- Coffee
- 18 g
- Water
- 100 g
- Ratio
- 1:5,6
- Grind
- Medium-fine
- Water at
- 96 °C
Vietnam's ice coffee: very strong phin coffee on condensed milk, removed and served with lots of ice.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialVietnamese PhinThe Vietnamese metal filter dripping directly on the glass. Very strong coffee, perfect with condensed milk.€5–15approx.
- RecommendedBreastThe usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.€15–50approx.
- OptionalManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
No Vietnamese Phin? This works too
Method
Put 20-30 ml condensed milk in a heat-resistant glass.
Place the phin on top and prepare the coffee ("Vietnamese Phin" recipe) with 16-20 g of coffee and about 100 ml of water.
5 min
If you drip too fast, press the filter a little more or grind more thin.
When you finish dripping, remove the phin and remove well until you integrate condensed milk.
Pour the mixture into a high glass full of ice, remove again and serve.
Tips and warnings
Vietnam is the second largest coffee producer in the world and produces more than 40% of the robust coffee producer. That's why Vietnamese coffee is so intense and achocolated. Without phin, a very short Italian coffee machine works well.
One last thing
The phin drips without haste and the ice waits. In the meantime, a ko‑fi drop by drop?