The Perfect Vietnamese Coffee (Cà Phê Sữa)
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The Base: Pour 2 tablespoons (30ml) of condensed milk into your glass. This is the "Silk" that will meet the "Fire."
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The Load: Add 3 tablespoons of coffee to the Phin. Level the grounds with a gentle shake.
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The Bloom: Pour a small splash of hot water (93°C) just to cover the grounds. Wait 45 seconds to let the beans wake up.
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The Drip: Place the gravity press inside (don't push too hard!), fill the Phin to the top with water, and close the lid.
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The Reward: Let it drip for 4–5 minutes. Once the dripping stops, remove the Phin and stir.
Pro-Tip: If you want it the Hanoi way (Cà Phê Sữa Đá), stir the hot mixture thoroughly first, then pour it into a tall glass filled with large ice cubes. Small ice melts too fast and kills the grit.