Master the pour-over technique with Vietnamese phin filter
The Vietnamese phin filter adapts beautifully to the pour-over technique, combining traditional Vietnamese coffee culture with modern specialty coffee brewing methods. This technique gives you greater control over extraction, allowing you to highlight different flavor notes and achieve a cleaner, brighter cup profile.
Unlike the traditional phin method where water is added all at once, the pour-over technique involves multiple controlled pours. This method creates better agitation, more even extraction, and brings out the nuanced flavors of single-origin Vietnamese coffee beans while maintaining the phin's signature full-bodied character.
Learn the pour-over technique with Vietnamese phin filter in this detailed video tutorial.
Heat water to 93-96°C. Place your phin on a server or carafe on a scale. Rinse the phin filter with hot water to preheat it and eliminate any metallic taste. Discard the rinse water. Zero your scale.
Add 18-22g of medium-ground Vietnamese coffee to the phin chamber. Gently shake or tap to create an even, level bed. A flat surface ensures uniform extraction. Don't tamp or compress the grounds.
Start your timer. Pour 40-50g of hot water in a circular motion, ensuring all grounds are saturated. Place the press filter gently on top. Let bloom for 30-45 seconds while CO2 releases. You'll see the coffee "bloom" and expand - this is crucial for flavor development.
Pour water in stages, using a slow, steady circular motion. Add 50-70g every 30-45 seconds until you reach your target weight (250-300g total). Pour from the center outward, avoiding the walls. Maintain a consistent water level in the chamber without overflowing. This controlled approach prevents channeling and ensures even extraction.
After your final pour, let all water drip through. Total brew time should be 3:30-4:30. Remove the phin once dripping stops. Swirl the carafe gently to mix the coffee. Serve immediately to enjoy the bright, clean flavors. Taste for balance - adjust grind size or ratio for future brews.
Grind Consistency: Use a medium grind (like coarse sand). Too fine causes over-extraction and bitterness; too coarse leads to sour, under-extracted coffee.
Pouring Technique: Use a gooseneck kettle for control. Pour in slow, concentric circles starting from the center. Maintain a steady, gentle stream.
Water Temperature: 93-96°C is ideal for Vietnamese robusta-arabica blends. Lower temp (90-93°C) for 100% arabica to prevent bitterness.
Press Filter Pressure: Use minimal pressure. The filter should rest lightly on the grounds without compressing them, allowing water to flow freely.
Agitation: Gentle swirling after drawdown integrates the brew and enhances balance. This mimics what specialty coffee shops do with pour-overs.
Coffee tastes weak, sour, or watery. The grounds are too coarse or you're pouring too aggressively.
Fix: Grind finer, pour more slowly and gently
Coffee tastes bitter, harsh, or over-extracted. Grounds are too fine, or the press filter is compressing them too much.
Fix: Grind coarser, use lighter pressure on filter
Coffee has mixed flavors - both sour and bitter notes. Caused by channeling where water flows through some areas faster than others.
Fix: Level grounds better, pour more evenly, avoid the chamber walls
Coffee lacks body and complexity. Either coffee-to-water ratio is off, or water temperature is too low.
Fix: Use more coffee (higher ratio), increase water temp to 94-96°C
Ratio
1:14 (20g coffee : 280g water)
Temperature
95-96°C
Time
3:45-4:15
Bold, chocolatey, full-bodied with earthy notes. Perfect for traditional Vietnamese-style with condensed milk.
Ratio
1:16 (18g coffee : 288g water)
Temperature
92-93°C
Time
3:30-4:00
Bright, clean, floral with fruit notes. Highlights origin characteristics and terroir.
Ratio
1:15 (20g coffee : 300g water)
Temperature
93-94°C
Time
3:45-4:00
Balanced body with complexity. Combines robusta's depth with arabica's brightness.
Explore our selection of Vietnamese specialty coffee and authentic phin filters to elevate your pour-over brewing game.