Many coffee lovers don’t know how to use a Vietnamese coffee maker, but that means they’re missing out on a whole new world of coffee drinks. The phin, which is what the coffeemaker is called, was introduced to Vietnam by French colonialists in the 1800s, and it’s been a staple in Vietnamese households ever since. Our guide will walk you through every step to master this method, which creates a rich, bold cup of coffee. Learn how to prep your phin, get the right grind, and manage the drip speed for the best flavor.
What Is a Vietnamese Coffee Maker (Phin)?
So, what is a Phin coffee maker, and how does it work? Let’s take a closer look at the tool itself.
Meet the phin — Vietnam’s iconic brew tool
The phin is a small metal vessel that rests atop your coffee cup. Think of it like an interesting crossover between a French press and a pour-over. The contraption itself is comprised of four main parts: the body, which holds the coffee and water, the filter, which strains out the coffee, the press plate, which presses down on the grounds to help it brew, and a lid to trap the heat. The press plate is really what mimics the French press on some levels, while otherwise the brewing method operates very similarly to pour over.
It’s best for brewing small, strong cups of coffee. The traditional Vietnamese style pours this coffee over a bit of sweetened condensed milk for a sweet and creamy cup that’s great hot or iced.
Why the phin brews differently
The phin brews differently for two main reasons: the design of its metal filter and its lack of a paper filter. The holes on the filter plate are small to keep grounds out, but they’re large enough that some sediment will come through. The lack of a paper filter means a richer, more oily mouthfeel, which creates a bolder cup than those other methods. It’s all about drawing out those deep, intense flavors.
Many people think Vietnamese coffee is simply any coffee mixed with sweetened condensed milk, but the brew method matters and so do the beans. Vietnamese coffee typically uses Robusta beans, which is in stark contrast to the West’s preference for Arabica. This combination of brew and bean is part of what makes it such an excellent option for iced coffee. As coffee enthusiasts learn more, it’s growing in popularity as a great specialty option.
What kind of coffee should you use?
To get the best results when learning how to use your Vietnamese coffee maker, you’ll want to look for medium- to dark-roast coffee. That’s because this brew method often makes such a bold cup that the more delicate flavors of light-roast coffee can be overshadowed. Of course, you should feel free to experiment once you get the hang of it!
You’ll want to grind the beans somewhere between a pour-over and French press, which means a medium-coarse texture. You can use espresso-style beans, but do not grind them as fine as you would for espresso! It will clog the filter and ruin your cup. Use the proper dosing and storage tools to ensure the coffee is fresh before grinding.
How to Use a Vietnamese Coffee Maker (Step-by-Step)
Follow these steps and you’ll become a phin coffee maker pro in no time.
Prep your gear and coffee
You’ll only need a few things, but it’s best to assemble them all before you start. You’ll want:
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A Phin Brewer
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20–25 grams of medium-coarse coffee grounds
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40–50 grams of water heated to 195–205°F
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A scale
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A timer
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Sweetened condensed milk (optional)
You’ll start by preheating the phin and cup with hot water (use additional boiled water or run it under your sink at the hottest temperature). Then, you’re ready to start brewing.
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Add 20–25g of coffee (adjust based on phin size and strength preference)
Prep and brew
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Set the phin’s body over your mug.
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Fill with 20–25 grams of coffee (for a 24 oz. phin) and slightly shake to level it.
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Set the phin insert on top of the grounds and gently press down (do not tamp with force like espresso).
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Pour in just enough hot water to bloom the grounds, around 20–30 grams.
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Let it sit for 30 seconds to degas the coffee for a more even extraction.
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After blooming, fill the phin with about 100–120 grams of hot water.
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Cover with lid and allow to drip, full brew takes 4–6 minutes.
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Add a splash of sweetened condensed milk if you like, and enjoy!
Troubleshooting
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Adjust the grind size if the brew is too fast or too slow. If it’s too fast, grind a little finer. If it’s too slow or the filter clogs, grind it a little more coarsely.
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If you’re using a different-sized phin filter, the average recommended coffee-to-water ratio of 1:2.
Tools That Take Phin Brewing to the Next Level
While the phin is minimalist by design, upgrading your prep tools can seriously elevate the cup. Use a dosing ring or distribution tool to get an even bed before tamping, especially if using freshly ground beans. A consistent grind and smooth tamp help slow the drip speed and improve clarity. Pesado’s tools are built with ergonomic design and premium stainless steel for barista-level performance — even at home. Shop Pesado’s full collection.
