percolation method
Vietnamese phin brewing
A small metal drip filter is placed atop a cup, filled with coarse-to-medium ground coffee, and slowly drips hot water through under gravity, typically over sweetened condensed milk for the traditional serving style.
- Coffee-to-water ratio
- 150–200 g per litre (typically 180)
- Grind
- Medium-coarse.
- Water temperature
- 90-96 celsius (typically 93)°C
- Contact time
- 240-360 seconds (typically 300)
- Skill level
- beginner
Descriptive grind labels like this are illustrative starting points, not precise measurements — the same label can mean different particle sizes on different grinders. See the grind size guide for how to dial this in on your own equipment.
Equipment
Common problems
- Drips too fast and tastes weak
- Drips too slowly or stalls
Adjust the press disc tightness to control flow rate: tighter for slower drip, looser for faster.
Cleaning & maintenance
Disassemble and rinse all parts after use.
None beyond routine cleaning.
Drinks made this way
Roasts and coffees that suit it
Preparation traditions
Named regional traditions built on this brewing method — the same mechanism, put to culturally distinct use.