Collection: Vietnamese Coffee Brewing Essentials

This collection features traditional Vietnamese Phin filters in various sizes and materials. You’ll find small (1–2 cups) and larger café-style Phin filters. Materials include durable stainless steel (304 steel, rust-resistant) and lightweight, innovative PP material (affordable, optimised for brewing) — all designed for authentic slow-drip Vietnamese Coffee brewing.

Yes — Phin filters are the traditional and best tool for Cà Phê Sữa Đá. Brew strong directly into a glass with condensed milk → stir → add ice. The slow drip gives concentrated coffee that pairs perfectly with sweet condensed milk for that creamy, refreshing iced classic.

Brewing is simple and traditional:

1. Boil water to 90–95 °C.
2. Add 15–25 g of ground coffee (depending on size) to the filter chamber.
3. Press tamper lightly to level.
4. Bloom with 30–50 ml hot water (30 sec).
5. Pour the remaining water (50-80ml) slowly.
6. Wait 4–6 minutes for full drip.
   For detailed instructions, visit our Brew Guide page.

Medium-coarse grind (like table salt) is ideal for phin filters — strong extraction without clogging. Too fine blocks the filter; too coarse gives weak coffee. We recommend our pre-ground or grind your beans to medium-coarse if using whole beans from our Vietnamese Coffee Collection.

Simply rinse with hot water after every use. Disassemble weekly and soak in warm soapy water, rinse thoroughly, and let the device dry.

Yes — our larger Phin filters are specially designed for café-style batch brewing. They handle higher volumes while maintaining the slow-drip extraction that brings out bold Vietnamese coffee flavours. Many Sydney cafés use them for consistent, authentic results.