Vietnamese Traditional Coffee Phin Filter 8 Ounce, Gravity Insert
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- Stainless steel, heavy-duty INOX II (SAE 316; is more corrosion resistant than the lower grade stainless most other brands are made of)
- Gravity insert type is easier to use than screw-down insert type
- 8-ounce capacity brews larger cup than 6 ounce filters
- Save on product and shipping cost with our 2-pack: Search for product B00AWHGWNU
- NOTE: Only Heirloom Coffee LLC delivers this 8 ounce filter with instructions as shown in this picture.
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This item Vietnamese Traditional Coffee Phin Filter 8 Ounce, Gravity Insert
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|Sold By||Heirloom Coffee, LLC||Fitzy Shop||Fitzy Shop||MVTRADINGONLINE(USA)||PAL Fabric||Taj Appliances|
|Color||Stainless Steel||Stainless Steel||Stainless Steel||silver||stainless||STAINLESS STEEL|
Hard-to-find 8 ounce traditional Vietnamese coffee Phin filter used to make hot or iced Vietnamese coffee (Cafe Sua Da). Gravity insert style is easier to use than screw-down insert, and has been adopted by the top Vietnamese coffee company Trung Nguyen in their 1000 coffee shops. Heavy-duty stainless steel (SAE-316 extra-resistant to corrosion) guaranteed for a lifetime. Net brew volume is about 7 ounces after some absorption of water by the coffee grounds. Dimensions: Spanner is 3-7/8" wide, chamber interior is 2-5/8" wide, chamber height is 2-1/4".
Top Customer Reviews
I wanted to update this coffee filter review, as I have now discovered that the filter makes FANTASTIC pour over/brew style coffee for your morning cup. There are a few key points to this, and the most important being the grind size. Experiment a little if you grind your own, and when you can get the full filter to empty within a few seconds of four minutes, you have found the right grind-size.
Here are the steps to amazing coffee in five minutes.
Grind to the correct size, and put the coffee into the filter.
Take it to the sink or garbage can, and shake the filter back and forth, like you are sifting sand, or powdered sugar. This will allow the smallest, and grinds most likely to sneak through and end up in your cup, to leave the filter prior to brewing.
Place the filter insert on top of the coffee by dropping it down. DO NOT push it down, or twist it, just drop from the inside of the filter.
Pour just enough water in to be about 2mm above the filter insert, and let the coffee bloom for 20 seconds.
Fill the filter all the way to the top, and place the filter top on it.
Set the timer for 4 minutes.
After the timer goes off, check the filter, and the water should be all gone, or maybe just a little bit left.
Set the filter top on the counter upside down, and this will act as a tray to set the rest of the filter on, so leaks or coffee where it is not wanted.
I will usually, at the three minute mark, get some more water to a boil, and while I am removing the filter from the brewed coffee, I will let that water cool down to just off the boil.
Add the water that is just off the boil to the cup to fill it the rest of the way (ala Americana style)
This makes a perfectly balanced cup of coffee, with all the oils, and great flavor that is stolen by paper filters. A few grounds may end up in the bottom, but a small price to pay for perfect coffee.
5-Star rating still, and my favorite way to brew if I have a spare 5 minutes in the morning.
I used a medium grind as recommended, but found that the coffee tended to just fall through and not steep. I would do a fine espresso grind with this OR get the screw kind to regulate. It accepts most mugs, even wide mouth ones.
Easy to clean, tucks away nicely but is a nice little conversation starter as well.
One note---if you are not used to this coffee TAKE IT SLOW. It is VERY VERY STRONG. I had two the first day and I swear my heart almost exploded. It didn't, but I will only drink one a day until I get used to it. It is stronger than espresso and really nice bodied if that tells you anything.
The type of ground that works best is something really close to espresso, although regular grinds work alright (drips much faster), since it is suppose to be a really slow drip. Some would recommend using Vietnamese coffee, but it doesn't matter (its about the grind really). I buy whole beans and then grind them so I can try different flavors and roasts. The thing that I did start doing though is using sweetened condensed milk (the Vietnamese style). I only need a little since its very sweet and even a small can lasts over a weeks worth of drinking coffee (at least daily), unless you use a lot. I've been using it daily since my french press broke and I was looking at alternate options. It's very easy to clean too, basically if you tap it face down and hit it with a little running water everything basically falls right out. I would recommend this to any coffee drinker that likes to try something new or likes to try a variety of roasts and flavors at a single serve level.