Brewing guides
Brewing a proper phin of Robusta at home
25g of coffee, 100ml of 94–96°C water and a one-minute bloom: the recipe printed on every Canephora bag, explained step by step for a bold cup without harshness.
The phin is Vietnam's everyday brewer, and the best way to show off Robusta's heavy body and sweet finish. Only three things matter: dose, water temperature and bloom time.
The basic recipe
| Coffee | 25g, medium grind (coarse sand) |
|---|---|
| Water | 100ml at 94–96°C |
| Bloom | 40ml · 1 minute |
| Brew | 60ml · 4–5 minutes |
Put 25g of ground coffee in the phin, pour 40ml of 94–96°C water and let it bloom for 1 minute. Add another 60ml of 94–96°C water, cover and let it drip.
Why bloom?
Freshly roasted coffee swells and releases CO₂ when it meets hot water. Wetting the grounds and waiting a minute lets the second pour drip evenly instead of channelling through the middle.
Aim for one to two drops per second. Too fast — grind finer; too slow — grind coarser.
Watch it brewed
Drink it black, over ice or with condensed milk. Canephora Robusta is roasted medium-dark, so its chocolate notes hold up well with milk.
