COFFEE RITUAL · 01

Slow. Bold. Vietnamese.

Phin-dripped robusta & arabica, roasted fresh in Campbell every week.

A phin dripping coffee into a glass on the counter at Phin Cafe
Shop Coffee

Our roasts.

Basalt — 500g kraft bag of Phin Cafe Vietnamese robusta coffee with a dark brown label, on a stone plinth

Basalt

Lâm Đồng · Vietnam

Robusta G1 · Washed

Dark chocolateRoasted nut

$24.00 500 g (17.6 oz)
Golden Hour — 500g kraft bag of Phin Cafe yellow honey robusta coffee with a golden label, on a stone plinth

Golden Hour

Lâm Đồng · Vietnam

Robusta · Yellow Honey

HoneyNutty sweetnessToasted grain

$28.00 500 g (17.6 oz)
Da Lat Lotus — 500g kraft bag of Phin Cafe washed arabica coffee with a green label, on a stone plinth

Da Lat Lotus

Cầu Đất · Vietnam

Arabica Catimor · Washed

PeachGreen appleMilk chocolate

$30.00 500 g (17.6 oz)
Lam Dong Reserve — 500g kraft bag of Phin Cafe anaerobic natural fine robusta coffee with a red label, on a stone plinthFlagship

Lam Dong Reserve

Lâm Đồng · Vietnam

Fine Robusta · Anaerobic Natural

JackfruitDurianChocolate

$32.00 500 g (17.6 oz)
COFFEE RITUAL · 02

No phin, no problem.

Lâm Đồng · Vietnam

Drip Coffee Bag

Signature grind · single-serve filter
Ten mornings, anywhere. Our signature grind sealed into single-serve filters that hook straight onto your mug — no phin, no grinder.Tear, hang, bloom, pour. Three minutes from pocket to cup, with the same minute-and-a-half...
$35.00
Full details →
How to brew

The ritual.

Ground coffee in a phin chamber on the counter
01

Grind coarse

Medium-coarse grind, about the texture of sea salt. 21 g per cup.

Water poured into a phin, the grounds blooming
02

Bloom

Add 40ml of water, wait 1 minute 30 seconds, let the grounds breathe.

A single drop of coffee falling from a phin into the glass
03

Slow drip

Top up with 60ml, slowly. A good phin takes 4–5 minutes.

Coffee stirred into condensed milk over ice
04

Stir & serve

Over ice with sweetened condensed milk, or black.

The ritual index

Eight ways to spend five minutes.

Cà Phê Sữa Đá

Cà Phê Sữa Đá

Iced Coffee with Condensed Milk

The house pour, exactly as we serve it. Iced, sweet, unmistakably Vietnamese.

  • Phin coffee21 g
  • Hot water100 ml
  • Condensed milk30 g
  • Ice1 tall glass
  1. 0:00 Spoon condensed milk into the glass.
  2. 0:00 Set the phin on top, add coffee, press gently — do not screw it down.
  3. 0:00 Bloom with 40 ml water. 1 min 30 sec
  4. 1:30 Top up with 60 ml and let it drip. 4 min 30 sec
  5. 6:00 Stir hard, then pour over ice.
Cà Phê Đen

Cà Phê Đen

Black Coffee

Black, hot, and honest. Nothing to hide behind.

  • Phin coffee21 g
  • Hot water100 ml
  • Sugarto taste
  1. 0:00 Warm the cup with hot water, then tip it out.
  2. 0:00 Add coffee to the phin, press gently.
  3. 0:00 Bloom with 40 ml. 1 min 30 sec
  4. 1:30 Top up with 60 ml and let it drip. 4 min 30 sec
  5. 6:00 Sweeten if you like — most don't.
Bạc Xỉu

Bạc Xỉu

White Coffee

Milk-forward and gentle. Our White Coffee, for people who don't want a fight.

  • Phin coffee21 g
  • Whole milk100 ml
  • Condensed milk30 g
  • Hot water100 ml
  1. 0:00 Combine whole milk and condensed milk in the glass.
  2. 0:00 Bloom the phin with 40 ml. 1 min 30 sec
  3. 1:30 Top up with 60 ml over the milk. 4 min 30 sec
  4. 6:00 Stir until the colour is even and pale.
A drip coffee bag hooked over a mug with hot water being poured in

Drip Bag

Cà Phê Túi Lọc

Same 1:30 bloom as the phin, and at 60 ml it pours just as short and dark — so cà phê sữa đá travels too.

  • Drip coffee bag1
  • Water at 92–96°C60–250 ml
  • VesselAny mug
  • StrengthYours to set
  1. 0:00 Tear off the top of the sachet.
  2. 0:00 Shake lightly to level the grounds, then hook the hangers over the rim of your mug.
  3. 0:00 Wet the bed with about 40 ml and let it bloom. 1 min 30 sec
  4. 1:30 Top up in stages — the filter only holds so much. Pour, let it draw down, pour again. 1 min 30 sec
  5. 3:00 Stop at 60 ml and you have phin strength: short, dark, and ready for condensed milk and ice. Carry on to 150 ml for a strong black cup, 200 ml for the house pour, or 250 ml for something longer and gentler.
  6. 3:00 Lift the filter out and discard it. Drink.
Cà Phê Muối

Cà Phê Muối

Salted Coffee

Salted coffee — the cream turns savoury against the sugar. A Huế invention we could not leave alone.

  • Phin coffee21 g
  • Condensed milk35 g
  • Heavy cream50 ml
  • Fine sea salt1 pinch
  • Ice1 glass
  1. 0:00 Whip the cream with the salt until it just holds. Set aside.
  2. 0:00 Spoon condensed milk into the glass and brew the phin over it. 6 min
  3. 6:00 Stir, then pour over ice.
  4. 6:00 Spoon the salted cream on top and swirl it around the rim.
  5. 6:00 Drink without stirring — the salt should arrive last.
Cà Phê Trứng

Cà Phê Trứng

Egg Coffee

Egg coffee. Yolk and condensed milk whipped to a custard, floated on black coffee.

  • Phin coffee21 g
  • Egg yolk1
  • Condensed milk15 g
  • Hot water100 ml
  • Cocoa powderto finish
  1. 0:00 Brew the phin into a small cup. 6 min
  2. 6:00 Whisk the yolk and condensed milk hard until pale and thick. 2 min
  3. 8:00 Spoon the egg cream over the hot coffee.
  4. 8:00 Dust with cocoa. Sit the cup in warm water to keep it hot.
Tonic Coffee

Tonic Coffee

Cà Phê Tonic

Two ingredients, no technique, and startlingly good in August.

  • Phin coffee21 g
  • Tonic water200 ml
  • Orange3 slices
  • Ice1 tall glass
  1. 0:00 Brew the phin and let it cool. 6 min
  2. 6:00 Fill a tall glass with ice and pour the tonic over it.
  3. 6:00 Pour the coffee slowly over the back of a spoon so it layers.
  4. 6:00 Finish with orange slices.
Coconut Coffee

Coconut Coffee

Cà Phê Dừa

Blended, cold, and dangerously easy. A Hanoi café classic.

  • Phin coffee21 g
  • Coconut milk80 ml
  • Condensed milk20 g
  • Ice1 cup
  1. 0:00 Brew the phin and let it cool a little. 6 min
  2. 6:00 Blend coconut milk, condensed milk and ice until it holds like soft snow. 30 sec
  3. 6:30 Spoon into a glass.
  4. 6:30 Pour the coffee over the top and serve with a spoon.