Boy, do I have a lot of coffee posts :))
A few weeks ago, I posted about using a concentrate in order to make Vietnamese iced coffee. Today, I'd like to talk about a more traditional way to make coffee with the use of a phin filter.
Have you ever used a phin filter? For those who haven't, a phin filter is a small metal device which is what the Vietnamese traditionally use to make their coffee. Unlike a french press, it can only make a cup at a time, but being made completely of metal, it's a lot sturdier, cheaper and takes up less space.
|Phuc Long Phin Filter|
On the other hand, it's made up of several pieces which all need to be cleaned for each use, which may make washing more of a hassle.
|4 Pieces of a Phin Philter (Top Left: "Saucer" Top Right: "Cup", Bottom Right: "Filter" Bottom Left: "Cover")|
I don't actually know what each piece is called, but it's easy enough to infer the use.
- Put a tablespoon of coffee inside the cup and tamp it down evenly with the filter. Some phin filters are the screw type, but this isn't so it takes a bit more effort to use.
- Once compressed, try to lock the filter in place (not possible for this model).
- Place the saucer on top of a glass with condensed milk, and place the cup with the compressed coffee and filter on top of it.
- While holding down the filter with one finger, add some hot (not boiling) water until the filter is submerged.
- Remove your finger and fill the rest of the cup, then cover.
|Phuc Long Moka Blend|
Alternatively, for a faster, grittier coffee: add some hot water without the filter until the ground coffee expands. Put the filter on and add the rest of the water. While clean-up is a lot harder since the grounds get everywhere, it takes less time for the coffee to drip, which can be great when you're in a rush.
|Hot Vietnamese Coffee|
You can get the iced version by either adding or directly dripping it over a glass with ice.