How to Use a Phin Filter with Sahra Nguyen (Nguyen Coffee Supply)
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- Опубліковано 16 лют 2021
- Sahra Nguyen, founder of Nguyen Coffee Supply, demonstrates how to use the phin method to brew Coconut Coffee!
The Limited Edition “Year of the Ox” Vietnamese Coffee Kit is available to purchase at www.88nightmarket.com
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This was THE video I needed to dial in my Vietnamese coffee! My grind size has been off. The time metrics have given me that last bit of information to be where I want to be. BRAVO!!!
It’s in the 20’s here but I’m making this tomorrow.
Chúc Mừng Năm Mới 🧧
I bought a phin brewer from Angel In US the first time I went to VIetnam. I have a collection of 10-12 different brewers but the phin is one of my favourites. Super consistent, easy and relatively quick.
I bloom the grounds without the gravity press with just a little bit of water just to get it started then once it settled down I put the gravity press on top of the settled coffee grounds then I pour the water slowly on the handle of the gravity press so it slowly and peacefully fills the whole chamber without making a mess keeping the coffee intact like a coffee puck. I don't like how your gravity screen kinda floats around the messy grounds, the purpose of it is too keep the grounds together for it to act as a self filter so less grounds will go down to your cup.
That's a great tip 👍👍
i thought that you're supposed to press the coffee with the gravity filter (after leveling it like how she did in the video), kinda like how you tamp an espresso puck. and then put the filter on top of it, so it would work both as tamp & puck screen.
Edit: i just remember there's also phin filter where you can attach the gravity press to a screw at the bottom of the brew chamber!
The grind with espresso is finer because you need a solid puck to create pressure (9bars of pressure), tamping a phin filter doesn't make sense because the grounds are course kind of like a pour over and with no pressure.
thank you for this. not only informative, but fun to watch too.
I picked up a phin recently, and I have brewed some fresh Arabica using it with good results. I was surprised watching your video when you demonstrated such an agressive bloom that the gravity press tipped over. However, I finally recieved some speciality Vietnamese robusta today, and sure enough that's what happened for me! Cool! And the coffee tasted great!
Thanks for sharing your coconut coffee recipe!! Will definitely try it out. Looks so good
I am new to this and I know I am never going back!!! Looks absolutely delicious!!!! ❤️❤️
What an awesome video. I just ordered one of the stainless steel Vietnamese filter drip system. And I’m looking forward to using it. I’ve always wanted one since I visited Vietnam. And thank you also for the very good instructions 😘❤️
Bruh the east and west coast 2nd generation Vietnamese restaurant scene is sick af. Shout out to Saigon Social NYC
I just love that East Coast pronunciation "CAW-fee"
Okay wise guy, how do you say cawfee?
@@WILDWILLXDi read that in italian
it did sound very NY at times
just NYC
as a Vietnamese, i recommend just use condensed milk and add ice in the end.
Love It!
Vietnam now... likes to use foreign filter funnels ( v60 - Kalita - December - April French press, aero .. )
but forget that we have Phin and is a coffee-growing area.
Late response, but wouldn't it be better if our coffee culture gets diversified? I mean, it doesn't matter which method we use as long as we like it, and it's not like phin isn't still the overwhelmingly favourable brewing method here.
I just got mt kit, beans, phen, so good! Every sip takes me back to Saigon.
Love this
I love this video. It shows that I'd doing it right but I wasn't sure. I bought your Nguyen Phin Filter from Amazon and I love it so much I don't even use my pourover drippers anymore. I drink it black and the flavor is so much better.
Thanks!
Love my Vietnamese coffee! 🥰🙌
Gotta try this recipe out 🥰
Love this song
miss when there were more videos like this on the 88rising page!
I miss the sensual bartender.
Love me some Vietnamese coffee with phin filter. 🔥☕
Mmm looks delicious.. haven't tried with coconut milk before ☺️
So nice. Mình cũng làm cafe ❤🤗
The way she said ca phe dua (coconut coffee) sounds like northern accent. I personally just like traditional condensed milk or add more normal milk like Saigon bac xiu style for less coffee
It looks delicious! I wish I could taste it!🙂🥰
You can make this yourself it’s easy.
The amount of caffeine in that cup makes Red Bull look like water
And that's only half of a Vietnamese person's daily serving of coffee :))
I made this 3 times with a 4 oz phin filter. I used the filter twice each time with 2 tbs of cafe monde grounds. I used a full fat can of coconut milk for 99 cents, and I measured everything by weight. It's not bad, and can be inexpensive compared to Starbucks. I like that she said that fresh grounds are shown through the bubbling of the coffee. Her website has a bunch of recipes, so there's a lot of fun.
If SB's prices continue to rise, it will be synonymously easy to make coffee at less than a dollar a cup. Especially with how cold brew gadgets are on the rise on Amazon with many different styles to choose from. It's almost 5 bucks for a can of cheap coffee at almost 2 pounds. Which I have to emphasize that it barely matters what coffee you use since the brew style muddles all the subtleties of the blend.
@@h.thomasseckinger3509 as a coffee enthusiast I get single origin from specialty roasters. not trying to act like that makes me "better" or whatever but it's some of the most expensive whole-bean coffee you should reasonably buy. I also get expensive filters from Sibarist. even with my tastes, my 250 g cups come out to about 2 dollars and this is some of the best tasting coffee you can reasonably obtain. starbucks and other chains like it are so overpriced and sell such terrible coffee it's honestly absurd that they still exist. if you tone it down from my setup to a point where you aren't pushing for the best coffee ever but it's still good coffee at an affordable price, the cups would easily be a dollar or below. i would look for coffee blends from specialty roasters. get a half-decent grinder like a used Ode and you're good to go. i recommend black and white, sey and onyx. check them out. it won't be that much more expensive than Amazon coffee and it's gonna taste a whole lot better.
This is the darkest lit video on youtube 🤣
I want this
I dont think its how you do it.... the gravity press shouldnt tilt that much when you pour the rest of the water till the top...
it does happened actually, especially when the coffee is fresh, meaning it has been freshly for a day or two, and is kept in air-tight container/bag. What happens is that fresh coffee still has lots of gas in it, so if it tilts a bit, it's completely okay
It shouldn't tilt and 'fall over' like this. At the end of a brew there will be some coffee grounds above the gravity insert, but not like this. Yes, the coffee is fresh and gassy, but if that's the case then you need to pour slower and in smaller amounts like 20 mL at a time in small pours to let the coffee saturate and de-gas before you can add more. Otherwise when you add too much water at once it'll explode like this and sometimes let all the water rush through into the glass without properly brewing the coffee, ending up with a coffee that isn't tasty at all.
I would hold it down and be very careful with the hot water.
love viet coffee!
Still dial in the grind size. Use dark roast robusta using timemore slim 16 clicks, the water drip way too fast. Anyone here using timemore?
wanna try making this so bad
This is what I do every morning for 15 years (without the coconut).
The old style was as I remember about 5 g / spoon...and depending on the gravity of the location and if you keep your formula then measure time different you get th e change in earth gravitational acceleration of the day and log for flight preparation
idk where to start
Quick timing question- is it 2 minutes from the start of the bloom, or 2 minutes from when you add the rest of the water?
“Whooop!”
I used Cafe du monde and it's drips way too fast. 3 tablespoon and a full container with hot water will probably drain out in less than a min. Should I grind the pre grind mix finer?
try to grind it finer
I'm having the same issue with Cafe du Monde pre-ground. So, it's probably not something you're doing, but rather just that Cafe du Monde is too coarse. Still, the coffee that is extracted is really good. I think I'm going to try grinding it finer, too. And I'm also going to try with grinding good robusta beans to see which is best.
☕☕☕💟💟👍👍👍
6 tablespoons for 12 oz cawfee? *wired*
I just made a cup with a phin I bought and I was wondering how you get it to bloom in the chamber above the cup? As soon as I pour some water in it, it starts dripping. Am I missing a step?
Probably means your coffee is ground too course
You have to play with the grind size. And also, use the press to pack it in a little bit. If packed too tight, it will not drip. Enjoy the experiment, once you get it dialed in, it will be easy from that point. on.
She also missed step when you put in the gravity press, you HAVE TO press it down a little, not too hard but like a hug (Similar concept to tamping an espresso puck). then you can put in a little bit of water to bloom.
Lets travel to VIetnam, Welcome everyone
Well, you say the ground setting should be slightly finer than pour over coffee, Alternative Brewing channel goes for pretty coarse, and while James Hoffman is busy, I don't get it. I tried with sightly coarser than pour over, and the timing was correct (those 5 mins for the last drops), but the result was underextracted. Then I tried go finer, and it chokes the phin. Also, I would appreciate precise data for all the process. Thanks!
Corsed grind dont work well with phin so I would suggest you to keep the finer setting, pre-heat the phin with boiling water, and not tamping the coffee bed before blooming.
The chamber is almost-cylinder shape, the phin's material is not good at maintaining heat, and the coffee bed will be more dense at the bottom than the top even with vigorous shaking. So, it's hard for water to seep evenly and deliver heat consistently from top to bottom for a unify bloom. Sometime, the dry bottom is the culprit that clogging your phin. As water goes down, it lost some heat and energy to effectively bloom the bottom part.
One trick to combat this, is to put the chamber on the lid, bloom the coffee with a 1:2 ratio, immediately pour hot water into the lid so the bottom get some extra heat+water action and expand at same time at the top. Let it bloom for 30-45 sec. Put the chamber back onto the cup, and add the remaining water, discard the water on the lid.
If the problem remain, use less ground coffee and adjust the water ratio accordingly, a thinner bed might mitigate flow restriction. Sometime the reason for choking is the CO2 at the bottom can't escape due to thick bedding, creating pressure, and restrict waterflow.
I hope this help. If all of that doesn't work, then it worth to dial back the grind level now, and pour your water slower to prevent underextract.
I can understand how there are almost no precise data on how to use Phin for maximum potential. It has a humble beginning and the main reason people gravitate toward it is the "low mainetance" aspect of the phin. It's hard to craft a superb cup of coffee out of Phin but also very hard to screw up. Flavor balances, texture..etc isn't that important if you just gonna smother the thing with condense milk and sugar. So most of the recipes is very "eyeballing", as being precise is not really the Phin's mission. Where, let say the V60, served the brewing control-freak crowd that obsess over thing like slurry viscosity maintainence or brew water, so it easier to find paper study on the v6p.
@@Cpuour1 I have spent many weeks during the pandemic finding the perfect grind
I have a $50 Cuisinart grinder (not for espresso) and at 3 clicks away from the finest it goes i think is where it's at
I will preheat the cup first by putting the phin on top and running hot water thru it and then close the lid
while it is warming I grind the coffee. I do 1:2 ratio of coffee to water
empty the cup and water
I bloom with no filter then very lightly press the filter down
add the water and usually I see it takes 15m to make the coffee and it comes out just right temperature to drink
Heeeeeellllll yeeeeeeeeah viet coffee
Santan kopi absolutely me
sold me at espresso shot equivalent (2)
Is 88rising trade publicly in the stock market? I want to own some shares
Besides the “basic girl” screaming for no reason, this is a great video that some people might not know.
What's the point of having that press filter if it is going to float almost upside down? That press keeps the ground coffee compressed... I don't understand. And also is missing the fact that that press has to be screwed to the bottom pressing the G Coffee.
That's actually not a very well brewed cup. If done right, the gravity press won't get tilted over and ruin the coffee bed (or cake since it kinda looks like a brownie). Screw press is generally less preferable due to the fact that it won't allow room for the coffee to bloom, thus giving you a generally over-extracted cup, or sometimes an acidic one where the CO2 can't escape. Hope that helps.
Can't screw the lid :/
you dont have to screw it
I bought this but can not get to work right. It does not drip with some coffee grains in my coffee. The boiling water just drains through the filter. To prevent getting coffee bits, I end up purchasing filter paper to add to the device. I’m not sure if I have a defective one or what?
Did you press the coffee grains before pouring water?
@@youngrung7324I have the screw plate type. It will press the ground once it tighten.
is it good to drink it without milk ?
I drink right under the phin filter. taste really fresh. Btw, i think it's safe and healthy to drink the pure coffee without milk.
@@yongarygonanra2993 thank u
Sure. I mean why not?
Bruh I wanna make some
great video reference but the comments on "wet brownies" and the smelling of the coffee without any comments kind of sours the visual reference.
oh no, you don't really want to soak up the filter press in the coffee and even got it flipped like that :(
Yes
COFFEE
how is this different from drip coffee?
*phin* just easier way than drip, same rule.
For everyone who is reading this I hope you are happy and staying safe
😊❤️
She's looking very passionate! Only because of that I know the coffee is good ;)
Did she really say EXppresso?
Lạy Chúa trên cao, turn down for what!!!
Cô ấy không tráng phin bằng nước nóng trước khi pha. Cho đá vào sữa trước khi cho cà phê vào. Chúa phù hộ các bạn nào làm theo, mong họ không bị tiêu chảy.
Tôi cười ra tiếng khi đọc cmt này, mặn quá. 🤣
cho đá vô sữa trước cũng được, nó thực sự không khác mấy đâu
but i'm phin
Isn't tablespoon to espresso shots different with a phin filter since it won't come out as strong as espresso?
is there a video that shows how to use this thing? all videos i can find are very vague.
The gravity press does not make sense because it will sink into and stir up the coffee bed, though it is usually included in the set.
So this technique is only suitable to make iced coffee? Because it's a slow process and coffee will cool down in the cup.
Great video but you needed it to be LIT for video. Way too dark.
Oh, yeah - I am a HAPPY customer!
How does this girl talk Vietnamese Valley girl so fast?
SMOKE CRIMINAL
She is cute as hell😍 I can think of something else I'd rather taste in this video than her coffee. Her. The answer is her.
Bro why's she making coffee at night? 😆
Bro we vietnamese drink coffee 24/24 😂
@@R3yne mood I love coffee too
The only problem I find with it is that it takes somewhat long to get most of the water through, usually end up having about 20% of the base with water when it refuses to drip anymore.. and by that time the coffee needs to be drunk quite fast otherwise it'll go cold. Any advice?
A coarser grind will allow the water to flow through the grounds easier. With each new cup you brew, make the grounds slightly more coarse than the last time until you get the desired brewing time. Careful not to go too coarse, or the water will flow through too fast, and the coffee will have weak strength. Try to find the sweet spot grind setting!
You wouldn’t want that 20% as it would be brown snd weak coffee anyway.
you can grind the coffee finer or kinda like scrape the bottom holes so that the powder stop blocking the liquid
put your cup/server glass in a bowl of hot water while you’re waiting for it to drip so it’s stays hot.
Your coffee ground is probably too fine. Choose a coarser setting. Hope this helps.
Hello 🇩🇿💕
Anjay
Can i get a heart for being early
hot water? cold water? 50/50? not so good instructions....
Noice
Turkish cofee is beter ever try before die
Your face says its not good 😂😂😂
Hate the upspeak
So many things went WRONG here, I want Uncle Roger to react to this 🤐🤐. Full disclosure, I use a South Indian filter which works on the same principles.
1. 0:49 DO NOT FINE GRIND. It's going to pass though the filter and contaminate your brew. You can see that happening at 1:58 Go for medium to coarse, but never fine. I prefer medium
2. 1:20 ALWAYS STERILIZE. She put her fingers all over the phin and then just put the coffee into it 🤢🤢 . Always pour a little bit of hot water through the empty filter into the cup and throw that out. Maintains temperature and sterilizes it.
3. 2:20 DO NOT put the press in before blooming or you get a mess like at 2:39 . It's NOT supposed to look like a "wet brownie". No coffee should be coming out from above the filter. The coffee needs space to expand, let it breathe.
4. Also some people throw out the drip during blooming. It's completely up to you, I personally don't
5. 2:49 Your press should ideally be placed before the 2nd pour, so it NEVER tips over.
6. 3:03 NO NO NO. The press is supposed to be keeping the coffee together so that the water can percolate SLOWLY and actually brew with the heat. This is just coffee soup. The water will pass through too fast and not get all flavour 😱😱
7. When putting in the press, never push down. Let it settle on its own
8. Also, @bokz4482 mentioned pouring the water over the press handle so that it gently fills the phin and doesn't mess up the grounds. That's a great tip.
9. 3:19 The "time metrics" is completely redundant and immaterial. As long as you don't push down on the press, the drip will start right away and be done in 8-10mins. 4-5mins is too less time.
If you want a good tutorial on phin coffee, I found this video m.ua-cam.com/video/LuNwsnk2ORQ/v-deo.html&pp=ygURdmlldG5hbWVzZSBjb2ZmZWU%3D
Enjoy!
This comment should be at the top. I almost choked when the press tipped over.
Agree! I dont know where she learned to make coffee. You never put fine ground coffee in phin filter
4:14 😏
She's a cutie 🥰
Can you make a demo video without long intro, added music, sudden yelps, and various other distractions? Use good lighting too. This was a bad video.
This was not a good brew unfortunate. The tipped filter is more serious than you think. If you examine the contraction, you probably can tell this is a pseudo espresso set up. The top filter is the shower head and the bottom is the normal filter basket. It also resembles the typical pour over, in that you bloom the coffee then carefully distribute the water as to let water through a bed of coffee evenly. The "phin" is trickier than you would think, during all phases. When you pack the coffee, you want can pack it using the top filter or as I will refer to it from now on, the shower screen. However, you can't pack it too tightly as you know, it will clog the filter. Unlike an espresso machine with huge pressure to force the water through the puck until it breaks and channel, a clogged "phin" is the end of that brew. That being said, if it's not packed well enough, you can see what can happen here. The bed expanded unevenly and expanded too much, leading to shower screen displacement. Normally this wouldn't be an issue, but because the shower screen is displaced in this case affect the coffee bed, it means that it's up to the pourer to moisten the coffee bed evenly, even though the bed is disturbed at this point. This can lead to channelling or uneven extraction. In any case, the metalic contraption means that the brew temperature will be lower than you expected.
The proper way to deal with this, of course, is to bloom with just the right amount of water and force. Not too much such that it bubbled up like it is here, nor too little that there's not enough gas escaped. Too little is still better in my opinion. Then, you can proceed to again, very carefully distribute the water on top, fill it up to your ratio desire. In my experience, which consists of almost 30 years of making "phin" coffee, I find the grind size should be around or above pour over, depending on your roast level and bean quality. Bad, old, cheap, dark beans should be a coarce of couse. Water should be as hot as possible and goose neck help out a lot.
If I have some final advice, just use a pour over. This is just a pour over that loses temperature quickly and requires less skill. It is the legacy of the "drip" coffee popular in France, late 19th Century.
3:07 sorry but you already fucked up.
Don't shake the coffee ground in the chamber... there is a reason the press comes with it...
This is the wrong way for the phin coffee style. You need to make the coffee powder warm up with lil of boilin water, let it BREATH for 1or2 mins.
THEN add hot water in and close the lid, common you are not true vietnamese-coffee-enthusiast LMAO
Bruh moment
iced coffee is not coffeeeeeeeeeeeeeeeeeee
It's worth, try it lol
Welcome to vietnam