Step 1: Add 3 tbsp (20g) of course ground coffee into phin. For best results, use our Vietnamese Espresso Blend.
Step 2: Gently shake phin to remove small grinds, place tamper over grinds, and push down to level coffee. A leveled surface will result in a more even extraction during brew.
Step 3: Add 4 tbsp of condensed milk into cup. Place prepared phin over cup.
Step 4: Splash 212 degrees of hot water, just enough to cover the tamper, and allow grinds to bloom for 30 seconds. During this process, CO2 is released which will cause the coffee to bloom and the tamper may elevate. Slightly push down the tamper if it has risen too much.
Step 5: Pour 3-4 full cycles of hot water into phin. The process will take about 4:30-5:00 minutes to fully extract the bold coffee essence.