Vietnamese Coffee Brewing Tips – How to Control Flow for Less Bitterness and More Aroma
The Vietnamese phin is a simple yet powerful brewing tool. With just a small adjustment in flow rate, you can significantly reduce bitterness and highlight the coffee’s natural aroma. Here’s how to master it.
1. Choose the Right Grind Size
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Too fine: Slows flow, risks over-extraction → more bitterness.
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Too coarse: Speeds up flow, under-extracts → sour, weak cup.
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Ideal: Medium-fine for most robusta blends; medium for arabica or arabica-robusta blends.
2. Control the Pour
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Use water at 195–200°F (90–93°C).
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Pour slowly in stages:
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Bloom: 15–20 ml water to wet grounds for 30–40 seconds.
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Main Pour: Add water in 2–3 gentle pours, keeping the coffee bed evenly saturated.
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Avoid pouring too fast — this shortens contact time and reduces extraction.
3. Adjust the Filter Press (Tamper)
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Looser press → faster flow, lighter body.
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Tighter press → slower flow, stronger and heavier cup.
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For balanced flavor, tighten just enough to slow flow to 4–5 minutes total brew time.
4. Taste and Fine-Tune
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Too bitter: Grind coarser, loosen tamper, or lower water temp slightly.
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Too weak: Grind finer, tighten tamper, or increase brew time slightly.
Pro Tip: Freshly roasted beans make the biggest difference — phin coffee brewed with fresh robusta or arabica-robusta blends can be incredibly aromatic and smooth.
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