Vietnamese Coffee Filter Instructions. Pour two tablespoons of hot water into the filter and wait for 5 seconds to “bloom” the coffee. Using a phin creates a stronger brew than the traditional american drip machine. Remove screen insert from the phin filter and add coffee. Pour hot water into the device until it is about 1/4 full.
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Fill the vietnamese coffee filter with hot water. The backbone of the coffee shop is the phin, a traditional metal filter that nguyen describes as a cross between the pour over and french press and produces a deeply satisfying brew. These filters are great for people who don’t have room for a coffee machine or who like to make a single cup at a time. This intensely brewed concentrate is creamy, rich, smooth in texture, and has a bold flavor. Place the filter on top of the coffee cup. Vietnamese coffee is a combination of bold flavored french roast coffee (often times mixed with chicory root), dripped through a vietnamese coffee filter called a phin, and mixed with condensed milk.
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Wait for about 20 to 30 seconds. Black coffee on the bottom and egg cream on top. Tap the filter slightly to evenly spread out the coffee grounds. The vietnamese are coffee magicians… but to understand why, we need to talk about the beans. Start with just enough to cover the bottom, maybe 1/3 of an inch (~1 cm). Don’t add the ice yet.
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A vietnamese coffee filter is made up of four parts:
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Undo the screw at least two turns.
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Place the coffee filter on top of the glass.
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That is the last step.
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If it goes too slow, either the grind is too fine or the filter is screwed in too tight.
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The vietnamese are coffee magicians… but to understand why, we need to talk about the beans.
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Using a phin creates a stronger brew than the traditional american drip machine.
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Wait 20 seconds (yes, look at the clock).
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The vietnamese are coffee magicians… but to understand why, we need to talk about the beans.
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There are many things people don’t know very well about vietnam, aside from the food.
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Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone.
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The drink is made by beating the egg yolks until fluffy, then pouring into the vietnamese strong coffee to form two layers:
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To make vietnamese iced coffee, start with medium grind french roast coffee, brew in a vietnamese coffee press with 2 tablespoons of sweetened condensed milk, and then pour over ice.
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Coffee was introduced to vietnam like most things were:
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The term “arabica” coffee is something that’s familiar to both coffee pros and casual drinkers alike.
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Undo the screw at least two turns.
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Phin is a vietnamese slow drip brew style.
