[Video Guide] How to Brew Authentic Vietnamese Coffee at Home (Phin Method + Iced Recipes)

Vietnamese coffee is bold, sweet, and unlike anything else — and the secret lies in the phin, a small metal drip filter that brews coffee slowly and intensely. In this guide, we’ll walk you through how to brew authentic Vietnamese coffee using a phin, plus show you two delicious ways to serve it: traditional iced black coffee (Cà phê đá) and creamy three-layer white coffee (Cà phê ba màu).

Frequently Asked Questions: 

What is a phin coffee maker?
A phin is a traditional Vietnamese drip filter made of metal. It brews coffee slowly, creating a strong and flavorful cup.

Can I use arabica beans for Vietnamese coffee?
Yes! Arabica offers a smoother, less bitter flavor compared to traditional robusta, while still producing a rich brew.

How long should phin coffee brew?
Around 4–5 minutes is ideal for full extraction.

Do I need condensed milk?
No, but it’s what gives Vietnamese coffee its signature creamy sweetness.

Can I make it iced?
Absolutely! Pour your brewed coffee over ice for a refreshing Vietnamese iced coffee (Cà phê đá).

Vietnamese coffee isn’t just a drink — it’s a ritual. Using a simple metal drip filter called a phin, this brewing method creates a slow, aromatic extraction that results in a bold yet smooth cup. Whether you like it strong and black or sweet and creamy, the phin lets you enjoy coffee the Vietnamese way, right at home.

What You’ll Need
To make Vietnamese coffee, you’ll need a phin filter, freshly ground coffee, and hot water just off the boil. For a traditional version, add sweetened condensed milk.

Choosing the Coffee
Vietnamese coffee is often brewed with robusta beans for maximum strength, but using a dark roast arabica gives a smoother, less bitter flavor while keeping that intense kick. Grind your beans to a medium-fine texture — finer than drip coffee but coarser than espresso. This helps the water flow steadily through the phin while extracting a full, balanced flavor.

How to Brew with a Phin

1. Preheat the phin by pouring a little boiling water into the lid.

2. Place the body of the phin on top of your cup and add coffee grounds (about one-third full).

3. Pour a small amount of hot water to let the coffee “bloom” for 30 seconds.

4. Add the rest of the hot water, cover with the lid, and let it drip slowly for about 5 minutes.

5. Once it’s done, stir and enjoy black or sweetened.

Iced Vietnamese Coffee (Cà phê đá)
If you like it chilled, add sugar to taste, froth it for a creamy texture, and pour it over ice. This is the iconic Vietnamese iced coffee — bold, refreshing, and addictive.

Three-Layer White Coffee (Cà phê ba màu)
For a sweeter treat, layer 20 ml of condensed milk at the bottom of your glass, followed by ice, 50 ml of brewed coffee, and 20 ml of regular milk. Froth an additional 10 ml of coffee and pour it on top to create beautiful color layers. Give it a stir before drinking — it’s rich, velvety, and unforgettable.

Vietnamese coffee is about taking a moment to slow down, savor the flavors, and appreciate the ritual. Once you master the phin, you can enjoy this unique brewing style any time — no trip to Hanoi or Ho Chi Minh City required.

Full Video Transcript

"Hello coffee enthusiasts! Today we’re diving into the art of brewing coffee with a Vietnamese phin — a simple yet powerful tool that forms the foundation of many Vietnamese-style coffee recipes. This traditional method isn’t just about making coffee; it’s an experience in itself.

We’ve got a fantastic guide for you inspired by our recent journey through the vibrant streets of Hoi An, where we learned this technique from Vu, a local coffee guru. Hi, I’m Lizzy, and I’m all about helping you make better coffee at home. If you love discovering new ways to enjoy coffee, you’re in the right place. Make sure to hit the subscribe button and give the video a thumbs up — your support keeps this channel thriving.

The Vietnamese phin is the OG drip coffee maker. It’s a simple contraption but can create incredible results. Traditionally, Vietnamese coffee is made with robusta beans, but today we’re experimenting with a dark roast arabica for a smoother, less bitter, yet still strong brew. We recommend a medium-fine grind — around a 4 on the Fellow Ode Brew grinder. This grind size ensures the perfect balance between flow and extraction.

If you want to try some amazing coffees, we currently have 20% off — just use the code on screen and the link in the description.

Here’s what you’ll need:

• A Vietnamese phin filter set

• Freshly ground coffee (we recommend our Sumatra Mandheling Coffee)

• Hot water just off the boil

• Optional: sweetened condensed milk for a traditional Cà phê sữa

Start by pouring a little boiling water into the phin’s lid — this helps preheat the setup and create a good seal. Then, place the body of the phin into the lid and add coffee until it fills about one-third of the body. Saturate the coffee grounds with a small amount of hot water and let them bloom for about 30 seconds.

Next, place the phin over your cup or serving glass, gently press down the filter disc, and fill the chamber with boiling water. Pop on the lid and let it drip for about five minutes. Once it’s finished, you’ll have a rich, dark, and aromatic Vietnamese coffee.

You can drink it black as is — it’s strong, bold, and delicious. For a little twist, add a bit of sugar and froth it until you get a creamy, velvety texture. Pour it over ice for a refreshing Vietnamese iced coffee (Cà phê đá). It’s smooth, balanced, and will instantly transport you back to the streets of Hoi An.

Now, let’s take it up a notch with a three-layer white coffee, also known as Cà phê ba màu or “three-color coffee.” You’ll need condensed milk, regular milk, some of your prepared coffee, ice, and a frother. Add about 20 ml of condensed milk to your glass (or more if you like it sweet), followed by ice, then 50 ml of your brewed coffee, and 20 ml of milk. Froth 10 ml more of your coffee — adding a pinch of sugar if needed — and pour it gently on top. You’ll get beautiful, layered colors in the glass. Give it a quick stir before drinking and enjoy the creamy sweetness and bold coffee flavor.

It’s absolutely delicious — rich, sweet, and perfectly balanced. Condensed milk and coffee are a match made in heaven and completely synonymous with Vietnamese coffee culture.

Feel free to ask any questions about the phin brewing method in the comments, and let us know which coffee brewing method you’d like us to explore next. Remember to subscribe for more guides and tips on making great coffee at home. See you next time!"