Phin 101 (Your Base Brew)
Gear: 1 Vietnamese phin (small metal filter), heatproof glass.
Grind: Medium-fine (finer than V60, coarser than espresso).
Dose & water: 18–22 g coffee + 90–110 ml water at ~92–96°C.
Method:
- Rinse the phin with hot water. Add coffee, shake level.
- Pour ~10 ml water to bloom 30 sec.
- Add the rest in a slow spiral, cap, and let it drip 4–5 min.
You’ll get a concentrated 60–80 ml—perfect black or over ice, or as the base for the fun styles below.
1) Vietnamese Black Coffee (Cà phê đen) & Milk Coffee (Cà phê sữa)
What it is: The two classics. Đen is strong, bittersweet black coffee; sữa đá adds sweetened condensed milk over ice.
Order in Hoi An: “Cà phê đen nóng/đá” (hot/iced black) or “Cà phê sữa nóng/đá.”
Taste: Robust, chocolatey, toffee from the condensed milk.
Home recipe (Cà phê sữa đá):
- 60–80 ml phin coffee (hot)
- 25–35 ml sweetened condensed milk (adjust to taste)
- Tall glass of ice
Stir coffee + condensed milk until silky, pour over ice. For a milkier Saigon-style bạc xỉu, use 40–60 ml milk + 15–20 ml condensed milk, then add 40–60 ml coffee.
Hoi An tip: Evening riverfront stalls often default to sweet. Say “ít ngọt” (less sweet) if you prefer.
2) Coconut Coffee (Cà phê dừa)
What it is: A cult favorite: coconut slush + strong coffee.
Order in Hoi An: “Cà phê dừa” (usually iced and blended).
Taste: Creamy coconut shake meeting bold coffee.
Home recipe (blended):
- 70 ml coconut milk + 20 ml coconut cream
- 25–30 ml condensed milk (or to taste)
- 120–150 g ice
- 60–80 ml hot phin coffee
Blend coconut milk/cream + condensed milk + ice to a thick shake. Pour into a chilled glass, float hot coffee on top, stir.
Make it lighter: Swap half the coconut milk for cold brew or add 30 ml fresh milk.
3) Egg Coffee (Cà phê trứng)
What it is: Hanoi-born, now nationwide. Silky, dessert-like foam of whipped egg yolk atop concentrated coffee.
Order in Hoi An: “Cà phê trứng” (often served warm in a hot-water bath).
Taste: Tiramisu vibes—custardy, caramel, coffee-forward.
Safety note: Use pasteurized eggs.
Home recipe (warm cup):
- 1 pasteurized egg yolk
- 15 ml sweetened condensed milk
- 10 g sugar (or 10 ml simple syrup)
- A drop of vanilla (optional)
- 60–70 ml hot phin coffee
Whisk yolk + condensed milk + sugar (hand mixer 2–3 min) to thick ribbons. Sit your serving cup in a bowl of hot water, pour in coffee, then crown with the foam. Dust with cocoa if you like.
Pro tip: If you prefer extra stability, whisk over a gentle bain-marie for 30–60 sec.
4) Salt Coffee (Cà phê muối)
What it is: A Hue invention that’s swept central Vietnam: lightly salted cream on strong coffee. Salt heightens sweetness and softens bitterness.
Order in Hoi An: “Cà phê muối” (iced is most common).
Taste: Sweet-salty caramel finish, not “salty” per se.
Home recipe (iced):
- Salted cream: 60 ml whipping cream + 10–15 ml condensed milk + a pinch of sea salt (start with 1/16 tsp). Whip to soft peaks.
- Glass with ice
- 60–80 ml phin coffee (hot) + 20–30 ml fresh milk (optional)
Pour coffee (and milk if using) over ice. Spoon salted cream on top. Sip through the foam—don’t overmix. Adjust salt by a few grains at a time.
5) Mango Coffee (Cà phê xoài)
What it is: Tropical smoothie meets coffee—surprisingly balanced when the puree is ripe and not overly sweet.
Order in Hoi An: “Cà phê xoài.”
Taste: Bright, juicy mango layers with roasty coffee.
Home recipe (layered):
- 100 g ripe mango cubes
- 30 ml milk (or coconut milk)
- 10–15 ml simple syrup or honey (to taste)
- Ice
- 60 ml hot phin coffee
Blend mango + milk + sweetener till smooth. Fill a glass halfway with ice, add puree, then slowly float the coffee to create layers.
Variation: Swap mango for passion fruit pulp + a touch more syrup to balance acidity.
6) Durian Coffee (Cà phê sầu riêng)
What it is: Big Southeast Asian energy—creamy durian puree with strong coffee. Polarizing aroma, luscious texture.
Order in Hoi An: “Cà phê sầu riêng.”
Taste: Custard-thick, vanilla-onion aroma (that’s durian!), mellowed by coffee’s roast.
Home recipe (iced):
- 70–90 g fresh or frozen durian flesh (seed removed)
- 60 ml milk (evaporated or fresh)
- 10–15 ml condensed milk (optional, to taste)
- Ice
- 60–80 ml hot phin coffee
Blend durian + milk (+ condensed milk if using) till silky. Pour over ice, float coffee, give two gentle stirs. Start with less durian if you’re new.
Kitchen tip: Freeze durian puree in small portions—defrost what you need, keep the rest airtight.
How to Order Like a Local (Quick Phrases)
- Less sweet: Ít ngọt
- No sugar: Không đường
- More ice / less ice: Thêm đá / ít đá
- Hot / iced: Nóng / đá
Where to Try in Hoi An (General Pointers)
- Ancient Town & riverside lanes: look for phin-focused cafés offering coconut/egg/salt variations.
- Morning markets & alleys: grab a quick đen đá or sữa đá at street carts—great for people-watching.
- Roasteries: if you like lighter roasts or espresso riffs, a few specialty spots pull excellent shots—ask for a phin vs. espresso taste test.
- Afternoon heat plan: coconut or mango coffee over ice is perfect between 2–4 pm.
(Café names change often; scan recent Google/Maps reviews on arrival and follow your nose—the roast smells will guide you.)
Troubleshooting Your Phin at Home
- Brew too fast? Grind finer or tamp lightly with the insert.
- Too bitter? Coarser grind, cooler water, or shorter contact time.
- Too weak for iced recipes? Use 22–25 g coffee to 90–100 ml water for a stronger base.
- Overly sweet blends: Start with half the condensed milk, then add by teaspoons.