup to watch the egg mixture slowly dissolve into the hot coffee.
Coffee smoothies are available in lots of Vietnamese cafes, if you don’t want to make your own.
