BEAN BASICS S2 E32: The Phin from Vietnam

No matter where you go in the world, you will find people who love to make and drink coffee. And every culture has its favorite way to brew our favorite beverage. In Vietnam, the world's second largest coffee producer, the go-to brewing method is the PHIN. BIGGBY COFFEE Co-CEO Bob Fish gives you the low down on how to brew your best cup with this handy dandy percolation method.
The following links are provided for your convenience:
The Phin: homeemo.com/pr...
BIGGBY COFFEE Whole Bean and Ground: amazon.com/BIGGBY
BIGGBY COFFEE Locations: www.biggby.com...
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And Michelle here:
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[@markgoepel8822]

Great video. I really enjoyed it, thank you. It really helped with my new Phin. Just one comment, because this sort of thing is important to me. Land area of United States 9.834 million km² (including Alaska) Land area of Brazil 8.46 million km² So 8.46/9.83 = 86% (not two thirds) Take away Alaska, and USA at 7.66 km² is about the same size as Australia or Brazil is 10% larger than the 48 Contiguous U.S. 8.46/7.66 = 110% For completeness of this comment, Vietnam is about the same size as Florida

[@lavenderlamp]

Never heard of a phin! Now I have another thing to buy LOL

[@richardchalker3465]

We are in Hoi An now. I enjoyed your video.

[@DFWTexan42]

Thanks for mentioning Robusta. I prefer a 50% Arabica/Robust blend for my Phin preparation. A few other quirks to my method is to keep pouring until I have my cup 75% full, then use Sugar in the Raw and Half and Half to top it off. Not very traditional, but still delicious to my tastebuds.

[@nhutwu388]

My favorite is Vietnamese black coffee with french cookies.

[@jimmyngo2191]

If you really want a thick, condensed cup of cafe sữa đá, you should put the coffee in the fridge for at least 3hrs.

[@VoltaDoMar]

thank you, I learned something important about watering houseplants

[@sandilobianco6734]

What is the brand of your glass cup? Thank you. Good coffee video

[@patricklupinacci7919]

Great video as always. Love you guys. Why do you spritz the coffee beans?

[@OneBiggIslandInSpace]

We spritz the beans to reduce 'static cling' from grinding.

[@OneBiggIslandInSpace]

kzbin.info/www/bejne/aIOuYX6Om9eJgK8

[@OneBiggIslandInSpace]

Hey, Patrick!! Thank you for the kind words!! We spritz the beans because it reduces static when you grind them. :)

[@abc89596]

Really great video. I like the background of the video a lot :)

[@mattcorbeil6001]

How do you compare the Phin to French press in the cup? Do you taste more clarity from the Phin?

[@joshuasteele5108]

Year old comment but phin coffee to me has less clarity but not in a bad way. It's very dense and flavor packed. Much more similar to a moka pot. Also I find measuring the coffee not very beneficial or authentic. A little over or under is fine your not hunting down nuanced flavors. This is big bold powerful and sweetened. Just toss a heap of coffee in and water at some sort of decent temperature.

[@newhorizon4066]

@@joshuasteele5108 - "your not hunting down nuanced flavors" + because none can be sought by pouring hot water over the grind, you need steam pressure for that, rudimentary fact that most folks don't seem to get. - "Just toss a heap of coffee in and water at some sort of decent temperature" = the answer to that is "sock" coffee - it does the same job for bigger volume and in a flash. And you get hot coffee instead of lukewarm. But it doesn't have the artsy look of the "phin."

[@efafe4972]

@@newhorizon4066 come get destroyed for "sought by pouring hot water over the grind, you need steam pressure for that" this in r/pourover. You're so wrong it's not even funny. Pourover's are the ultimate way to experience the flavor notes in coffee. Espresso is better for milk drinks. I'm deep in this stuff idk where you got that idea but it's beyond wrong. there's a reason pourover ppl spend thousands on 98mm ssp brew burr compatible grinders for the ultimate cup.

[@borbetomagus]

Thanks for your demonstration. What are some of your favorite coffee candies? I've tried quite a few different coffee candies and had my first Vietnamese coffee this week. Neither Kopiko 'Cappuccino' nor Bali's Best 'Café Latte' coffee candies come close to matching the intensity of Vietnamese coffee. I haven't come across any Vietnamese coffee candies. If Kasugai made a 'Cappuccino' or 'Latte' candies, it probably would come close, since those are the most intense coffee candies I've come across. At this point I prefer those made by United -- and hope to find their favorably reviewed butterscotch candies. Thanks again for your videos!

[@GuitarsAndSynths]

Subbed! You should have put the condensed milk in the cup before the coffee! That is correct way to make the Vietnamese coffee at least how restaurants prepare it.

[@nooonanoonung6237]

Either way works, it's just more convenient that way.

[@dmacsalem]

This is not a percolator method.

[@newhorizon4066]

Definitely not. Basically the phin is a container with a perforated compartment at the bottom where you pack in your coffee grind, then pour hot water over the top and let it drip through. The locals then would put the whole set up (phin over cup) inside a bowl half way filled with hot water, while the "dripping" process takes place, to keep the end product from going cold. At the end you don't get all the flavor of the coffee, but that's a moot point anyway since condensed milk, with its old prefab flavor, will be thoroughly stirred in. Or over ice, which demands a stronger brew over taste.

[@newhorizon4066]

The VNmese coffee filter is actually a poor man's way to brew coffee. You pack a layer of ground coffee at the bottom, then pour hot water on top and let the brew drip down to your cup. That's it, and definitely not the best way to brew your cup of joe. In the era of espresso machines, to go back and use this antiquated rigmarole is like going back to living in the caves and using torches for indoor lighting. Next question: what is condensed milk? A creation targeting the french colonies during the Indochina era. The French for some reason did not introduce (fresh) milk production to the colonies, except for their own use. Thus the VNmese were/are not educated with the concept of dairy products. Like anything else not native to the land, milk had to be imported and eventually produced domestically under the form of condensed milk. Definitely not fresh, not much that we know as milk in this goo but lots and lots of sugar and god knows what else. So it's up to you to decide....I mean up to you to buy into the hype of not.

[@EunusRex]

lol what a dork

[@newhorizon4066]

@@EunusRex lol what an imbecile ("Google is your friend...")

[@eVerProductions1]

The phin is a slow espresso maker, and condensed milk was introduced to vietnam way back since the 1800’s and they didn’t make it domestically til way later not because of lack of dairy but because it already became tradition to use condensed milk in the coffee. They didn’t make condense milk because lack of fresh milk idiot, condense milk was imported til they decided to just make it.

[@newhorizon4066]

@@eVerProductions1 They did make condense milk because lack of fresh milk, mor0n. And "The phin is a slow espresso maker," makes that mor0nx2.

[@waywardsoul4918]

‘Espresso machine’ 🤣 hahaha